Tobermory: The Colour of Whisky

The Whisky Shop E-Commerce team made the journey to Mull from Glasgow (train-ferry-car), to meet with Visitor Manager, Diana, and the newly posted Distillery Manager, Scott, for a journey through Tobermory and Ledaig.

Our journey was long, yet stunning. The beauty of the West Coast islands is seen from afar on the hour-long ferry from Oban, and up close on our short drive from Craignure to Tobermory. Black storks, wild deer, rainbows, the whitest sheep, bluest waters and the greenest grass make up the gorgeous natural surroundings of the Isle of Mull.

We arrive at Mull's only distillery just after lunchtime, where we meet Diana and Scott, who's new home is adjoining the premises. Diana explains that the Tobermory spirit is similar to Speyside - just a little bit better, obviously- with Ledaig being peated to a lesser degree than the heavy-hitters over the water on Islay. We're excited to try it ourselves, but first, we get to see how the glorious spirit is made.

The distillery actually pre-dates the village of Tobermory, and therefore the building has remained the same since, as new houses and shops sprung up around them. They are small, with no plans for expansion, as there is truly no where to go. When the new mashtun was brought into the distillery, a wall had to be knocked down and rebuilt to allow them to squeeze it in. As a result, it is possible to walk the length of the old-fashioned courtyard distillery in less than five minutes.

Retaining their traditional roots, Diana explains, their operations continue to revolve around an island economy. The draff (grain left in the mashtun after the wort is produced) is fed to the Isle of Mull Cheeses' cows, and then the resulting cheese is washed in Ledaig whisky to bring extra flavour. Nothing is wasted.

We are shown the grand washbacks, made from non-porous Orgeon pine, in which their lengthy 68 and 120 hour fermentations take place - imparting the resulting dram with a particularly oily and fruity character. The still room is spectacular, still operated using old-school steam handles and dip sticks, with the new-make still locked away for the obsolete exciseman in an ultra-shiny golden spirit safe. A sole computer chair and clipboard disturb the illusion of a step back to the 1800s.

Just like the mashtun, the stills struggled to fit inside the building. They were forced to bend the lyne arm into a unique S-shape, simply to get it into the room. However, as Scott explains, the spirit has to work extremely hard to get up to the top, resulting in a more oily mouthfeel - even before it gets cut.

In the wonderful warehouse tasting room, we are treated to drams from both Tobermory and Ledaig. Joe enjoyed the spectacular Tobermory 21 Year Old:

"Deliciously smooth with notes of rich sherry, fruity sweetshop treats, hints of Scottish tablet, and a deeply satisfying finish."

Joe, Digital Analyst

Charlotte opened a cask, a Tobermory 2003 Muscat Finish, which just so happened to be Luke's favourite:

"One of the best distillery exclusives I've tried. The orangey and leathery notes on the nose are present on the palate, but are complemented with more tropical flavours and incredible mouthfeel. Orchard fruits and boiled sweets then enter the scene for the long and complex finish. A dram that'll live long in the memory."

Luke, W Club Manager

A Ledaig fan already, Danny found the Ledaig 18 Year Old as tasty as ever:

"Just enough peat for me. A smooth and warming smoke, with floral and salty highlights, I'll always take home a bottle of Ledaig 18 Year Old."

Danny, Head of E-Commerce

Leaving with perfect timing to see the malt delivery at Tobermory and a picturesque sunset as the ferry docked in Oban, we all concluded it was a fabulous day out - even with more drams on the horizon!

Thank you to Diana, Scott and Luke (Tobermory Brand Ambassador) for their time.

Explore Tobermory, here.