Tobermory distillery is the only distillery on the island of Mull, and has two brands it bottles, under the two names the distillery: Tobermory and Ledaig. Tobermory is unpeated and comes in a 10 year old, an outstanding 15 year old, and a 19 year old finished in PX sherry casks for over a decade, available at the distillery only. The peated Ledaig comes in a 10 year old (which I should be able to get hold of to review later in this series), and a 16 year old which is also finished for over 10 years in PX sherry casks.
I have not come across either the 19 year old Tobermory or the 16 year old Ledaig as of yet. In any event, we’re here for the basic entry level expression.
Tobermory 10 (46.3% ABV, NCF, NC)
Appearance: Straw colored, legs are quick and thick.
Nose: Very malty with honey, sea breeze white bread and nutmeg. With a little time in the glass, the honey becomes more pronounced.
Palate: Honey and molasses, light pepper, notes of saltiness, and bread that hasn’t quite finished baking.
Linger: Spice on the tongue, and a longish linger of honey and hints of salt.
This is another easy drinking and very fresh entry level whisky, but is a significant step up from the slew of big company 40% chill filtered expressions. At 46.3% and no chill filtration, there is more depth to the flavor. In fact, all Burn Stewart distilleries (Bunnahabhain, Deanston and Torbermory) have gone to a standard 46.3% ABV with natural color and no chill filtration for their basic offerings (10 and 12 year), placing them in the front row of entry level whisky.
Tasted at Derech Hayayin, the Shaked (official importer of Burn Stewart Distillers) store chain.