ABOUT THE WHISKY
Another limited bottling from James Eadie, matured for 23 years, with 21 months in Amontillado sherry casks, before being bottled with no added colour or chill filtration. Only 177 bottles.
Port Dundas Distillery was established by Daniel McFarlane in 1811 in the Port Dundas area of Glasgow. The area developed rapidly into an industrial complex which included three distilleries all named Port Dundas. In 1877 they became one and by 1885 Port Dundas Distillery had developed into the largest distillery in the world.
The nose is rich and aromatic, with roasted pecans, golden syrup, grapefruit and stewed apples. On the palate you'll find ruby grapefruit, milk chocolate, red apples, salted caramel and fresh tropical fruits, balanced with a hint of roasted nuts. The finish is medium dry, ending on creamy butterscotch and ginger biscuits.
Once the largest distillery in the world, Port Dundas closed in 2010 and was demolished the following year. A great opportunity to try whisky from this historic Scottish distillery.