Review: Tobermory 10 Year Old Single Malt Scotch Whisky / by Jason Hambrey

10 Years
100% Malted Barley
Distiller Tobermory (Tobermory, Scotland)

Tobermory is on the Isle of Mull -  quite a gorgeous island. It is one of the oldest surviving whisky making distilleries, dating back to 1798. However, distillery has been silent for more than half of its existence – from 1837 to 1878, and then from 1930 to 1972 and 1989 to 1993. Burn Stewart bought it in 1993 and have worked to greatly improve the single malt.

Review (2016)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: ~2015

Some nuttiness, and dank spices and fruit. Lots of star anise, stewed tomatoes, brazil nuts, green fennel (the vegetable, not the seed) and woodiness – though it doesn’t seem directly oaky to me, more of a mixed twig sort of wood. I am not in love with the heavy licorice…it would likely appeal more to those who like this style. In some areas of the world, candy coated anise seed is quite popular – this reminds me of that – not to say it is overly candied, but the sweetness with the anise gives a bit of this sensation. Sticky toffee pudding. Very light farmy aromas. Sage. Dried ginger. On the palate, malt seems to come to the fore in a way that it was not present on the nose, and the 46% really shows off its benefit here. It is still quite vegetal – and herbal – with green fennel still having a good bit of presence. The light grassy spiciness that is present is quite nice – my favorite part of the malt. The finish is slightly spicy in feel, with some fennel, light oak, and celery leaf. Maltiness comes through on the end quite nicely. Tarragon. If I liked licorice laden malts, this mark would be higher – but it’s not my style.

Value: Average, at $67.