Springbank 1967 Sherry Cask
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Distillery Bottling |
| Bottling Series | Sherry Cask |
| Vintage | 1967 |
| Bottled Year | 1981 |
| Age | 10년 |
| Cask Type | Sherry Butt |
| Cask Number | 3130 |
| Bottles Released | - |
| ABV | 58.9% |
| Volume | 750 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
셰리 버트에서 10년을 머문 시간이 1967년이라는 빈티지와 함께 잔 안에 또렷이 깃들어 있다. 향에서는 무화과 졸임과 말린 대추, 오래된 가죽이 차례로 펼쳐지고 입에서는 흑설탕 시럽과 호두 기름이 두꺼운 질감으로 흐른다. 58.9도의 캐스크 강도가 캠벨타운 특유의 미네랄과 짭조름함을 끝까지 밀어 올리며 적갈색이 짙게 가라앉은 잔 안에서 긴 여운이 천천히 사그라든다.
AITasting Notes
Colour
amber-bronze
air Nose
the immediate impression is that this reminds me of the famous Samaroli 12yo, only with a denser and more direct sherry profile. Which is to say, an out of this galaxy sherry style and quality that does not exist in whisky any longer. The density, salinity and earthiness combined with the depth and power of the rancio quality is really otherworldly. The most beautiful green walnut liqueur combined with Maggi and various umami liquid seasonings that take in game meats and subtle vegetal notes. There is also medicine too, in the form of cough syrups and herbal tonic wines. I also find the intricacy and harmony of it all breath-taking. It isn't a monster or a beast at all, but it is monolithic and humbling in its complexity. As we often say on Whiskyfun in such situations: this is a whisky you can only hope to follow. I've been nosing for 20 minutes and I'm really trying to resist just endlessly listing tiny aromas. With water: same commentary as before but I would say it very notably now goes towards honeys and ancient Sauternes as well
restaurant Palate
astounding. Poetically beautiful from the get-go and also monumentally powerful and complex. Goes through everything from tars and phenolics, to fruits - both fresh and dry - to medicines and always coming back to perfectly salty, ancient, rancio-drenched sherry. With water: the most stunning umami profile, salted liquorices, soy sauce, liquid seasonings - all of world class quality. Beautifully herbal too, in a way that manages to incorporate both sweeter impressions such as very old liqueurs and the more bitter and vegetal side such as extracts, bitters, teas, roots and stocks. An utter glory that you could go on dissecting for hours
timer Finish
extraordinarily long with a feeling like it sticks to the back of your throat and teeth. Gamey, jammy, the darkest, stickiest most beautifully preserved fruits that have been soaking in 100 year old Cognac. Ok, enough, I'm getting far too carried away