目前分類:Glen Grant (18)
- Feb 15 Tue 2011 13:30
Glen Grant 34yo, 1965/2000 (55%, Signatory, C#5344, 390 Bts.)
- Feb 14 Mon 2011 15:52
Glen Grant 36yo, 1970/2006 (53.2%, Blackadder, Sherry C#7216, 173 Bts.)
- Feb 11 Fri 2011 11:49
Glen Grant 1992/2008 "Cellar Reserve" (46%, OB)
- Feb 10 Thu 2011 11:41
Glen Grant 22yo, 1987/2000 (57%, DT Rare Auld, Sherry C#44648, 272 Bts.)
- Feb 08 Tue 2011 14:24
Glen Grant 10yo (40%, OB)
- Sep 30 Thu 2010 13:17
Glen Grant 37yo, 1972/2009 (51.8%, BBR, Sherry Cask C#744/9)
- Jan 13 Wed 2010 13:59
Glen Grant 38yo, 1969/2008(51.7%, Duncan Taylor, Lonach)
- Nov 09 Mon 2009 14:23
Glen Grant 1956/2005 (46%, G&M for LMdW, 1st fill Sherry hogshead, 105 Bts.)
- Nov 06 Fri 2009 14:07
Glen Grant 34yo, 1973/2008 (54.7%, TSMoS, Sherry Puncheon C#1856, 489 Bts.)
- Nov 05 Thu 2009 12:06
Glen Grant 33yo, 1969 (46%, MMcD Mission, 600 Bts.)
- Nov 04 Wed 2009 14:01
Glen Grant 33yo, 1970 "Auld Distillers Collection" (55.1%, Jack Wieber, 132 Bts.)
- Nov 02 Mon 2009 14:52
Glen Grant 32yo, 1972/2004 (51.2%, Speciality Drinks, Sherry Hogshead C#122, 324 Bts.)
- Oct 30 Fri 2009 14:22
Glen Grant 1988/2003 (56.4%, The Golden Cask, C#50897, 302 Bts.)
- Oct 29 Thu 2009 13:47
Glen Grant 25yo, 1973/1998 (56.3%, Signatory, Sherry Butt #981479, 660 Bts.)
- Oct 09 Fri 2009 13:52
Glen Grant 25yo, 1976/2001 (43%, Signatory, Sherry Butt #2888, 610 Bts.)
- Aug 31 Sun 2008 00:45
Glen Grant 30yo, 1977 (57.4%, Douglas of Drumlanrig, Sherry Butt, 231Bts.)
- Jan 23 Wed 2008 12:36
Glen Grant 1956/2005 (46%, G&M for LMdW, Refill sherry butt, 459 Bts.)
時間:1/21/'08
總分:91
Nose:非比尋常深厚的油脂與橡木桶,濃濃的產生一股向心力似乎即將人吸捲入,雪莉,當然是老雪莉,但除了黑巧克力稍微的著色,還有許多繁複的花香與果甜、焦糖、蜂蜜,杏桃與柑橘爭艷、活潑的木頭與輕巧的薄荷、太妃糖,從一開始便無法將鼻子移開;10分鐘後氤氳的煙燻浮起,蜜糖或棉花糖般的甜融合在乳脂中,少許木質單寧卸除甜膩,溶溶的向前滑行,優雅一如華爾茲舞步;30分鐘單寧上升,肉桂和薑帶來少許辛辣和刺激;40分鐘濃度稍減,風韻猶存,少許柑橘傍依著木質、陳皮;50分鐘終究還是下滑了,有點不忍妝殘24
- Jan 22 Tue 2008 17:05
Glen Grant 34yo, 1972/2007 (54.9%, Special Drinks LTD., Sherry Butt C#2380, 447Bts.)
時間:1/22/'08
總分:91
Nose:很深的木桶、甜甜的杏仁、核桃、奶油,快速轉化成葡萄乾、杏桃、果乾、蜜餞,很濃的糖漿與蜂蜜,非常些微的煙燻灰塵,有點僕僕風塵的老沉安寧感,而後莓果、炭燒烏梅,但仍擁有深刻、不膩的甜;10分鐘後灰塵、乳脂、不重的雪莉以及輕輕揚起的薄荷,融合出奇特的滄桑感;20分鐘甜甜的杏桃雪莉,一點點醬油發酵感覺,但靜謐、甜蜜的發酵,緩慢任時間流逝,50分鐘趨輕了些,木頭、焦糖、太妃,有微微的辛辣,60分鐘漸漸淡去 24