Lagavulin 1991 Casks of Distinction
| 카테고리 | SINGLE MALT |
| 증류소 | Lagavulin |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | Casks of Distinction |
| 빈티지 | 1991 |
| 병입 연도 | 2019 |
| 숙성 | 30년 |
| 캐스크 타입 | 1st Fill Sherry Butt |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 44.3% |
| 용량 | 700 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Islay |
향미 프로필
테이스팅 노트
색상
mahogany
air 아로마 (코)
it's funny how our minds work, I'm reminded of another Lagavulin that I last tried in 2007 (!), a fairly musty yet very impressive NAS spring cap rotation 1958. Chinese mushrooms, old kettle, old coins, metal polish, old toolbox, old stove, various bouillons, soups and broths, cigars and coffees, mead, suet, marrow, a little paraffin, pu-her again, mint sauce, even lamb, raw chocolate, dried kelp on a beach at low tide… And so on! Long story short, the impression that this is a pretty old bottle
restaurant 맛 (팔레트)
takes a few seconds to find some kind of equilibrium on your palate, then unloads loads of secondary and tertiary flavours, including the expected walnut wine from the sherries. Mushrooms, precious black teas, tobaccos, dried meats, embrocations, old balms, polishes, spices (subtle turmeric and caraway), clams and affiliated shellfish, old waxes, old bottles of triple-sec and various herbal cordials… And old sherry, both dry ones and sweet ones. Perhaps some old cream, dulce, V.O.R.S…
timer 피니시
medium to long, this time a little more on citrus and chocolate. Umami sauce, honey meat glazing, chocolate and yuzu, there
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