Whiskybase

Amrut Portonova

Overall rating
86.57/100
votes
472
Whiskybase ID
28390
Category
Single Malt
Distillery
Bottler
Distillery Bottling
Bottled
10.2011
Casktype
American Oak Barrels / Port Pipes
Casknumber
Batch 01
Number of bottles
720
Strength
62.1 % Vol.
Size
700 ml 750 ml
Barcode
8901193600003
Added on
23 Dec 2011 7:13 pm
UncoloredNon-chillfilteredCask Strength

Average value

€ 215.00

26 × in wishlist

472 × member ratings

667 × in collection

Whisky Reviews for Amrut Portonova

39 users have left a review for this whisky and scored it an average of 86.57 points

  1. Jackson05 scored this whisky 81 points Expert Senior

    Sample.

    A lot of hype when these hit the scene. In hindsight it represents a new era of whisky maturation. Big in your face flavours in a short amount of time.
    • Nose
      82 82
      Monolithic. It reminds me of a bourbon in its simplicity. Herbal, black licorice, cherry cola.
    • Taste
      78 78
      It’s sweet but not overly so. The wood is front and Center. Spicy oak, chilies, cherry, cola, even fizzy. My least favourite aspect is the palate.
    • Finish
      82 82
      Herbal, dirty red berries, chilli chocolate, drying. It’s very modern and forced. Nothing subtle about it.

  2. mothers_finest scored this whisky 66 points Expert Senior

    I just do not understand this hype.
    Faster ripening due to other climatic conditions, ie fast aroma intake from the barrel is nice and good - but the whisky just does not have the time to reduce its sharpness, or to mate with these flavors and mature.
    As a Portwood fan I found this one stinging, bitter and immature.

  3. Saftkenner scored this whisky 87 points Expert Senior

    In any case, interesting material and a nice change. If you can cope with the spiciness, you can have fun here and look forward to a refreshingly different game of flavors.
    But the price is a bit excessive.
    • Nose
      86 86
      Diluted to 52%. The alcohol stings quite a bit in the nose at first. As the warmth increases, it gets better.
      In any case, a fun potpourri: Pickled plums, anise, grapefruit, orange, cinnamon, mulled wine, gummy bears.
    • Taste
      88 88
      Sharp and slightly oily. Orange, some vanilla, anise, cinnamon, grapefruit and again gummy bears.
    • Finish
      86 86
      Medium length. Vanilla, oak seasoning and prunes with wine gum remain.

  4. Ethanol scored this whisky 95 points Newbie

    It combines power as well as complex and exotic fruit notes in a unique way

  5. ColdAesthetics scored this whisky 86 points Connoisseur

    Typically spicy, but very tasty amrut.
    • Nose
      Clove, star anise, camphor, plum, cinnamon, baked apple, plum, pecans, ginger, herbal honey
    • Taste
      Baked apple, pear with cinnamon, camphor, nutmeg, candied ginger, honeydew melon, toffee, marzipan
    • Finish
      Christmas stollen, anise, ginger, nutmeg, medium length

  6. keizerjos scored this whisky 87 points Expert Senior

    The scent is nothing short of spectacular. Sweets stall at the fair, fresh waffles, popcorn, sugar peanuts, hot and fresh, get them now! It is really too strong to drink. With some water the scent becomes more spicy and the star anise appears, say more Amrut. Dry, soft, spicy, oriental, sweet. Comforting class whisky for a great price.

  7. penumbra scored this whisky 76 points Expert Senior

    Portonova may not have a high score, but what else can you expect at this price point? If you go to a bar with someone or hack a wine and do n’t know what to drink, this can also be a good backup.
    • Nose
      Herbs, soy butter, preserved fruits, cranberries, sweet orange, lime, honey, dried fruits, preserves.
    • Taste
      Dried beans, preserved fruits, herbs, honeycomb, beeswax, dried peel.
    • Finish
      Medium length, soy, orange peel, oak.

  8. dongolzo81 scored this whisky 93 points Expert Senior

    Many thanks to Leon from the Malt Mariners for this tip! Tried at a tasting in the open bar and immediately fell in love. It's amazing what Amrut delivered here. The 62.1% are noticeable, but very well integrated, which is even possible without water. An intensity that is rarely found, combined with quite a high level of complexity and an incredibly long finish. My surprise of the year and one of the top 3 that I was able to taste in 2019 (mind of around 100 in total). Clear recommendation and a shame that it can no longer be found on the market.
    With 93 points also one of the best ratings on my part in the base (my average of all ratings is 80 points).
    In-depth notes will follow as soon as / if I could conquer a bottle again. I will try.

  9. Sleinn nam Ffoh scored this whisky 89 points Expert Senior

    Very fruity and complex.
    • Nose
      89 89
    • Taste
      90 90
    • Finish
      89 89

  10. Totoro scored this whisky 84 points Connoisseur

    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 ;)

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