Tobermory

This example of peated spirit from Tobermory distilery, known as Ledaig, has been finished in an ex-Oloroso hogshead and offers an array of smoky, savoury tones. There are aromas of smoky bacon and grilled meats alongside ashy wood. The smoked meats develop further on the palate along with notes of Cullen Skink (smoky fish soup), wood smoke and sweet touches of cocoa. The humble trunce of peat, set alight and left to infuse its character into the barley is what makes whiskies like this so special, it is a unique flavour that is deeply rewarding and evocative.

Distilled from heavily peated barley at the Tobermory distillery, this new expression was given a final maturation period in Rioja red wine casks from Spain. The rich, dense peat smoke is joined by sweet berry and grape tones, alongside a chocolatey rocky-road note. The smoke lingers, like hot tar roads and a touch of burnt rubber.

The heavily peated whisky made at the Tobermory distillery on the Isle of Mull. Uniquely smoky aromas of burnt tires, rubber gumboots and pungent peat. The medicinal flavours are balanced with sweet barley, a hint of vanilla and liquorice. One of the most distinct and popular smoky whiskies we sell.

This whisky come Tobermory Distillery on the Ilse of Mull. The nose offers notes of rich fruit, zesty citrus and warming vanilla and spice. The palate develops into notes of sweet orange and citrus, with creamy caramel and vanilla witch cinnamon and clove in the background. The finish is long and lingers with vanilla and spice notes.

This gin is from Tobermory distillery on the Ilse of Mull in Scotland. The nose has juniper, citrus, and a hint of malt. The palate has gentle notes of sweet orange and lemon, which develops into notes of gentle herbs and spices and a creamy mouth feel. The finish carries through the citrus notes, which are long and lingering. The botanicals used include juniper, elderflower, orange peel and tea.