Tobermory 10-year-Old, Isle of Mull Single Malt Scotch Whisky, 46.3%

Tobermory 10-year-Old, Isle of Mull Single Malt Scotch Whisky, 46.3%

Product: 9764
 
Tobermory 10-year-Old, Isle of Mull Single Malt Scotch Whisky, 46.3%

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Description

Nose
Fragrant. Pear, peanut butter on toast, leafy. Hint of rubber. Silage.
Palate
Lightly sweet and concentrated with a touch of syrup. Malty and fresh with good palate weight and some dusty cereal acidity.
Finish
Bamboo.
Comment
The feel is what is the biggest improvement here.

Dave Broom - Whisky Magazine Issue 91 Nose
Fragrant. Squeezed orange juice. Hint of butterscotch. A touch of green oak. Opens on tablets and fudge.
Palate
Smooth, velvety. Sweet maltiness. Fruit salad (orange, tangerine). A delicate minty touch.
Finish
Dry, nutty.
Comment
A cheerful and refreshing dram. On the malty side.

Martine Nouet - Whisky Magazine Issue 91

spirit at a glance

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Critics reviews

Other
Nose
Fragrant. Pear, peanut butter on toast, leafy. Hint of rubber. Silage.
Palate
Lightly sweet and concentrated with a touch of syrup. Malty and fresh with good palate weight and some dusty cereal acidity.
Finish
Bamboo.
Comment
The feel is what is the biggest improvement here.

Dave Broom - Whisky Magazine Issue 91 Nose
Fragrant. Squeezed orange juice. Hint of butterscotch. A touch of green oak. Opens on tablets and fudge.
Palate
Smooth, velvety. Sweet maltiness. Fruit salad (orange, tangerine). A delicate minty touch.
Finish
Dry, nutty.
Comment
A cheerful and refreshing dram. On the malty side.

Martine Nouet - Whisky Magazine Issue 91 Read more

About this SPIRIT

Tobermory Distillery, Isle of Mull

Tobermory Distillery, Isle of Mull

Tobermory can trace its history back to 1798 and is now the only operating distillery on the Hebridean Island of Mull. Two whiskies are produced; Tobermory, which is a vatted malt and the single malt Ledaig.

Ledaig, unlike Tobermory, is distilled from heavily peated malted barley. During the malting process, burning peat is used to dry the barley in a kiln. The reek from the burning peat is absorbed by the barley through the husk of the grain, and the reek remains through the mashing, fermentation and distillation processes, eventually leading to a superior single malt with a highly distinctive peaty, smoky taste. That malt is Ledaig, a superb, intricate Island Malt Scotch Whisky.

Find out more