Springbank 1996 Private Bottling
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Distillery Bottling |
| Bottling Series | Private Bottling |
| Vintage | 1996 |
| Bottled Year | - |
| Age | - |
| Cask Type | Barrel |
| Cask Number | 10/379-21 |
| Bottles Released | - |
| ABV | 57.5% |
| Volume | 700 ml |
| Label | Prime whisky 1996 |
| Country | Scotland |
| Region | Campbeltown |
Prime whisky 1996
Flavor Profile
Tasting Notes
짙은 호박빛이 잔 안에서 어둡게 빛난다. 이 1996년 배럴은 구운 고기와 송로버섯, 화약 같은 유황의 기운이 먼저 올라오지만 그 거칢이 오히려 깊이로 읽힌다. 미소 된장국과 오래 끓인 부이용을 떠올리게 하는 감칠맛이 향의 중심을 이룬다. 57.5도의 입안은 블랙베리 잼과 살구 케이크, 진저 토닉이 가죽과 고무를 밀어내며 후추가 혀를 끊임없이 자극한다. 여운은 길고 육중하며 밤 퓌레의 잔향이 마지막까지 이어진다.
AITasting Notes
Colour
amber
air Nose
same ballpark, same kind of combo, but a little more on grilled meat, brake fluid, truffles, and gunpowder. Just a perfect example of a whisky that’s ‘sulphury’ while that would be some clear and absolute asset. Notes of very old Chambertin (or good sister that does not quite take care of herself – no apologies to The Vatican), the usual miso soup, and just a bouillon made with patience, care and passion in a typical bistrot. With water: lovey touches of model glue, then decadent soups and sauces
restaurant Palate
extremely punchy, this one does not do the catenaccio my friend. Blackberry jam and jelly, apricot cake, ginger tonic, leather, rubber, Seville oranges, and really a lot pepper teasing your tongue. It needs water. With water: it’s hard to tame it, you need a lot of water. Becomes unusually more brutal and rough, with touches of balsamico (naturalmente) and puréed chestnuts over some kind of coffee cream. Who said tiramisu? Not me!
timer Finish
long, meaty, on soups and roasted nuts, with chives and even garlic in the aftertaste. Also even more chestnut purée