Appearance: The first thing I notice is that the lower portion of the cork has been stained red by the whisky. Highland Park notes that the color is natural. The port influence is apparent before pouring any liquid into the glass. In a Glencairn, the dram has a reddish hue, though the dominant tones are a deep jeweled amber and flashes of copper. Medium legs.
Nose: The nose is warm. Immediate and pronounced malt and wine notes. The port influence is–again–loud and obvious. As the nose opens up, cinnamon and oak become more noticeable. Dark, bitter chocolate arrives late.
Palate: The port from the cork and nose is equally apparent in the palate. There is no denying the port influence at any point in the presentation. It is loud. Dry and sweet mingling with bitter. Notes of plums, red grapes, a light charred oak presence, with the entire thing underpinned with a base of malty vanilla. The finish is quite dry, which is very enjoyable. It feels appropriate and creates a bookended feeling surrounding the palate when combined with the port-heavy nose. The burn is relatively short and mild. There are lingering dry notes of chocolate-covered candied orange peel and a hint of fresh mint.
