Macallan 1963 CA Dumpy Brown Bottle
| 카테고리 | SINGLE MALT |
| 증류소 | Macallan |
| 병입자 | Cadenhead's (CA) |
| 병입자 시리즈 | - |
| 빈티지 | 1963 |
| 병입 연도 | 1985 |
| 숙성 | 22년 |
| 캐스크 타입 | Sherry Wood |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 46.0% |
| 용량 | 750 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Speyside |
향미 프로필
테이스팅 노트
노즈는 좀처럼 만나기 어려운 조합으로 시작한다. 퍼티와 파라핀 같은 광물성 뉘앙스 위에 샤르트뢰즈를 연상시키는 약초 리큐어가 얹히고 압생트와 아니스, 멘톨과 타임이 차례로 드러난다. 셰리 우드 표기에 비해 팰럿은 왁스와 페놀, 수지 쪽으로 명확하게 기울어 옛 하이랜드 몰트에 가까운 인상을 준다. 46도에서 떫고 날카로운 결이 두드러진다. 피니시는 길지만 건조하고 풋내가 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