Auchentoshan American Oak - neues Design

Details about this bottle Edit
28314
Auchentoshan
Scotland, Lowlands
Single Malt Whisky
40%
0.7 l
Original bottling
First und Second Fill Bourbonfässer
Chill filtration - With Artifical colouring - With
Average tasting notes Tasting notes
Calculated from 112 Tasting Notes
i
Nosing
Sweet:
Sweet:
Vanilla:
Vanilla:
Fruit:
Zitrus:
Fruit:
Zitrus:
Oak:
Oak:
Peach:
Peach:
Coconut:
Coconut:
Spices:
Lemon:
Honey:
Lemon:
Honey:
Herbs:
Herbs:
Lemon Peel:
Lemon Peel:
Spices:
Nuts:
Floral:
Pear:
Floral:
Caramel:
Caramel:
Malt:
Pear:
Malt:
Orange:
Apple:
Apple:
Orange:
Almonds:
Almonds:
Barley:
Green Apple:
Lime:
Peat Smoke:
Alcohol:
Alcohol:
Barley:
Lime:
Green Apple:
Oil:
Pineapple:
Grapefruit:
Wheat:
Pineapple:
Plum:
Oil:
Grapefruit:
Plum:
Wheat:
Kiwi:
Chili:
Chili:
Mint:
Mint:
Kiwi:
Grass:
Grass:
Heather:
Nuts:
Cinnamon:
Heather:
Cinnamon:
Tasting
Sweet:
Sweet:
Vanilla:
Vanilla:
Fruit:
Fruit:
Nuts:
Oak:
Oak:
Oil:
Oil:
Zitrus:
Zitrus:
Caramel:
Caramel:
Coconut:
Nuts:
Coconut:
Peach:
Peach:
Honey:
Herbs:
Herbs:
Honey:
Spices:
Malt:
Malt:
Lemon:
Alcohol:
Pear:
Orange:
Orange:
Spices:
Pear:
Alcohol:
Peat Smoke:
Lemon:
Floral:
Floral:
Heather:
Sherry:
Heather:
Sherry:
Green Apple:
Green Apple:
Chili:
Kiwi:
Tropical Fruit:
Cake:
Melon:
Almonds:
Grapefruit:
Lemon Peel:
Pepper:
Hay:
Grapefruit:
Melon:
Pepper:
Hay:
Plum:
Apple:
Grass:
Chocolate:
Almonds:
Kiwi:
Chili:
Plum:
Apple:
Grass:
Chocolate:
Dried Fruit:
Lemon Peel:
Cake:
Tropical Fruit:
Dried Fruit:
Finish
Sweet:
Sweet:
Oak:
Oak:
Spices:
Spices:
Fruit:
Caramel:
Caramel:
Zitrus:
Zitrus:
Vanilla:
Fruit:
Nuts:
Vanilla:
Malt:
Malt:
Oil:
Oil:
Lemon:
Lemon:
Peach:
Nuts:
Peach:
Honey:
Honey:
Pepper:
Coconut:
Coconut:
Pepper:
Almonds:
Almonds:
Grapefruit:
Apple:
Orange:
Lime:
Lime:
Apple:
Herbs:
Orange:
Herbs:
Grapefruit:
Sherry:
Pear:
Cinnamon:
Barley:
Lemon Peel:
Floral:
Hay:
Floral:
Pear:
Heather:
Cinnamon:
Lemon Peel:
Peat Smoke:
Sherry:
Peat Smoke:
Heather:
Barley:
Hay:

Tasting Video

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Quality rating of this bottle

3.6 Rate
128
Tasting Notes 112

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