哪位大大能分享雲頂57% 1997 馬德拉品後心得嗎?
討論主題:哪位大大能分享雲頂57% 1997 馬德拉品後心得嗎? [ 單一純麥 ]
回討論區列表瓶子
評價:+0-0
等級:
回應共 11 則， 第 1 / 1 頁
忍
評價:+317-0
米羅
評價:+8-0
@安迪@
評價:+142-0
賴皮
評價:+16-0
@安迪@
評價:+142-0
mandy1216
評價:+0-0
回應帳號:瓶子(exuberate)
MM-Serge http://www.whiskyfun.com/archivemarch09-2.html#300309
Springbank 11 yo 1997/2009 ‘Madeira Wood’ (55.1%, OB, 9,090 bottles) 
This one was fully matured in Madeira wood, not just finished. Colour: full gold. Nose: this is rougher and wilder than the 18, and not just because of the higher strength. First whiffs of distillation, wash, boiled cereals… Then the very same kind of rather superb smokiness as in the 18 (maybe a tad more towards a garden fire under the rain), and finally a lot of cereally and mashy notes again, not quite porridgy but… Hints of Madeira indeed but it’s anything but winey as such. Old walnuts, cake, malt. With water: impressive, we’re very close to the 18 now! And whiffs of a farmyard after the rain. This one takes water perfectly well! Mouth (neat): hot, rich and very fruity, starting on loads of overripe oranges and notes of violet sweets and just a very faint bitter rubber – nothing unpleasant. Quite some liquorice too, orange liqueur… and more liquorice. With water: once again, it swims like Mark Spitz. Smoked orange liqueur (uh?), Darjeeling, nougat. Finish: long, with some soft spices (cumin?) and notes of orange cake like on the nose. Comments: very good, maybe just a tiny tad more, say sloppy than the 18. SGP:541 - 87 points.
Colour - copper
Nose - 11 years in Madeira casks accounts for the initial sweetness on the nose, with notes of butter shortbread, demerara sugar, and chocolate orange. Look a little deeper and the astounding complexity of the flavours from the Madeira casks become apparent. Coffee creamer, sugared almonds, lemon drops, Skittles and Opal Fruits all make fleeting appearances on the nose.
Palate - Spend a little time with this whisky and get to know it. You will be rewarded. Once the initial burst of sweetness recedes, the palate will pick up more gentle notes of spice and oak. Given more time we also experienced a balanced combination of brown sugar, creamy hot chocolate and butter.
Finish- Notes of butter and oak linger at the front of the mouth
Kuma
評價:+45-0
忍
評價:+317-0
入門小酒蟲
評價:+8-0
賴皮
評價:+16-0
賴皮
評價:+16-0