At the same time, however, it is precisely this combination that threatens to overwhelm the otherwise typical port fruitiness. And especially on the palate, the nutty bitterness pushes itself too much into the foreground for my taste. But don't get me wrong, this is a great ex port barrel overall, I think!
The good nine and a half years in the barrel have left a clear port-typical rosé glow in the caramel gold of the Antares. Instead of a Glencairn, a large bowl of chocolate pudding with strawberries and cream seems to be in front of me, next to it a glass of strawberry punch and a bowl with other fruits and rock candy, lychees, blood oranges, raspberries, fresh cherries and a lime slice.
The intense fruit becomes increasingly dull and malty with more and more breathing of the whisky, muesli bars with grapes, sandalwood and almond splinters lead into the spice of sweet herbal candies, rose petals, a little oregano and adhesive plaster, in the end even a hint of hay in the horse stable almost reminds removed to a sherry ledaig.
Red berries, cherries and gooseberries also mix in the mouth with chocolate pudding and herbal sweets. The almost 63 percent bite properly, almost tingly, heavy and nutty with almonds and hazelnuts, the dominant impression remains creamy sweet, but on the edge of the palate there is also an increasing bitterness and minimal soapy.
Raw marzipan, berry compote and a little barrel wall accompany the hearty and powerful finish, which leads out again into an almond-nut accentuated and gradually bitter aftertaste.