The Dram Club - April 2020
This month, for Just A Taste’s Dram Club, I am excited to feature Clan Denny Port Dundas 14 yr.
Quick Whisky Notes:
Discontinued distillery located in Glasgow, Scotland
Owned by Diageo and mothballed in 2011
By 1885 it was the largest distillery in Scotland
In late 1800s was considered “innovative” for using American corn, barley, and rye
Clan Denny “Port Dundas” 14 yr 2004 ed.
Distillery: Port Dundas
Blender/Bottler: Douglas McGibbon & Co.
Region: Glasgow, Scotland
Mash Bill: 100% barley
Distilling: copper still & coffey still
Aging: 14 years in second fill barrels
Distilled: July 2004
Bottled: October 2018 - only 303 bottles produced
Nose: tropical fruits, banana, lemon, vanilla chai
Palate: butterscotch, cream soda, white chocolate
Finish: rich mid-palate with overly sweet icing and vanilla flavors
ABOUT Clan Denny
“Douglas McGibbon’s Clan Denny Single Cask Single Malt & Single Grain Scotch Whisky is a particularly unique series of individually hand-selected aged Single Cask expressions from distilleries all over Scotland. We select only the finest casks which have been lying untouched in cold, dark and damp Scottish warehouses for many decades. Each is bottled exactly the way the distiller intended, without colouring, or chill-filtration, and wrapped up with premium packaging, presented in a gift tube, making it a perfect gift for any Whisky lover.
Douglas McGibbon came to the mainland of Scotland from the Whisky making Isle of Islay - to Glasgow to be precise in the late 1890’s. It was his grand-daughter’s husband who launched the eponymous company in 1947, since when Morag McGibbon’s family have been involved, such is the strength of the distaff side of the family.
Douglas McGibbon & Company is an independent, family-owned company who pride themselves in taking an old fashioned and artisan approach to their Scotch Whiskies.” - The Douglas McGibbon website
“Port Dundas grew in size to become the largest distillery in Scotland. By 1885, its three Coffey and five pot stills were producing over two million gallons a year and, in an approach we’d today label as innovative, was using ‘American corn’, barley, and rye.”