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The ultimate ‘everyday,’ ‘before dinner’ or ‘Sunday afternoon’ Scotch whisky.

With just a splash of chilled water, we believe the combination of soft, sweet grain whiskies and elegant, refined Highland malts found in Asyla epitomise the idea of “deliciousness” in the world of Scotch whisky.

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40% abv
non chill filtered
natural colour

The secret lies in the quality of the casks. We use only whiskies aged in first-fill American oak casks to yield more vanilla character, more richness and more sweetness than the refill casks traditionally used in Scotch maturation. We’re often asked about the name. ASYLA is the plural of asylum – a word rich in ambiguity, suggesting that delicate balance between madhouse and sanctuary, an idea we have always felt well suited to a whisky style such as this. This is a whisky that will gently enliven the senses. It is at once delicate, comforting and luminous.

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Looking for more information about this whisky? Get in touch below, ask us what you’d like to know about the whisky you’ve tasted and we’ll tell you.

Signature Serve

The White Manhattan

Our good Englishman friend in New York, Ben Scorah, created this delicately boozy, stirred drink for us several years ago, and we really do feel it is it a contemporary classic. Because our whiskies are not coloured with caramel, the combination of ingredients looks beautifully pale, thus the name.

2oz / 50ml Asyla
½oz / 15ml Italian Bianco Vermouth
1 dash Regans Orange Bitters
1 dash Fee Bros Grapefruit Bitters

Add all ingredients to a mixing glass, fill with ice, stir and strain with a Julip strainer into a chilled cocktail glass. Garnish with a lemon twist and a small orange rind.

Food Pairing

Parmigiano-Reggiano

Roughly chunk some bite size pieces into a bowl and serve as a snack or nibble before a meal. The cheese seems to magically amplify and elevate the delicate flavours of Asyla!

Signature Serve

The White Manhattan

Our good Englishman friend in New York, Ben Scorah, created this delicately boozy, stirred drink for us several years ago, and we really do feel it is it a contemporary classic. Because our whiskies are not coloured with caramel, the combination of ingredients looks beautifully pale, thus the name.

2oz / 50ml Asyla
½oz / 15ml Italian Bianco Vermouth
1 dash Regans Orange Bitters
1 dash Fee Bros Grapefruit Bitters

Add all ingredients to a mixing glass, fill with ice, stir and strain with a Julip strainer into a chilled cocktail glass. Garnish with a lemon twist and a small orange rind.

 
Food Pairing

Parmigiano-Reggiano

Roughly chunk some bite size pieces into a bowl and serve as a snack or nibble before a meal. The cheese seems to magically amplify and elevate the delicate flavours of Asyla!

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