Produced under the direction of master blender Rachel Barrie. Portsoy is a richly peated single malt, named after the coastal distillery’s neighbouring harbour village. Matured in a selection of sherry, bourbon, and Port casks.
Appearance: Dark yellow/old gold. A viscous film forms immediately when swirled. Lots of medium trails form and stick to the glass for ages. It’s a properly oozy looking whisky.
Nose: A good amount of ethanol for the ABV. Plenty of sweet confectionary notes, orchard fruits (pear and apple), oak and honey. Apple pie and custard springs to mind. The aromas are quite subtle and non-descript but it’s a friendly nose.
Some chocolate-covered peanuts, and rum n raisin ice cream swirl into the nose after a while too.
Palate: A slightly viscous mouthfeel, not too oily. Chilli chocolate, cracked black pepper and sherbet fountain.
The second shop reveals a more luxurious smooth chocolate side. A slight cloying after a few sips, but nothing off-putting.
The more I do the more evident the dark fruits element becomes: plum, blackcurrant and black grape.
Finish: Black pepper, plum, mild chilli and blackcurrant. It becomesa little overly drying on the finish though.
Overall: I like the aroma and flavour shekels but the level of drying on the finish becomes unpleasant.