Springbank 1994 DL XOP - The Black Series
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Douglas Laing (DL) |
| Bottling Series | XOP - The Black Series |
| Vintage | 1994 |
| Bottled Year | 2019 |
| Age | 24년 |
| Cask Type | Sherry Hogshead |
| Cask Number | - |
| Bottles Released | 148 |
| ABV | 47.7% |
| Volume | 20 ml 700 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
노즈에서는 비터 초콜릿과 자두 조림, 이집트식 모카가 가장 먼저 두드러진다. 금속 광택제와 우마미 소스, 시가와 흰 송로버섯까지 층이 계속 발전하는 밀도 높은 향이다. 47.7도의 팰럿은 생모렐 버섯과 흙을 그대로 먹는 듯한 흙내가 지배적이며, 셰리 혹스헤드에서 24년을 보낸 시간이 그 위에 감칠맛을 얹는다. 피니시는 길고 초콜릿과 커피로 이어지며 여운의 무게가 상당하다.
AITasting Notes
Colour
it is not that black, just a little bronze-ish
air Nose
shh, quiet please. Bitter chocolate, prunes, Egyptian mocha, metal polish, umami sauce, Cohibas (whichever Cuban make, really), very black tea, white truffles, car engine (from an old British car, so with a lot of leaks -ha, love them), and a spoonful of Marmite, as well as a wee glass of Maggi. Exceptional nose
restaurant Palate
one of the earthiest whiskies I’ve ever tried. Whether this is natural or not, I don’t know (of course it is), but it’s like if you would eat half a kilo of raw morels (which you shouldn’t do, as they’re poisonous when not cooked), and simply some raw garden peat and earth. I may have found this feeling in a few wines, especially from volcanic soils like the Rangen de Thann in southern Alsace, but never in whisky, as far as I can remember. Total umami, for umami freaks!
timer Finish
long, chocolaty and coffeeish. With drops of 19th century Armagnac in the aftertaste