Port Charlotte PC8 Ar Dùthchas

Introduced in 2009. This stands out as the finest whisky I encountered for the first time in 2019. The top three whiskies I tried that year were from Bruichladdich: Octomore 2.1, PC5, and PC8. This PC8 surpasses the other two. All three evoked strong regret for missing the resurgence of Bruichladdich and the opportunity to acquire the initial distillations matured by the esteemed Jim McEwan upon his takeover. Fortunately, I managed to find a bottle on the secondary market, and it's likely the best $250 I've invested in a whisky. That initial scent of PC8 straight from the bottle at 60.5% ABV is like perceiving the universe mere moments after the Big Bang, before matter as we know it had even taken shape. For the first instant, you're unsure of the aroma, but then a mental image forms of a coiled serpent submerged in acetone and gasoline, emitting jet-black smoke. One can sample this neat for sheer amusement. It's akin to consuming an unexploded ordnance. The alcohol content is intense, yet the actual mouthfeel is delicate. You detect notes of wood varnish, chlorhexidine, butyric acid, and other chemical compounds, followed by an ashy finish. It possesses a clean, almost sterile quality. I suggest adding water and enjoying this at 45-50% ABV to tame this powerhouse. The flavors erupt, and the mouthfeel transforms into molten candle wax. There are sharp, tart sensations and peppercorns, alongside broad savory notes akin to Tonkotsu broth. A medicinal smoke is prominent throughout, making it as much a peat behemoth as any Octomore. The finish is all-encompassing. It brings to mind Port Ellen, but enhanced and in high definition. So smoky yet so distinctive. Hints of ginger peel, lemon zest, oysters in soy sauce, and summer composting. It delivers a warming, throat-tingling burn that is typically a flaw in most whiskies due to its lack of justification. This one, however, earns its burn and is extraordinarily good. Rating: **** (I rated my own urine one star, comparable to Talisker 10) Secondary market price: $250-500 Perceived value: $600

Octomore 14 Series Tasting, The Oak Barrel, Sydney, 21 February 2024. Spirit #2 Smell: Freshly ground grain with a sweet, musky scent. A slight hint of wood at the back, but the barrel is well managed. Not overwhelmingly smoky, though some peat is detected and it grows with a bit of water. On the empty glass, a hint of gunpowder is noticed, possibly some sulfur from the fermentation making itself known. Taste: A thick, slick feel with smoky aroma, cooked stone fruits, and apples on first sip. As it progresses, heat from peppers and ginger emerges, adding depth to the fruit and smoke, and these are amplified by a few drops of water. Diluting also transforms the slick texture into something smoother. Aftertaste: Medium/Long. Grain and gentle smoke with wine-barrel influences noticeable in what lingers. At first, this was very restrained, but sitting in the glass and a little water helped it considerably. I would definitely suggest adding water as it's quite potent straight and some chemical, nail polish remover notes are evident. This all becomes a balanced, smoky character when diluted. A certain whisky is rare these days, though you can still find it on the secondary market. The Oak Barrel generously supplied a bottle for this event, and a couple were even available for purchase, but at AUD$700, I passed. I definitely liked this expression, and it was better than the 2013 Islay Barley that started the evening's tasting, but ultimately, I felt this 8-year-old represents a moment in time for the distillery when it was still figuring things out. Fantastic material, but they have since created many whiskies just as good or better. “Very Good”: 87/100 (4.25 stars)

Nose: Searched for heather and peat, with bacon notes. Palate: Sweet and smooth initial taste, followed by a hot burn in the mid-palate. Finish: Lingering.