New Release: West Port (Glenmorangie) 1996 18 Year Old KINKO 'Heart of Tain' 56.7%

West Port (Glenmorangie) 1996 18yo KINKO 'Heart of Tain' 56.7% presented an unexpected aroma for a West Port. West Port (Glenmorangie) 1996 18yo KINKO 'Heart of Tain' 56.7% one of 198 bottles, Hogshead The aroma features youthful orange and lemon, slightly green apple, young peach, vanilla, with a cask that is not strong but rustic and robust in its grain character. On the palate, it has a spicy, tingling sensation with orange, vanilla, a touch of cream, syrup sweetness and acidity, rustic yet robust grain flavor, oak notes with some nuts, and a plain finish. [Good/Very Good] This 1996 West Port bottled by KINKO is relatively recent, labeled as a blended malt (teaspoon malt), but its contents are almost certainly 100% Glenmorangie. The label is eye-catching, and it seems KINKO released this after bottling with a slight delay. Purchasing good casks before prices increased and releasing them at the right time is a technique only well-established liquor stores can execute. Personally, I think this is very good both in terms of price and the whisky's content. As for West Ports bottled by Glenmorangie, many have been released in recent years from various bottlers. Most of them have a bourbon influence and are flamboyant, typical of Glenmorangie. However, this KINKO bottling feels slightly different; the strong, flamboyant cask character typical of Glenmorangie is not as prominent. While there's a bourbon cask influence, it's relatively plain, with the main aroma leaning more towards rustic grain notes rather than fruitiness. It leaves a simple yet delicious malt impression, and the release clearly conveys a northern Highlands nuance rarely found in official Glenmorangie bottlings. As it's not a type that emphasizes aging, opinions may be divided, but personally I quite like this style. I drank it after letting it sit for a while post-opening, but I think it becomes even better with more time. If kept unopened for long-term storage, the creaminess would strengthen and the mouthfeel would become smoother, allowing a deeper, more penetrating grain flavor to emerge, which I believe would make it even more to my taste.