Macallan 1993 SV 30th Anniversary
| Category | SINGLE MALT |
| Distillery | Macallan |
| Bottler | Signatory Vintage (SV) |
| Bottling Series | 30th Anniversary |
| Vintage | 1993 |
| Bottled Year | 2019 |
| Age | 25년 |
| Cask Type | Hogshead + Sherry Butt |
| Cask Number | 13/1 |
| Bottles Released | 610 |
| ABV | 48.0% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Speyside |
Flavor Profile
Tasting Notes
노즈에서는 오래된 아몬티야도를 떠올리게 하는 마른 향이 가장 먼저 두드러진다. 호두주와 말린 무화과, 프랄린과 밤 퓌레가 이어지고 시간이 지나면 멘톨과 솔향이 발전한다. 48도의 팰럿은 훈연과 구운 과실, 가죽과 담뱃잎이 층을 이루고 발사믹과 랑시오가 깊이를 더한다. 호그스헤드와 셰리 버트를 함께 쓴 25년 숙성답게 구조가 단단하다. 피니시는 길고 건조하며 초콜릿과 오렌지 비터의 쓴맛이 남는다.
AITasting Notes
Colour
amber coffee
air Nose
ah, this is different. I’m reminded of some old amontillado, walnut wine, gentian, turmeric, dried figs, warm praline, chestnut purée, some curious form of mentholated celeriac (who would do that?) Some oak too, but with few fruits, which is unusual. After five minutes, it got rather very mentholy and pine-y. Did that come from the sherry cask (doubt it) or from the original hogshead? Were these aromas the reasons why they did this finishing? I know, who needs such useless questions…
restaurant Palate
wait wait wait, but this is post-war Macallan-like! Smoke, saps, burnt fruits, brandy, leather, tobacco, mushrooms, a little balsamico, a touch of rancio, those crazy jams, a lot of puréed chestnuts again, pine nuts, roasted pecans… And quite a lot of tobacco, which still makes it ‘a dry one’
timer Finish
long, roasted and smoked, chocolaty, nutty, dry. Orange bitters