Ben Nevis 1998 Single Cask
| Category | SINGLE MALT |
| Distillery | Ben Nevis |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | 1998 |
| Bottled Year | 2014 |
| Age | 15년 |
| Cask Type | Sherry Cask |
| Cask Number | - |
| Bottles Released | - |
| ABV | 56.1% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Highlands |
Flavor Profile
Tasting Notes
노즈에서는 벤네비스 특유의 강건한 원액과 셰리가 맞물린 구운 나무, 마른 호두 껍질 향이 먼저 두드러진다. 살짝의 유황과 군밤, 밤꿀의 뉘앙스가 뒤따르며 복합적인 인상을 준다. 팰럿은 크고 스파이시하며 오렌지의 단맛과 가죽이 힘 있게 발전한다. 56.1도의 높은 도수가 15년 셰리 캐스크의 무게를 팽팽하게 지탱한다. 피니시는 길고 쌉싸름하며 계피 사탕과 꿀에 절인 호두의 끝맛이 또렷이 남는다.
AITasting Notes
Colour
amber
air Nose
I find these ones always a little more difficult, as the 'mustard' from the distillate and the 'walnut skins' from the sherry would just kind of amplify each other, sometimes creating feelings of 'sulphur', as is the case now. It's Plant and Page, really, and they're having their faithful Marshall amplifiers (well, I think). Burnt wood, burnt leaves, burnt 'other things'. Some chestnut honey in the aftertaste while there are burnt chestnut as well). With water: some soapiness, then that fades away, then we have more roasted chestnuts, meat, truffled sausage, cracked pepper, acidic coffees…
restaurant Palate
big, sweeter and really spicier when neat, this one too would go well with spicy Thai food. Well, it is almost spicy Thai food. With water: there, the fruits are coming out (basically, oranges) but boy is this one spicy! And leathery at that…
timer Finish
long, bitter and spicy, but some honeyed walnut cake or something would make it more civilised in the end. Cinnamon mints in the aftertaste