Port Charlotte MRC:01 2010
Today, something like 90% of all scotch whisky is matured in ex American whiskey casks. But it hasn't always been this way. Despite our many wars, Britain and France have always had a close wine relationship and until the last century french wine was shipped to the UK in cask to be bottled here. These casks were then snapped up by a canny scotch whisky industry.
Following the end of prohibition in 1933 a supply of cheaper American whiskey casks became available - by law only allowed to be used once – and these casks have now become the standard medium for scotch whisky maturation. Here however we return to the golden age of our 'special' relationship with France. 50% Of the original spirit aged in first fill ex American whiskey casks, the other 50% in second fill wine casks, these two then brought together for over a year in exceptional, high-provenance French oak from the Bordeaux left bank. ( we're sure you can guess the Chateau from MRC )
The result is a vibrant and complex sunshine dram. Red fruits – raspberry and cherry – icing sugar and marshmallow overlying maple syrup, chocolate, roasted coffee beans, liquorice, walnut and almond. Woven through with soft peat smoke and the unmistakable ozone tang that only comes with full islay maturation.
A summer fruit and peat extravaganza, all over with turkish delight.