Review: The GlenDronach Port Wood

Photo courtesy of The GlenDronach

Readers of this blog know I’m a fan of The GlenDronach distillery, with its rich, luscious sherried profile. How can not be a fan? The distillery’s latest is Port Wood, which sees primary maturation in a combination of Pedro Ximénez and Oloroso sherry casks followed by a secondary maturation in Port pipes from Portugal’s Douro Valley. If this doesn’t read like Christmas in a bottle, I don’t know what does.

Bottled at 46%, the aromas pour out of the glass. The maturation in all those different casks gives the nose a touch more aromatic character. Lots of ripe dark fruit add a freshness to an undercurrent of sweeter blackberry jam. There’s also a bit of wood spice and toffee found here. Taste-wise, strawberry jam provides a fruity backbone. The dried fruit underneath are balanced by wood spice, toasted almonds, and a feint hint of orange peel. Port Wood has a nice mouthfeel – not too thin, not too syrupy. The finish is lifted by a sprinkling of baking spices and black cherry.

Master Blender Rachel Barrie has crafted a beautiful whisky here. It’s fruity but not too sweet, which can sometimes be difficult to pull off. Add the aromatic spices and GlenDronach Port Wood is a winner and an easy recommendation, especially at its SRP of $89.99.

Whatever’s left of this sample is going to be my Christmas pour. Hopefully I have enough to last until then. Jeff, I know you’re reading this – would you be so kind as to hold a bottle for me?

Thanks to The GlenDronach for the sample. As always, all thoughts and opinions are my own.

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