Ye Olde Basset does not serve lemon white wine just for show, and ordering a Macallan with Coca-Cola would likely draw a tear from the eye of the purist. In this place, the drinker holds certain privileges, and the work is done by and for the customer with care and knowledge at hand. It is odd to find a venue that blends two quintessential English pub vibes with balance. A popular tavern with native charm, it sits behind a mahogany bar, tucked away where one can sip Irish craft beer or palate a demon palacethat glows behind red curtains, gleaming windows, or vintage lamps that move the space from luxury to simplicity. And from simplicity to a warmly intimate seclusion.
In this winter-lit space with an ancient yet easy-to-say name, whiskey lines the entire main shelf. More than 160 bottles update their prices based on market or purchase value, much like a trading floor. “The most expensive is 35 a glass, now 500,” explain the owners of this small establishment. Here, any guest who gains access can sample, while also receiving guidance on which blends offer the strongest value, and even access to specialist distributors who can source unique editions.
The reality is that the task is complex, and sometimes nearly impossible, in certain cases. A major hurdle is that large whiskey brands operate with quotas and stock limitations. Many formerly significant European nations are losing weight in favor of Asia. They once shipped 300 boxes, now they ship 200, a shift that shapes an industry ruled by supply and demand. Production tends to be uniform, as factories provide what they provide, and distribution plays its part. Distilleries seize opportunities when a nation is conquered, then move to the next step. They reduce sales, then release goods onto the market, a tactic that makes coveted bottles more expensive and allows expansion into uncharted markets.
“The demand for whiskey is basically inflexible; there is nothing to replace it. Rum, gin, or mezcal cannot substitute it, and it remains the most consumed,” notes one of the owners. “It often comes down to being in the right place at the right time and having a strong network,” adds another, describing how access to the most prized specimens is secured. When a company releases a prized bottle, suppliers are contacted in advance to gauge availability, quantity, and price. In some cases, shortages are so acute that advertisements are shared with regional partners to locate surplus. The brands have established themselves, but cannot always meet every customer.
Within this ecosystem of brokers and whiskey enthusiasts, Ye Olde Basset occasionally observes interest peaking, and that is precisely when media chatter about legendary releases surfaces. A notable example is Macallan’s 1926 release—a series of 40 pieces of brown spirit aged 60 years in oak barrels imported from Jerez. In 2019, one bottle sold for 1.7 million euros, a rare figure yet a valid marker of this market. From their Pontevedra base, the shop notes a staggering 600% revaluation in three months, a rarity in the sector. For investors, three recommendations endure: seek prestigious brands, favor a handful of very special labels, and consider age and provenance. Some bottles stand for decades, with closed distilleries preserving their value and payment aligned with the buyer’s financial capacity.
Beyond limited access, Alberto and David also worry about the so-called “hoarder” figure—big collectors who grab most limited editions upon release. “They snap them up and release them slowly, causing later arrivals to be pricier,” they explain. “There are many bottles we’d love to try, yet they will never be opened. Never. A habit that evades others is forced by brute force.” Brexit also looms as a major challenge, since most imports come from the United Kingdom. “An obstacle at every level.”
Whether ancient Scottish or contemporary Japanese, this elixir is seen as a financial asset armored against stock-market fluctuations, and the venue is described as a space where glasses are sold with genuine enthusiasm even amid market volatility. There, one can sense a different sentiment toward the craft; it is not about mere investment but about appreciating the liquid art on offer. The idea remains that values shift, but never drop below retail, and if a dip occurs, the bottle endures, with a stubborn certainty that the bottle will always retain its presence.