The village of Port Charlotte is a magical little place — but then again, for those of use who grew up on islands, we tend to like these funny little sequestered places.
Port Charlotte is snug on the rim of Islay (pronounced eye-LUH), the wonderful island off of Scotland where some of the most fascinating, unique Scotch whiskies are produced, all smokey and briny and ranging from bright and alert to rich and robust.
It’s not a whisky you generally want to mess with too much; they do tend to be on the pricey side and, for the unitiated, rather peaty — a smoky, briny influence from the hundreds-years decomposed matter that fuels the ovens that smokes their barley malt. Bruichladdich’s Port Charlotte 10 (meaning, the youngest whisky in the blend is a minimum of 10 years old) offers that peaty punch but with notes of apple, herb and citrus, and can be found at Bridgehampton Wine Cellar and Hamptons Wine Shoppe. Combined with a little cherry soda (pick your fave). It’s an easy highball-style sipper after a long week, but the Port Charlotte Scotch makes it much more interesting than any ol’ this and that. Slainté mhath, friends!
Very Cherry Port Charlotte
Ingredients
- 1 1/2 oz Bruichladdich Port Charlotte 10 whisky
- 6 oz cherry soda (if you can find Dalston's, terrific!)
- 1 lime wedge
Directions
- In a highball glass with ice, combine the Scotch and soda. Stir gently to combine.
- Garnish with the lime wedge. Cheers!
