Old Potrero Straight Malt Whiskey finished in Port Barrels

Let stand for approximately 5 minutes. Appearance: Cloudy brown-orange hues with minimal legs. Noticed the synthetic cork. Nose: An unusual funkiness I can't identify, smells quite fishy. Notes of cinnamon, and despite the 114.4 proof, there's little sign of strong alcohol. Possibly strawberry jam? Palate: The port barrel influence is apparent initially, with a thick texture. Baking spices are abundant, followed by a dusty sensation, like a desert storm. Despite the port finish, it's not overly sweet. Finish: Not very lingering, except for the baking soda taste, leaving the palate clean for the next sip. Lacks complexity. Excellent for mixing. Reminds me of a stronger Sazerac.

This is truly fantastic. It has a slightly unusual and musty character, then shifts dramatically to spearmint candy. The port adds a hint of fruitiness and sweetness at the end. Exceptionally unique and masterfully made. Fortunate to have acquired a bottle.

Sampled with a friend on 8/8/2020. Tennessee Whiskey. Perhaps the best thing I have ever tasted? Chalky sugar, licorice, dates, incredibly intricate. Very high ABV but not harsh at all to consume. It is surprisingly smooth. What a pity it is so scarce!

Certainly intriguing and easy to drink for its proof. It has a notable sweetness, as if a significant amount of port was added. While rye spice is present, it's overwhelmed by the sweet wine flavor throughout.

With 62% ABV, water is a must. After dilution, it reveals itself as a rather delightful and intricate spirit. The port cask influence is unmistakable, and it benefits this rye admirably.

I have a private cask selection finished in Cabernet Sauvignon barrels. The wine significantly overpowers the nose and palate. It's not really to my taste.