Smögen 2011 SMWS 145.1 A sweet kiss from a smoking mermaid

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Category-
DistillerySmögen
BottlerThe Scotch Malt Whisky Society (SMWS)
Bottling SeriesA sweet kiss from a smoking mermaid
Vintage2011
Bottled Year-
Age8년
Cask Type1st Fill Ex-Bourbon Barrel
Cask Number145.1
Bottles Released240
ABV62.7%
Volume700 ml
Label-
CountrySweden
RegionSmögen
Smögen 2011 SMWS 145.1  A sweet kiss from a smoking mermaid
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Flavor Profile

Smoky
Sweet
Vanilla
Oaky
Fruity
Creamy
Peaty
Spicy
Nutty
Dried Fruit
Honey
Chocolate
Citrus
Floral
Herbal
Maritime

Tasting Notes

노즈에서는 스웨덴 스뫼겐답게 짙은 피트 연기와 바다 소금, 레몬 향이 강렬하게 두드러진다. 2011년 증류해 8년을 보낸 헤비 피티드 원액으로 북유럽 증류소의 패기가 또렷하다. 입에서는 그을린 오크와 후추, 옅은 단맛이 발전하며 62.7도의 힘이 받친다. 퍼스트필 버번이 어린 스피릿에 바닐라의 골격을 더한다. 피니시는 모닥불 연기와 소금기가 길고 강하게 이어진다.

AI

Tasting Notes

Colour

straw

air Nose

pure, hyper sharp and slightly closed up to begin. We're in very narrow Caol Ila territory I feel. Pure seawater, pickling brine, smoked olive oil and salt-cured sardines. Impressions of wet seaweed and beach pebbles come out too. It's undeniably impeccable, but keeps its cards close to its chest. With water: a pure and pristine smokiness, one that takes in peat and wood smoke and possesses an almost crystalline, brittle quality. I also find pink sea salt, ink and a little carbolic acidity

restaurant Palate

pretty merciless upon arrival. A coiled spring of seawater, stone-honed peat smoke, mercurochrome, lemon juice, oyster water and sandalwood ashes. It's monolithic but there also many subtle suggestive things popping out like chalkiness, citrus piths, smoked olive oil; then eventually we get to thicker stuff like camphor, deeper phenolics, tar coal soap and green peppercorns in brine. There is a lot of detail and requires close attention. With water: quite immense now with water. Becomes broader, more open, the texture is fatter and thicker in every direction. A real mouth-filling carpet of smoke, tar, pebbles, salt, minerals and petrol

timer Finish

extremely long, sharply smoky, green and black olives, lightly fermentary with hay, rollmop herring, wood ashes, pickling brine and salted liquorice. The complexity just seems to gather pace and momentum over time

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