Tobermory is shutting down at the end of the month for a two year overhaul of both the stills and the visitor center, and general repairs to some of the older buildings, during which Ledaig (and Tobermory) whisky will be available as normal, including the special limited releases we see pop up like the 19 year old we’re tasting today. It seems from an interview Mark Gillespie did with Alan Wright on WhiskyCast that Tobermory is about to undergo a serious premiumization, joining the ranks of Mortlach and Bladnoch.
This is a 19 year old, finished in a Marsala cask, and is a very surprising whisky in it’s intensity.
Ledaig 19 Marsala Cask Finish, Bottled 2016, 2,160 Bottles (51% ABV, NCF, NC)
Appearance: Bronze, with thin legs peeling off a pretty sturdy necklace.
Nose: The Marsala sweetness makes the maritime peat feel almost like a that series of Laphroaigs bottled in sherry casks on 22 September 1998. It’s dirty on the nose, cerealy and very salty, with notes of saltwater toffee, green leaves, and hints of melted butter.
Palate: Full bodied, sweet and salty, with malt, espresso coffee, a whole kumquat being bitten into and some cooked cloves.
Finish: A lot of peat sticks on the tongue, dry with a hint of sourness and some spice. The salt remains with you, this is one hell of a maritime dram.
This is a whisky you can’t ignore. The brine and the wine are a killer combo, and this whisky is one of those drams you won’t forget. You won’t necessarily like it, but you’ll never forget it.