Tomatin 14, Port Casks, 46% abv.

Matured for 13 years in bourbon barrels before being finished for about a year or year and a half in Portugese tawny port pipes. This offering was added to the core in 2014 but there seem to be two bottlings, of which I am perhaps drinking from the newer, 2016 designer-influenced bottle. This is a revisit.

Nose: light (gotta really put your nose close to the juice), a thick honey akin to raisins, fresh jujubees, light red grapes, very light cinnamon (or similar herbs) as a side, crayon wax texture of there is such a thing on the nose.

Palate: very small sips taste like 7up/sprite! Slightly drying, that old steamed lotus leaves taste, some wood that accentuates with time,
Finish: short, oaky wood after gulping.

Dry glass: a strange light wax.

Other than the nose, a typical dram. Seems like the port casks influence manifested itself in the nose only and in the form of grapes and jujubees. Other than that, it's like every other scotch with a wood/old steamed lotus leaves taste that gets stronger with each sip. Not coming back to these types again.... hopefully.  Doesn't seem like Tomatin is my preference either. Had this at Henry17, Busan, South Korea.

Grade: C-

Whiskyanalysis.com, 8.59 ± 0.35 on 10 reviews

Image courtesy of Eric Yee.

Eric Yee

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