For a while, Port finishes seemed to be the most variable in the wood finish genre. Now the opposite is true. Still unusual to find but slowly becoming more common, apart from bestowing a rose gold hue, the Port pipes give the whisky subtle tones of fruit sweetness. Typically Ruby Port barrels are preferred over old Vintage Port casks, the former adding bright fruity notes – in particular, Summer fruits, like strawberries and black berries. The trick is not to let the Port overtake. Regular monitoring is essential to get the right balance between wood, wine and spirit. According to Jim Murray, this Tomintoul is a near perfect example. The bad news is there’s not a lot to go around. We have a miserly parcel from the original release of 5820 bottles.