Port Ellen
1980 - Single Malt Whisky - Prima & Ultima Third Release


This prized piece of history is the oldest Port Ellen ever to be released with only 555 bottles available. Filled in the year the Queen visited the Port Ellen maltings, this Port Ellen comes from the two very last casks of 1980 which lived all their days on Islay. One Refill American Oak Hogshead, and one ex-Sherry European Oak ButtSelected by Dr Craig Wilson, Port Ellen 1980 is one of eight carefully curated whiskies in the third instalment of the Prima & Ultima series. This whisky of majestic quality is rich and smooth with notes of brine and dry seaweed on the nose. This very special Port Ellen is a perfect balance of sweet, salty, and smoky, with a long, lightly peaty finish.
Tasting Notes
Appearance
Bright, clear 9ct gold. Good beading, copious legs.
Bright, clear 9ct gold. Good beading, copious legs.
Body
Medium to full.
Medium to full.
Nose
A fresh nose, with some prickle closing the aroma initially; lightly drying. The initial impression is lightly medicinal, becoming more maritime as it opens with hints of brine, sea-breeze, dry seaweed or boat varnish. Lightly smoky, with hints of spun honey.
A fresh nose, with some prickle closing the aroma initially; lightly drying. The initial impression is lightly medicinal, becoming more maritime as it opens with hints of brine, sea-breeze, dry seaweed or boat varnish. Lightly smoky, with hints of spun honey.
Palate
Rich, smooth and lightly oily in texture. Starts sweet, quickly seasoned with a shake of salt and pepper.
Rich, smooth and lightly oily in texture. Starts sweet, quickly seasoned with a shake of salt and pepper.
Finish
A long, gently warming and very lightly peaty finish, slightly mouth-cooling, with smoke lingering in the aftertaste.
A long, gently warming and very lightly peaty finish, slightly mouth-cooling, with smoke lingering in the aftertaste.
Region
Islay
Islay
You may also like...
Other Featured Collectibles
Keep the conversation going.
Contact us for further information, or subscribe to our newsletter.