Lagavulin 30-year-old Diageo Special Releases 2006
| 카테고리 | SINGLE MALT |
| 증류소 | Lagavulin |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | - |
| 빈티지 | 1976 |
| 병입 연도 | 2006 |
| 숙성 | 30년 |
| 캐스크 타입 | - |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 52.6% |
| 용량 | 700 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Islay |
향미 프로필
테이스팅 노트
아일라 남부 라가불린 만의 짙은 피트 보그와 거센 바닷바람이 라가불린 30년의 시작과 끝을 가른다. 1976년에서 2006년까지 30년을 보낸 디아지오 스페셜 릴리시스는 짙은 호박빛이 잔에 머문다. 향은 짙은 피트 연기, 짠 가죽, 마른 해초, 흑설탕이 또렷이 드러난다. 52.6도 알코올은 묵직한 질감으로 흐르며 훈제 자두, 다크 초콜릿, 옅은 약초 톤을 펼친다. 여운은 짠 피트가 깊게 머문다.
AI테이스팅 노트
색상
pale gold
air 아로마 (코)
very, very maritime and rather buttery at first nosing. Not very smoky (yet?) but we have lots of notes of kelp, seashells, fisherman’s nest, fresh almonds and a slight toastiness. As close as you can get to a plate of oysters with slices of buttered toast and fresh lemon, I’d say. It’s very elegant, very fresh and very clean, with something ‘sylphlike’. It gets then a little smokier and stonier, with whiffs of bonfire, flints, Riesling… Almost no pepper this time but I really love this profile that makes me think of Dagueneau’s Pouilly-fumés wines
restaurant 맛 (팔레트)
more flesh now, the attack being closer to the 20yo’s. The pepper’s well here, as well as quite some ‘dry’ fruits (mostly citrus, and small wild apples). A certain grassiness and an enjoyable bitterness (un-sugared green tee). Gets peatier with time and, curiously, a little sweeter at the same time (I get hints of ripe bananas but maybe that comes from the wood). And very salty! The finish is rather long, beautifully balanced and clean, with a very ‘coastal’ signature, lots of marzipan, a little liquorice and even more salt. I think it’s the finish that I like best here. Excellent and very interesting as most (all?) old indie Taliskers one can find are sherried versions. 91 points . Lagavulin 30 yo (52.6%, OB, 2340 bottles, 2006)