Glenmorangie 14-year-old The Elementa
| 카테고리 | SINGLE MALT |
| 증류소 | Glenmorangie |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | - |
| 빈티지 | - |
| 병입 연도 | 2019 |
| 숙성 | 14년 |
| 캐스크 타입 | ex-Bourbon Barrels + New Charred Oak Finish |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 43.0% |
| 용량 | 1000 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Highlands |
향미 프로필
테이스팅 노트
잔을 흔들어 공기를 불어넣으면 하이랜드 글렌모렌지 엘레멘타가 새로 태운 오크에서 마무리한 옅은 금빛이 잔 벽을 타고 미끄러진다. 잔 위로 코를 기울이면 글렌모렌지 특유의 복숭아와 오렌지 향 위로 태운 오크의 바닐라와 정향이 겹친다. 한 모금이 혀에 닿으면 43도의 부드러운 도수가 크림 토피와 감귤, 계피의 단맛으로 순하게 퍼진다. 삼키고 나면 토스트한 오크와 은은한 스파이스가 매끄럽게 이어진다.
AI테이스팅 노트
색상
pale gold
air 아로마 (코)
we’re very, very far from the 1987, I’m afraid. Almost closed at first nosing, with just something mineral and citric at the same time… And then we have invading notes of soaked newspapers, Alka-Seltzer, gin-fizz, paraffin, ‘chemical’ lemon juice, wet chalk… Rather bizarre and not very enjoyable, I’m afraid. And then it gets even weirder, with something like old oysters and fermenting grass. It gets even farmier with a little water, but also very cheesy, almost dirty (gym socks)
restaurant 맛 (팔레트)
punchy but very unusual again, with exactly the same phenomenon happening. Lots of chemical citric notes, cheap sweets, icing sugar, Jell-O (the worst flavours), aspirin, cardboard… And the finish is rather long but bitter and acid at the same time… Ah well, I have no luck with the recently distilled Longrows, I must say – and God knows I’m trying hard! I guess it’s me, because I know some guys liked it – and not only members of the Springbank Society. I should add that I did let it breathe for another half an hour and that it got a tad better indeed (a little less ‘chemical’ and much saltier) but that wasn’t enough for it to deserve more than 73 points in my books (whilst water almost killed it). Now, it’s really unusual whisky, and unusual often means interesting… April 2, 2006 TASTING - THREE BURGUNDIAN GLENMORANGIES Glenmorangie 'Burgundy Finish' (43%, OB, 2005 bottling) Finished for a few months