Macallan 1986 Sherry Oak
| Category | SINGLE MALT |
| Distillery | Macallan |
| Bottler | Distillery Bottling |
| Bottling Series | Sherry Oak |
| Vintage | 1986 |
| Bottled Year | 2004 |
| Age | 18년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 43.0% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Speyside |
Flavor Profile
Tasting Notes
금빛이 잔 속에 맑게 깔린다. 향은 오렌지 케이크와 태운 구겔호프 그리고 검은 누가의 달큰함으로 열리고 시간이 지나면 재스민과 제비꽃의 화사한 결이 무화과와 함께 떠오른다. 입에서는 첫인상이 나쁘지 않으나 곧 거친 오크와 후추 계피의 자극이 앞서고 태운 캐러멜과 커피의 쌉쌀함이 자리를 넓힌다. 2004년에 병입된 43도의 18년은 마지막에 마멀레이드의 단맛을 남기며 풀내음 섞인 여운으로 물러난다.
AITasting Notes
Colour
gold
air Nose
this is why we weren’t liking it too much, it’s pretty un-Macallan despite these nice fudge-y/smoke-y touches. A lot of cakes for sure, Jaffas, burnt kougelhopf, caramel, black nougat… Gets then much more floral, which is rather Macallan indeed this time, with some jasmine and even violets, as well as some dried fruits, mainly figs. Improves with oxygen, I would say – less a shock than when it came out. In other words, we got used to these styles of Macallan since the early 2000s
restaurant Palate
well, after an okay arrival it tends to get a little rough, without much of that trademark silkiness from times gone by, fewer dried fruits, and rather some gritty oakiness, pepper, cinnamon… A little burnt caramel and coffee, and lastly, touches of marmalade that really save it (and us). Good body at 43%, though
timer Finish
medium, grassy and peppery, rough