Description
Heavily peated whisky from Tobermory Distillery. Distilled 2005, bottled 2012. Matured in ex-bourbon casks for 9 years and finished for 26 months in Hermitage French red wine casks. Non-chill filtered and naturally coloured. 4100 bottles.
Colour: Bronze with red tinges.
Nose: Interesting, it's quite muted. Sweet and slightly musty red fruits - juicy red apples, berries, some plum jam. Some cinnamon sugar and clove spice, very lightly meaty. Sweet concentrated fresh oak, and some sweetened grape juice. Opens up a little more with extra time in the glass, but it's not a very expressive dram.
Texture: Light, and a little flat and sulphury. No heat at all.
Taste: Still strangely flat and muted initially. Some dirty (which is a good thing) peat here, but it doesn't stick around long. More spicy, sweet and oaky red wine, and more sweet red apples. More musty red grapes, slightly meaty again, and hints of earth and salt.
Finish: Medium. Very chalky though, and a little sour. That chalky-ness really coats the mouth and doesn't let go, and I'm thinking it's sulphur since there's an egg-y sour quality to it. Not overly unpleasant though, just very weird! The peat returns later on, but that chalky, musty mouth-coating sulphur doesn't let go until the very end and just dominates everything.
