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Hotel Essener Hof Historic Series No. 4 24 Year Old, Bourbon Cask, 1991, Adelphi, 55.8%
Catalog

Hotel Essener Hof Historic Series No. 4 24 Year Old, Bourbon Cask, 1991, Adelphi, 55.8%

4.5/5Expert Rating

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

TypeSingle Malt Whisky
MRI
MRI 26
Average Score
Avg 91
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Description

A bottle of Hotel Essener Hof 24 Year Old Irish single malt whiskey. This was produced at an undisclosed distillery, provided by Jack Teeling, selected by Maximilan Bosse and bottled by Adelphi. This was filled into cask on 16 October 1991 and bottled at cask strength on 29 September 2015 as number four in the Historic Series. This is bottle number 218 of 289.

Change-3.9%
LatestSGD 645
HighSGD 671
LowSGD 645
SGD 674SGD 663SGD 653SGD 642Price (SGD)Observed dateDec 1Apr 6Dec 1 - SGD 671 - Whisky Auctioneer - Dec 1, 2025Apr 6 - SGD 645 - Whisky Auctioneer - Apr 6, 2026

Recently Sold

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

Whisky AuctioneerAuction Sold Price - Apr 6, 2026SGD 645.20
Whisky AuctioneerAuction Sold Price - Dec 1, 2025SGD 671.05
Region
N.A
Age
24 Years
Vintage
1991
Bottled
2015
ABV
55.8%
Volume
70cl
Distillery
Catalog
Origin
Ireland
Cask type
Bourbon Cask
Bottling
Independent Bottling - Adelphi
Peated
N.A
Single cask
Yes
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
N.A
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
289
Has box
N.A
Closure
N.A
Presentation
N.A
Series highlights
Historic Series No. 4
Historical context
N.A
Special release
Hotel Exclusive
Allocation
Germany
Nose
Lychee, guava, watermelon bubblegum, cinnamon, grassy at times, with a bit of peach and oak appearing after a bit.
Palate
Still super fruity - chock full of papayas, mangos, tangerine, and guava - turns quite peppery after awhile as the oak comes through stronger.
Finish
The fruits fade fairly fast sadly leaving oak and pepper with some subtle orange and pineapple juice.
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