Brora 11th Release Diageo Special Releases 2012
| Category | SINGLE MALT |
| Distillery | Brora |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | 1976 |
| Bottled Year | 2012 |
| Age | 35년 |
| Cask Type | Refill American Oak Casks |
| Cask Number | - |
| Bottles Released | - |
| ABV | 48.1% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Highlands |
Flavor Profile
Tasting Notes
북부 하이랜드 서덜랜드 브로라 해안의 거센 북해 바람이 사라진 증류소 브로라 1976 빈티지 35년 숙성을 끝까지 빚어냈다. 잔에는 짙은 호박빛이 잠겨 있다. 향에는 리필 아메리칸 오크에서 비롯한 밀랍과 가벼운 토탄 연기, 짠 미네랄이 또렷이 드러나고 입에서는 48.1도의 도수가 시트러스와 흰 후추, 가벼운 훈연을 단단하게 풀어낸다. 여운에는 사라진 증류소의 짠 매캐함이 길게 이어진다.
AITasting Notes
Colour
gold
air Nose
first questions tackled first, no it’s not too woody. In fact, it’s not woody at all at this point. Second, yes it’s rather an ‘early’ Brora and in truth, it sits right between the 1975 and the 1972 as far as profiles are concerned. That means that it’s pretty smokier than last year’s 32yo (which was quite smoky already) and very phenolic, although it’s obviously lighter and kind of ‘easier’ than the various 1972s Rare Malts. Are you following me? What Else? Notes of vin jaune again, soot, petrol, flints, then whiffs of fish (think tinned sardines), putty, plasticine, maybe a little fresh butter, wax… Tends to sauvignonise (hey?) a bit after a few minutes, which can’t be bad news as far as its zestiness and liveliness are concerned. Also a little herbs (fresh coriander, eucalyptus, mint) and wee notes of vegetables (turnips? Parsnips? Celeriac?) I could go on and on, better stop now. Drop water
restaurant Palate
well, the oak’s a little more obvious now, especially after the superlative 1972, and the smoke’s also lighter while there are rather more crystallised fruits and other rounder notes, the whole being rather more 1975+ than ‘1972’. Well, that was true for a good 30 seconds but the Broraness never stops growing after that, the whole becoming more and more complex. I get bitter oranges, touches of aniseed, camphor, ashes, hints of tropical fruits (mainly passion fruits and mangos, also lemon), kippers… all that on a thick layer of ashes and tars that make it so, well, Brora. What’s sure is that it’s not tired at all despite the 35 years and the –relatively – lower strength. In my experience, that wouldn’t happen at all the other peaters’
timer Finish
long, sappy, smoky, drier now. Tannic touches