Whisky I've Drank: Port Charlotte Scottish Barley

By TheWhiskyStories
Distillery: Bruichladdich
Region: Islay
Age: No age statement
abv: 50%
It’s been some years now since Bruichladdich distillery decided to split its range: Bruichladdich for its unpeated whiskies, and Port Charlotte for its peated expressions (plus Octomore for the ultra peaty stuff). This means that at least you know what you’ll be getting with a Port Charlotte: smoke!
Port Charlotte is named after the village close to Bruichladdich distillery, which is where much of its whisky spends time maturing in the warehouses. Port Charlotte Scottish Barley is peated to a level of 40 ppm, placing it in between Lagavulin and Ardbeg in terms of smokiness. The stills used at Bruichladdich use a process known as trickle distillation. Combined with the unusually tall shape of the stills, this creates a clean, floral spirit, so clearly on display in drams such as the Classic Laddie.
The fact this Port Charlotte is made with Scottish barley isn’t really anything special, as most Scotch whiskies are. If you are partial to this kind of sentiment, I suggest you try the Islay barley instead, which is in fact locally grown. Bruichladdich rightfully style themselves as progressive Hebridean distillers, and they really have pushed the envelope with projects such as Octomore (hugely successful) and X4 (a flop), as well as several unconventional cask finishes. There’s not much progressive about the Port Charlotte Scottish Barley though, as this whisky was aged in traditional bourbon barrels – no matter how hand-picked they may be. Instead, the Scottish Barley is a solid Islay dram that’s bound to please.
Colour: 

Yellow gold
Nose: 

Wonderfully clean and crisp, like a salty sea breeze on a clear Islay day. Aromas of grilled prawns and smoked salmon intertwine with the floral profile of heather in full bloom. There’s a sweet smokiness to this whisky, kind of like a beehive on fire. You can also spot a whiff of seaweed, but this dram is nowhere near as medicinal as a Laphroaig or a Lagavulin. Since there is no interference from any sherry maturation, this Port Charlotte smells like a typical Islay dram. Quite promising!
Palate:

Medium bodied and rather alcoholic. Although this whisky has not received an additional finish, it certainly does not lack for complexity. Port Charlotte’s sweet, floral character is on display again, perfectly balanced with the peaty, salty notes that we’ve come to expect from the Islay heavy hitters. Notes of toasted vanilla and shortbread give way to flavours of liquorice and caramel, but the taste is less exuberant than the nose would suggest.
Finish: 

Ufff, intense! The finish takes a while to unfold, but when it does the warming explosion is long and ferocious. The bottling strength of 50% is really working wonders here. A pleasant sensation of wood smoke and barley takes this whisky towards its climax. Only on the aftertaste does the peat truly develop, lingering on for quite some time.
Verdict: 

Port Charlotte Scottish Barley is quite an interesting dram. It manages to display all the typical fiery characteristics of an Islay whisky, while somehow being quite light and friendly. Although peated to 40 ppm, this dram doesn’t feel all that smoky, which is in large part due to the trickle distillation and Bruichladdich’s high necked stills. In some ways, Port Charlotte Scottish Barley is not dissimilar to Ardbeg 10 year old (which uses a purifier on the still), although much less earthy and smoky. What Bruichladdich have created with the Scottish Barley is a dram that’s ideal for those who are new to heavily peated whiskies. I distinctly remember disliking my first ever Laphroaig, and I can’t help but wonder if things had been different if I’d had this Port Charlotte first. Well worth a try!

Whisky I've Drank: The Dalmore Aged 12 Years

By Joe Micallef
The Dalmore is a quintessential Highland Scotch whisky, with a long and storied pedigree ranking it among Scotland’s most renowned single malts. The distillery is located at Alness, 20 miles north of Inverness, and sits on the shores of the Cromarty Firth. It overlooks the Black Isle, which is neither an island nor black, but is in fact a peninsula that separates the Cromarty Firth from the Firth of Inverness, both of which are an extension of the Moray Firth. The peninsula is a flat, rich meadowland. The name Dalmore is derived from a combination of both Norse and Gaelic and, in fact, means “big meadowland.”
The distillery was founded in 1839 by Alexander Matheson, the nephew of Sir James Matheson, one of the co-founders of the famous Hong Kong trading house Jardine Matheson. Like his uncle, he made a fortune in the Chinese opium trade, and the age of 34 he retired to Scotland. Matheson never actually operated the distillery he built, leasing it instead to the Sunderland family. They operated the distillery until 1867, after which it was leased to Alexander, Andrew and Charles Mackenzie. Alexander Matheson died in 1886 and his son, Kenneth Matheson, sold the distillery to the three Mackenzie brothers. The Mackenzie family would operate the distillery until 1960 when it was merged with White and Mackay. After a long succession of owners, White and Mackay was purchased by Philippine spirits company Emperador in 2014.
The Mackenzie family lore was responsible for The Dalmore’s iconic crest. Legend has it that back in 1263, Colin of Kintail, the hereditary chief of the Mackenzie clan, saved the Scottish King, Alexander III, from a charging Red Stag. The stag had 12 points on its antlers and was termed a “royal stag,” since animals of that size were reserved for the king’s hunting pleasure. A grateful Alexander III bestowed on the Mackenzie clan the right to use the 12-point “royal stag” as the clan crest. The emblem, or caberfeidh, has been on every bottle of The Dalmore since 1867.
The Dalmore has a number of notable firsts. It was the first single malt exported from Scotland (to Australia) in 1870. For much of its history it has been ranked among the largest distilleries in Scotland. Its current production capacity of 4.2 million liters of pure alcohol still places it among the top quartile of Scotch whisky distilleries.
It is also famous for having bottled some of the most expensive Scotch whiskies ever sold. These include a 62 YO Dalmore comprised of a blend of five casks, from 1868, 1878, 1922, 1926 and 1939. The 12 bottles produced were sold for around $48,000 each. In 2010, the distillery produced three bottles of Dalmore Trinitas. Two bottles were sold for around $150,000 each that same year, and the last was sold for approximately $180,000 in 2011. In 2013, the Dalmore created a 12-bottle collection in honor of White and Mackay’s long-time blender Richard Patterson. Priced at close to $1.5 million dollars, it was the most expensive Scotch whisky collection ever offered for sale.
One of the significant features of the Dalmore distillery is the use of Loch Lomond stills. These stills have three water cooled plates in the neck of the still and allow the distiller to better control the level of reflux during the distillation. Effectively, they give the distiller the ability to mimic the effect of shorter or longer necks on the resulting distillate—the taller the neck, the higher the reflux, the portion of the vapor that condenses in the neck and falls back into the pot still for re-distillation. The combination of increased copper contact from multiple distillations, as well as the effect of taller necks to select lighter aromatic compounds, creates the floral and fruitier aromas typical of lighter whiskies. Although not unheard of in the Highlands, this kind of aroma profile is unusual among The Dalmore’s more robust Highland brethren.
The Dalmore 12 year old is aged in bourbon barrels for the first nine years, after which half of the remaining spirit is aged for an additional three years in sherry butts that previously held Matusalem Oloroso sherry, while the balance continue their aging in previously used bourbon casks. Matusalem is a type of Oloroso sherry that is sweetened by the addition of a little Pedro Ximénez (PX) sherry, which is produced from partially raisinated grapes and is intensely sweet and syrupy. To qualify as a Matusalem, the sherry must be produced from a solera with a blend averaging at least 30 years old. The name is derived from Methuselah, the grandfather of Noah, who, at 969 years of age, was the longest-lived person in the Old Testament.
Tasting Notes:
The Dalmore is a rich mahogany color with the characteristic reddish orange hue of fine antique wood. On the nose there is an initial pronounced aroma of cooked fruit, mincemeat tarts and Christmas fruitcake. This is followed by honey baked rum-infused raisins and tropical spice aromas of vanilla, cinnamon, all spice and a hint of cloves as well as lighter floral aromas. There is a rich note of new saddle leather and wood wax in the background that imparts a sense of oiliness and weight to the whisky.
On the palate, the whisky is drier than its aroma. There is a hint of residual sugar that adds texture and weight in the mouth, and is otherwise well integrated. The usual vanilla and wood spice notes are present, as are the nutty and dried fruit contributions of the sherry butt aging. The pronounced cooked fruit and raisin notes that show prominently on the nose are subdued on the palate, however. A background creamy cereal note reminiscent of fresh baked croissants emerges, as well as citrus notes of marmalade, candied orange zest and hints of triple sec.
The alcohol has just a bit of an edge, as if it could have used another three or four years of barrel aging (or maybe a bit more sherry sweetness to polish its texture). On the whole, however, the whisky disappoints on the palate. Its sophisticated range of flavors notwithstanding, it seems thin, washed out, and lacking the intensity that the color and aroma would have promised. It begs the question of how much of the Dalmore’s rich color is from the sherry butt aging and how much from the liberal use of caramel coloring.
The finish is of moderate length with notes of almonds, sweet marzipan, candied orange and hints of vanilla and tropical spices in the background before it ends on a slight bitter coffee note. On balance, it lacks the nuance, depth or sophistication that would have been suggested by the nose.
Conclusion
This is a good whisky but it is not a great whisky. It is well made with no obvious technical faults, but it fails to deliver on its initial promise. At an average price in the U.S. of $56 a bottle it is only slightly cheaper than far better sherried offerings like The Macallan or Aberlour’s A’bunadh, and more expensive than comparable 12 year old sherry-finished single malts like GlenDronach or Aberlour 12 year old. Worth a taste but probably not a bottle, unless you can find a screaming bargain, say under $30.
Score: 80/100

Whisky I've Drank: Jura Prophecy

By Aaron Knapp / The Whiskey Wash
The promise that Isle of Jura’s Prophecy will be “profoundly peated” is a bit of a stretch, especially compared to the famously peaty whiskies produced just across a narrow sound on the neighboring, more-populous Islay.
Yet, the subdued peat smoke flavor in Jura Prophecy – at least on the palate – becomes its strength, allowing for other earthy, spicy and sweet flavors to meld together with a complexity that a stronger peat presence wouldn’t allow.
Jura Prophecy is the heavier, peatier of Isle of Jura’s four mainstay whiskies, which also include Superstition, Origin 10-year-old, and Diurach’s Own 16-year-old – all named to connect the distillery with a mystic, superstitious piece of the island’s past.
In keeping with that theme, Jura Prophecy, emblazoned with hieroglyph-inspired eye, is named for the 18th century story of an old seer who, as she was being evicted from her home by the Campbells that dominated Jura at the time, foretold that the final Campbell on the island would have one eye and carry all of his possessions in a cart drawn by a white horse. That “prophecy” supposedly came true in 1938, when Charles Campbell, blinded in one eye during World War I, supposedly fell on hard times and had to leave the island in the state predicted by the seer.
Unfortunately, Jura gives much more detail on this legend that it does on what went into making the whisky. Jura Prophecy is crafted from some of the “finest and rarest aged Jura” whiskies, and non-chilled filtered in order to “deliver an authentic taste of 1938,” the box states. It is aged for a non-specific period of time in bourbon, sherry and Limousin casks.
The final product comes in Jura’s elegantly simple, 750-milliliter bottle, is 46 percent alcohol by volume.
Tasting Notes Jura Prophecy:
Vital Stats: 

Blend of Jura whiskies, non-chilled filtered to give a traditional flavor, 46 percent alcohol by volume, sold in a 750-milliliter bottle that runs between $50 and $80.
Appearance: 

Amber with a reddish hue.
Nose: 

“Profoundly peated” is a great descriptor for the first whiff, bringing in a wave of salty peat smoke into the nasal passages. That aroma gradually gives a little ground for earthy notes of tar, anise and licorice.
Palate:

Saunters on to the tongue like sweet vanilla syrup, accompanied by a peat smoke flavor that is much more subdued than in nose, balancing out the sweetness rather than overpowering it. The peat smoke grows bolder and spicier after a moment, expanding to include notes of cinnamon, licorice and nutmeg. Swallowing leaves a coating mild, sweet peat flavor on the tongue, with a slight burn at the corners and top of the mouth.
Final Thoughts & Score/Buy A Bottle:
Score: 89/100

While I don’t normally crave a tipple of peated whisky after a long day, I’d make an exception for Jura Prophecy. Rather than either a barrage or a whisper of peat, Jura Prophecy has a complex blend of peat smoke along with other sweet, spicy and earthy flavors that leave me wanting more. Those who want a very peaty dram may find Prophecy oversold itself as “heavily peated,” but I find it’s just the right amount.

Whisky I've Drank: Three Ships Select Whisky

By Zerlina Zhuang at WhiskyGeeks
The Three Ships Select Whisky is a blend of high-quality Scotch malt, and African grain whiskies aged for only three years. It launched in South Africa back in 1977. As one of the core range of Three Ships, it has upheld its reputation as an exceptional whisky with its consistently high quality. The gentle profile caters to a broad audience from whisky connoisseurs to new whisky drinkers. The Three Ships Select Whisky competed in many international awards over the years and won many awards that make the distillery proud.
Let’s dive into the review.
Tasting Notes:
Colour: Pale Gold
ABV: 43%
Nose:

Soft, perfumed nose with hints of peaches. White pepper hides in the background, creating a warm and pleasant spice. (15/20)
Palate: 

Soft and mellow peaches push through with a little maltiness that stays on the tongue. White pepper drifts gently in the background without overwhelming the sweetness.. (16/20)
Finish: 

The finish is medium with sweetness lingering in the mouth for a while. It is slightly astringent at the end but pleasantly so. (15/20)
Body: 

It is a well-balanced whisky that is easy to drink. As a blended malt and grain whisky, the flavours are reasonably complex for a 3-year-old whisky. In fact, it tasted like a 7 to 8-year-old whisky regarding flavour. (31/40)
Total Score: 77/100
Comments:
Geek Flora: 

“I did not give the Three Ships Select Whisky a high score because the complexity of the whisky is not high. Nonetheless, it is a beautiful expression from Three Ships and is one of the most drinkable blended whiskies I have tried.”
Where to buy: If you are looking to purchase this bottle, you can find it at Quaich Bar, Singapore’s first whisky bar. Alternatively, visit their online store at www.whiskystore.com.sg to get it delivered to your doorstep.