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Ben Nevis Archives 27 Year Old, Hogshead Cask, Cask #22, 1990, The Whiskybase, 58%
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Ben Nevis Archives 27 Year Old, Hogshead Cask, Cask #22, 1990, The Whiskybase, 58%

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 36
Average Score
N.A
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Description

A historic malt distillery located in the Highland region of Scotland. Since 1989 it has been Japanese-owned as part of the Asahi Group. Although it only produces single malt today, the distillery dabbled in grain whisky production from 1955 to 1984, even producing rare examples of single blends. * * One of a number of themed series of independent bottlings from the Archives brand. First bottled i ...

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LatestSGD 553
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LowSGD 553
SGD 653SGD 586SGD 519SGD 453Price (SGD)Observed dateDec 1Dec 1 - SGD 553 - Whisky Auctioneer - Dec 1, 2025

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Whisky AuctioneerAuction Sold Price - Dec 1, 2025SGD 552.62
Cask type
Hogshead
Bottling
Independent Bottling - The Whiskybase
Peated
N.A
Single cask
Yes
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
22
Batch
N.A
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
200
Has box
No
Closure
Cork
Presentation
N.A
Series highlights
The Fishes of Samoa
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Vanilla custard, lemon, earthy apricot, oily, chocolate, peach. Malty, powdered ginger, digestive biscuit, bright citrus (grapefruit and lemon zest), beany/nutty notes, hint of gasoline. With time, chalky edge, sweeter, dusty oak. Water brings out vanilla and pastry crust.
Palate
Earthy, pepper, spice, clove, apricot, vanilla, bitter chocolate, strong oak influence. Roasted malt, spicy oak, hint of woodsmoke, explosion of fruit (citrus, guava, passionfruit, tart mango). With water, fruit expands and bitter chocolate emerges.
Finish
Medium to long. Oak, spice, tannins, apricot, clove, vanilla, chocolate. Fruit transitions to spicy oak, then pops out again with bitter chocolate and white pepper with water.
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