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Glen Moray was the first ever whisky that I tried, the first bottle that I bought and the first whisky that I tasted on Scottish soil. So it will always have special place in my heart. As of late, more varieties of NAS Glen Moray have hit the markets, On the supermarket’s shelf the traditional Glen Moray is now often accompanied by a peated brother and a port finished sister. Ladies first, so here is my take on the Glen Moray Port Finish
Description: a no-age-statement Glen Moray, finished in port casks with a most remarkable colour that I would like to describe as ‘rosé meets Irn Bru’ (that other famous Scottish drink).
Nose: eeuhm port, I guess? A simple bouquet of grape wood, redcurrant, freshly cut grass, with a knife tip of butter and a touch of chocolate. Not unpleasant at all.
Mouth: soft bodied yet grassy on the palate. A strange concoction of earthy and sweet notes: wet potting soil meets Turkish delights?
Finish: short with cinnamon spice and lots of oak.
Verdict: maybe it is just me, but I do not think that the use of port casks by the industry was a good idea. To me this whisky is the posterchild of everything that’s wrong with novelty finishes: by trying too hard to create something special, they lost the soul of the gentle Speysider within.