- Whiskybase ID
- Single Malt
- The Scotch Malt Whisky Society (SMWS)
- Bottling serie
- Mango chicken vindaloo
- Stated Age
- 12 years old
- Refill Ex-Bourbon Hogshead
- Number of bottles
- 63.0 % Vol.
- 700 ml
- Added on
- 22 Jan 2015 8:19 am by cruisarin
5 × in wishlist
24 × member ratings
44 × in collection
Whisky Reviews for Port Charlotte 2002 SMWS 127.40
5 users have left a review for this whisky and scored it an average of 89.52 points
- I like this one better than the 127.43
- A real tricky mother-in-law whisky! First smooth, than bang - the mother-in-law hits you.
Sweet peaty, earthy and oaky aromas at first nosing. There are fruity notes as well (melons, mango, mashed cooking bananas and pineapple) as well as Italian herbs (marjory and thyme). Very nice.
Sweet, oily and smooth at first mouthfeel. A hot, peaty and spicy explosion, when swallowed.
Very long and peaty, warming from deep inside.
- SMWS note:
Deep and earthy aromas to start with; peat compost, cedar wood essential
oil, pumpernickel bread and Jamaican fresh root ginger cake. There
were fresher notes as well of chilli, lime and coriander prawns as well
as Thai ginger-lemongrass shrimps. The taste neat was hot, spicy and
sweet like a mango chicken vindaloo dish with raisins and sultanas.
Water released a charcoal aroma like that of grilled chicken bacon
rashers and spice-crusted tuna with charred peppers and lime. The
taste now had plenty of spice, cinnamon and cloves but at the same time
that of a sweet strong espresso and strawberry and black pepper cake.
Initial price: 97 Euros
- Very tasty - a complex and mature Port Charlotte.
Icing sugar, play-doh, fried pineapple chutney, crusted salt, rubber boots, pear syrup, with a herby touch of sweet basil. May be the power of suggestion, but I can make out a spicy element – Sweet capsicum, cinnamon, and paprika. No chilli peppers, though.
Sweet, sour, and syrupy to start, with peat fire kicking in at the end and fading gently. Boiled sweets, barley sugar, kaffir lime juice, Caramac-esque notes of milky toffee, caramel, and chocolate, with a little bitter coffee. Peat smoke, oil, and tar on the tail.
Slightly drying. Gentle warming spices. Ginger, clove, black pepper and a little more crusted salt.