Springbank 1919
| 카테고리 | SINGLE MALT |
| 증류소 | Springbank |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | - |
| 빈티지 | 1919 |
| 병입 연도 | 1970 |
| 숙성 | 50년 |
| 캐스크 타입 | - |
| 캐스크 넘버 | - |
| 발매 수량 | 24 |
| 도수 | 37.5% |
| 용량 | 750 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Campbeltown |
향미 프로필
테이스팅 노트
1919년에 증류해 1970년에 담은 이 50년 위스키는 황금빛만 남기고 시대를 건너왔다. 순수한 왁스와 금속 광택제, 약용 연고와 기침약이 석탄 먼지, 갈라진 가죽과 뒤엉킨다. 37.5도라는 낮은 도수에도 입안은 육수 같은 감칠맛과 장뇌, 삼베의 질감으로 빽빽하다. 여운은 중간 길이로 마른 흙과 잉크, 회향의 씁쓸함을 남긴다.
AI테이스팅 노트
색상
gold
air 아로마 (코)
unquestionably an ancient style of malt whisky - we’re really more in the realms of Victorian distilling with this one. That is to say deeply scented with pure waxes, metal polishes, vapour rubs, herbal cough medicines, coal scuttles dust, old cracked leather, sheep wool oils and many deep and compelling mechanical and oily complexities. Lots of dry medical ‘vaporous’ aromas with many dried our wee herbal and liqueur-ish touches. Also old pressed wildflowers kept within very old books. Some cedar wood cigar boxes and various wee mineral oil notes and hints of animal furs and grease. Complex despite being only 37.8% abv
restaurant 맛 (팔레트)
dusty initially, very herbal and focussed on bouillon stocks, salty old umami broths, dried out waxes and things like old boot and metal polishes. More impressions of sheep wool and a lot of camphor, hessian and putty. Almost painfully old style; a complete departure from almost anything to do with modern whisky. Indeed, these animalistic and ‘fatty’ attributes being to rise. Barbour grease, more mineral oil, rapeseed oil and hints of natural tar. There’s sweetness too, but it’s like some very leathery and salty aged mead mixed with ancient Sauternes
timer 피니시
medium, which is impressive really, you do feel it has perhaps lost some steam (did it really have ‘steam’ to begin with when bottled?) but there’s a lot of dry earthiness, dusty pollens, ink, bone dry herbs such as tarragon and wee touches of fennel, medicine and this persistent mineral/waxy aspect