The Glen Scotia Ruby Port Finish is limited to 6000 bottles. It was distilled in 2008 and aged in first fill bourbon casks for 9 1/2 years before being transferred to Ruby Port Casks to finish for 6 months more. Specially released for the 2018 Campbeltown Festival it’s been unavailable in Australia until now.
Nose is instantly honey notes with vanilla coming a close second. Medicinal/iodiney notes on the fringes.
Palate starts with a very satisfyingly warm total mouth coating with crisp sharp tangy raspberry or pomegranate notes but any sweetness disappears quickly to be replaced by a saltier tone. Very dry – but not astringent. The alcohol content is apparent only by the intense flavours – but is extremely smooth – there is no burn here.
Finish is long and satisfying, some spice on the tongue, salty, wafts of smoke but by no means what you notice first.
With a name like ‘Ruby Port Finish’ we have wanted to try this whisky since I heard about it a few months back. The fact that it was cask strength, non chill filtered and non-coloured ticked all the right boxes. Knowing it was only produced in limited quantities especially for the 2018 Campbeltown Malts Festival in May gave it that ‘out of reach’ feeling that made me want it even more. I’d just about given up hope of being able to try it when, lo and behold – I was contacted by someone who mentioned in the passing of our subsequent conversation that he had some of this whisky he could sell me. If I was interested. And so – we are absolutely chuffed to be able to offer the Glen Scotia Ruby Port Finish.
The Campbeltown region was once the most productive of all the Scottish whisky regions. Located in the south of the Mull of Kintyre (yes the same one Paul McCartney made famous) – Campbeltown whiskies have long been regarded as having a style of their own – hence being recognized as a distinct ‘whisky region’ of Scotland.