Chichibu 2011
| 카테고리 | JAPANESE |
| 증류소 | Chichibu |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | - |
| 빈티지 | 2011 |
| 병입 연도 | 2017 |
| 숙성 | - |
| 캐스크 타입 | ex-Hanyu Hogshead |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 59.1% |
| 용량 | 700 ml |
| 레이블 | - |
| 국가 | Japan |
| 지역 | - |
향미 프로필
테이스팅 노트
색상
deep gold
air 아로마 (코)
I don’t know. Imagine that someone would have poured a drop of crème de menthe into a glass of Mackeson Stout, shaken the stuff (taken the foam away and) then mixed the result with Fanta, 50/50. It’s very bizarre, but not unpleasant at all. A lot of chocolate too! With water: ginseng all over the place! And other stuff that we’ve never ever found in any whiskies, all around the idea of… fermentation. Manure?
restaurant 맛 (팔레트)
right, Colgate’s best, cocoa powder, cranberry juice, more stout, and smaller sour notes. Young Munster cheese, chitterlings, and even more stout. And more Fanta. I’m really not sure, this beverage is highly unusual, incredibly unlikely, and just pretty challenging to me. With water: funny. Pink pepper, regular pepper, pomegranate juice, raw chocolate, a drop of soy sauce, some plaster, whacky sausages… Wild boar charcuterie? What a… a thing!
timer 피니시
spices this time, none known to man. And salted orange juice, whicj, in itself, is pretty challenging already
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