Distilled on 6 December 2001, bottled last month. Djééé, what is this? This can not be? How can sherry and peat show this in barely eight years? What a force, what a balance! Creamy and sweet on burnt cake, caramel, peat, leather, rubber (also the rubber is burnt, not the type of inner tube), dried apricots, figs and prunes, cappuccino ... pfiew! And no, no sulfer. Smoked meat also with water. Black Forest ham, my favorite! The orgasmic pleasure continues on the tongue. That sherry and that peat! Bittersweet with dates, raisins, plum compote, caramel, wood and dark chocolate, nicely countered by the peat. All this with a leak of water. Barrel 967 had a long aftertaste, but it turns out pale in comparison to this one. He keeps on hanging, after an hour I still taste it. No, I can not argue that peat and sherry can reach such a complex and balanced combination in just eight years of maturation ... you have to taste this. He reminds me a bit of both the Lagavulin 21y (92/100) and the Port Ellen 12y James MacArthur (98/100). This eight-year-old Port Charlotte is better than the twenty-one-year-old Lagavulin (best Lagavulin according to Serge Valentin), no kidding. OK, the Port Ellen is still a step higher, a degree is more complex and concentrated ('bollard'), is actually out of this world ... but still, this whisky can go there without blushing. Score? Well, at the risk of making me look ridiculous, I have to admit that for a while I sat in my head with two voices. That went something like this:
"Well, this does not pay less than 94/100"
"94? No, that is not possible. "
Mmm, still smell and taste .... "Hey, do you!"
"No, Johan, this is eight-year-old Port Charlotte."
"Yes, 94 !?"
"Certainly!? For the sake of safety, try 's'
"Whoehaaa, this is just 94!"
For the people who start worrying about my mental health, no worries, I have learned to live with them. 94/100 http://onversneden.com/2010/03/14/een- impressive-set-port-charlotte/