Macallan 1990 BA Raw Cask
| Category | SINGLE MALT |
| Distillery | Macallan |
| Bottler | Blackadder (BA) |
| Bottling Series | Raw Cask |
| Vintage | 1990 |
| Bottled Year | 2011 |
| Age | - |
| Cask Type | Hogshead |
| Cask Number | 1052 |
| Bottles Released | 250 |
| ABV | 55.0% |
| Volume | 700 ml 750 ml |
| Label | - |
| Country | Scotland |
| Region | Speyside |
Flavor Profile
Tasting Notes
호그스헤드에서 온 이 로 캐스크 보틀링은 노즈에서 신선한 과실 쪽이 가장 먼저 두드러진다. 갓 자른 오렌지가 중심에 있고 감기 시럽과 액상 감초의 달고 진한 뉘앙스가 뒤를 받친다. 팰럿은 오렌지에 민트 잎과 올리브 오일을 더한 듯한 구성으로 흙내와 후추가 순서대로 발전한다. 55도의 도수에 비해 자극이 정돈되어 있다. 피니시는 길지만 건조하게 조여들며 진하게 우린 차의 떫은맛을 남긴다.
AITasting Notes
Colour
dark gold
air Nose
this one’s very different again. I really love it that Macallan were successively issuing very different batches within the same range and expression (they were all 15s, in fact), with little concerns for consistency, let alone homogenisation. The fresh fruits are back, while there’s rather less smoke than in the 1952 (yeah I know, that kind of invalidates my theories w.r.t. peat and post-WWII vintages at Macallan), and less dried fruits than in the 1962. In fact, what really comes out is fresh oranges, then cough syrup and liquid liquorice. This one’s maybe a little less complex than the others but they’re all very complex whiskies anyway. Oh, forget
restaurant Palate
indeed, it’ very different. Some kind of orange salad with a few mint leaves and drops of olive oil, I’d say. And indeed it’s rather less peaty than the 1952, but peaty it is, in fact. It’s also rather earthy, and then very peppery. In truth, it’s stunning whisky, but it’s struggling a bit after that utterly amazing 1952. Queen Liz the Second would agree, I suppose
timer Finish
long but rather drying and, I have to say, tea-ish