Port Charlotte MRC:01 2010

Rating: 17/23 I've anticipated trying this for ages, so I'm delighted to have a sample. Appearance: I don't typically comment on the appearance, as it's usually not significant, but this is noticeably redder than Port Charlotte 10 when viewed side-by-side, even without direct light. I just happened to observe this with both bottles on a dark tabletop. Nose: Naturally, there's peat, but the initial scent is fruit. It has an oily, slightly organic fruitiness that suggests oloroso casks. It becomes quite earthy with some spices and has intriguing fusel notes. There's also a bit of sulphur that I'm not thrilled about. Regarding the fruits, I detect cherry, lemon, and tangerine. The earthiness resembles a rich forest floor, bordering on an outhouse smell. There's a subtle sweetness to the earth, making me wonder about chocolate notes. Dead leaves and smoke are also present. A hint of barbeque. This offers more complexity than Port Charlotte 10, but it's less harmonious. Palate: This is very intriguing. A lot is happening here. There's definitely significant smoke. It skillfully balances traditional Islay smoke with campfire notes, providing some charcoal character and a touch of smoked meat without being overpowering. Unfortunately, I detect a substantial amount of sulphur, which also contributes to the barbeque meat flavor. There's some pleasant iodine with a hint of tar that brings back the peatiness. There's also pepper, a touch of cinnamon, and some of that oloroso oiliness leading to hints of the fruits from the nose, though they are faint apart from an initial, slightly syrupy burst of lemon with tangerine. Many layers of smoke and earth intertwine. They give it a ruggedness similar to Laphroaig 10, but with Ardbeg An Oa flavors (barbeque and fruit), more sulphur, and a stronger presence. Finish: The smoke definitely persists, with some of that barbeque character carrying through. There's also some iodine to balance it. Cherry, lemon, tangerine. Cinnamon and black pepper. Some underlying sweetness that must be from the malt. - Conclusion - The barbeque flavor becomes a bit intense, but it generally adds complexity. The sulphur, however, detracts from the experience. I find the core flavor profile of Laphroaig 10 (17/23) more appealing because it's more traditional (yet still bold) with greater maturity and balance. That said, the higher proof here and the abundance of flavors are both beneficial. Compared to my heavily oxidized bottle of Port Charlotte 10 (20/23), this is certainly more intricate. There's more occurring in the Laphroaig as well, but I appreciate the bold flavor of the Port Charlotte 10, and its profile lacks the issues found here. I also perceive some oloroso in the Port Charlotte 10, and it truly rounds out and fills its body, adding character that allows it to surpass the Laphroaig's subtlety. This remains bigger, bolder, and more complex, but I'm struggling with those off-notes. This is a very challenging one to score. If not for all the sulphur, I believe I would be assigning a significantly higher score. It's not as good as Springbank 18 (2018 - all bourbon barrel aged) (22-23/23), but it could potentially be in the 20-22 range. However, that sulphur is unpleasant and makes it taste more like barbeque. Considering that, I found Ardbeg Uigeadail (19/23) to be superior when tasted side-by-side. Springbank 12 Cask Strength (19/23), which I consider to have a fair amount of sulphur, seems only slightly sulphuric in comparison to this. The Springbank also has many actively positive qualities, so this isn't just about identifying the most unpleasant. Even with the sulphur, this is really excellent. I'll save the final sip for later to determine the final score, but I think a score of 19 is definitely possible, and considering all the positive flavors, it can't be lower than a 16. I'm currently leaning towards an 18, but I'm aware that I've tasted enough peated drams alongside this that the sulphur is harder to detect. There's actually some of that barbeque character in Ardbeg 10 (16/23) as well. Not as much, no oloroso, and no sulphur. Still, it suggests this would be heading for a much higher score if the sulphur wasn't so dominant. My final score will likely be a 17 or an 18, and the decision hinges on how I perceive this compared to Laphroaig 10. It's difficult because there's so much to admire here, but that sulphur is just so pronounced. It pains me to conclude this, as I enjoy it greatly, but I think it falls short of the Laphroaig and truly belongs in the 17 category. Thank you to a friend for the sample of this! I thoroughly enjoyed all the complexity on display.

Amber-orange color with plenty of thin legs. Smoke is the initial impression - a mesquite and medicinal type of smoke. Carrot cake, dried fruits, brine, iodine, vanilla, orange zest, and resinous notes are also present. In some aspects, it reminds me of a certain Lagavulin bottling - rich sweet and resinous qualities, but without the ash and the iodine is unexpected. The brine and mesquite, smoked notes are reminiscent of a Springbank 12 cask strength, but the distinct fishy notes aren't there, and it's a bit too dark. It has the weight of an Ardbeg Corryvreckan but lacks the citrus. It's considerably more complex than Laphroaig. Wow, that's hot!! A pins and needles sensation, like 120 proof heat with little moderation. It coats the mouth. Cinnamon, mesquite smoke, iodine, oak, dried pineapple... perhaps a trace of ash. The finish lingers in the throat with that same sweet resinous character. A small amount of water reveals the iodine and grilled pineapple. The palate becomes smoother and more acidic, with a bit more citrus than before. It shifts from a dark resinous profile to more of a cinnamon roll and toffee sweetness, with prominent, slightly bitter oak and a hint of rancio. It's certainly interesting and leans towards increased complexity, but everyone has their preferences. It has to be from Islay... but which one? Thanks to a friend, I've had the chance to try this Port Charlotte! I had acquired a 10-year-old that I'm still waiting to open, but this one... this is MRC:2010, and I was surprisingly close on the proof. All 59.2% ABV hits upfront and might be a bit much. Water truly transformed it, making it seem brighter and older simultaneously... strange, but it worked! A really enjoyable pour!

Nose: Dark toffee, bordering on burnt, dark chocolate, a bit of salt, a faint wisp of smoke, black pepper, a light tannic sensation from red grape skin, sweet lactic funk (with water). It becomes more vibrant, the smoke is a little more noticeable, smelling both juicy and dry. Taste: Sweet dark toffee, light tannic red grape skins, salt, lactic "funk", buttery caramel, sweet smoke, golden raisins, red berries (with water). Water adds much more fresh red berries, black peppercorn skins, and reduces the dark toffee impression. Finish: A lingering ginger tingle, caramel, golden raisins, gentle red grape skin tannic feel (with water). Water lessens the tingle/heat, brings out fruity caramel, and juicy red berries. Score: 94/100 Final Thoughts: There's an incredible amount going on here, and it's amazing. The nose suggests almost burnt caramel, but in a fantastic way. It's like a very dark toffee with dark chocolate, yet simultaneously, there's a pronounced juicy grape/raisin character and a tannic feel from red grape skins. It's quite unusual, but it all harmonizes wonderfully. This profile carries over to the palate with a dark sugary, buttery caramel vibe, combined with that tannic red grape skin and a juicy fresh berry presence. It feels like a blend of dark chocolate, dark treacle toffee, red grape skins, and fresh raspberries, all unified into one cohesive drink. It's exceptionally delicious from beginning to end. Would I drink it if offered? - Yes Would I specifically order it? - Yes Would I buy a bottle? - I might get another one NOTE - All reviews are done without factoring in price. Whiskey Network Review #765

This is a truly exceptional dram. Expectations of strong peat give way to fruit and spice, along with a pleasant smokiness - not overpowering, but present and supportive. On the palate, the smoke imparts a toasty flavor. Adding two drops of water (no more!) enhances the fruitiness, reminiscent of a pear flambé. For a young scotch, it's performing exceptionally well. Again, this scotch is a celebration, not something to offer casually to someone who stops by unexpectedly. This is a bottle to keep tucked away for a special occasion, enjoyed with a good friend in a comfortable home bar. It pairs well with pork tenderloin cooked sous vide to 145 degrees and seared in a well-seasoned cast iron skillet, served with broiled Brussels sprouts. Be careful not to overcook the sprouts, or it will ruin the scotch. Seriously, don't mess it up.

I discovered this at a shop unaware of its value, as it wasn't in their system. They ended up selling it at the standard PC10 price. What a bargain; their loss, my gain. Neat in a glencairn Appearance: deep brownish copper Nose: Brine, seaweed, salty, nuts, smoke, peat, a faint smell of red wine, and a strong alcohol scent giving it a rubbery aroma. It certainly smells young. Palate: Oily, with excellent viscosity, it starts light and sweet on the tongue, then erupts with berries, red grapes, smoke, ash, and roasted peanuts and almonds. A spicy pepper, oak, and a hint of bitterness complement it at the back. Finish: Very long and warm. Traces of smoke, bacon, and nuts remain. The peppery spices linger. Added a few drops of water More sweet fruitiness, less harsh, drier, with the red wine influence becoming apparent. Excellent spirit, there's a lot happening here, offering a unique experience. This is the one if you're seeking an adventure! 4.25 for the spirit 4.5 for the price I paid

Remarkable! I got carried away and am only now getting around to reviewing this, my second bottle. It's a flawless fusion of wine and young peated spirit. The nose is incredibly intricate, presenting sweet peat, cherries, raspberries, blackberries, vanilla, cinnamon, caramel, nutmeg, and pie crust. The taste is equally complex, boasting a viscous texture that begins with an explosion of the raspberry, blackberry, and cherry fruit notes from the wine, followed by a gradual shift to sweet peat smoke flavors that conclude smoothly and linger for minutes. For a 7-year-old spirit, it offers a tremendous amount. I sampled it blind against an Ardbeg Blaaack Committee edition, and this was my preference. Given that the Blaaack was $30 more expensive, this is the superior value.