AdamMY wrote:While I found the aroma incredible, the taste was rather awful. So I guess that implies the "why?" part of the subject.
Before going any further (and despite my general suspicions surrounding the entire cask-finishing phenomenon and what it can potentially bring to a distillery's product in a positive sense), I'd definitely suggest you revisit The Nectar d'Or at least one more time. It is certainly (at least to my taste buds) one of the more successful in the Glenmorangie lineup.
I agree there's a quite pronounced bittersweet, or perhaps sour-sweet, flavour aspect to it. But I don't find this trait, in and of itself, a negative. It's merely yet another manifestation of what I like to term the 'yin-yang' effect that many cask finished whiskies tend to display.
While I haven't tried the Bruichladdich 1st Growth Series Sauternes (i.e d'Yquem) bottling, that one might prove an interesting, if rather expensive, alternative.
As for the array of Port finished malts in the marketplace, I think Balvenie 21 Year Old Port Cask is amongst the best of the lot... A well knit sense of integration of flavours here, with the influence of the cask finishing process seamlessly intertwined with the intrinsic aspects of the distillate. Expensive, though.
Getting back to Glenmorangie (and a few alternatives) for a moment, I don't like the new The Quinta Ruban nearly as much as the earliest releases of the old Port Wood Finish... Noticeably 'rawer' and less pleasing overall, the newer incarnation is for me. Give me a glass of the Astar any day of the week - sweet AND
delicious. The Cragganmore Distillers Edition isn't half bad, yet it pales in comparison to the Balvenie. Benriach's 15 Year Old Tawny Port Finish is, in a word, nice. But even here, I prefer other distillery releases (such as the Curiositas).