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The picture shows the bottle n°175 out of a single cask that has filled 217 bottles. Distillation occurred in May 2010 and bottling in March 2017, so the whisky is about 7 years old, while in Taiwan, the maturation goes much faster because of the high variations in temperature. The Solist range is made of whiskies with a single cask maturation, not diluted and unchill filtered. The spirit is exclusively matured in a cask that has hosted Port wine from Portugal before, offering a unique taste. TASTING: 58.6% ABV The first thing you notice is the color: dark, burnt umber, which tells immediately that the wood is giving a lot of weight to the taste. Nose: It is hard to miss the port wine! It comes bold to the nose, so there is a need to take time to decipher what is behind the first smell. Among the many scents, and on top of the port aroma, there are cooked fruits, like marmalade of red fruits, some spices and brown sugar. Palate: The ABV is high, don’t hesitate to add some water. Still the port wine is very present, with spices (cloves, pepper), and dark fruits Finish: Medium, peppery, sweetness, and orange peels. AWARD: This whisky won in Sept 2017 the Platinum awards at the 2017 International Review of Spirits (IRS) and was named the 2017 best whisky in its class with the highest category score of 98. MY TAKE ON IT: Here I would caution those who will taste this whisky: it is a rare, expensive and unusual whisky.  The tasting -and hopefully the enjoyment –  should be done in a calm and relaxing environment. Don’t rush, inspire deeply and slowly, take your time. Relax, and when you are ready, smell and taste several times. Don’t hesitate to add water. You can also enjoy it with foie gras on toasts.   DO YOU KNOW? The Port wine is a “mutated” wine exclusively produced in the high Douro Valley, 65 miles north from Porto, Portuguese city where its name comes from: it is called locally vinho de Porto or Porto. “Mutated” means that the fermentation has been blocked at some point (by adding alcohol or sulfur) to avoid the remaining sugars to turn into more alcohol. This creates a very sweet and fruity wine. Porto has two styles: “reductive” where the wine is directly bottled and will age in there, and “oxidative” where the wine is matured in casks called “tawny”, with an aging approach that resembles to the whisky maturation.

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