Vink Peated Port 5 Years
Our dear neighbors from the Netherlands typically favor genever, often aged, over whisky. While genever shares the idea of using malted barley in its production, the additional distillation with juniper drastically alters its character. However, today we're trying a genuine Dutch whisky. Unchill-filtered and aged in ex-Bourbon and ex-Port wine casks.
Tasting Notes
Nose
The nose is unusual but not unpleasant. Initially, we find fruity notes of dried apricot and pickled cherries. These aromas are enveloped by more robust tones of almonds, tobacco, and a subtle hint of leather. The pervasive smoke is strangely cool, reminiscent of clothing the morning after a night by the campfire.
Palate
The taste is unfortunately confusing and unexpected. While there's still a light essence of red fruits, peculiar notes emerge that we haven't encountered before. It evokes memories of a locker room in a gym and somehow brings to mind an old, slightly moldy shelf. Overall, the predominant tone is not particularly pleasingly sour.
Finish
The finish is actually medium-length. Carried by the noticeably present smoke, we continue to perceive red fruits. The character most closely resembles sour red currants. Lingering in the throat, there's also a hint of oak.
Thoughts
Marcel 62/100
For a young, peated whisky from the Netherlands, the Vink Peated Port offers some interesting ideas but delivers a rather uneven drinking experience. The combination of unusual smoke and sour notes comes across as more confusing than inviting – it simply lacks that certain something to make it truly enjoyable.
Sascha 61/100
The Vink Peated Port presents a craftily solid bottling without artificial aids, yet it suffers from an unbalanced structure. The unusual smoky element is accompanied by dominant acidity and inconsistent fruit notes, which unfortunately makes the overall impression less harmonious.
Value for Money: Expensive
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What makes the Vink Peated Port 5 Years special compared to other peated whiskies?
The Vink Peated Port 5 Years combines an unusual maturation in ex-bourbon and ex-port wine casks with Dutch distillation. Its smoky character feels cool and evokes the scent of clothing after a night by the campfire, setting it apart from classic Scottish peat smoke notes.
Why does the Vink Peated Port 5 Years sometimes taste sour and unusual?
The combination of maturation in port wine casks and the specific selection of barrels can lead to unusual, partly sour aromas. Additionally, its young age of 5 years hasn’t yet achieved full harmony, which can manifest in odd notes reminiscent of a slightly moldy shelf.
How does the cask maturation influence the flavor of this whisky?
Maturation in ex-bourbon and ex-port wine casks imparts fruity nuances like dried apricots and preserved cherries, along with acidity reminiscent of red currants. At the same time, the port cask aging adds complexity, while the ex-bourbon influence contributes a certain sweetness.