Featured at World Whisky Day 2018: Situated just north of Glasgow, Port Dundas distillery was closed in 2010 after distilling grain whisky for almost two hundred years. By the end of the 19th century, it was one of the largest whisky makers in Scotland by volume, at over two million gallons a year. The grains used were barley, rye, and most curious of all, American corn. Unlike many distilleries that fell into closure due to poor sales or temperance movements, the decision to close Port Dundas was made due to another distillery in Diageo’s portfolio, Cameronbridge, having a higher production capacity. Even though the distillery was demolished in 2011, enough product remains for Diageo to have two offerings, this Port Dundas 12 Year and an 18 Year.
Distillery: Port Dundas
Region: Lowland
Age: 12 Years
Strength: 40%
Price: $49.99
Location: Port Dundas
Nose: Floral, apple, rose, toffee, sour mash, honey
Palate: Grain, chocolate, honey
Finish: Nut, honey
Comments: For some reason, this whisky could feel imbalanced in a Glencairn glass, so feels much more balanced between nose and palate in a highball.
Adam – The Port Dundas 12 Year betrays the rareness of what it holds. A remarkable single grain scotch, a relatively gentle nose opens up in the mouth with luxuriant honey and grain that coat the mouth like warm butter, with a nice chocolate sweetness around the edges. That mouth feel, with only enough alcohol nibble to prevent you from gulping, makes a real lasting impression. The flavors are not terribly strong, maybe due to this being a grain whisky, but there are no rough edges. This was justifiably popular at our World Whisky Day tasting, even if it was not the most memorable. But like good things that have trouble sticking with you, this one will offer a nice surprise every time you revisit it.
Jenny – It has a nice warmth that coats my whole warmth. Nice beverage for a hot day.
It’s better in a highball glass. The nose and the palate have a chance to mix together.
Meghan – I struggle with finding much of anything to say about this whisky. It isn’t that I didn’t like it, it is just that it fell into a generic category. The harshest I can feel about this one is that it was dull. Sweet, but not overly so. Grainy, but without distinction. It would be a good whisky to have while having a robust and in-depth conversation. It will not distract but nor will it really add anything. If I was to put whiskies on a 100 point sliding scale, the Port Dundas 12 would land right at 50.
Michael – There are pieces of it that remind me of a bourbon. I rarely get those bourbon influences in scotch. I did get that prominent sugar note in the middle. Tasty but not multi-dimensional.
Mary-Fred – This is like you’re choosing when you’re finding what’s missing in a blend. It’s quite sweet, quite round and full. Very nice. This would be a nice layering scotch in a blend. This could work well in a cocktail.
Ben – It’s better in a highball glass. The nose and the palate have a chance to mix together.
