Braes of Glenlivet 1979 SV Vintage Collection
| 카테고리 | SINGLE MALT |
| 증류소 | Braeval |
| 병입자 | Signatory Vintage (SV) |
| 병입자 시리즈 | Vintage Collection |
| 빈티지 | 1979 |
| 병입 연도 | 1997 |
| 숙성 | 15년 |
| 캐스크 타입 | Sherry Cask |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 43.0% |
| 용량 | 700 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Speyside |
향미 프로필
테이스팅 노트
색상
deep amber
air 아로마 (코)
quite explosive thanks to the high ABV but not much more so than the Whisky Galore, quite unexpectedly. The sherry is very present right from the start, with quite some rubber, toasted bread, crystallized oranges and marmalade. Very rich and aromatic but you have to take care not to dip your nose too deep into your glass at such strength, it would burn your nostrils. Develops on flowery notes, probably from the wine (peonies) as well as blackcurrant leaves, praline crème and cappuccino. A nice toffee as well, plus a few spicy notes (mulled wine)… Let’s try it with a little water now… It gets more complex indeed, with both something forest (fern, moss) and something meaty/saucy (soy sauce, balsamic vinegar, wine sauce, game)… An excellent sherried whisky, gaining great balance at roughly 45%
restaurant 맛 (팔레트)
quite spectacular but note overpowering, curiously. Starts on orange juice and young white Port, quite some pepper again, spices… Right, it gets really too strong now. Water needed! Yes, it’s much easier to drink now, creamy and rounded, with lots of apricot pie, nougat, praline, strong honey (chestnut). A very, very good surprise with quite some personality, even if there’s a little rubber subsisting. The finish is long, quite ‘invading’, with always these rubbery notes, oak, lactones and just good ‘sherry’… In a nutshell: a pretty excellent, muscular Imperial! 90 points (it would have gained one or two more points with a little less rubber – and thanks, Konstantin ). May 11, 2006 CONCERT REVIEW by Nick Morgan MARC RIBOT'S CERAMIC DOG , Purcell Rooms, South Bank Centre, London, 7th May 2006 Serge and I have recently been having a little spat about asparagus. You know, that lovely gloriously green and highly seasonal vegetable that grows mostly in Herefordshire, Worcestershire and Norfolkshire, which we eat by the plateful at this time of year, lightly boiled and with lashings of salted butter. Serge tells me they grow it in France too, but it’s an anaemic slug-like colour, overcooked and eaten with some fancy sauce from Holland (note from the editor: more about that in my comments below!) . I’m about as clear as to how we’re going to resolve this impasse as I am how to start this review. Not only did Marc Ribot and his band spend most of the evening subverting the notion of the song (apparently they’re now called ‘pieces’), they also subverted the notion of concert (yes, I know they started at 7.45 and finished about two hours later, but that was almost as close to form as it got), and in the process subverted the shape of my review. But here goes … Even if you don’t know it you’ll be familiar with Ribot. He’s the fantastic guitarist behind many of Tom Wait’s best albums, particularly those of recent years. You may, as a consequence, have come across his wonderful
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