Tobermory, the capital of Mull, lies towards the northern end of the island. The bay is one of the safest anchorages in the Hebrides, indeed the original name for the area was Ledaig (pronounced Led-chig) from the Gaelic, meaning ‘safe haven’.
As well as Tobermory, the distillery also makes Ledaig single malt. The main difference between the two is that Tobermory is lightly peated and Ledaig is quite heavily peated.
The water source for the distillery is a privately owned Loch close by the Mishnish Lochs, high in hills behind the town. The water from the Loch is richly aromatic with peaty phenols that lend impart a subtle flavour to the whisky. Due to the water’s character the barley malt used remains unpeated.
The ageing process now takes place at Tobermory’s sister distillery Deanston, near Doune, for a minimum of ten years. This change of location induces further complexities in the final blending.
This peated Ledaig is non-chill filtered and natural colour. Bottled at 46.3% and produced using peated (30-40ppm) concerto barley.
Tasting Notes
Nose: Quite light and well-balanced. There is a very soft peat with a gentle smoke. Notes of barley and malt extract, with walnut and pine oil and a hint of iodine, dried fruit and nuts.
Palate: Medium-bodied and quite rich. There are notes of spice and smoke gathering above the charred oak. The peat is quiet and dry with a touch of black pepper and earth.
Finish: Medium-length and slightly smoky with spice.
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