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Whisky Reviews for Port Charlotte Pl3 SMS
16 users have left a review for this whisky and scored it an average of 87.97 points
- After-tasting after a little over two years. Oxygen contact (half emptied sample vial) does him good, he gains in character and the flavors work out even more clearly. Hardly any smoke loss.
- Notes by producer;
The owner of the distillery that makes this whisky is well known for its use of wine casks, and this whisky takes that idea and runs with it. Matured in a Sauternes casks from Château Climens, it combines the hugely smoky spirit with the character of a world-class sweet wine.
Two Sauternes casks.
A blast of wood and peat smoke leads to sweet and fruity notes of toffee apple and milk-chocolate orange.
Intense and deep, with a rich and creamy texture backed up by creamy flavours: chocolate and vanilla. The sweetness is tempered by zesty lime and savoury peat smoke.
Long and smoky, fading to spicy vanilla.
- Not my cup of tea. But very very interesting, in a weird (not good or bad weird, just weird weird) way
Big farmy note. Earth, livestock, grass, manure. Mineral salt. Sticky apricot. Hot rubber. Some floral notes and hints of cough syrup (the runny kind not that glorious dark thick stuff).
Took a while to nail anything down, very sublime. Bitter wood. Apricot jam. Burning pine needles. A bit of that funk you get on sherry (yes I know it's not sherried).
Long. Light bitter wood and grassy herbs. Mild smoke. Apricots.
- It's a style I haven't experienced that often. Despite the effect of the yellow summer fruits being not as prominent as I had expected, it certainly added a layer to this one. Furthermore, it's well matured without detecting too much youth in this one.
From the previous elements in my comment, it's almost useless to say that this one doesn't swim very well.
After pouring, it's quite acrid due to the high ABV and a little dirty (wet hay in a livestock stable). Opens after a while, with peat smoke (in the beginning dry peat, but it seems to become a bit more moist after a while), briny, slightly mineral. For the fruits, in the beginning it's more like lemon, but turning towards apricots and peaches later on.
With water, it's more mellow and reduced.
The same: quite hot in the beginning. After 30 minutes, it shows that the alcohol is well integrated. The peat is obvious, alongside with roasted cereals with honey, and some iodine. The fruitiness is more modest than I expected, on apricot jam. It get's a little raisin-y but not as in PX-matured whisky.
Again, water puts this baby asleep.
The finish is of medium length, becoming a little fruitier, especially after time. The peat and iodine are still there, it becomes a bit peppery too.