Laphroaig 30-year-old
| 카테고리 | SINGLE MALT |
| 증류소 | Laphroaig |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | - |
| 빈티지 | - |
| 병입 연도 | 2006 |
| 숙성 | 30년 |
| 캐스크 타입 | - |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 45.8% |
| 용량 | 700 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Islay |
향미 프로필
테이스팅 노트
노즈에서는 오래된 라프로익답게 피트보다 약재와 왁스, 등유 같은 향이 먼저 두드러지고 요오드와 소금기, 절인 레몬이 겹친다. 팰럿에서는 45.8도가 소금에 절인 감초와 파라핀, 미소 육수의 감칠맛을 밀어 올린다. 피니시는 길고 가죽처럼 짭조름하게 블랙 올리브와 은근한 석탄 훈연이 이어진다. 2006년 병입된 30년 숙성으로 피트가 옅어진 자리에 복합미와 깊이가 분명하다.
AI테이스팅 노트
색상
deep gold
air 아로마 (코)
I remember well the old Laphroaig 14 year old OB for America rotation 1953 that Serge recorded notes for here, this would have been distilled in a similar era (sometime in the 1930s) and there certainly is comparatively less peat in this one. Rather this is a stunning mix of herbal-infused waxes, hessian cloth, lamp oil, very old yellow Chartreuse, cough medicines and tiny hints of sea salt and brine. I find these wee notes of preserved lemon, iodine, vapour rubs and subtle hints of chamomile and lapsang souchong teas. A soft and gentle earthy side appears as well along with a touch of rancio and tar liqueur. Just beautiful! Whisky from another dimension that keeps aromatically evolving and unfolding in an almost poetic fashion
restaurant 맛 (팔레트)
it is indeed relatively light on the peat. However, it is still a big whisky. It also has some good OBE towards metal polish, furniture wax, soot and steel wool. Also hugely resinous and salty - we’re getting the bones and leathery sinew of very old style Laphroaig without its jacket of peat. Salted liquorice, brine, heather ale, many more soft waxy notes and things like paraffin wax and dried seaweed strips in miso broth. Some hints of sweetness akin to cola cubes and root beer emerge in the background. Some gentian root and medical throat syrups. Also rather peppery as well
timer 피니시
long, leathery, salty and full of umami and black olive notes. Some more wispy smoky notes like burning heather and coal smoke. A slightly farmy and mechanical sensation in the aftertaste