Gordon & MacPhail Generations-Mortlach 70 year old (Distilled 1938)
Lot 2342
Gordon & MacPhail Generations-Mortlach 70 year old (Distilled 1938)
HK$ 220,000 - 260,000
US$ 28,000 - 34,000
Lot Details
Gordon & MacPhail Generations-Mortlach 70 year old (Distilled 1938)
高登麥克菲爾世代系列-莫特拉克1938(70年珍釀)
Bottle number 38 of 54. Cask number 2656. In wooden presentation case. So far as I have been able to ascertain, the 70 year old Mortlach discussed is the oldest single cask of Scotch Malt whisky ever to have been bottled and offered for sale.

There have been tales of other old casks. Did not Sir Walter Scott write somewhere about tasting a Highland malt that had been made before the 'Forty-Five, filled into a small "anker", hidden in a peat bog and discovered accidentally in the 1820s?

Joseph Mitchell, Chief Inspector of Highland Roads and Bridges, tasted another pre-"45" whisky, in the house of Macdonald of Borrodale in 1838. Macdonald's grandfather had been out with the Prince, and had sheltered Charles Edward Stuart in his house on the first and last nights he spent in Scotland. Before he went into exile, Borrodale buried all his silver plates and valuable, and also a keg of whisky, in a peat moss. The keg avoided discovery until 1810, so the whisky was between sixty and seventy years old when it was bottled. Mitchell described it as "insinuating"- whatever that might mean"

據我所知,這瓶70年的莫特拉克是蘇格蘭麥芽威士忌當中,入瓶公開發售的最古老的一桶酒。

有傳言說還有更古老的木桶酒,沃爾特‧司各特爵士不是曾經在某處寫道,嚐過在1745年之前釀造、裝進小容器、貯藏於泥沼、於1820年代才偶然被發現的蘇格蘭高地麥芽威士忌嗎?

1838年,蘇格蘭高地道路及橋樑局總督察約瑟夫‧米切爾在麥克唐納‧波洛岱爾的大屋內喝過另一支1745年之前釀造的威士忌。麥克唐納的祖父曾經追隨查爾斯‧愛德華‧斯圖亞特王子,王子在蘇格蘭的第一天與最後一夜都在他的大屋裡度過。波洛岱爾流亡前,把自己所有銀器及貴重品,連同一小桶威士忌全都埋在一片泥苔蘚里。那小桶酒在1810年才被發現,所以當時該威士忌距離裝桶已達六七十年之久。米切爾以「緩緩而進」(insinuating)形容那酒,真正意思是什麼則不得而知了。
46.1% volume
1 crystal decanter

Footnotes

  • Tasting Notes by Charles MacLean

    APPEARANCE:
    The colour of sun-bleached polished mahogany.

    AROMA:
    A mellow nose, at once waxy and fruity; candlewax to the fore initially, which becomes snuffed candle (a thread of smoke), with Maraschino cherries in Madeira cake behind, and after a while an orangey citric note – fresh and juicy, becoming apricot jam. Flaked almonds and whin flowers, becoming light coconut oil.

    TASTE:
    Surprisingly lively tasted straight. A smooth, waxy mouth feel; a sweetish start becoming moderately dry, but not overly-tannic. Dried fig and tobacco notes, and an intriguing light smokiness. A long finish and, for the first time, a hint of planed hardwood in the aftertaste. With a teaspoon of water, the smooth texture is enhanced. The fresh, light sweetness becoming pleasantly sour ('Soor Plooms'), with sooty smoke in the finish.

    COMMENT:
    Remarkable! No trace of wood or must or bung cloth– a delicate, fresh, vital, fruity whisky, but with unusual attributes of waxiness and smokiness – uncommon today,
    more usual before the 1960s.


    理查‧麥克林(Charles MacLean)的品酒筆記

    外觀:顏色如日曬後的紅木

    酒香:芳醇,同時散發蠟香與果香;起初的蠟香會轉化成掐滅蠟燭後的一絲煙香,其後透出馬德拉蛋糕裡的馬拉斯奇諾櫻桃的芳香,隔一會的橘子檸檬味既清新,又充滿果味,再化成杏桃果醬的香氣。杏仁薄片及荊豆花的芳香則會轉變成淡淡的椰油香。

    味道:直接飲用,讓人倍覺爽快。口感順滑,略甜的開頭變為中度乾甜,但單寧不會過度。散發乾無花果及煙草的香氣,以及誘人的淡淡煙味。餘韻悠長,回味帶點硬木板的味道。加一茶匙水同喝,能提升柔滑的質感。清新而淡淡的甜味會變成愉悅的酸梅味,收結有陣煤煙香。

    評語:非凡出色!沒有木頭、發霉或塞布的痕跡,是一支雅致、清新、充滿活力、果香濃美的威士忌,具不尋常的蠟質與煙味,這在1960年代較普遍,今天已不多見。
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