Longrow Red 11 Year Fresh Port Casks

Another evening in the city, another visit to a whiskey establishment. This particular spot is a relaxed place with a local bar feel, though it stocks over 400 whiskeys. It was a calm Sunday night, and my partner and I sat at the bar. The drink selections are displayed on chalkboards overhead and in a binder at the bar. Bottles are arranged on uneven shelves behind the counter in a very disorganized manner. I learned from the staff that the owner often acquires new spirits, adds more shelving as required, and places the bottles without any specific arrangement. The disarray seems to worsen as bottles are returned to random spots after each serving. I found some appeal in the disarray, and since it was quiet, the bartender dedicated time to finding my choices. In a few instances, she concluded the bottle was empty, though it's possible it was present but overlooked by both of us. After a couple of unsuccessful attempts, I opted for the Longrow Red 11 Cabernet Sauvignon Finish. The bartender poured it and left the bottle. As I let it sit for a moment, I realized it wasn't the Red 11 Cab Finish but the Red 11 Port Finish. At that point, the Port version seemed perfectly fine. The aroma and taste were as expected – dark berries, peat smoke, and a hint of char. It possesses what I perceive as the characteristic Campbeltown density, with an oily and rich mouthfeel. Overall, quite pleasant. The only unexpected aspect was a somewhat smoother, more balanced profile than anticipated. The reason, as I now understand from previous comments, might be the age of the bottle. This was apparently released in 2015 or 2016, so it may have been open on the shelf for several years. From what I can gather, a few years and some exposure to air have not harmed it. While I still wish to sample the cab finish, I have no regrets trying the port instead.

Appearance: This certainly earns its "Red" name, displaying a rich dark/burnt sienna hue. Aroma: Given this is cask strength, a few drops of water are needed to mellow the alcohol's intensity and reduce some astringency. Once adjusted and allowed to breathe... It's sweet. Notes of red berry jam, roasted nuts, and a vegetal peat emerge. While it's a peated whisky, it doesn't possess the intense smoke of an Islay. The core character still strongly reflects Springbank, but the port cask influence is evident. I believe this contributes significantly to the fruity aspects, while diminishing the characteristic Springbank saltiness. Palate: An intensified version of the aroma. You first encounter intense fruit sweetness, which gains a subtle smoky undertone as it develops. The finish offers abundant bitter roasted nuts, providing a pleasant contrast to the initial sweetness. I highly recommend seeking this out. While I haven't sampled the other "Reds," I imagine they are similarly compelling. This is an excellent demonstration of how subtle and distinctive a peated whisky can be, with only hints of smoke.

It's a true shame this isn't still produced, as it's no longer being made. A friend shared a sample, and I'm unsure if I should thank or chastise them. I must acquire a bottle of this somehow. The aroma strikes me as very much like wine. Hints of fruit, caramel, toasted nuts, maybe cinnamon, and a delightful charcoal smoke. The initial taste and progression mirror the aroma, with the flavors of "smoked meat" and berries becoming somewhat more pronounced. It walks the line between sweet and savory and appears to have been the clear preference among the Longrow Red selection for most individuals. It's among a select few bottles I'd immediately purchase if I ever had the good fortune to encounter one. I'm not yet inclined to deal with auctions or trading platforms, nor am I ready to commit to buying from some of the dubious-looking online vendors that claim to have it in stock. However, that point is likely approaching. I frequently think about this bottle and am extremely keen to taste it again.

I had higher hopes for this one. The finish has an odd tire-like quality that detracts from it. I suspect the producers are to blame.

Nose: Fruity sherry, oily smoke, brine, citrus, very faint acetone Palate: Sweet smoke, seasalt, red berries, moss, key lime Finish: Medium, smoke, tart berries, light bitter

From 2016 at Blok. Well-balanced smoke, sweetness, and wine notes.