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Port Charlotte Scottish Barley is made from 100% Scottish-grown barley, peated to 40ppm which is then trickle distilled and combined with pure Islay spring water prior to bottling. An elegant, floral and peaty whisky.
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I was ... shall we say "amused" by this drink? It is a light honey colour, lacks depth on the nose, a high peaty taste, almost too high such as you would expect if someone had added the peaty taste as an afterthought but sadly the experience (for me and this is my personal taste) was adversely affected by the high astringency that I experienced. Compared to the other three famous Islay malts which have a lovely rounded finish, this jarred on my palette. It wasn't enough to stop me from drinking the bottle over a few weeks, but at a similar price to two of the other three, I know where my money is going next time. I like a roundness and depth to my Islays. Sorry Port Charlotte, but you did ask for a review.
I like it a lot. Its a really enjoyable whisky – I love the smoke taste.
Wife bought me this as a present and it was the best peaty single malt ever. Really enjoyable. Thanks.
On first opening I thought I had stumbled into a 1950s operating theatre that had been chemically debugged, twice!!, by over zealous orderlies. There was definitely the thought that too deep a nose-full would knock me into unconsciousness deep enough for a full gastrectomy. However, I took the plunge but only half finished my dram and left the glass on my study desk only to discover it again two days later. In that time a miracle had happened - not water into wine but industrial antiseptic into an exceptionally delicious whisky: mellow and light as a fairy's kiss. To my mind this simply shows that you distillery guys are too impatient and over-fuelled on testosterone. It is no good having to pour a dram a day or two before consumption so please, please, please, you Bruich boys, age it longer in cask and handle it with kid gloves ... then you will get many more people coming back for more.
A very nice Islay whisky with some gentle smoke. It would be amazing if they were able to age this for another 8 to 10 years. We have to support the distillers like them that are doing things the right way until they are able to age their stocks for longer! N: Lemon and lime sherbet with smoky bonfire and black pepper. Vanilla, unbaked sugar cookies, salt spray, paprika, eucalyptus, and almonds Floral daiseys and buttercups, apple juice, white chocolate, icing sugar, slight red wine tannins, and barley sugar P: Lemon lime oakiness, white pepper, with slight vanilla Almonds, unbaked salted sugar cookies, slight bitter white chocolate, spicy cloves Mild bonfire smoke, sackcloth, apple juice, salted butterscotch donut custard.
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