Nagahama 2019 For Cask Owner
| 카테고리 | JAPANESE |
| 증류소 | Nagahama |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | For Cask Owner |
| 빈티지 | 2019 |
| 병입 연도 | 2023 |
| 숙성 | - |
| 캐스크 타입 | Islay Quarter Heavily Peated |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 61.2% |
| 용량 | 500 ml |
| 레이블 | sushi+soul |
| 국가 | Japan |
| 지역 | - |
sushi+soul
향미 프로필
테이스팅 노트
색상
ristretto coffee. Really
air 아로마 (코)
massive amounts of chocolate and prunes at first, a little gunpowder, then some kind of tarry gravy, fried onions, walnut stain, hoisin sauce, potting soil, tar liqueur… I find it really difficult to forget about the colour when finding descriptors in such cases, but it is a lovely nose. Where have we put our blue ISO glasses? With water: coffee dregs, roasted chestnuts, dried parsley, a little garlic (black, eh), game (grouse, eh), brake pad dust, more gunpowder…
restaurant 맛 (팔레트)
extremely heavy, bone-dry, ueber-salty, immensely peppery, you would almost wonder whether they wouldn't have bottled walnut stain instead, indeed. By mistake, naturally. Concentrated Worcester sauce, umami sauce, plus some very old oloroso (solera started by Plato himself in about 400 BC). With water: some much drier Jägermeister and a lot of raw chocolate, like 90% cocoa
timer 피니시
extremely long, saltier, meatier, with even more gunpowder and just sulphur in the aftertaste
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