Leaving aside my dislike of Scottish grain whisky, this release doesn't make sense to me. Port Dundas is a dead distillery. Why not let this stuff age for 30+ years and then sell it for a small fortune to the saps who pay $1k for Special Release grain whisky? Or if it's such a large parcel, why not keep it for blends? Or do a combo of the two so there's more grain for old ultra-luxury blends?
There's nothing else constructive I can say about this "whisky", so I'm just going to get to the notes.
Distillery: Port Dundas
Owner: Diageo
Type: Single Grain
Owner: Diageo
Type: Single Grain
Age: minimum 12 years
Maturation: American oak
Alcohol by Volume: 40%
Chillfiltered? No
Caramel Colorant? No
(Thank you to Brett for letting me relieve his collection of 1 ounce of this stuff)
Chillfiltered? No
Caramel Colorant? No
(Thank you to Brett for letting me relieve his collection of 1 ounce of this stuff)
NOTES
The nose is all watered-down bottom shelf Canadian whisky blended with vodka. Vodka, imitation vanilla, caramel, nail polish remover, butter and simple syrup. The palate impressively and unimpressively matches the nose. Vanilla vodka, woody bitterness and palate-killing levels of sweetness. It's all heat, vanilla vodka and sugar in the finish.
WORDS
Can someone with spare liver cells do a Port Dundas 12yo versus Smirnoff Vanilla taste off? Or not?
Availability - The USA because we're suckers?
Pricing - $40-$60 (should be $9.99)
Rating - 49
I think my favorite Port Dundas was a 36 year old single cask (Douglas Laing) from K&L. The whisky either aged in a humid warehouse (to lose water) or the barrel filling strength was high (more likely) because that stuff was still 60% when bottled! And they bottled the whisky in time because the oak had nearly taken over. I also did buy a bottle of the official Port Dundas 12 to compare but the winner was obvious.
ReplyDeleteI have a few single grain samples left in the stash. After those are done, I probably won't be trying single grains unless they're super old. They need decades in the right cask. Of course everyone's pricing single grains like single malts now, so maybe I won't try any?
DeleteAlso Michael, that is a lot of vanilla in your tasting notes.
ReplyDeleteIt was that and vodka, mate. I call 'em like I taste 'em.
Delete