Port Dundas 1973 DT Rare Auld
| Category | SINGLE MALT |
| Distillery | Port Dundas |
| Bottler | Duncan Taylor (DT) |
| Bottling Series | Rare Auld |
| Vintage | 1973 |
| Bottled Year | 2011 |
| Age | 37년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 55.4% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Lowlands |
Flavor Profile
Tasting Notes
잔을 천천히 돌리면 깊은 호박빛 그레인이 잔 벽을 따라 매끄럽게 흘러내린다. 코끝으로 가져가면 37년을 보낸 포트 던다스답게 코코넛과 바닐라, 토피의 달콤한 향이 부드럽게 피어난다. 한 모금 머금으면 55.4도의 단단한 알코올 위로 캐러멜과 크림, 마른 과일 단맛이 둥글게 흐른다. 던컨 테일러가 병입한 이 올드 그레인은 오랜 숙성이 빚은 기름지고 부드러운 질감을 드러낸다. 삼키고 나면 바닐라와 토피의 단맛이 입안에 길게 남는다.
AITasting Notes
Colour
deep amber with red hues
air Nose
this is almost plain coffee with a glassful of Cointreau thrown in. It’s also very chocolaty, toasted and somewhat aggressive, maybe because of the high ABV. Very oaky too (toasted). With water: bourbon! All the sweet/fruity notes come out, with a lot of tinned pineapple and sultanas but also rather extreme notes of toasted wood. I get very little sherry
restaurant Palate
extremely sweet, with bags of fructose, liquorice allsorts, pineapple drops, marshmallows and white chocolate, with something frankly rye-ish. Really spectacular but a tad too much for me. With water: even more so, it becomes almost liqueurish. It’s very good for sure but I guess liqueur makers could produce something similar without needing 37 years ;-)
timer Finish
medium long, on the same liqueurish/toasted notes