Ardbeg 1979 SV Rare Reserve
| 카테고리 | SINGLE MALT |
| 증류소 | Ardbeg |
| 병입자 | Signatory Vintage (SV) |
| 병입자 시리즈 | - |
| 빈티지 | 1979 |
| 병입 연도 | 2020 |
| 숙성 | 40년 |
| 캐스크 타입 | Bourbon Barrel |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 51.5% |
| 용량 | 700 ml |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | Islay |
향미 프로필
테이스팅 노트
아일라 남부 해안 아드벡의 강렬한 피트가 이 40년 위스키의 골격을 이룬다. 버번 배럴에서 40년을 보낸 색은 깊은 황금빛이다. 코에는 잦아든 훈연과 잘 익은 열대 과일, 옅은 바다 소금이 어우러진다. 51.5도의 도수가 입에서 농축된 망고와 그을린 오크, 은은한 재의 단맛을 또렷하게 펼친다. 40년의 세월이 아드벡의 거친 피트를 우아한 과일 향으로 익혔다. 여운은 잦아든 연기와 열대 과일을 길게 남긴다.
AI테이스팅 노트
색상
gold
air 아로마 (코)
it went towards piney aromas, clearly. Lovely on the nose, the palate 'might' be more problematic then, but one thing at a time. So I would mention teak oil, sauna essences, then rather Barbour grease, old embrocations, camphor, artemisia, drawing gum, things like that. Some leather polish too, spearmint cordial, acacia gum… It's gathered many tinier aromas throughout the years, mainly ones that aren't very common in everyday life. Now, we agree the concepts of Ardbeg 40 and everyday life do not quite fit. With water: no changes. Perhaps a little more hessian – hessian's certainly not unseen in old Ardbeg, and some orange-scented candles. And dry almond paste, which is rather Ardbeggy too
restaurant 맛 (팔레트)
a miracle. It is piney and woody, acetone-y, varnishy, even pretty bitter, but for some reason all that remained under control and very well-mannered. There's a very lovely dustiness, reminiscent of an old library – or there, of an old warehouse – then many notes of old-school middle-European herbal drinks. Underberg, Jäger, Unicum, Fernet Branca, Cynar… All that without one single microgram of sugar, rather with a big waxiness. Paraffin. Some lemon keeping it tight and bright, that's a miracle too. With water (we're trembling…): ah, no, on the contrary, lemon and mint take over, this is almost 'young'. The smokiness gets also more obvious, while it wasn't before, while it's also getting more medicinal again. Cough medicine, also some unexpected notes of apple liqueur, which would keep the tension on. Menthol and pine resin do that too, obviously
timer 피니시
unexpectedly long, tight, not fragile at all, and never too dry. Menthol in apple liqueur, with a smoky twist. More or less that. Only the aftertaste is a little 'oaky' as such