The whisky was matured in a combination of ex-Pedro Ximénez and ex-oloroso Sherry casks, followed by a second maturation in ex-Port pipes sourced from the Douro valley of Portugal.
The expression was bottled without chill filtration or added colouring at 46% abv.
GlenDronach master blender Dr Rachel Barrie described Port Wood as having ‘waves of Victoria plum and top notes of cherry blossom’ on the nose, ‘blackberry and roasted apple crumble with freshly baked gingerbread’ on the palate, and a ‘richly fruity’ finish.
She credited the maturation in Port pipes for giving the expression ‘a deep cherry wood colour’ and ‘enriching the layers of fruit’ in the whisky.
The distillery stated inspiration for the expression came from the historical import of casked Port into Scotland in the 19th century, during the time of GlenDronach’s founder, James Allardice.