1993 Berry Bros. & Rudd Tullibardine, Cask No. 959, Single Malt Scotch Whisky, Highland (48.8%)

1993 Berry Bros. & Rudd Tullibardine, Cask No. 959, Single Malt Scotch Whisky, Highland (48.8%)

Product: 19938230096
1993 Berry Bros. & Rudd Tullibardine, Cask No. 959, Single Malt Scotch Whisky, Highland (48.8%)

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Tullibardine’s trademark grassiness emerges on the nose, mingled with lime zest, a hint of wood smoke and some vanilla custard. The palate follows this theme, a little spice peppering the mid palate before some gentle fruity notes offer banana, lychee and perhaps a touch of furniture polish. Immensely easy going yet pleasingly complex.

Tullibardine Distillery was built in 1949 by William Delme-Evans and C.I. Barrett. The former went on to build Jura Distillery in 1960. Tullibardine is situated in Blackford, Perthshire, a short distance from the famous Gleneagles golf course.

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Tullibardine Distillery, Highlands

Tullibardine Distillery, Highlands

Tullibardine Distillery is situated in the village of Blackford in Perthshire (Highlands) and lies on the site of Scotland’s oldest brewery dating back to the twelfth century.

During the early part of the 20th century, the brewery fell upon hard times and it was eventually sold to a a Welshman by the name of William Delme Evans in 1947, who converted it to a distillery. Delme Evans was an architect and an influential figure who also designed Jura and Glenallachie.

In 1971, Tullibardine was purchased by Invergordon Distillers. In 1994 Whyte and Mackay, who had acquired the distillery from Invergordon Distillers, decided to mothball Tullibardine distillery along with various other distilleries due to an excess of distillation capacity within their company.The distillery lay dormant from 1994 until the June of 2003 when it was bought by a group of businessmen with a passion for Scotch whisky.

Tullibardine Highlands whisky is generally recognised as an ‘easy drinking’ malt and an ideal pre-dinner appetiser. It is smooth and mellow on the palate with a fruity flavour and has a clean crisp finish. On nosing, Tullibardine offers a fresh, floral scent with hints of vanilla and chocolate orange. It is an ideal introductory scotch malt and is described as ‘eminently quaffable’.

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Highlands Whisky

Highlands Whisky

Maybe because it is the largest geographical area, the Highlands is also the hardest Whisky region to pin down stylistically. For this reason it is easiest not to consider the Highlands as one large are, but as 4 smaller and much more distinct ones.

North-Highland malts tend to be light bodied, delicate whiskies with complex aromas and a dryish finish sometimes spicy, sometimes with a trace of salt. Northern Highland distilleries are almost all coastal. The most northerly is Old Pulteney, situated about as far north as you can go in Wick, which produces a delicious, fragrant, dry whisky. 

Working south along the route of the A9, next comes Clynelish at Brora (built in 1969, beside an earlier distillery who’s whiskies are known as Brora) - a sophisticated and complex whisky older expressions are very highly regarded and the malt deserves to be better known. Perhaps the reason that it is rarely seen as a distillery bottling is that it’s malt is a key component of Johnnie Walker.

The best known of all the Northern Highland malts is Glenmorangie. Glenmorangie, is made at Tain on the Cromarty Firth, and is the most popular malt in Scotland. Over the last decade Glenmorangie pioneered the now often copied process of wood finishing. Althoght this process is not universally popular;  it transformed the company’s commercial success. 

The Eastern Highlands produce a number of whiskies that can be confused with those of Speyside.  In the north of the region close to the southern border of Speyside, whiskies which are smooth, sometimes with a little smoke, malty-sweet, such as Macduff, Ardmore, Glen Garioch and Knockdhu are made.

Further south is Fettercairn, and Glencadam, at Brechin, which produces an unusual creamy, fruity malt. The area between the Moray and the Tay has two distilleries of note; Royal Lochnagar and Glendronach. The first is a wonderfully smooth, rich whisky made in the shadow of the mountain of the same name in a distillery established in 1825 The second is also luscious and often sherried.

In the Western Highlands there only two distilleries on the mainland those of Oban and Ben Nevis. Oban is a perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands. Its whisky has a misty, briny character, with a background of heather and peat.

The Oban whisky stills used are among the smallest in Scotland; the cramped nature of the site is attested to by the odd position of the worm tubs, fed by unusually short lyne arms, and nestled in the ‘vee’ between the roofs of the still house and an adjoining building.

The whiskies of the Central Highlands are a mixed bag. Generally they are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides.

The Central Highland single malts used to be known as 'Perthshire Whiskies'. Most are found along the valleys of the Tay and its tributaries.  The furthest north is Dalwhinnie, which is almost in Speyside indeed; it is at the very head of the river, over sixty miles from Grantown-on-Spey.

Blair Athol and Edradour whisky distilleries are both near Pitlochrie. The former was founded in the 1790s and was substantially rebuilt in 1949 Edradour is the smallest distillery in Scotland - a happy survivor of the days of 'farm distilleries' - yet produces a clean, fresh, attractive and justly popular whisky.

South again is Aberfeldy distillery, on the edge of the pretty town of the same name. Glenturret, at Crieff is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed.

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