Has a totally silky feel on the palate. The viscosity holding the flavours on the tongue, and the peat wafting up through, is a really cool expression. Love this.
The first nose took me to a summer (lighter scents and winds) beach fire of damp fir wood. A wee bit of salt, but NO warning of the absotuley delightful peat fire as it hit the tongue. WOW. As anyone who has sat at the Captain's table knows this is definitely a Duke Dram, peaty pepper and smoke. LOVING it.
We were excited about this when we saw the simple word "peat." We were not disappointed. I wouldn't say it's an Octomore, but definitely in the Port Charlotte range. This to me tastes like the smells of bacon grease and sulfur from having bacon and eggs for breakfast, but I'm a good way.
Wow! This has that sea salt and peat nose that I associate with Islay. I was shocked to find out what it was but what a treat. Rich, warm, layered and just great.
Very cool to see this old bottling pop up! I do jot know if it applies to this release but my understanding of the very earliest Port Charlotte releases(the "PC" ones) used peated malt sourced from Port Ellen where as the modern Port Charlotte sources it from Bairds. The critical difference here would be one uses Islay peat and the other Mainland peat. This could explain a bit of the difference in profile. Very interesting review.
Today was a big win for me! That Bruichladdich cheesy note was there right away (blind) followed by ash and brine. Peat wise it seemed almost like a lightly peated laphroaig. But that big cheesy funk note punched through. Thank you for sharing!
Has a totally silky feel on the palate. The viscosity holding the flavours on the tongue, and the peat wafting up through, is a really cool expression. Love this.
The first nose took me to a summer (lighter scents and winds) beach fire of damp fir wood. A wee bit of salt, but NO warning of the absotuley delightful peat fire as it hit the tongue. WOW. As anyone who has sat at the Captain's table knows this is definitely a Duke Dram, peaty pepper and smoke. LOVING it.
This was delightful. A good punch it the face with the first nosing! I liked the barnyard assessment! It grew on me with each sip.
We were excited about this when we saw the simple word "peat." We were not disappointed. I wouldn't say it's an Octomore, but definitely in the Port Charlotte range. This to me tastes like the smells of bacon grease and sulfur from having bacon and eggs for breakfast, but I'm a good way.
Wow! This has that sea salt and peat nose that I associate with Islay. I was shocked to find out what it was but what a treat. Rich, warm, layered and just great.
Definitely rustic, and the smoke reminded me of a barn fire, there was a definite hay note in there
Very cool to see this old bottling pop up! I do jot know if it applies to this release but my understanding of the very earliest Port Charlotte releases(the "PC" ones) used peated malt sourced from Port Ellen where as the modern Port Charlotte sources it from Bairds. The critical difference here would be one uses Islay peat and the other Mainland peat. This could explain a bit of the difference in profile. Very interesting review.
Today was a big win for me! That Bruichladdich cheesy note was there right away (blind) followed by ash and brine. Peat wise it seemed almost like a lightly peated laphroaig. But that big cheesy funk note punched through. Thank you for sharing!
I’ll add that I don’t know what the MSRP on this was back in the day, but if you bumped the ABV to 50%, I’d buy this over Port Charlotte 10 any day.
OK, so how do i get into this whisky club, Adam!? Day two = 'sold'. Day three will almost certainly push me into 'desparate'