Hassaku skin with wax, white flower nectar, grassy grassy, watermelon skin, metallic feeling like licking a spoon, green apple, white chocolate.
Conifer sap, dry honey, vanilla, sharpened pencil lead from baked oak, black pepper and cardamom-like spices, ramune confectionery, light peat and dry wheat.
A banff-like banff with sap and waxy flavors, white nectar and honey, green apples and a little glassy nuance.
It is said that it was finished with a refilled sherry bat, but the nuance of sherry doesn't feel much.
However, because it has a very diverse and complex flavor configuration, is it casque management aiming at it?
In addition, long-ripened banff bottles that appeared in the latter half of the release were often low in frequency, whereas 50% water was added, but because of the thickness of the core, the impression was almost like a cask strength.
A whisky of my favorite taste, called the Diageo wheat equine of the 1970s and 1980s, which is in common with Klein Leish, Aude and Glendalan.
It seems that one of the closed factors is that the taste of similar strains is relatively high, but after all it has a personality that seems to be Banff.
Since there are only a few 1971 vintages in stock, I would like to drink carefully.