Edradour SFTC Port cask 12 yr

After a demanding week of business travel, I desired a relaxing drink upon arriving home Wednesday evening and opened my sample collection. The Edradour Ballechin Port Finish, a port-finished Highland, sounded promising for relaxation but proved otherwise. Sometimes, a little pre-pour research is beneficial. This whisky is peated. For context, Laphroaig 10 and Ardbeg 10 are also peated. However, despite the strong peat, it presents a lovely, smoky flavor reminiscent of barbecue, meat, and campfire, entirely free of ash or bitterness. Moving past the peat: balance wasn't the objective here; the peat is so dominant that other elements are subdued. The port finish does impart a subtle berry sweetness, but identifying other distinct notes was challenging. If tasted blind, I would have only guessed it was finished in wine barrels. Nevertheless, it's an intriguing whisky, enjoyable neat. I added a little water to see if the port notes would emerge more, but while it slightly reduced the peat, the overall character remained unchanged. The following evening, I compared it with another port-finished peated whisky I had, Laphroaig Cairdeas 2013. I found the peat in the Edradour to be both more intense and more pleasing, with the Laphroaig leaning more towards ash. This doesn't necessarily make the Edradour superior; the Laphroaig is complex, well-balanced, and in a different category. However, I wouldn't have anticipated a Laphroaig coming in second in a peat comparison against a Highland newcomer. Thanks to a friend for the excellent sample! The Edradour Ballechin Port Wood offers a distinctive whisky experience that likely would have escaped my notice.

Another one from our tasting lineup last night at a friend's place. This is a 12-year heavily peated Highlander fully matured in port casks from Edradour's Ballechin line. Generally, I find peat and port a winning combination, offering a smoky and fruity character. This is no exception. It ranked in the middle of yesterday's tasting, showing flavors of smoky berries and grilled meats. It's potent. Bottled at cask strength, it hits with significant force. I actually needed to add an equal amount of water just to manage it. Surprisingly, it was more intense than the Octomore, despite the Octomore having 2 fewer years, higher ABV, and more ppm. A friend, you're also a fan of peat and port, I believe—this might be perfectly suited for you.