Invergordon 1965 DT Rare Auld
| Category | SINGLE MALT |
| Distillery | Invergordon |
| Bottler | Duncan Taylor (DT) |
| Bottling Series | Rare Auld |
| Vintage | 1965 |
| Bottled Year | 2004 |
| Age | 43년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 50.8% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Highlands |
Flavor Profile
Tasting Notes
노즈에서는 1965년 증류 인버고든 그레인 특유의 바닐라, 코코넛, 잘 익은 시트러스 향이 가장 먼저 두드러진다. 43년 숙성의 깊은 시간이 빚어낸 마른 오크와 캐러멜라이즈된 단맛, 옅은 가죽 노트가 발전해 옛 그레인 위스키의 구조감이 명확하게 드러난다. 팰럿은 50.8도의 도수 안에서 백후추, 토피, 시나몬이 균형 잡힌 깊이를 만든다. 피니시는 마른 오크와 옅은 진저, 시트러스 제스트가 길게 발전한다.
AITasting Notes
Colour
gold
air Nose
powerful, nosing rather higher than 48% vol. Starts rather less on the expected coconut/vanilla combo, and more on fresh fruits such as quinces and figs. Sure there’s a little varnish as almost always in the old grains (remember they’re originally filled at much higher strength than malt whisky, and often into first fill casks) but it remains way below the (well, my) limits. Gets then more toffee-ish and even a little caramelly. Werther’s Originals. Also fruitcake. As I said before, it’s rather powerful, so let’s try it with water. With water: superb oakiness, with more green tea, mint, roots, even wet earth and then notes of tinned pineapples and dill. Celery. Some sage, and then more sage … No sluggishness whatsoever, whilst many grains can become a little sluggish when diluted
restaurant Palate
excellent attack that reminds me a bit of the stupendous old ryes by Willett. Encaustic, dried dates, fudge, chestnut liqueur, honey, chocolate-coated marzipan. All pleasure, this one! Water isn’t really needed on the palate but while we’re at it… With water: wowie! Something such as strawberries covered with crushed mint leaves and grated chocolate
timer Finish
not the longest but gets more and more mentholated