Whisky of the month…

Good single malt whisky is a truly wonderful thing to behold. I’ve mentioned a few nice whiskies in posts gone by, and now I reckon it’s time to start talking about more of the really nice ones I’ve tried.

I am absolutely not an expert on whisky, by any stretch of the imagination. However, I do love the stuff, so as and when I come across a belter, I’ll put mention of it up here.

tobemory_15

I’m going to start off with a whisky I don’t own, but which I have tried a number of times recently, thanks to the generosity of other folks’ cabinets. It’s a new, special edition Tobermory 15 year old. Have a look here on Loch Fyne Whiskies page. The presentation is pretty amazing, including a nicely finished wooden box with a cutout of the isle of Mull on the front. This is, of course, inconsequential to the incredible experience of drinking the stuff.

Following distillation at the Tobermory distillery on the isle of Mull, the whisky has been matured for 14 years in oak casks on the mainland. It has then been transfered back to the island for maturation in sherry casks for the final year.

The simplest description I can come up with is that it’s like drinking toffee apples sprinkled with dark chocolate, lightly smoked with simmering peat. The finish is long and warming, the toffee melting into soft chocolate and spice. I could still taste it after more than half an hour, and the glorious smell lingered in the glass for much longer. It’s pretty sensational actually, like nothing I’ve tried before. I’d hope so too, at fifty quid a pop. Definitely one for the back of the whisky cabinet, reserved for quiet personal contemplation, or perhaps sharing with the closest of friends.

6 comments

  1. The Trout Underground’s avatar

    I don’t know if that brand is available here in the states (I guarantee you it’s not available here in my tiny rural town), but in the interest of US-Scotland relations (which have been strained ever since that haggis slight), I’d be willing to receive a bottle from you and provide much-needed feedback.

    Sure, it’s a big gesture on my part, but as I’ve said before, at the Trout Underground, the giving never stops.

  2. Christina’s avatar

    Cheers! Happy New Year! Looking forward to another year of Tamanawis!

    Norwich Relatives

  3. mike’s avatar

    Hi Tom, I’m sorry but your generosity is simply too much to accept, I couldn’t possibly bring myself to take advantage of such spectacular kindness. The haggis seems to be over the slight, by the way.

    Hi A. Tina, thanks so much for stopping by, and lending your support. Happy new year to you too.

  4. The Trout Underground’s avatar

    Does anybody ever really get over haggis?

  5. mike’s avatar

    Haggis is like sausages, burgers, and most other meat products. When you hear about it, it’s hard to imagine what’s it’s like, or that it could possibly be a good thing to eat. Haggis, however, is a wonderful thing. Spiced, smooth but with a slightly grainy texture. Glorious with mashed potato and gravy.

    In the end, animal is animal, foot, tongue, liver and muscle, right? 😉

    If you ever make it to Scotland, I’ll make sure you get a good sample, a trip wouldn’t be complete without it.

  6. Matt’s avatar

    Mike,

    Another great post. Quality site, up there with the best. Have a prosperous 2009, won’t you!

    Matt

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