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 셰리 캐스크가 끌어올린 말린 과일과 가죽, 벤네비스 특유의 기름진 왁스 향이 먼저 드러난다. 1998년 빈티지의 15년 하이랜드 몰트답게 묵직하고 진한 향이 노즈를 지배한다. 입에서는 56.1도의 도수가 만드는 다크 체리와 호두, 흙내음이 두꺼운 질감으로 흐른다. 피니시는 길고 드라이하게 셰리의 단맛과 마른 오크를 남긴다. 벤네비스다운 거친 개성과 셰리의 짜임새가 단단하게 맞물린 몰트다.
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