Tobermory 10 Year

high pep, grape, red fruits, high pep, delicate and thin 2 sourness, stings my mouth, bitterness and flat, malty, low pep 1.5 oaky 1.5 1.5 high pep, dryness, chemical, red fruits, cherry, berry, licorice 1.5 high pep, acidic, bitterness, oaky wood 1 high sustain wood and oak tannin 1 1

The nose of the scotch is sweet with citrusy notes of orange and lemon. Beneath these scents rests a hint of the cask, and light notes of vanilla and anise. The nose ends with just a breath of the sea. On the tongue, this scotch is sweet and spicy. It has a rich, indulgent mouthfeel that carries the sweet body of the drink. The flavor is begins with a hint of citrus and vanilla that quickly transitions into the tannins of the cask. The finish is slightly woody with the barest hint of smoke and brine. Absolutely lovely. Best enjoyed neat or with a splash in my opinion.

Pale white wine color, 46.3% abv and unchill filtered. The nose has a sweet and herbaceous aroma. Funkness. Anise and fennel are the stars here, not an aroma usually associated to scotch Single Malt whisky, rather found on the best Brazilian cachaças aged on Bálsamo wood. Very unusual, but I really like it! The taste is first of all, spicy! Behind that, some sweetness and yellow fruits, although I can’t precisely point out which ones. (Melon perhaps?) The aftertaste goes on forever, leaving behind a tingle on the tongue and a herbal taste on the mouth. Great! I think that just like Springbank, Tobermory’s (and so Ledaig) distillate has a very distinct “funkness” of its own. Not for everyone for sure, but definitely for me. And there it is... another entry on the ever growing hall of the great 10 yo whiskies.