Ledaig 18 Year Old

70cl / 46.3%

RM 800 RM 756

Out of stock

TASTING NOTES:

  • Nose: A wee lactic note at first, then sweet and sour dried fruit, mostly raspberry, gooseberry and some unripe strawberry, gentle rolling sweet peat smoke. After a few minutes intense vanilla smoke waves. Overall a good balance of sherry sweetness and sweet peat with the sweetness not going overdrive.
  • Palate: Sweet sour fruitiness, stronger peat influence with sweet peat smoke and ashes. Rich and has full body feels on the the tongue. Some sweet dried berries after a while.
  • Finish: Medium length, balanced sweet gentle peat with lingering sweet dried fruit.
  • Thoughts: A very nice and balanced Ledaig. There’s the sweet Ledaig peat and enough sherry influence to balance the smokiness and I also like the fact there’s no burnt wood note which I dislike and sometimes find in other Ledaigs. Would I buy a full bottle? I’m not so sure about it and the reason is that the price vary and in most places it’s quite expensive (in Europe it’s around 110-120 Euro). But the bottom line is that it’s a good whisky.
Description

Ahh, Ledaig! A cracking single malt that proves Islay isn’t the only place to get your hands on splendidly peaty whisky – the Tobermory distillers on the Isle of Mull also know their way around peated malt for sure. This is the 18 Year Old Ledaig single malt, which offers up hearty phenols, smoky herbs, cracked black pepper and balancing waves of Sherry-soaked fruit. Excellent stuff.

This 18 year old Island Single Malt from Mull’s Toberrmory distillery recreates the style of malt whisky that would have originally been produced at the distillery.

The distillery was founded as Ledaig distillery in 1798 by John Sinclair, ten years after the founding of Tobermory by the British Fisheries Society. Sinclair had originally arrived in the village as a merchant dealing with soda ash from burning the locally available kelp. In April 1797, he applied for 57 acres to the south of the harbor in order to build houses and a distillery. Distilling had been banned in the UK since 1795 in order to save grain for the War of the First Coalition with France. Although he was originally told to build a brewery instead, he remained with the original plan and additionally built a pier known as “Sinclair’s Quay”.

A peated Hebridean style Single Malt Scotch that is presented non chill-filtered, rich and smoky sherry notes are balanced with seaweed and light creosote in the mouth, before a long smoky finish with liquorice and sea spray notes.

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