Tobermory 10-year-old
| Category | SINGLE MALT |
| Distillery | Tobermory |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | 2018 |
| Age | 10년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 46.3% |
| Volume | 50 ml |
| Label | - |
| Country | Scotland |
| Region | Islands |
Flavor Profile
Tasting Notes
코를 잔에 가까이 대면 토버모리 특유의 효모와 오트밀 같은 발효향이 훅 끼치고, 흔들수록 미네랄과 왁스, 라벤더와 크랜베리 향이 뒤를 잇는다. 46.3도의 이 10년을 머금으면 밀랍 같은 질감 위로 레몬과 뮈슬리, 사워도우의 시큼함, 감초와 재의 그을린 맛이 뒤섞인다. 쉬운 술은 아니지만 개성만은 뚜렷하다. 삼키면 오렌지 드롭스와 후추, 쌉쌀한 풀맛이 감돈다. 나무 향에 휩쓸리지 않은 멀 섬 몰트의 남다른 캐릭터다.
AITasting Notes
Colour
white wine
air Nose
well, it is a wee tad feinty, yeasty, porridge-y and even yogurty at first sniffing, but there’s more behind that, while that first impression tends to dissolve into a more mineral and waxy combination, while some touches of lavender and cranberry sweets are flying around. It remains a singular whisky, I have to say, but that cannot be bad in these days of wood-driven homogenisation of Scotch malt whisky
restaurant Palate
not an easy dram for sure, and not sure these notes of damp cardboard were mandatory, but I cannot dislike these waxes, lemons, muesli, and sourdough mixed with liquorice, soot and ashes. I remember an earlier version (circa 2012) had been much fruitier and brighter
timer Finish
rather long and rather on orange drops mixed with peppers and bitterish grasses