View from the our room at Raasay Distillery

Tobermory 23 year old

Distilled October 1996

Bottled March 2020

46.7%ABV

No colouring, non chill filtered

Bottled by Douglas Laing Old Particular

A miniature taken from one 216 bottles.

Cask: Refill hogshead

Date tasted 19/07/2021

On the nose there is apple juice and dried dark berries.

After a while it becomes sweet and buttery, like an apple turnover with sugar sprinkled on top.

The pallet is instantly warm with brown sugar in abundance. The malt comes through, I really like how the sugar and malt flavours complement each other. Dancing side by side around the flavour receptors in different parts of the mouth.

After 23 years in the cask it has certainly taken a lot from the wood. Now with the butteriness coming through, it’s the wood and the butteriness that are coming together.

This whisky is a battlefield being fought on various fronts, it starts with a spoon full of sugar, becomes malty then buttery but in the end the wood spice is the last person standing.

Finish is a malty toffee fudge tang

Also Biscoff deserves a mention.

This is no ordinary Tobermory. Not saying it’s better or worse than distillery releases, just different.

These are admittedly not the most adventurous notes I’ve ever written but that’s all I got from it. Can’t really say more than that, though I did enjoy it a lot.

@Adventuresofawhiskyvirgin and myself will be visiting the distillery in August, so keep your eye out for our piece on that.

Bottled in 2015 at 46.8% using Islay, Orkney, Arran and Jura malts.

On the nose you get taken to fisherman’s hut by the sea, his fire mixing with the scent of the harbour. sulphur not really old science class sulphur more a fresh from the earth, a Giza possibly the shot of an old hammer lock musket, this rolls into flint but surprisingly ending with sweet floral notes next to a bbq

Instant hit of salt slight pepper corn and smoke mix, then a fresh sweetness, heather turning into a more creamy sulphur and Clove.

The finish is mild but does hang around for a while in the form of clove and pepper corn, peat, salt and a sherbet fizz ending.

Simply put it’s the islands in a bottle. Top of the cap to the team at Douglas Laing on this one.

Tobermory 12

Bottled at 46.3% after 12 years in American oak casks, this is a relatively new addition to the Tobermory family having only been released in 2019.

Light on the nose , very slight ginger, white fruits and freshly cut timber 

On first opening there’s an Instant but mild hit of spice, some dried fruit then on to a ginger nut citrus dessert with an afterthought of salt and grape. Given chance to sit for a while the sweeter dried fruits come through and make it a more flavoured experience. 

Not the most sumptuous feeling in the mouth but does leave a nice coating that resonates dried fruit, malt and wood.