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Tobermory Distillery, located on the Isle of Mull in the Inner Hebrides of Scotland, boasts a rich heritage dating back to its founding in 1798. In spring 2017, the distillery embarked on an extensive renovation project that extended well beyond initial projections, remaining closed for over two years. This prolonged closure was partly attributed to parent company Distell Group's simultaneous renovation of their Bunnahabhain Distillery on Islay. During this extended hiatus, Tobermory utilized the downtime for innovative experimentation, developing Tobermory Hebridean Gin using a small-scale experimental still. Launched in 2019, this gin uniquely combines neutral grain spirit with Tobermory's new make whisky spirit and incorporates botanicals foraged from the Isle of Mull. Historically, all whisky from the distillery was marketed under the Tobermory name until the 1930s closure. Following that period, the distillery adopted a dual-brand strategy, producing both unpeated Tobermory whisky and peated Ledaig whisky, with the latter featuring a phenol content of 38-40ppm. The renovation period saw significant equipment modernization. In 2019, the distillery replaced its 45-year-old, 5-ton cast iron mash tun with a brand-new vessel of identical capacity. The facility also operates four new wooden fermentation vats with fermentation times ranging from 48-100 hours, and two sets of copper pot stills. Two stills were replaced in August 2014, with the remaining two updated in 2019. Prior to the 2017 closure, Tobermory operated at full capacity, mashing eight batches weekly and producing 750,000 liters of new make spirit annually, with a production split of 55% Ledaig and 45% Tobermory. Post-renovation production targets for 2019 were set at 500,000 liters. The distillery's core range includes the redesigned Tobermory 12 Year Old (replacing the previous 12-year expression), Tobermory 10 Year Old, and Ledaig 18 Year Old. Recent limited releases showcase innovative cask finishes, including Tobermory 19 Year Old Marsala cask, Ledaig 13 Year Old Port cask, and Ledaig 21 Year Old Manzanilla cask. At the time of writing, the distillery has also introduced Tobermory 2007 Vintage Sherry cask and Ledaig 1997 Vintage Port cask expressions.
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Dried Fruit
Honey
Dark Chocolate
Nuts
Pepper
Caramel
Orange
Raisins
SpicesCandied FruitWhiskyspace Notes 1389
Jun 3, 2026, 13:55:31
刚倒进杯里就觉得挺creamy的，闻着有点syrupy arrival的甜香。 喝第一口发现lemony感很强，像concentrated lemon juice直接怼过来的那种。 说实话有点challenging，中段隐约尝到cardboard和new plastic pouch的怪味，还有些salted pure porridge的联想。 后来感觉到extremely herbal的底子，有点Underberg那种苦草药味，但整体drinkable程度还行。 尾韵居然冒出white wine的酸感，甚至有点acetic的意思，回味quite long。 最奇妙的是后半杯，突然尝到mashed turnips的泥土味，夹杂着peated version的烟熏。 朋友说这瓶有点feinty side，我倒觉得interesting。 虽然比不上Ledaig那种扎实感，但绝对值得记录。 对了，标签上写着stoneware升级版，可惜听说这家distillery will be closed了 😅
Whiskyspace Notes 1312
Jun 1, 2026, 15:13:55
First sip hits with a medicinal kick, like tincture of iodine. Very salty, almost seawater salty, with a chillies warmth that grows. The finish is quite long, leaving an earthy, peaty tang that lingers. It's intriguing – where’s the plastic? I was half expecting that synthetic note. Rather approachable once you settle into it. Slightly peatier than that classic island dram, and I swear I taste lemons and grapefruits, plus an ink-like depth. Commercially suicidal? Maybe for some, but I find it oddly interesting. Next time I’ll bottle something similar and call it The Claymore! 😄
Whiskyspace Notes 1312
Jun 1, 2026, 15:06:40
Hmm, this one's a bit of a puzzle, honestly. 🤔 It arrives quite syrupy, almost like sugar syrup coating the tongue at first. Then it shifts — suddenly very lemony, like concentrated lemon juice, quite sharp and tangy. There's something creamy underneath, which is nice, but also this weird white wine sort of quality that makes it feel a bit... off? Then the weird bits hit. I'm getting mashed Jerusalem artichokes and even mashed turnips — like someone put root vegetables in my glass. Quite herbal too, almost medicinal. And there's this acetic edge, like a hint of vinegar, plus drops of grape pips oil giving it an oily bitterness. The finish is challenging to say the least. Gets quite bitter, with this cardboard note that's honestly not great. Drinkable? Yeah, sure, for educational purposes maybe. Drop by drop it reveals more layers but not all of them are pleasant. Regular juice this ain't. It's like it's trying to be interesting but ends up a bit all over the place. Would I reach for it again? Hmm... maybe on a night when I'm feeling adventurous. Or just confused. 😅
Whiskyspace Notes 1252
May 27, 2026, 09:14:03
First sip, I thought, where’s the plastic? But no, it’s actually rather approachable. Then the peat hits – slightly peatier than Talisker 10, with this ink and seawater thing going on. Yeah, it's peaty, very salty, but also grapefruits and lemons pop up, quite fun. The taste? Earthy, maybe mushrooms and ashes, but cleaner than the average Tobermory. There's straw and freshly broken wood, and a hint of saltpetre and carbon paper. Chillies add a little kick! Finish is quite long, with smoked ink and tincture of iodine sticking around. 🤔 Oh, and the feints? Don't know, but it's have some fun alright!
Whiskyspace Notes 1252
May 27, 2026, 09:12:55
Right, poured myself a dram. First impression... oddly creamy, but then this huge wave of herbal notes hit. Like, extremely herbal. Almost makes me think of Underberg, you know? It's challenging, for sure. Then it gets a bit bitter, and lemony. The texture is sort of... stoneware? Thick, but not smooth. Reminds me of pure porridge or mashed turnips. Gets a bit acetic on the finish, and there's a feinty side that lingers. Like regular juice left out too long. The distillery will be closed vibe, if you get me. 🤔 Tasted it drop by drop, which helped. Some drops of grape pips oil in there too. Not bad, just... a lot.
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