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Port Ellen 27 Year Old 1983 (cask 6101) - Provenance (Douglas Laing)

(70cl, 46%)

Port Ellen 27 Year Old 1983 (cask 6101) - Provenance (Douglas Laing)

Port Ellen 27 Cask 6101 Bottling Note

A 27 year old, single cask Port Ellen, need we say more? Well, just in case we'll add that it was distilled in Spring 1983 (just before the legendary distillery closed for good) and was bottled in Spring of 2010 from refill butt number 6101.

This bottle was part of a private collection.

More detailed information and photographs of this item are available upon request, please contact our Customer Service team.

Tasting Note by The Chaps at Master of Malt

Nose: Stunning Port Ellen nose of surprisingly light smoke, but hints of caramel and citrus, coastal notes too, and a fresh character. This is where the similarity lies between Port Ellen and Talisker - the nose gives you very little idea of what to come.

Palate: And there is it. The big smoke, minty peat notes, oily, hints of creosote, salty driftwood, calves leather, cigar smoke.

Finish: Long and creamy with hints of salt and cedar.

Overall: Port Ellen never fails to impress.

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User Reviews of the Port Ellen 27 Year Old 1983 (cask 6101) - Provenance (Douglas Laing)

Port Ellen 1983

Simply fantastic. I bought mine for £83, my only regret that I finished it so quickly. I sang about it to many people, and could't understand why it received such "average" scores (mid 80's) - found it mildly annoying, but not half as annoying as having finished it, then finding reviews of it several years later saying how marvellous it is, and the cost of a bottle having risen somewhat stratospherically. Now I pine for my bottle. If you have one, don't store it, but do savour it. Call me, I'll help you savour it only slightly more quickly. Enjoy

12th February 2012

Port Ellen

A great whisky. I never seem to get too much on the nose from Port Ellen other than smoke and salt/sea but the flavors are fantastic. The tasting notes above are very good. Only thin I would change is to have it bottled at cask strength which would make it that much more concentrated.

14th January 2012

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