I don't think I've ever had a Port Dundas before, or wait, I had a 20yo OB a while back. I remember it as an easy-drinking grain with little personality, despite high strength. This one is in the top flight on my list of whiskies what age is concerned. Not the vintage though. Port Dundas was closed down in 2009, so its not a scarce whisky, but if you can, please get hold of one before grain-prices starts sky-rocketing as well. The color is brown/orange. It smells oaky, lacquer, paint thinner, quite spirity, lets give this some time to open up, remember, its an old whisky that can make you miss its magic if you rush it. Ten more minutes of breathing. Now it turns more fresh, minty, leather, peppermint, much more vigrant, but far from your typical 40yo+ whisky. The taste is slightly bitter, gritty, acidic, sweet coffee, banana. A mix of two worlds, first bitter and closed, then some nice sappy sweet notes, almost like a sweet vegetable broth. I do like this, and I have to try with water added. Water added. Now it turns more gritty again, grassy, very tame. Water kills this otherwise interesting single grain.
For this age, it seems underdeveloped, but its a decent dram: 5.5
Next tasting: Longmorn Distillery
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