Macallan 10-year-old Cask Strength
| Category | SINGLE MALT |
| Distillery | Macallan |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | 2000 |
| Age | 10년 |
| Cask Type | Sherry Oak |
| Cask Number | - |
| Bottles Released | - |
| ABV | 57.2% |
| Volume | 1000 ml |
| Label | - |
| Country | Scotland |
| Region | Speyside |
Flavor Profile
Tasting Notes
매캘란 10년 캐스크 스트렝스로, 셰리 오크가 준 짙은 노즈가 곧바로 두드러진다. 건포도와 말린 무화과, 대추야자에 옅은 에스프레소 향이 겹쳐 발전한다. 팰럿은 57.2도에서 프루트케이크 같은 진한 질감과 커피 리큐어, 마멀레이드가 강건하게 맞물린다. 올드 매캘란다운 육중한 셰리의 구조감이 입안을 묵직하게 채운다. 피니시는 아주 길게 이어지며 올로로소 특유의 마른 호두가 남는다.
AITasting Notes
Colour
dark amber
air Nose
essentially Macallan, with all the raisins, dried figs and dates of the creation, plus touches of thin mints, cough syrup, fir wood, and espresso coffee. I think it’s the sappy/honeyed combination in the background that gives it away. There are also flints and a little wood smoke. A big dram, actually subtler than I remembered, but that maybe be OBE. With water: oh great, fern, autumn leaves, beef stock, Grisons meat, even marrow soup…
restaurant Palate
very potent, almost viscous, and extremely rich. Did someone invent fruitcake after this, or was it the other way around? Many many raisins, also coffee liqueur, and an ‘intense’ (MJ’s very word) fruitcake-iness. Under that thick raisiny layer, notes of cough medicine, pine liqueur, and a little charcoal. Plus marmalade, of course. With water: it’s pretty perfect and seemingly more herbal/pine-y that the low-strength young Macs from that period of time
timer Finish
very long, and rather more oloroso-ish, that is to say drier. Walnuts and all that