Macallan 1963 The Anniversary Malt
| 카테고리 | SINGLE MALT |
| 증류소 | Macallan |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | - |
| 빈티지 | 1963 |
| 병입 연도 | 1988 |
| 숙성 | 25년 |
| 캐스크 타입 | Sherry Cask |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 43.0% |
| 용량 | 750 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Speyside |
향미 프로필
테이스팅 노트
셰리 캐스크에서 25년을 숙성했지만 두세 번 채운 통답게 이 1963년 매캘런은 셰리보다 원액의 개성을 앞세운다. 향에는 퍼티와 파라핀, 압생트를 떠올리게 하는 약초와 멘톨, 아니스가 신비롭게 얽힌다. 43도의 도수 속에서 맛은 왁스와 페놀, 수지 같은 유질감으로 흐르며 옛 하일랜드를 닮은 거친 골격을 드러낸다. 옅은 황금빛을 띠며 여운은 마르고 쌉쌀한 허브 톤으로 길게 남는다.
AI테이스팅 노트
색상
gold (less sherry, if any!)
air 아로마 (코)
strange, very strange. I don’t think I’ve ever encountered such a ‘blend’ of Swiss cheese with putty/paraffin and Chartreuse or other complex herbal liqueurs (Bénédictine?) As usual, it’s always very hard to guess what was there in the first place and what came from bottle ageing (the bottle was opened in May, so that’s thirty years in glass, more or less) but it’s all very mysterious. It’s even got an absinthy side, serious. So wormwood, aniseed, menthol, thyme/thymol… It’s a stunning nose I have to say, but it’s also scary because many old whiskies that display a lot of mint/herbs on the nose can be completely ‘out’ on the palate, IMHO. Let’s see…
restaurant 맛 (팔레트)
well if this is sherry it’s second or third fill. It’s ‘stunning’ whisky because for once, old Macallan’s distillate can talk freely. It’s actually quite ‘old Highlands’, closer to say Clynelish or Pulteney than to any contemporary Speysider (including Macallan), and it’s actually very waxy, phenolic, resinous in a way, so sappy, inky, sooty… But is all that really enjoyable? Maybe not that much, actually, because beyond any historical interest, it’s also rather acrid, astringent spirit. Raw and rough, if you will, and in that sense rather un-Macallan. In truth, what I was fearing when nosing it does kind of happen, it’s very astringent whisky
timer 피니시
long, acrid, very green and very drying. Cardboardy and soapy aftertaste