Macallan 10-year-old 100 Proof
| Category | SINGLE MALT |
| Distillery | Macallan |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | - |
| Age | 10년 |
| Cask Type | Sherry Wood |
| Cask Number | - |
| Bottles Released | - |
| ABV | 57.0% |
| Volume | 750 ml |
| Label | - |
| Country | Scotland |
| Region | Speyside |
Flavor Profile
Tasting Notes
노즈는 건포도와 말린 무화과, 대추야자가 중심을 잡고 그 사이로 박하와 전나무, 에스프레소가 끼어든다. 부싯돌과 옅은 나무 연기도 읽힌다. 57도 팰럿은 점성이 느껴질 만큼 진하고 과일 케이크를 통째로 옮겨 놓은 듯한 밀도를 보인다. 커피 리큐어와 솔 향, 숯의 결이 그 아래를 받치며 마멀레이드가 균형을 잡는다. 피니시는 매우 길고 올로로소 특유의 건조함과 호두가 깊게 머문다. 셰리 우드 100프루프의 힘이 명확하다.
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