Macallan 1963 CA Dumpy Brown Bottle - Black Label

Category	SINGLE MALT
Distillery	Macallan
Bottler	Cadenhead's (CA)
Bottling Series	-
Vintage	1963
Bottled Year	1987
Age	22년
Cask Type	-
Cask Number	-
Bottles Released	-
ABV	46.0%
Volume	750 ml
Label	-
Country	Scotland
Region	Speyside

Flavor Profile

Dried Fruit

Oaky

Chocolate

Sweet

Fruity

Vanilla

Honey

Creamy

Spicy

Floral

Nutty

Herbal

Citrus

Smoky

Peaty

Maritime

Tasting Notes

Colour

gold (less sherry, if any!)

air Nose

strange, very strange. I don’t think I’ve ever encountered such a ‘blend’ of Swiss cheese with putty/paraffin and Chartreuse or other complex herbal liqueurs (Bénédictine?) As usual, it’s always very hard to guess what was there in the first place and what came from bottle ageing (the bottle was opened in May, so that’s thirty years in glass, more or less) but it’s all very mysterious. It’s even got an absinthy side, serious. So wormwood, aniseed, menthol, thyme/thymol… It’s a stunning nose I have to say, but it’s also scary because many old whiskies that display a lot of mint/herbs on the nose can be completely ‘out’ on the palate, IMHO. Let’s see…

restaurant Palate

well if this is sherry it’s second or third fill. It’s ‘stunning’ whisky because for once, old Macallan’s distillate can talk freely. It’s actually quite ‘old Highlands’, closer to say Clynelish or Pulteney than to any contemporary Speysider (including Macallan), and it’s actually very waxy, phenolic, resinous in a way, so sappy, inky, sooty… But is all that really enjoyable? Maybe not that much, actually, because beyond any historical interest, it’s also rather acrid, astringent spirit. Raw and rough, if you will, and in that sense rather un-Macallan. In truth, what I was fearing when nosing it does kind of happen, it’s very astringent whisky

timer Finish

long, acrid, very green and very drying. Cardboardy and soapy aftertaste

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