Balvenie 1937-1987 50 Year Old Official Bottling 42%

I never thought I'd get to taste it. Deeply grateful. Balvenie BALVENIE 1937-1987 50yo OB 42% The aroma has a strong woody character reminiscent of long-matured grain, along with sap, oil, vanilla, overcooked apricot tea, creamy almond tofu, faint old peat and leaf mold, rich and complex. When drinking, it starts with a smooth mouthfeel that expands into a fragrant flavor of apricot jam and sap, with a gentle sweetness and tightening woody tannins, caramelized nuts, old peat, and faint leaf mold. The finish lingers with coconut milk for a long time. [Very Good, Interesting] The Balvenie 1937 bottled in 1987 is an official 50-year-old bottling. It's a very famous bottle, but I had never tasted it before. Due to its high price, I had given up hope of ever tasting it. However, it was finally opened as part of Hogo Hall's 10th anniversary commemoration. Even back then, it must have been expensive, so I'm in awe of the person who bought this bottle, Teraya-san. As it was opened on the anniversary's first day and hadn't been aged for long, the initial pour felt very firm with strong cask characteristics. However, a sense of depth and complexity was already emerging from the background. Thinking it might be my last chance, I asked for a generous pour and took my time savoring it. As expected, over time the whisky gradually awakened from its long slumber, with woody notes becoming less dominant. I was particularly surprised by the lack of over-ripeness, considering it had spent 50 years in cask. Additionally, perhaps due to good storage conditions or the stability of long-matured whisky, there were no strong old-age characteristics or signs of deterioration despite being over 30 years since bottling. The aroma, alongside woody notes, strongly featured concentrated black tea and fruits, along with a very creamy almond tofu. When drinking, it feels like the condensed sensation of cask strength rather than watered down, yet there's no sense of dilution. Concentrated fruits and sap are as strong in flavor as they are in aroma, with a tannic bitterness accompanying the gentle sweetness being less intense than expected, merely tightening the flavor profile. From the latter half onward, a strong nuance reminiscent of a donut dusted with coconut milk or powder was noticeable, which was intriguing. Moreover, both aroma and flavor carried a sense of old peat and earthy leaf mold, creating a deep, rich complexity. Indeed, it was a unique and delicious malt. Enjoying the process of its flavors slowly awakening from a long slumber was an excellent experience. I'm deeply grateful to have encountered this bottle. This bottling was opened as part of Hogo Hall's 10th anniversary in Kodama, Tachikawa. #Balvenie (BALVENIE)