Whiskybase
Overall rating
88.94/100
votes
20
Category
Single Malt
Distillery
Bottler
Murray McDavid (MM)
Bottling serie
The Paulsen Collection
Vintage
1990
Stated Age
18 years old
Casktype
Bourbon Cask + Amarone Cask Finish
Casknumber
R08289001
Number of bottles
480
Strength
46.0 % Vol.
Size
700 ml
Label
Square Decanter
Added on
28 Jan 2013 5:55 pm
Single Cask Whisky

Average value

€ 432.00

5 × in wishlist

20 × member ratings

20 × in collection

Whisky Reviews for Macallan 1990 MM

2 users have left a review for this whisky and scored it an average of 88.94 points

  1. ColdAesthetics scored this whisky 87 points Connoisseur

    It is quite tasty and very untypical for a Macallan, you would not even recognize the wine barrel itself blindly, negative points are the somewhat simple nose and a bit of sticky oak in the finish, but otherwise very round and yet interesting due to the character.
    • Nose
      Very malty and a little sweet, Earl Gray tea, fresh plums and quince, some cherry, wild shrubs, tick blossom honey, unfortunately not so much otherwise
    • Taste
      Plums, wild shrubs, malt, freshly harvested tobacco leaves, earl gray, fennel, wild cherry, some bitter orange, hazelnut and peanut even a little salted, a little green apple and lemon peel
    • Finish
      Peanut still with some salt, raisins, lemon peel, a bit of sticky oak, earl gray and sweet biscuits, medium length

  2. Gearmailteach scored this whisky 86 points Expert Senior

    A very unusual Macallan. Who can do something with wine finish, is certainly not bad served here. But for an 18-year-old he seems a bit "immature".
    • Nose
      Sweet and malty but rather slow, the Macallan opens its nose. Floral notes and ripe wild cherries blend with oak blackcurrant tea. In the background a red wine note resonates.
      With a little water, the tea with the red wine comes to the fore. The cherries follow closely.
      The "typical" Macallan scent (sherry and creme brulee) is in vain here.
    • Taste
      Raisins and grapes, again wild cherries and tea. Drying the tea and malty spice are left behind.
    • Finish
      Mitellang and dry with oak and again black tea.

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