Macallan 12-year-old Highland Single Malt
| Category | SINGLE MALT |
| Distillery | Macallan |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | - |
| Age | 12년 |
| Cask Type | Sherry Oak |
| Cask Number | - |
| Bottles Released | - |
| ABV | 43.0% |
| Volume | 1750 ml |
| Label | - |
| Country | Scotland |
| Region | Speyside |
Flavor Profile
Tasting Notes
불그스름한 호박빛이 잔 안에 깊게 깔린다. 키르슈와 자두 증류주 같은 날카로운 과실 향이 화약 냄새와 함께 먼저 솟는다. 젤리 사탕과 산딸기 드롭스의 단 향 뒤로 생강과 육두구가 이어지며 비교적 새 나무의 기운을 짐작하게 한다. 시간이 지나면 파이프 담배와 마멀레이드, 삼나무 상자의 향이 전통적인 표정을 되찾는다. 43도의 액체는 입안에서 정향과 훈제 햄, 딸기의 맛으로 이어진다. 여운은 중간 길이로 남고 초콜릿과 후추의 향이 뒤를 따른다.
AITasting Notes
Colour
amber
air Nose
there’s something fresh and young in there, around kirsch and prune spirit, as well as more gunpowder than in earlier sherried Macallans. I’m also finding hints of gummi bears, raspberry drops, then a little ginger and nutmeg that suggests newish oak has been in use. So a rather ‘modern’ nose, although I wouldn’t quite call it a ‘lab whisky’ at this point. Yes, as in lab wine. More traditional Macallany touches after two or three minutes, with a wee meatiness, some pipe tobacco, marmalade, and touches of cedar wood or cigar box. Including its content. The raspberries fight back after ten minutes, I’m not sure they should be there
restaurant Palate
totally parallel. Kirsch, nutmeg, ham, cloves, marmalade, pencil shavings, strawberries, slivovitz, sloe, cinnamon, nutmeg, chocolate. Sounds cool, but there’s a bitterness in the background that’s not too pleasant to me
timer Finish
medium, very chocolaty. Cloves, pepper and nutmeg in the aftertaste, and then more kirsch