Today I'm reviewing the third release from indie bottler Single Note. I've enjoyed two of their past whiskies, both of which were Caol Ilas. There was a 5 year old Caol Ila ex oloroso octave and a 12 year old Caol Ila ex bourbon.
This time, we have a Port Dundas 11 year old distilled in October 2009. This single grain scotch was matured in an ex-bourbon cask. It was then finished in a first fill PX quarter cask. Finally, it was bottled at cask strength of 60.4%, natural colour and without chill filtration.
The colour on this is great, but as ever its the taste that matters. Let's give it a try.
Port Dundas 11 tasting notes
Colour: Natural colour, deep bronze, almost like loose-leaf tea. It leaves a pronounced tide mark in my glass, dotted with lots of little tears. They develop slowly, as they sink down the side of my glass. It looks oily and viscous.
Nose: Freshly ground coffee next to soft muscovado sugar. A leather tobacco pouch. Buttery oat and treacle flapjack, washed down with real ale. Star anise, cinnamon, pepper. There is a touch of heat, but it isn't overpowering. Considering the ABV is over 60, the alcohol seems well integrated.
Palate: Medium to full mouthfeel, velvety. Plums and blackberries macerated in soft brown sugar. Pears soaked in red wine spiced with cloves and star anise. A nutty back note. The alcohol adds body and viscosity, and again is well integrated.
Finish: Long finish. Coffee, with orange and almond chocolate on the side. Cinnamon and a little chilli warmth.
Review of this Single Note whisky
If this whisky was a character in a jazz bar, it would be the confident alpha sat in a dimly lit corner. Sharply dressed, brim of their hat pulled over their eyes, smoking a cigar. A glass of this in their hand, as they survey the room from their vantage point.
It's a bold, charismatic, whisky. I feel it's worked well with the PX quarter cask; it's not shy and retiring, its flavour packed and confident. I enjoyed this at cask strength, and feel the ABV works well despite being so high. But, a few drops of water will tame this dram for those looking to dial down a little of the spice.