Tag Archive: Port Dundas


Douglas Laing: Old Particular: Port Dundas 14 Year (Scottish Single Grain Whisky: 14 Year: 48.4% abv)

Visual: Deep gold. Middling speed thick streaks come from the spirit.

Nose: Thick honey. Honey nut cornflakes. Slight alcohol tingle. Grapes. Caramel. Vanilla. Water adds light sulphur and apples.

Body: Honey. Apricot. Oak. Smooth orange juice hints. Grapes. Slight alcohol harshness. Water makes smooth, with more honey and slight apple. Custard sweetness.

Finish: Caramel. Honey. Oak. Alcohol air. Water adds apples and more honey.

Conclusion: Wow, this is a honey sweet, syrupy, caramel laden whisky. I don’t think I have ever encountered a whisky as flat out sweet as this before.

It has a touch of rough alcohol neat, but a few drops of water quickly sorts that out. Then, had with those few drops of water, you have massively sweet, syrupy tasting whisky delivered smoothly with a few green fruit notes around the edges.

It’s fairly simple, but impressively powerful in the sweet flavours. I will have to admit that I have yet to get a grip on what exactly is the Port Dundas house style – every expression I’ve had has been so very different, possible the house style is that it takes so much from the oak and that is why, but any which way, I can definitely see the appeal of this one. It is very well set to be an easy sipping whisky, with water at least – the only bit against that is that it gets a tad overly oaken in the finish, but generally it is good.

So, a sweet burst of a whisky – if that is your thing then definitely check it out.

Background: So, eighth time around – Mini whisky samples! Woo woo! (I’m repeating myself so much that I’m starting to feel like San at the end of a bad run on Undertale …) These were donated to me by Independent Spirit for me to do notes on – much appreciated! Being a sample this is a smaller measure than normal, so may be slightly shorter notes that usual, not that I’m complaining. From a quick google I think this is distilled 2004, bottled 2014 and was aged in a Pedro Ximénez cask, which would explain a lot of the unusual notes I got. Went with some unusual heavy tunes for this, a CD a mate gifted to me years ago – Byzantine – The Fundamental Component – I have no idea what the lyrics are saying, but it is heavy as fuck.

Douglas Laing: Independent Spirit: Old Particular: Port Dundas 13 Year (Scottish Single Grain Whisky: 13 Year: 48.4% ABV)

Visual: Very pale. Brackish water to pale yellow. Fast streaks come from the spirit.

Nose: Viscous alcohol. Apples. Menthol. Water makes creamy and adds light peppermint.

Body: Baileys. Green apple. Strong alcohol. Water makes more creamy. Light peppermint. Toffee. Pears. More baileys. Viscous jelly alcohol feel.

Finish: Alcohol air. Menthol. Baileys. Pear. Water adds white chocolate. Tinned tropical fruit. Creamier and with peppermint notes.

Conclusion: This is a mix of the expected and the unexpected. I had tried this in the shop before buying and I have general memories of being impressed by it. Hence why I bought it, it wouldn’t make sense otherwise, right?

On first open of this bottle this seemed familiar, but I couldn’t work out why it had jumped out at me before. It had green fruit that spoke of a younger spirit matched with a thicker, viscous body – warming with a jelly like alcohol feel, but not burning like a young spirit would be. Good, but hardly stand out.

Which is why, these days, I do notes about a week after breaking open a bottle. It really seems to make all the difference.

Now, a week on, it has a lightly creamy liqueur like set of notes which becomes distinctly Baileys like with water. It is a completely unexpected blast that mixes with the green fruit to crate a thicker and heavier single grain experience. It is still that thick, viscous alcohol character in the body that you often get of grain, but with the creamier flavours heading out into a fresh peppermint and menthol endgame.

Usually I expect single grain to show more of the cask influence, but here the whisky is very much its own thing. There is white chocolate, toffee and tinned tropical fruit notes, that say bourbon ageing to me – but they take time to come out and take the stage.

This is very good – it does have some rough alcohol edges and slight overly heavy jelly alcohol character at times which are not the best, but generally it is very enjoyable. A touch of water helps but never quite removes the alcohol character – a flaw but not one that ruins this interesting experience.

Background: Another independent bottling from Independent Spirit – this time in collaboration with Douglas Laing. This is one of 126 bottles and was aged from 2004 to 2017. Port Dundas was a single grain distillery that stopped production in 2011. I’ve tried a 20 year bottling of it before, but is my sole experience of this distillery and not quite to my tastes. This was drunk while listening to the new Arch Enemy CD for the 2nd time– seems more varied than prior albums, taking a bit of time to get used to it.

Port Dundas 20 Year

Port Dundas: Special Release: 20 Year (Scotland Single Grain Whisky: 20 Years: 57.4% ABV)

Visual: Very dark mahogany red.

Viscosity: Fast thick streaks.

Nose: Tarry. Sweet. Caramelised sugar. Butterscotch. Crushed pine cones. Pou porri and perfume. Light smoke. Water adds almonds and chives.

Body: Treacle. Pepper. Tarry feel. Raspberry pavlova. Touch of salted bagels. Water makes syrup texture- golden syrup. Spice rack. Fruitcake. Rye crackers.

Finish: Vanilla and coconut. Raspberry pavolova. Oak. Creamy. Coconut macaroons. Water makes very peppery, paprika and cardamom. Milk chocolate. Caramel.

Conclusion: Such a mix here, the whisky is intense, and tarry, probably the abv showing itself with the aroma thick on the nostrils and the whisky clinging. Despite that there is a sweetness that has distinct subtlety, with coconut macaroons and sweet caramel against the thick tarry treacle character. There is an intensity to its nature, everything is big here, yet somehow managing to not overpower the more delicate notes.

Mixed in with that is a third arrow to the quiver, with rye crackers like touches that brings in a lot of spicy touches. This side reminds me a bit of Pappy Van Winkle bourbon, they have a similar quality and those spice notes layered over softer vanilla character. This is especially noticeable with water where the texture becomes more syrup than tar. Here the spice and very peppery finish really starts pushing forwards and giving those rye notes.

For me I would say it is a bit too Bourbon like for my tastes. I like bourbon but the mix of the two characters isn’t quite to my taste here. It seems to become too present as you sip more of the whisky. Still, despite that comment I still enjoyed and was impressed by the whisky. Where else would I find salted bagel touches or subtle raspberry pavlova amongst such a big whisky? There are so many elements hinted at behind the forefront character. It has a very distinct character that I admire even if it is not one of my favourites.

Not a bad whisky at all, very big, a rye bourbon like whisky with lots behind. Lots of character, just not quite to my tastes.

Background: This was drunk at the amazing Independent Spirit Rare Whisky event at Circo. When they say rare they mean rare. This is one of less than two thousand bottles that exist. This was the first ever Single grain whisky to get a Diageo special release. It was first aged in refill casks for three years then split up and aged in either American Oak Bodega, new charred European, or first fill American Oak bourbon casks. We had five whiskys that night, with other guests, my friend Matt, and Chris from Independent spirits all giving their thoughts. Since I know how easy it is to get psychosomatic flavours after someone else mentions them consider the above a view of the general opinion on the whisky so I can call it a feature rather than a bug. Due to the nature of the event my notes were somewhat haphazard, but hopefully I’ve managed to put them together into something readable.

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