Macallan 1963 CA Dumpy Brown Bottle - Black Label
| 카테고리 | SINGLE MALT |
| 증류소 | Macallan |
| 병입자 | Cadenhead's (CA) |
| 병입자 시리즈 | - |
| 빈티지 | 1963 |
| 병입 연도 | 1985 |
| 숙성 | 24년 |
| 캐스크 타입 | Sherry Wood |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 92.0% |
| 용량 | 750 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Speyside |
향미 프로필
테이스팅 노트
블랙 라벨로 나온 이 1963년 빈티지는 셰리 우드 표기와 실제 향의 방향이 어긋난다. 노즈에서는 파라핀과 치즈를 연상시키는 낯선 뉘앙스가 먼저 드러나고 쑥과 아니스, 멘톨 같은 약초 계열이 뒤를 잇는다. 팰럿은 왁스와 그을음, 잉크의 결이 앞서며 옛 하이랜드 스타일에 가깝게 발전한다. 셰리의 단맛이 거의 없어 증류 원액이 그대로 노출된다. 피니시는 길지만 떫고 건조하며 비누 같은 뒷맛이 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