PORT CHARLOTTE 10YO HEAVILY PEATED 0.7L 50%
312,00zł
1 in stock
The Port of Charlotte Distillery was built in 1829 by Colin Campbell, and the settlement of Port Charlotte was built by the governor of Islay Walter Frederick Campbell to provide quarters for distillery workers.
The distillery ceased operations in 1929, but Port Charlotte whisky returned to the market in 2006 in the offer of the neighboring Bruichladdich Distillery. The 10-year edition presented here debuted in June 2018 as an addition to the basic offer. The whisky was distilled from 100% barley grown in Inverness-shire and malted to a phenol content of 40ppm. Barrels of American oak were used from the first filling (65%) and refilling (10%) and Bordeaux barrels (25%). Port Charlotte is bottled with natural colour and without cold filtration with an alcohol content of 50%.
Aroma: smoky, with mineral and hospital notes, vanilla cream, crème brûlée, lemon and orange zest, ginger, nutmeg, a little thyme and a breath of sea breeze.
Flavor: mildly oily, fruity and smoky, oranges, mango, melon kasaba, vanilla, honey, desiccated coconut, smoked oysters, pinch of pepper and salt.
Finish: long, with notes of tropical fruits, vanilla, white pepper and peat smoke.
| Style | Whisky |
|---|---|
| Alkohol | 50% |
| Country of Origin | Scotland |
| Pojemność A | Butelka 700ml |
| Age | 10YO |
| EAN | 5055807409940 |
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PRODUCENT - Whisky
The whiskey most likely comes from Ireland. Irish monks were making a liquor known as aqua vitae (the Gaelic name uisge beatha is a translation from Latin) as early as the 7th century. It was a mixture obtained by distillation of fruit fermentation products and used exclusively for medicinal purposes as a means of prolonging life, relieving some ailments (such as colic) and diseases (paralysis, smallpox and others). According to legend, whiskey was invented by St. Patrick. From the 17th century, the shortened form uiskie began to be used, and from around 1715 the name took the form of whiskie. The modern name - whiskey - was established only in 1736. Only high-quality glass is used in professional whiskey tastings. The so-called popular tulip glasses, the shape of which allows you to retain the aroma of whiskey, which is important during tasting. During the tasting, apart from the smell, the taste on the tongue, the finish and the balance of the whole are also assessed, often on a scale of 100 points. The whiskey served may be slightly diluted with water, which reduces the intensity of the flavor. It is also popular to serve whiskey with ice (on the rocks) or with cola, but the latter can be controversial.