simply pour myself a pure port and be done with it.
Well, the nose is special to say the least. The port cask gives this a
sour, almost umami streak. I get broth and gravy on the nose, something that
reminds me of julienne soup, with some dark fruit underneath. But the fruit
struggles and fails to get through that meaty layer. Like I said: special. That
is not to say that I like it. Au contraire. Water cannot save this one,
although the meaty side makes place for some red fruit.
The attack is creamy and unexpectedly sweet. So the wine has the upper
hand here. Sweet on red berries, gooseberries and some sultanas. Slightly
sourish, almost winey. This is too much. I can hardly recognize whisky in this.
Surely that is not the way it is meant to be. Water redeems the palate
somewhat, but not enough. It remains too sour and too sharp.
The finish is long, but sourishly sweet, with or without water.