- Whiskybase ID
- Single Malt
- Gordon & MacPhail (GM)
- Bottling serie
- Celtic Label
- Stated Age
- 15 years old
- 64.7 % Vol.
- 750 ml
- Bottle code
- SC 247
- Bottled for
- Meregalli Import
- Added on
- 24 Nov 2010 4:16 pm
43 × in wishlist
43 × member ratings
7 × in collection
Whisky Reviews for Port Ellen 1969 GM
10 users have left a review for this whisky and scored it an average of 94.23 points
- Marzipan, espresso, vanilla, orange peel, coastal peat, so many layers and packing so much punch, definitely one the best port Ellen out there, amazing
- Powerful and peachy pouring that can only be found in short-ripe Port Ellen.
From there, over time, a very beautiful sweetness comes in.
A wonderful time with an endless aftertaste.
- This one reminds me of the slap in the face I had from the Talisker 1970 16 yo 53.1% from Gordon & MacPhail (again) for Intertrade. Same massive nose and palate, similar profile.
A straightforward Port Ellen from the first year of reopening.
The best Port Ellen I tasted so far ? Price aside, definitely yes.
Oily, fishy, tarry, coastal (seaweeds, seashell). High concentration here. Candied lemons, hints of polish, resinous notes.
Once again, huge concentration. Pepper, chiseled peat, candied lemons, ashes, aromatic herbs, farmy notes...
Long, lingering peat smoke, bonfire and coastal notes.
- Liquid gold, lime honey. Beautiful, sunny color on this summer sunny day. In friday. Finally, I can taste an old Port Ellen. My sample took a long time to get to me. In the glass, as soon as I poured it into it, at first there are sharp industrial notes, such as you can feel walking along the railway station (I immediately remember the Woody Allen’s film "Sweet and Ugly" with Sean Penn in the title role. There he had two favorite activities: shooting rats with a gun and walking to the railway to listen to the freight trains arrive... so I was distracted. So. While I was sharing associations, the drink was transformed. Recognizable notes of paraffin, wax, honey combs, apple jam came out, but this is the kind of jam that was prepared on a fire, because the smoke feels great. The drink becomes sweeter, thicker. Here are the dujes pears. In the open glass, the industrial notes and smoke completely receded, giving way to the sweetness of yellow fruits. If I cover it with a lid and let it stand, then I find myself at the railway station again… How many good films in which the station played a significant role: from the bear in "Paddington" to "Once upon a Time in America" and "Carlito's Way", "Some like it hot"and many others. I even remember "Waterloo Bridge"... Sea iodine and algae somehow miraculously got into my glass. The smoke became more noticeable.
wax, paraffin, honeybees, industrial notes, smoke, yellow apples, jam, pear. An old grandmother's wardrobe, in which the stale things were not touched for a couple of decades. I'm looking forward to a drink.
Sweet. At first, you feel the sweetness, the sugary sweetness of apple jam, it is possible that a little lemon was added to the jam. The drink spreads thickly in the mouth, like jelly, it fills the entire space, and then begins to burn like napalm, burning the mouth, binding, binding the tongue, which becomes a big fish, whose body is pulled together with a fishing net. You feel the full power, aggression of the drink, its firm intention to declare itself. Rolling it from side to side, I can't stand its pressure and swallow it.
The fire stumbled. The fire has been extinguished, and I begin to feel the ashes. After poking around in the fire, I took out a burnt baked apple, hot and soft. When I get burned, I can taste it. It is saturated with smoke. It has a lot of sugar. It is even possible that an apricot has stuck to it. Then again, ashes. Volcanic salt mixed with ash from Pompeii.
THAT is a slightly different PE! What an ingenious variety of flavors. Our beloved farmy notes are instantly present. Wet hay, animal fur, ingenious phenols that go hand in hand with "PE-unusual" honey-rich fruit flavors. In summary: Grain, fruit, wet ash, fruit, coal, peat, fruit, animal, fruit, farm, fruit, phenols ... - PERFECT, everything in an absolutely ingenious harmony - welcome to the upper class!
Close your eyes - WOW, what's that? It is not the same malt as the 69 G&M CC brown label with 64.7% ?! Fat, creamy, spicy, peaty and farmy to the limit - without words! Fruit and spice, hot and smooth at the same time, harmonious and infinitely intense! Tart and sweet, herbal and maritime, infinitely spicy and only delicately streaked with wood - what a brilliant Port Ellen!
Infinitely long - infinitely good and ... infinitely!
A fitting conclusion as we think. A second 15-year-old PE in our top division!
A very special thank you to our friend Hasse Peters with greetings to Sweden.
N: 97P / G: 96P / F: 95P
- whiskyfun in 2007:
Port Ellen 15 yo 1969/1985 (64.7%, G&M for Intertrade) A rather young Port Ellen from the very first years since last reopening, and at very high strength! Let’s fasten our seatbelts… Colour: pale gold. Nose: superb notes of roasted coffee beans when holding my glass at a good 10cm away from my nose as well as newly cut apples and fresh almonds but let’s not tempt fate and add a little water… Oh yes, it’s superb. All on coal, peat, metal polish, tar (not a very bold one, that is), mint, camphor… Exceptional. Mouth (neat): hardly drinkable at full strength but the few ‘pearls’ I took into my mouth revealed fantastic notes of kumquats and pu-erh tea as well as, again, marzipan. With water: censored by the Anti-maltoporn police. Let’s just add ‘lots of salt at the long finish’ and ‘absolutely stellar’. Ah, if only G&M had not diluted whole stashes of 1969 or 1970 PE’s for their CC series (and consorts) at the time… But ‘other times, other realities’ I guess. 96 points.
- Huge ! huge power, complexity. And what about balance, we feel (almost) not the 64.7%.
Pretty huge. First, alcohol is really well integrated. Aromatic is overpowering on iodine, sea spray, seawater, fishing nets. Mineral and lemon as well. It is really a crazy complexity because we also find a peat discrete but very present. This one is fat, almost medicinal, paved. At aeration, it becomes more citrus, more sharp. Extra
Bwah. Empowered too. For me, here, it is mainly peat that expresses itself. Grasse, camphor, very camphoric, liquorice, it's really impressive. We find the iodine, seaweeds, oyster shells, and ... a hint of coffee. What power.
Looooongue, more on a big smoke and ash. Slightly saline. Candied lemon enters the dance too. Endless.
- Something to bang your ass on the floor, no more and no less. Huge.
It starts on iodine galore, a real seafood platter, then peat makes its entry, a peat more farm than expected, powerful and fat. It quickly becomes thinner, delicate, while the fruits appear, especially grapefruit, but also more exotic aromas (passion, papaya). Alcohol is not aggressive despite almost 65
The first thing that marks is the integration of alcohol. True, it's powerful, but never aggressive. The texture, very oily, makes this malt extremely pleasant in the mouth. And dangerously drinkable. In terms of aromas, we find the fruity nose (grapefruit, passion), a fine peat, iodine ... Waow! Water changes the profile less in the mouth than in the nose. A bit more tar, but it is much less marked. Problem: it is really drunk on its own ...
Very long, more iodized than the mouth, salty, and nicely marked by a beautiful bitterness liquorice without crushing the fruit.
- The best Port Ellen I've ever tasted, and even the best whisky. Thank you very much Piazzo!
Opens on a big fruity, surprising for a Port Ellen, with a lot of citrus fruits (orange, lemon, grapefruit) and some exotic fruits (passion fruits). Then indented, we feel a rather fine peat, an iodized side and a medicinal side (camphor). When we add water we lose the fruity side and the whisky becomes more austere, more peaty and medicinal with tar, as if we were going from an old Bowmore to an Ardbeg.
Huge power but never be burning, a drop is enough to line the entire palace. Very complex, always fruity that makes it very easy to drink mixed with a marine side with peat and still camphor.
Endless final. The empty glass remains fruity but a little more candied, with a little chocolate and almonds after several hours, the peat evaporates slowly.