Whisky : Port Dundas 28 Year; Douglas Laing’s Old Particular (K&L Wine Merchant Cask Selection)

Country/Region : Scotland/Single Grain

ABV : 52.9%

Cask : Refill Hogshead

Age : 28 Years (Distilled Oct. 1988, Bottled Sept. 2017)

Tasting : Neat in a Glencairn @ Whisky Tasting

Nose : Caramel apples, rock sugar, and fragrant white pepper open up.  There is a bit of earthy turmeric and creamy golden milk.  Lovely sweet and spicy nose with just a hint of rubbing alcohol.

Palate : Lovely creamy floral strawberries and blueberries come forward— it’s delicious strawberry shortcakes.  The body is thick and syrupy, it completely coats the palate with honey and vanilla.  Lovely spices compliment the cream, fruit, and honey— floral coriander and black pepper corns.

Finish : Long and lingering, sweet honeysuckle and fresh berries.

Score : 6

Mental Image : Blueberry pancakes.

Something Better : Eigashima 12 Year Peated Cask Strength (similar pastry and berries, more complex)

Something Similar : Westland Cask #2479 K&L (similar strawberry, honey, and spice, more sherried)

Something Worse : Glenfiddich 15 Year (similar berry & honey, less complex, less body, less spice)

Notes : My first Ghost/Dead Distillery and first single grain scotch.

Port Dundas closed in 2009 after Diageo finished upgrades to its Cameronbridge grain distillery.  Not only was it closed, it was totally demolished, so this is one ghost distillery that certainly will not be coming back from the dead.  Since it only closed in 2009 there will almost certainly still be Port Dundas releases still rolling out in the foreseeable the future, either from independent bottlers such as Douglas Laing who have or have access to casks, or from Diageo who almost certainly have ample aging stocks of Port Dundas.

If I had a chance to pick up a bottle of this for myself, I would.  It is probably the closest to thing to bourbon that I can appreciate and its schtick of being a ghost distillery gives it an extra appeal.  No doubt that is really just some FOMO bubbling up— but it would certainly be a fun conversation piece at a whisky tasting.  

The body on this was just excellent and there was just enough spice and cream to keep the sweeter notes interesting.  It was a great introduction to single grain and I can see how this would be an excellent ingredient in a blended scotch— mouthfeel, cream, florals, sweetness— this could add them all and maybe balance earthier or peatier notes.