Macallan 1963 CA Dumpy Brown Bottle - Black Label
| 카테고리 | SINGLE MALT |
| 증류소 | Macallan |
| 병입자 | Cadenhead's (CA) |
| 병입자 시리즈 | - |
| 빈티지 | 1963 |
| 병입 연도 | 1987 |
| 숙성 | 22년 |
| 캐스크 타입 | - |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 46.0% |
| 용량 | 750 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Speyside |
향미 프로필
테이스팅 노트
잔을 코앞에 가져가면 퍼티와 파라핀 그리고 허브 리큐어가 뒤섞인 낯선 향이 먼저 다가온다. 더 맡으면 쓴쑥과 아니스 백리향 멘톨이 압생트처럼 겹쳐 나온다. 46도의 한 모금은 왁스와 수지 감이 강하고 그을음과 잉크 같은 결이 혀를 마르게 조인다. 삼킨 뒤에도 초록빛 쌉쌀함이 길게 남는다. 셰리를 거의 입지 않은 1963년 원액이 옛 하이랜드에 가까운 모습으로 드러난다.
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