Port Askaig 28 Year Old
Sale price
£295.00 GBP
- Volume - 70cl
- ABV - 45.8%
Low stock
Port Askaig 28 Year Old, Islay Single Malt Scotch Whisky
Port Askaig 28 Year Old was bottled from a small, specially selected batch of refill American oak hogsheads. Complex, coastal and peaty, this Islay single malt has herbal aromas of mint, smoked tea leaves and pine, alongside almonds, tropical fruits and vanilla. The palate offers notes of orange peel, custard and cinnamon, alongside salty, savoury notes.
NOSE
A complex mix of medicine cabinets, fresh mint, pine resin, smoked tea leaves and hospital laundry drying on the breeze. Almond flakes, kirschwasser, lychee, guava and pineapple rings in syrup follow. With water, there’s a background of vanilla pods and burnt caramel.
PALATE
Oily, generous and meaty with pancetta-wrapped chicken legs, cured speck with bay leaves and salted Padrón peppers. Rich coconut butter, orange peel and Portuguese custard tarts dusted with cinnamon aren’t far behind. Distant wildflower fields of violet, lavender and camphor trees bring a freshness to the table.
FINISH
There’s plenty of lingering woodsmoke here, as well as rosemary, menthol and liquorice. It leaves you immediately ready for another sip.
Port Askaig 28 Year Old was bottled from a small, specially selected batch of refill American oak hogsheads. Complex, coastal and peaty, this Islay single malt has herbal aromas of mint, smoked tea leaves and pine, alongside almonds, tropical fruits and vanilla. The palate offers notes of orange peel, custard and cinnamon, alongside salty, savoury notes.
NOSE
A complex mix of medicine cabinets, fresh mint, pine resin, smoked tea leaves and hospital laundry drying on the breeze. Almond flakes, kirschwasser, lychee, guava and pineapple rings in syrup follow. With water, there’s a background of vanilla pods and burnt caramel.
PALATE
Oily, generous and meaty with pancetta-wrapped chicken legs, cured speck with bay leaves and salted Padrón peppers. Rich coconut butter, orange peel and Portuguese custard tarts dusted with cinnamon aren’t far behind. Distant wildflower fields of violet, lavender and camphor trees bring a freshness to the table.
FINISH
There’s plenty of lingering woodsmoke here, as well as rosemary, menthol and liquorice. It leaves you immediately ready for another sip.
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