Invergordon 1965 DT Rare Auld
| 카테고리 | SINGLE MALT |
| 증류소 | Invergordon |
| 병입자 | Duncan Taylor (DT) |
| 병입자 시리즈 | Rare Auld |
| 빈티지 | 1965 |
| 병입 연도 | 2004 |
| 숙성 | 40년 |
| 캐스크 타입 | - |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 50.3% |
| 용량 | 700 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Highlands |
향미 프로필
테이스팅 노트
색상
gold
air 아로마 (코)
oh, this is very unusual! A start that happens more on roasted almonds and suntan oil, argan oil, fusel oil... Then walnut skins, wet hay, tomato leaves... Unusual indeed, but totally beautiful. Is this the end? Of course not, because it’s the herbal notes than take the lead now, lemon balm, fresh mint, dill... It all comes in waves, with the coastal elements now, oysters, kelp, big notes of whelks and queen scallops, then camphor, pine resin and eucalyptus (make that cough syrup), then all sorts of wet ‘things’ (from papers to dogs)... It’s really endless, this one needs a lot of time (or it would be like a Hitchcock movie that you would stop watching five minutes before the end.) Back on fresh mint now. Wait, fisherman’s nets. Almond milk. Plain peated barley. Old books. My!
restaurant 맛 (팔레트)
this one is incredible at the attack, I believe I never tasted something like this. It all starts on all sorts of roasted and/or smoked things. Various nuts, various oils, various fish species... And then there’s a true resinous blast that happens, like a maelstrom of eucalyptus, mint, mastic, salt, paprika, curry, fish tandoori, cough sweets, cardamom (and these seeds they give you after a good meal at an Indian restaurant – which they sometimes call Indian chewing-gum). All right, time for the anti-maltoporn brigade to intervene or this will soon become incontrollable
timer 피니시
they probably invented both the words ‘endless’ and ‘concentrated’ for this whisky. The aftertaste is as salty as salt
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