THE 1962 MACALLAN — ONE OF THE GREATEST BOTTLES OF SCOTCH I HAVE EVER HAD.
Nose: What a sherry influence, great. Almond chocolate and raisins come to mind first, then more sultanas and tropical fruits, including mango and papaya, very complex. After that, the chocolate comes back, but rather as dark men’s chocolate, cocoa butter and a nice mocha note. In addition, the oak leaves a dry wood smoke, with a delicate bitter oak note.
Palate: Similarly complex as the nose, bitter (British) orange marmalade, sour and overripe apples, currants and raisins. These flavors are incorporated in chocolate biscuits, strong cocoa flavors and pipe tobacco, cedar and leather at the end.
Finish: Very long, with an emphasis on wood, leather and dried fruit. In addition, again very dry wood smoke, cocoa and freshly ground coffee. The oak lingers on the palate for a very long time.
Conclusion: ALMOST PERFECT.
THE 1949 GLENLIVET: Much less heat/alcohol — absolutely SUBLIME. Extraordinary balance. The quintessence of perfection. Along with the 1955 I had with Jay in NYC, one of the greatest bottles of anything I have ever had (along with the above Macallan) — however, due to its age (it was a 40 year so made in 1908), extremely subtle.