Dalmore Astrum
| Category | SINGLE MALT |
| Distillery | Dalmore |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | 1966 |
| Bottled Year | - |
| Age | 40년 |
| Cask Type | American white oak / Gonzales Byass Sherry Finish |
| Cask Number | - |
| Bottles Released | - |
| ABV | 42.0% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Highlands |
Flavor Profile
Tasting Notes
잔을 천천히 기울이면 1966년산 달모어가 40년을 보낸 짙은 마호가니빛이 잔 안에 깊게 머문다. 코를 가져가면 곤잘레스 비야스 셰리 피니시의 두꺼운 건과일 향이 동시에 떠오른다. 한 모금을 머금으면 42 도수의 부드러운 무게가 혀를 매끈하게 덮는다. 무화과 잼과 다크 초콜릿, 오렌지 껍질이 차례로 따라온다. 삼킨 뒤에는 셰리와 오래된 우드가 길게 이어진다.
AITasting Notes
Colour
amber
air Nose
well, this is stunning. Oranges of all kinds, macerated in the most wonderful old Cognacs, with added touches of ripe mangos and bananas. After a few minutes, notes of cherry-flavoured pipe tobacco, more mangos, the juiciest sultanas, Szechuan pepper, orange blossom water, and vetiver. The freshness here is impressive
restaurant Palate
some would claim that there’s too much oak, and indeed there is a lot of oak, but you see, it’s some chocolaty oak – like 90% cocoa – and I Iove genuine chocolate. Other than that, there’s a lot of black tea, thin mints, prunes, and a rosemary/thyme combo that always works
timer Finish
short to medium, with notes of rosehip tea. A lot of cocoa in the aftertaste, as well as a vinous side that’s perhaps a tad unnecessary. Raisins, goji, cassis and strawberries