It is our understanding the Quinta Ruban replaced the Port Wood finish (which I understand so many of you truly enjoyed). We were told there are a couple distinctions between the Quinta Ruban and the Port Wood finish. The Quinta Ruban is non-chill filtered, which brings much more depth the spirit that chilled filtration. This also brings about the increase ABV. Also, Quinta Ruban is aged in higher quality artisinal port casks than the port casks used for Port Wood Finish. Finally, the 2nd maturation (in the port cask) is longer that the Port Wood finish (Quinta Ruban spends more than 2 full years in the Port Cask). This adds richer chocolatey-minty notes to the Quinta Ruban. Essentially Dr. Bill, the Master Distiller and considered an authority in Scotch Wood Aging, took a great scotch and figured out a way to tweak the recipe to make it better.
A side-by-side tasting of the Port Wood finish next to Quinta Ruban was conducted long before it was launched in the US, and the Quinta was exceptional in a side-by-side comparison. As for me, I am truly sorry to say I never had the opportunity to try the Port Wood finish, however, here's my feedback regarding the Quinta Ruban - The Quinta Ruban is smooth, warming, lots of body, port. Great combination of spice & sweet. Nose - brown sugar. The rest of my notes....The Nectar D'or - Nose is sweet raisins. Smooth, syrupy, fruit, spice. Stellar. The Lasanta is also an excellent choice with rich sherry notes, spice, sweetness, vanilla. The 18 yo is yet another wonderful Scotch - very smooth, sweet, nutty and syrupy. The best part of the evening was a private tasting of Glenmorangie Signet - malty chocolate - simply superb.
As for availability in the US, you should not have a problem finding it. : )