Laphroaig 10-year-old UD Diego Sandrin
| 카테고리 | SINGLE MALT |
| 증류소 | Laphroaig |
| 병입자 | UD - bottler (UD) |
| 병입자 시리즈 | - |
| 빈티지 | - |
| 병입 연도 | 2011 |
| 숙성 | 10년 |
| 캐스크 타입 | 1 year Lancellotta Finish |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 55.7% |
| 용량 | 700 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Islay |
향미 프로필
테이스팅 노트
색상
straw
air 아로마 (코)
epitomically 'modern' Laphroaig, so more coastal/medicinal and less fruity/tropical than even the first '10 C/S'. It is shock full of mercurochrome, bandages, fresh kelp, clams and just this pretty tarry smoke that's still a little less tarry that the smoke of its close neighbours. See what I mean. I would add quite a lot of brine and seawater, as well as, there, a moderate lemonness. Wonderful saline purity. With water: bandages, oysters and fino sherry (or manzanilla). No further fruitiness
restaurant 맛 (팔레트)
massive and subtle at the same time. Almost twenty years of bottle aging seem to have… done nothing to it. Huge salty peat, massive ashes, litres of eucalyptus-based cough syrup. With water: a little lemon marmalade for sure, but the core remains very salty, very peaty, and very ashy. You may add these two or three olives that we often mention
timer 피니시
very long, on pure peat, seawater and just a little pepper
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