Kilchoman Machir Bay
Details about this bottle | Edit |
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11640 | |
Kilchoman | |
Scotland, Islay | |
Single Malt Whisky | |
2015 | |
46% | |
0.7 l | |
Original bottling | |
Bourbon, Sherry - Oloroso | |
Average tasting notes Tasting notes |
Calculated from 22
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Nosing
Peat Smoke:
Peat Smoke:
Zitrus:
Zitrus:
Lemon:
Lemon:
Lime:
Lime:
Sweet:
Sweet:
Vanilla:
Vanilla:
Maritime Notes:
Maritime Notes:
Seaweed:
Seaweed:
Bonfire Smoke:
Bonfire Smoke:
Fruit:
Apple:
Apple:
Orange:
Medicinal Smoke:
Caramel:
Medicinal Smoke:
Nuts:
Herbs:
Orange:
Caramel:
Herbs:
Oil:
Ham:
Malt:
Alcohol:
Honey:
Alcohol:
Honey:
Oil:
Chocolate:
Barley:
Floral:
Chocolate:
Nuts:
Oak:
Fruit:
Salt:
Oak:
Floral:
Barley:
Salt:
Ham:
Tasting
Sweet:
Sweet:
Peat Smoke:
Peat Smoke:
Vanilla:
Vanilla:
Caramel:
Caramel:
Spices:
Spices:
Zitrus:
Zitrus:
Fruit:
Maritime Notes:
Salt:
Maritime Notes:
Fruit:
Salt:
Oil:
Oil:
Nuts:
Chocolate:
Honey:
Pepper:
Chocolate:
Ham:
Honey:
Lemon:
Herbs:
Lemon:
Pepper:
Ham:
Herbs:
Lime:
Grass:
Lime:
Grass:
Mint:
Grapefruit:
Chili:
Cherry:
Orange:
Mint:
Herb:
Sherry:
Grapefruit:
Cherry:
Heather:
Chili:
Dark Chocolate:
Herb:
Dark Chocolate:
Heather:
Raisin:
Orange:
Raisin:
Finish
Peat Smoke:
Peat Smoke:
Maritime Notes:
Salt:
Salt:
Spices:
Maritime Notes:
Sweet:
Sweet:
Spices:
Malt:
Malt:
Zitrus:
Zitrus:
Fruit:
Herbs:
Lemon:
Herbs:
Tropical Fruit:
Orange:
Chili:
Alcohol:
Ginger:
Floral:
Pepper:
Orange:
Pepper:
Floral:
Ginger:
Alcohol:
Lemon:
Chili:
Tropical Fruit:
Fruit:
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Quality rating of this bottle
Quality comparison of bottles
i
All tasting notes
29. Jan 2017
20. Dec 2018
Nosing: Fresh citrus, almost glistening. Aromatic sweet peat smoke like roasted peanuts and freshly harvested barley.
Taste: Limes, vanilla and intense sweet peat smoke. After taste of roasted peanuts or cured ham.
Finish: Clean, pleasant, lingering. Mouthwatering.
Comment:
Taste: Limes, vanilla and intense sweet peat smoke. After taste of roasted peanuts or cured ham.
Finish: Clean, pleasant, lingering. Mouthwatering.
Comment:
18. Jun 2018
29. Mar 2016
31. Jan 2017
11. Mar 2017