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 | 56.7% |
| Volume | 1000 ml |
| Label | - |
| Country | Scotland |
| Region | Speyside |
Flavor Profile
Tasting Notes
맥캘란 10년 캐스크 스트렝스는 셰리 오크에서 숙성해 56.7도로 병입한 스페이사이드의 고전이다. 노즈에서는 건포도와 말린 무화과, 대추야자에 에스프레소와 전나무 오크가 명확하게 드러난다. 입에서는 도수 대비 점성 있는 질감으로 프루트케이크와 커피 리큐어, 마멀레이드가 또렷하게 발전한다. 셰리 오크가 빚은 진한 밀도가 중심을 잡고, 여운은 호두와 드라이한 올로로소 뉘앙스로 길게 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