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The Kitchen & The Speakeasy
Macallan 12 Year...ZAH!
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<blockquote data-quote="Puff Daddy" data-source="post: 296117" data-attributes="member: 3"><p>Vito, I figured you already knew most of what I wrote, but there's always the chance of obtaining a nugget here and there. </p><p></p><p>I believe the accepted term used in scotchular circles is Nose rather than Bouquet.</p><p></p><p>The thing about sherry's influence in scotch, it's not the sweetness or sherri-ness or any single thing, it's just something that the addition of time in a sherry butt does to malt that creates a sum greater than it's parts sort of thang. Too often you end up with just what you describe, an inability to nail down what it is you're tasting, but it's damned good! Orange, honey, treacle, raisins, baking spices, rubber, etc.. It can give a malt tremendous depth.</p></blockquote><p></p>
[QUOTE="Puff Daddy, post: 296117, member: 3"] Vito, I figured you already knew most of what I wrote, but there's always the chance of obtaining a nugget here and there. I believe the accepted term used in scotchular circles is Nose rather than Bouquet. The thing about sherry's influence in scotch, it's not the sweetness or sherri-ness or any single thing, it's just something that the addition of time in a sherry butt does to malt that creates a sum greater than it's parts sort of thang. Too often you end up with just what you describe, an inability to nail down what it is you're tasting, but it's damned good! Orange, honey, treacle, raisins, baking spices, rubber, etc.. It can give a malt tremendous depth. [/QUOTE]
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Macallan 12 Year...ZAH!
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