Scotland, Isle of Islay. Distillery operational. Owner: Diageo

Single-handedly kept afloat by the leading players in the independent bottlers market until the early 21st century, Port Ellen owes its salvation to the growing fervour of fans of peated whiskies. Like many distilleries a victim of the 1980s recession, Port Ellen closed in May 1983, never to distil again. It was in 1998, 15 years after its closure, that its owners bottled two limited versions, one celebrating the 25th anniversary of the eponymous maltings, and the other for the Rare Malts Selection. It would then not be until the turn of the millennium that Port Ellen would be awarded a finally crafted regular bottling, focusing on the years of production 1978 and 1979.Paradoxically, the youngest versions are the hardest to find, such as the Signatory Vintage Black Ceramic 10 Year Old and 13 Year Old. Although most were bottled at 40-43%, they still offer the chance to experience the spirit's profile without the wood having too much influence. In any case, the oldest vintage still available today from a handful of collectors is a Port Ellen distilled in 1967 or 1968 (the distillery was mothballed from 1929 to 1 April 1968), aged 12 years old and produced to mark the Queen's visit to the distillery on 9 August 1980.

This whisky comes straight to one of the most famous distilleries in history, one which has now unfortunately closed... Port Ellen. This bottle is a true collectors piece, the first in a long series, named the Annual Release and featuring whiskies bottled from the casks remaining in the old distillery, all of which are highly sought after by collectors. Approximately 6,000 bottles of this edition were produced. The nectar was matured for 22 years and bottled in 2001 at 56.2% ABV. Many whiskies were added to this range, but nothing beats the symbolic value of this first release.
In a tasting, the golden colour leads into a nose expressing aromas of citrus fruits and apple. A few notes of sea salt add to this beautiful picture of balance and complexity. Then comes the palate, with flavours of liquorice, white fruits and mint, with the power counterbalancing the beautiful richness, culminating in an iodine finish.
We heartily recommend pairing this whisky with seafood or cheese. Why not, for example, with flambéed scallops or a delicious Roquefort?