Port Charlotte Islay Barley

Context: I joined a spirits tasting on Zoom, receiving nine whiskies, though one was secretly rum. My review for Diplomatico Reserva is elsewhere. I'm thrilled I discovered a rum that challenged my affection for bourbon! This tasting event was a gift for my partner's 50th. We each got a sample box and participated in the Zoom call together. It was a blast! We were smart to share only the first box and save the second for tasting over a week to confirm our impressions. We were pleased we had two boxes because by the end of the tasting, my notes became questionable due to intoxication. Even with palate cleansers and coffee beans, my tasting wasn't as sharp as it was for the initial drams. I'm now on the sixth of nine whiskies tasted. Logging them all is taking time because I want to re-sample them, especially the scotch, as my palate for it is still developing. Initially, I didn't completely dislike this one. While I'm still acquiring a taste for scotch, I found aspects of it enjoyable when I first tried it. For amusement and to further my knowledge, I'll write down my first impressions alongside my current tasting notes. For context, our tasting occurred about 2.5 weeks ago, on September 30th. Appearance: Pale yellow, with no immediate legs but a nice ring around the glass that slowly drips down; it has an oily consistency. This observation remains the same today. Initial Aroma: Only band-aids and nothing else. Current Aroma: This has significantly changed. Today, I detect vanilla, sea salt, and a tingling sensation in my nose. There's a moderately strong alcohol burn, but I've experienced worse, so I'd call it medium. After letting it rest, I get hints of leather and smoke, along with some fruitiness. I'm improving at identifying scotch notes, and I'm definitely getting better. Progress! After referencing the included guide, I'm picking up some of the suggested aromas, but only with assistance. While I can detect them now, my goal is to identify them independently. Now for mouthfeel: My first impression was "Full On Smoke." It was so intensely smoky then that I couldn't discern anything else about the texture. Let's see what today reveals... Texture Today: Oily, creamy, smoky. Ah, much better! I am learning! Flavor: 2.5 weeks ago... Smoky, intensely smoky, with a strong heat. I laugh at my previous notes; they were so basic! I was likely quite tipsy, as this was my sixth tasting, and I'd already had a couple of drinks before the event started since it was later in the evening. But whatever. Flavor Today: Vanilla, butter, apple, pear, smoke, salt, brine - an abundance of wonderful notes. The smokiness is very different now compared to a couple of weeks ago. Instead of being overwhelming and unpleasant, I find it quite intriguing. Letting it rest really brings out subtle flavors like coconut cream, honey, and earthiness. The sharp tanginess now presents as tart fruit rather than sourness. The iodine note is much less off-putting, and dare I say, not offensive at all, leaning more towards smokiness. I'm also detecting a nutty flavor that wasn't present before. I'm really enjoying this finish and have finished the rest of my sample. Should I add a drop of water? I will! Curiosity wins. I hope this is the right choice. Findings: Adding a drop of water did significantly enhance the nose, bringing out sweeter and creamier aromas, but it didn't really alter the flavor profile. Thus, it wasn't a bad experiment, but nothing truly exceptional to report beyond a pleasant aroma. Overall, this is a very pleasant and well-balanced scotch. It evokes a campfire ambiance, and I enjoy it immensely.:)

This is an excellent rendition of a heavily peated Islay whisky. The nose is delightful, with a yummy sweet and savory BBQ meat aroma, mingled with peat. It's reminiscent of a beloved smoky Bladnoch 10. I appreciate that the peat in this expression is more about peat than smoke. The texture is quite oily and smooth. While I need to re-evaluate, I currently find it more savory than sweet, and the taste leans more smoky than peaty. The finish is smooth. Compared to Talisker 10, this has a similar aroma, but I believe it offers more flavor due to the higher alcohol content. Further tasting is needed, but as of now, its flavor complexity doesn't match Ardbeg's. This could change later.

Islay Barley appears as a flax-colored liquid in my glass. The aroma is unexpected, with notes of cinnamon bread, iodine, dried orange peel, and the distinct scent of fresh thyme – simultaneously oily, savory, and sweetly floral. The palate follows suit, offering impressions of crisp Gala apples, moist, mellow pipe tobacco, orange-vanilla cream, and grilled fruit. A smoky, sweet tobacco-like finish with an impeccable alcohol burn remains on the palate. The mouthfeel is both oily and cleansing. This is an afternoon dram that invigorates and refreshes the senses.

Nose: Limes charring on a driftwood blaze next to a stony inlet. Ocean spray on malted grains. Shortbread being baked on a sun-warmed river rock. Dried seaweed strands on an aged ship's deck. Agave and aloe mixed with pineapple, pear, and papaya in a shake with a hint of iodine and charcoal. Palate: Vibrant, energetic. Vanilla and pear atop barley flapjacks covered in a hardwood smoke syrup and a dusting of sea salt. Finish: Cured ham crowned with sour cream and a dash of pepper-infused pear brandy.

Ready for a summer BBQ? Nose: Smoky from a BBQ house. Notes of brisket, pork shoulder, and creamed corn. Hints of apples, toffee, and freshly gathered hay. Palate: Savory smoked meat. A blend of salty honey, vanilla, peanut brittle, and cornbread. Malty sweetness and a rich, fatty BBQ sensation. Finish: Did I mention BBQ? Flavors of bread, honeyed fruits, and sea salt caramel. Wow, what a distinctive experience. If you enjoy Islay whiskies and backyard BBQs, this should be part of your collection.

The aroma immediately presents peat and iodine, as anticipated. The nose's peat leans more toward Laphroaig's profile than Ardbeg's, but the palate shifts, in my opinion. It's a drier peat with an ashiness and spice in the finish. The palate possesses complexity, and the finish is enduring. A must-try for peat enthusiasts! Adding water makes the entire drink more ashy, and I prefer it without.