Established as a brewery on the Isle of Mull in 1798, Tobermory began distilling whisky in 1823 and was closed in 1930 for over 40 years before re-opening in 1972. Operating as Ledaig, the distillery ran for a few years in the 70's before being put into receivership and was finally revived as Tobermory by Burn Stewart Distillers Ltd. in 1991.
Bottled at 46.3% A.B.V., Tobermory 10 year old is made with un-peated malted barley and is unchillfiltered with no caramel added for colouring.
This bottle was purchased for a ScotchBlog.ca members' group nosing as the price was attractive and we wanted to sample this expression before its limited quantities in the LCBO run out.
Nose: Fresh grassy and malty aromas sit atop a delicate layer of marzipan, vanilla and honey sweetness. There's a touch of peach here as well, somewhat akin to tinned fruit salad.
Palate: A gentle dram with a slightly salty and oily texture that coats the palate. Soft malty sweetness like spicy gingerbread mingles with flavours of clover honey and a certain almond-like nuttiness. Tucked in right behind the gingerbread is a wonderful hit of fresh cut peach and bitter orange peel.
Finish: The gingerbread gives way to a drying, spicy almost waxy finish. Delicious flavours of ginger, almonds, bitter chocolate orange and a pinch of salt brings the experience to a satisfying close.
Overall: I love the subtle complexity within this whisky. Given some air and a quiet space, this is a beautiful expression that continues to enchant over the course of the glass. Tobermory 10 year old is incredibly smooth and would perhaps be best served as an aperitif or at the start of a session due to the delicate layers of flavour. Recommended for both connoisseurs and novices alike. Listed as a limited release and priced at $63.85 in the LCBO there's a good chance this one will be gone before too long...don't miss out.