Tobermory Distillery has recently launched two limited edition malts – Ledaig 19 Year Old and Tobermory 21 Year Old.
The Ledaig 19 Year Old (51% ABV) is some of the first spirit distilled when peated single malt production commenced at Tobermory distillery in the late 90’s.
Peat-dried malted barley was married with naturally peat-infused water from a lochan high in the mountains above the village. The spirit was then matured in superior oak wood casks before being finished in Marsala wine casks. The result is a beautiful rich single malt with a mouth-filling sweetness of berries and dark chocolate with a full peat explosion of black pepper and bonfire smoke.
The second special release, and the one I’ll be looking at today, is an unpeated Tobermory 21 Year Old (53.8% ABV – cask strength) with a Manzanilla cask finish.
Limited bottles of the edition will be available in the USA, Canada, Europe and Asia as well as at the distillery on Mull at an RRP of £130.
Situated on the coast of the magical Isle of Mull, Tobermory is the island’s only distillery and is famed for producing two different, but equally alluring single malts.
Its namesake, an unpeated whisky is produced for six months with the remainder of the year used to create its peated counterpart, Ledaig.
Carina Gous for Distell’s Malts Portfolio, said: “True to its heritage, Tobermory produces traditional, unchill-filtered malts. The wonderfully peated Ledaig and the light, unpeated Tobermory edition reflects the rich past of what is one of the oldest commercial distilleries still in operation.
“The release of these fine Hebridean whiskies reinforces our commitment to our whisky lovers around the world to provide innovative and authentic, quality single malts.”
Nose: rich and fruity with mince pie, dried cranberries, cooked apricots, cherry clafoutis & walnut bread. There’s a bit of a christmassy vibe in this nose which brings out some melancholic thoughts! Those sweet notes then lead the way to a huge bowl of porridge with maple syrup (Ameeeeriicaaa, F*ck Yeah!), brown sugar, oak & sweet spices.
Palate: thick and rather chewy, very easy-drinking depsite its 54.5% ABV. More spices show up on the mouth, with citrusy notes (grapefruit? blood orange?), white pepper and something slightly vegetal such as jasmin/rosemary and honeysuckle. Of course, the dried fruits are still very present, accompanied by gingerbread cookies, speculoos and delicious roasted chestnuts.
Finish: lingering with more bitter notes and wine tannins.
Pssst! Find the recipe here!
Cover Pic: The Whisky Ledger