Producing WhiskyCast has given me the opportunity to taste some really amazing whiskies, and I’m pleased to share my tasting notes with you here. You can search my entire database of tasting notes from this page, and I hope you’ll find it useful.
If you’re not familiar with Port Charlotte, it’s the name Bruichladdich uses for its regular peated malts (Octomore is the name for the even more heavily peated malts). This one comes from 100% Scottish-grown barley peated to 40ppm of phenols, and the nose has classic Islay peatiness along with a medicinal touch of iodine, heather, black pepper, touches of dried fruits, toffee, vanilla, and a hint of oak. The complexity becomes even more apparent on the palate with a dram that is smoky, sweet, and spicy all at the same time with a great balance. Peat smoke and brine-soaked driftwood mesh well with malt, toffee, honey, brown sugar, vanilla, and black pepper notes. The finish is long, smooth, and smoky with peat smoke, a touch of campfire smoke, honey, brown sugar, vanilla, and toffee…with a warming touch that gently fills your chest. Excellent! (February, 2015)
If you’re not familiar with Port Charlotte, it’s the name Bruichladdich uses for its regular peated malts (Octomore is the name for the even more heavily peated malts). This one comes from 100% Scottish-grown barley peated to 40ppm of phenols, and the nose has classic Islay peatiness along with a medicinal touch of iodine, heather, black pepper, touches of dried fruits, toffee, vanilla, and a hint of oak. The complexity becomes even more apparent on the palate with a dram that is smoky, sweet, and spicy all at the same time with a great balance. Peat smoke and brine-soaked driftwood mesh well with malt, toffee, honey, brown sugar, vanilla, and black pepper notes. The finish is long, smooth, and smoky with peat smoke, a touch of campfire smoke, honey, brown sugar, vanilla, and toffee…with a warming touch that gently fills your chest. Excellent! (February, 2015)
