Glenglassaugh 1968 Rare Cask Release - Batch 1
| Category | SINGLE MALT |
| Distillery | Glenglassaugh |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | 1968 |
| Bottled Year | 2014 |
| Age | 45년 |
| Cask Type | Sherry Hogshead |
| Cask Number | - |
| Bottles Released | - |
| ABV | 44.3% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Highlands |
Flavor Profile
Tasting Notes
1968년에 채워진 셰리 호그스헤드 한 통이 45년이라는 긴 시간 동안 글렌글라사의 우아한 하이랜드 스피릿에 모서리가 모두 사라진 깊은 셰리 풍미를 새겨 넣었다. 말린 무화과와 들꿀, 시가 박스가 잔잔히 떠오른다. 44.3도의 입은 흑설탕, 짙은 차잎, 옅은 가죽으로 부드럽게 흐른다. 짙은 호박빛이 잔에 머물고 여운은 메마른 셰리 우드로 길게 이어진다.
AITasting Notes
Colour
gold
air Nose
could one use a mix of curry powder and antiseptic to smoke malted barley? Odd question, I know, but I do get quite some curry and quite some antiseptic, which is a combination that’s not as, well, as odd as you would think. Then we find more bandages and lemon juice, which is all fine. It’s actually got something slightly Laphroaiggy, not a bad benchmark for sure
restaurant Palate
it’s not that I’m a peat head (I can hear you!), but the young distillate offered more resistance to the octaves, and the oak’s grassy/gingery side seems to be better integrated. Nice notes of lemongrass too, but the medicinal side has been lost on the palate. After all, Glenglassaugh’s not quite a coastal distillery, is it (I know some industry people are claiming that the whole of Scotland is coastal, which should imply that the place where you mature your whiskies does not matter. A long debate, not for here and not for now…)
timer Finish
rather long, balanced, zesty/grassy and smoky. More ginger and pepper again in the aftertaste, that’s the octaves