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Port Charlotte OLC, 2010

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4.10 LBS
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Product Description

PORT CHARLOTTE OLC: 01 2010

Part of the Cask Exploration series, our Port Charlotte OLC: 01 is one of the most unusual expressions we have released. It’s rarity is two-fold. Few single malts originally start their journey in such a complex combination of casks. Fewer still complete their journey in genuine Oloroso sherry hogsheads from a fine Spanish bodega like Fernando de Castilla. Distilled back in 2010, from the 2009 crop of Scottish Barley, this heavily peated single malt was first filled into an array of ex-bourbon, ex-Syrah and ex-VDN (vin doux naturel) casks. In 2018, this spirit was transferred into a parcel of Oloroso hoggies that arrived at our distillery on the personal recommendation from bodega owner, Jan Pettersen.

TASTING NOTES

Nose – Initially lovely earthy peat smoke and dark fruit, fig predominantly and toffee. As the aromas start to open soft peach and honey appear and a nutty nougat note sets the tone. Baked orange and a hint of mulled wine spice. The peat smoke notes are constant and start to bring out some resinous woody aromas, the longer you allow it to open the more depth you discover, more roasted coffee, syrup and citrus, more chocolate and crushed sea shells.

Palate – As soon as this dram touches your lips you feel the soft oily texture and then, as it coats the palate a subtle dryness changes the tone. The leading notes from the Oloroso cask and the peat smoke define the identity of the whisky but underneath there is a fruity sweetness – figs, orange and peach with a nutty nougat note. With another sip the darker notes of tobacco, boot polish and more earthy smoke give a pepperiness that really draws you into this magnificent whisky.

Finish – The finish is a dry earthy peat smoke with lime and figs. A chocolate and vanilla note comes through and some salty, sandy character. Peat embers give a last hint of smoke.

Character – This dram will leave you reeling, the Port Charlotte spirit is beautifully matched with the Oloroso casks. The initial blending of whisky has been tailored to suit. It’s another cask exploration that shows the versatility of the Port Charlotte whisky and demonstrates the exceptional quality of casks we source. The kind of dram that makes you fall in love with peated whisky.

 

“UNDERNEATH THERE IS A FRUITY SWEETNESS – FIGS, ORANGE AND PEACH,

WITH THAT A NUTTY NOUGAT NOTE.”

– ADAM HANNETT

 
 

WHISKY TYPE:
HEAVILY PEATED ISLAY SINGLE MALT SCOTCH WHISKY

PHENOL LEVEL:
40 PARTS PER MILLION

VINTAGE/AGE:
2010

ALCOHOL STRENGTH:
55.1% ALC./VOL

BARLEY PROVENANCE:
100% SCOTTISH BARLEY FROM INVERNESSHIRE REGION

MATURATION PROFILE:

  • 30% 1ST FILL AMERICAN WHISKEY CASKS
  • 40% 2ND FILL AMERICAN WHISKEY CASKS
  • 25% VIN DOUX NATUREL CASKS
  • 5% 2ND FILL SYRAH CASKS
  • VATTED AND ACED IN FIRST FILL OLOROSO HOGSHEADS FOR 18 MONTHS

BOTTLING:
BOTTLED ONSITE WITH ISLAY SPRING WATER, NON CHILL FILTERED & COLOURING FREE

LIQUID COLOUR:
AUTUMNAL, MAHOGANY, AMBER

TASTE DESCRIPTOR:
SMOKEY, WITH A FIG-LIKE FRUITY SWEETNESS

“THESE OLOROSO HOGSHEADS ARE SUPERB CASKS. THEY’RE SMALLER THAN YOUR AVERAGE BUTTS,

SO THEY’VE QUICKLY LEFT A LASTING IMPRESSION ON THIS COMPLEX SINGLE MALT.”

– ADAM HANNETT

 

Fashion and circumstance in the 21st century have conspired against the trade of genuine sherry casks.

They are now very rare and expensive, the marketplace flooded with modern imitations. Developing a direct

relationship with a reputable bodega is the only way to secure a steady supply of the genuine articles.

The partnership between our distillery and Jan Pettersen’s Fernando de Castilla is one such example. It is this

mutual understanding between craftsmen that has allowed our Port Charlotte spirit, distilled in 2010, to

eventually meet a stand-out parcel of Jerez’ finest Oloroso hogsheads.

Originally matured in a complex blend of Bourbon, Vin doux Naturel and Syrah casks, this heavily peated single

malt has spent the final 18 months of its life in those genuine Oloroso hogsheads. Dry earthy peat smoke with

roasted coffee, lime and figs. Chocolate and vanilla come through as the peat embers give a last hint of smoke.

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