Reviewed by: Nick
It’s a fun bit of whisky trivia that Port Charlotte whisky is not actually made by the long-since-closed distillery of Port Charlotte. Instead, this particular drop is made by Bruichladdich Distillery as a tribute to their heavily peated ex-neighbours.
Jim McEwan, Bruichladdich’s head distiller at the time of this dram’s inception, wanted to recreate the flavour that the legendary old distillery was famous for. He tracked down a now 90 year-old former employee of Port Charlotte distillery and asked him what the whisky tasted like. “Aye,” said the old man, “aye, it tasted good.”
I for one certainly cannot deny that the product Jim has created to bear the Port Charlotte name tastes “good”. In fact, if I were to give my tasting notes in a solitary word, I would simply say: bacon. And everyone loves a bit of bacon, right?
Of course, this site is called ‘Whisky Waffle’, not ‘Whisky-we’ll-keep-it-brief-ok’. Apart from the latter sounding silly, we’ve found that we do rather like to bang on a bit with pretentious tasting notes. Speaking of which, this whisky has a nose like an Australian barbecue. Barley peated to 40 parts per million ensure smoke and cooked meat flavours waft oh-so-unsubtly over peppery notes and a dash of dark chocolate.
The palate is pleasantly spicy – no doubt an influence of the slightly higher bottling strength of 50%. The flavours on offer include salami, smoked salmon and of course, the aforementioned bacon. The meat theme lingers long after the whisky is gone, leaving the sensation of having polished off a particularly satisfactory scotch fillet (pun well and truly intended).
The release of the Port Charlotte range by Bruichladdich has rekindled an interest in the history of the grand old distillery and there have even been talks about building a new facility on the old site. However, this project seems to have stalled for the time being with no updates as to whether it might go ahead. Fortunately, thanks to this particular whisky, we have access to the next best thing: a dram that, seventy years from now, we can reflect on and happily label it as “good”.