Springbank 1996 DT The Octave Collection
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Duncan Taylor (DT) |
| Bottling Series | The Octave Collection |
| Vintage | 1996 |
| Bottled Year | 2010 |
| Age | 13년 |
| Cask Type | Octave |
| Cask Number | 5661 |
| Bottles Released | 70 |
| ABV | 56.6% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
작은 옥타브 캐스크의 영향으로 노즈부터 구운 고기와 송로버섯, 화약 같은 무거운 향이 두드러진다. 미소 된장국과 오래된 부르고뉴를 연상시키는 유황의 인상이 결점이 아니라 개성으로 작동한다. 56.6도의 팰럿은 블랙베리 잼과 살구 케이크에 가죽과 고무, 세비야 오렌지가 겹치며 후추가 혀를 강하게 자극한다. 피니시는 길고 육수와 볶은 견과, 밤 퓌레의 인상으로 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