Linkwood 1978 Diageo Special Releases 2016
| 카테고리 | SINGLE MALT |
| 증류소 | Linkwood |
| 병입자 | Distillery Bottling |
| 병입자 시리즈 | - |
| 빈티지 | 1978 |
| 병입 연도 | 2016 |
| 숙성 | 37년 |
| 캐스크 타입 | - |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 50.3% |
| 용량 | 700 ml 750 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Speyside |
향미 프로필
테이스팅 노트
잔을 가까이 하면 1978 빈티지가 만든 묵은 꿀, 마른 꽃, 옅은 폴리시 노트가 가장 먼저 두드러진다. 링크우드 37년 다이아지오 스페셜 릴리즈답게 시간이 정련한 우아한 균형이 또렷이 깃들어 있다. 팰럿에서는 50.3도가 매끄럽게 펼쳐지며 백도, 마지팬, 옅은 향신료가 명확하게 드러난다. 스페이사이드의 정수가 발전한다. 피니시는 길고 마른 꽃과 꿀의 잔향이 깊게 머문다.
AI테이스팅 노트
색상
gold
air 아로마 (코)
roses! And this time, I’m not joking. Plus other flowers, as well as ‘dry’ waxes, some tiger balm, certainly a good dollop of turpentine, and then more and more pinesap. No, more than that, it really gets pinesappy (some idle, retired language teacher will kill you one day, S.) Some pineapples and peaches too. With water: tends to become more mineral, even after a good ten minutes. Touches of mash as well, yeast, bread… This was well barley. Old lady’s fur coat – an indeed, perhaps old-style rose-led perfume
restaurant 맛 (팔레트)
this is Foreman vs. Frazier, both Linkwoods are returning blow for blow. In a way, this older one’s a tad fresher and more on fruits, whilst the 30 was more on cakes and malt. But what’s the best… I mean, my favourite? Hard to say… With water: gets drier, careful with water. Often the case with old whiskies, water unleashes the tannins that used to hide behind the alcohol. Add just one drop of Vittel (or any Scottish waters as soon as they don’t cost you an arm, which is the case in France – yeah, despite the Brexit – granted, so far)
timer 피니시
medium, more almondy