Neat: The port is immediately noticeable on the nose, along with a sense of the distillate's power. Not alcoholic per se, but *strong*. Boozy fruits (punch-soaked strawberries and tangerines), some spices (cloves, a bit of nutmeg) and whiffs of creamy vanilla on a bed of fudgy caramel. Really quite nice, even if I don't care too much for the winey top notes. I'm particularly surprised that there's no alcoholic sting; would've expected this to nose a bit rougher.
On the palate, this starts woody and sweet, then turns juicy and even sweeter, before the wood spices make a comeback and some heat develops toward the death, unsurprisingly so, given the ABV. In the taste, you find everything that was already in the nose, plus some acacia honey and floral elements (buttercups?). Rather alright, but it seems a bit curtailed / rushed and in need of water.
With water: Now the honey is detectable on the nose as well. Veeeery creamy and sweet. Perhaps some blackberries now, along with some maple syrup. Come to think of it, this is becoming rather pancake-y as a whole...
Oof! In the mouth, the sweetness increases exponentially with water. This is a bit much; feels as if it's coating your teeth with a layer of liquid sugar. Perhaps even more water will help? Yes, that's better. The spices are pushed to the fore now, which is nice. Still some residual heat, though. The more water you add, the more the Bourbon oak comes out, gingery, sweet, and giving off a rather first-fill impression.
On the whole, an interesting exercise. I have to say that in the end and with plenty of water, I could see what they were going for here: the Bourbon and the Port elements do fit quite well with each other. However, their central common denominator is sweetness and the typical spiciness of highly active oak (ginger, cloves, nutmeg and all the other Bourbon hallmarks), which creates a pretty in-your-face impression. Could be more subtle, is what I'm saying, but I guess that's what people are looking for in the high-powered, pressure-cooker maturation that you get from tropical savanna climate. A substantial offering, I'd say, and well worth your time if you like your whisky full-bodied, sweet and intense. Or if you like Bourbon ;)