Producer’s tasting notes
NOSE. Initially there is such a clean open ozone character as the smoke is hidden. Gingerbread, raspberry vanilla, then the smoke creeps in with notes of clove, rubber and polish, but it does not over- power the gentle aromas of tinned peaches in syrup sweet red apples and brambles.
PALATE. The oak sweetness of vanilla and toasted malty bread are wrapped in heather smoke giving medicinal type notes of bog myrtle and bracken reminiscent of a summer’s day on the peat moss. There are layers in this whisky that take time to reveal themselves. To begin, cinder toffee and salted caramel with a lovely balance of honeysuckle and lily. Next comes treacle and soft fruit, apricot and pineapple with a dusting of icing sugar.
FINISH. Long and smoky, this whisky was a delight to assemble. The complexity in the different types of oak and the way they come together in harmony to create a flawless spirit is a beauty to behold. A sophisticated, smouldering heat in the true Port Charlotte style.