Apžvalga. Klubas 87

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Laba vakarą. Taip, taip, tai apžvalgos metas. Žinau, kad laukėt, neapsimetinėkit. O jei rimčiau, šiandien laukia dvi skirtingos distilerijos. Tiesą pasakius, neplanavau prijungti kitos distilerijos, bet kodėl ne? Manau išties bus įdomu. Tad, jeigu leisit… Pradedam.

Ballechin 2008/2018, 10YO, 60%, The Chronicles,La Maison du Whisky, Refill sherry butt, 703 buteliai, statinės nr. 186, NCF/NCA/SC/CS, OB
Niekam nėra paslaptis, kad Balechin prekės ženklas yra naudojamas žymėti pytintus Edradour viskius. Kaip, kad daro Tobermory distilerija. Arba Bruichladdich. Ir gerai, lengviau orientuotis visoje masėje skirtingų viskių. Nosis. Švari, tiršta, galinga, jauna ir truputi saldoka. Jokių užuomenų apie sierą, degtukus ar kažką panašaus. Nuo ko čia pradėjus. Kumpis (aš ne apie mirkytą šlamštą), mėsos rūkykla, medžio anglis, tada rūkyti migdolai, šviežias popierius, juodoji arbata. Momentais kiša ausis druska, jodas, raudonos uogos, eukaliptas, šaltmėtė. Beabejo, yra ir džiovintų vaisių, bet jie čia nėra svarbiausi. Gera nosis. Geras balansas. Teisinga statinė. Skonis. Čia jūsų laukia dar didesnis užtaisas, mažiau chereso, bet aš nieko prieš. Sausokas ir žoleliškas. Tai tikrai ne PX statinė. Oloroso jums mojuoja. Daug durpės ir dūmo. Aliejiškas ir truputį saldokas. Vėlgi skonis švarus ir jokių užuomenų apie S. Medžio anglis, juodosios alyvuogės, juodoji arbata, mėsos prieskoniai. Netgi citrusų užuomenos čia. Dvigubas espresso (be cukraus). Nepasakyčiau, kad labai kompleksiškas skonis, bet toks juodadarbis viskis, kuris atidirba savo. Poskonis. Galingas, vidutinio ilgumo. Dūmas, svylančios žolelės ir ąžuolo prieskoningumas. Mano trys centai. Šaunus viskis ir geras plaukikas. 87 taškai.

Ballechin 2005/2017, 56.5%, La Maison du Whisky, Artist #7, Caroni rum cask finish, 274 buteliai, statinės nr. 901, NCF/NCA/SC/CS
Beje, Edradour distilerija Balechin prekinį ženklą atgaivino gūdžiais 2002 metais. Kaip laikas bėga…Kaip viskis į burną. Sklandžiai ir skaniai. Etiketė skelbia, kad viskio amžius daugiau nei 10 metu. Ir iš esmės jie teisūs. Bet jei būti tiksliu, tai šio salyklo amžius yra 11 – 12 metų. Kas reiškia, kad mes visi esam teisūs. Nosis. Gyva, skaidri ir aromatinga. Jauna. Kas šiuo atveju labai dera su durpe ir romo tropiniu vaisiškumu. Sutinku, kad tropinių vaisių kvapas nėra stiprus. Norėtųsi daugiau. Toliau seka šlapi rudens lapai, saldus salyklas, rūkyti vaisiai (o tokie būna?), citrinos ir jų žievės. Dar pridėčiau juoduosius pipirus, juodos duonos plutą, ledų vaflį, kmynus, slyvas ir kažkokį minerališkumą. Kaip čia būtų tikęs didesnis tropiškumas. Skonis. Čia tas taps. Nosis galinga, bet čia jau another story. Sausokas ir toks chemiškas (gerąją prasme). Skonis saldesnis, nei kvapas. Su daugiau saldesnių skonių, kaip ant laužo kepti zefyrai, tropiniai vaisiai ir skrudintas salyklas. Pasigedau didesnio tropinio arba to funky Caroni romo stiliaus. Jis kažkur ten, kur aš jau sunkiai įmatau. Momentais slyvų kauliukai pasirodo ir šitame kontekste tai puikiai tinka. Poskonis. Vidutinio ilgumo, bet galingas. Mėsos prieskoniai, dūmas ir keptas bananas. Mano trys centai. Nežinau kokia bačkos kondicija buvo prieš panaudojant finišui, bet aš bučiau užmerkęs ją visam viskio gyvenimo laikui. 87 taškai, būčiau ėjęs toliau, bet…

Benromach 2009/2019, 58.8%, Batch 1, Bourbon ir First fill Sherry Oak Casks, NCF/NCA/CS, OB
Ir šios dienos svečias. Ne visai planuotas, bet manau suras savo vietą tarp šitų dičkių. Iš tiesų mėgstu šios distilerijos viskius, ir kas geriausia, kad jie retai nuvilia. Bet paradoksas tame, kad ieškodamas kažko, aš dažnai šią distileriją kažkokiu būdu tiesiog pamirštu. Gėda man. Jums taip nebūna? Nosis. Taip, Ballechin atstovai iš tiesų buvo intensyvūs, bet Benromach taip pat turi savo rankovėje keletą kozirių. Aromatingas, gyvas, šviežias, netgi kremiškas. Balansas tarp burbono ir chereso atrastas pakankamai gerai. Kas toliau? Saldi plakta grietinėlė, slyvos, džiovinti vaisiai, juodasis pipiras (gal netgi čili), muskato riešutas, bazilikas, smilkstantis šienas, citrusiniai vaisiai, vanilinis cukrus ir beržinės vantos veiksme. Skonis. Štai tau ir viskis iš Speyside…o žadėjo ką? Skrudintas ąžuolas ir salyklas. Tamsus medus ir druska. Saldus ir kartus. Kaimo rūkykla ir duonos kombinatas. Rūgštūs vaisiai ir keptos slyvos vištoje. Minerališkas. Priskirčiau prie viskių, kur žmonės sako – ne viskis, o chameleonas. Kvapai skirtingi, bet jie randa vienas kitą. Bet aš nebūčiau aš, jei nepaverkčiau. Nors viskis neskiestas, bet kūno trūkumas jaučiamas. Plonokas. Kažkaip neužsikabina už burnos paviršiaus. Įdomių skonių atsiskleidžia įpylus daugiau vandens, bet tada prarandamas charakteris ir intensyvumas. Poskonis. Trumpokas, su anyžiaus, dūmo ir daržoviškumo natomis. Mano trys centai. Yra kažkokių panašumų į antrą Ballechin viskį. Prie jūros ar prie jūros gėrybių stalo šitas viskis su H2O būtų stellar. Nematau prasmės keisti skaičius. 87 taškai.

Gal visgi reikėjo dėti pavadinamą „klubas 87”? Taip ir padarysiu. Tai buvo išties smagu ir gera. Ragautuvės, kurios iš tiesų suteikė daug džiaugsmo. Ko mums, šiuo metu, labai trūksta.
Ačiū už jūsų palaikymą ir kitas išraiškas. Taip ir toliau. Iki kitų greitų susiragavimų. Likite sveiki ir stiprūs.

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