Invergordon 1973 TWA
| Category | SINGLE MALT |
| Distillery | Invergordon |
| Bottler | The Whisky Agency (TWA) |
| Bottling Series | - |
| Vintage | 1973 |
| Bottled Year | 2016 |
| Age | 49년 |
| Cask Type | Hogshead |
| Cask Number | - |
| Bottles Released | - |
| ABV | 40.3% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Highlands |
Flavor Profile
Tasting Notes
노즈에서는 49년을 숙성한 그레인 위스키답게 잘 익은 바닐라와 코코넛, 버터스카치 향이 가장 먼저 두드러진다. 인버고든의 부드러운 곡물 캐릭터가 향을 단정하게 발전시킨다. 팰럿은 40.3도의 낮은 도수에서도 토피와 메이플, 옅은 오크가 균형 있게 열린다. 반세기 가까운 숙성이 그레인의 가벼움을 깊이로 바꿔 구조감을 더한다. 피니시는 바닐라와 마른 오크의 단 여운이 잔잔히 이어진다.
AITasting Notes
Colour
gold
air Nose
I think we already wrote quite a few times that Invergordon was the maltiest grain whisky out there, and this is just another good example. Frankly, this could have been Glenlivet, for instance. Superb honeys and beeswaxes, tarte tatin, fresh raisin rolls, dried figs on location (in Turkey), dried jujubes and rambutans, honey biscuits… It is utterly incredible that no oak would have taken the helm after so many years and with a spirit at such a low strength. Old Sauternes. But at 40+, beware the palate…
restaurant Palate
there is a little green and drying oak (tobacco, chlorophyll, English tea) but frankly, it is still well-integrated and would not dominate these awesome notes of ripe apples, subtler honeys, figs and jujubes, and above everything this old Sauternes that went drier over the decades. No graininess, no coconut, no simplistic vanilla
timer Finish
not even short, still subtle, rather on tarte tatin and mead