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Tobermory

Tobermory 10 Year Old Single Malt Scotch Whisky (70cl 40%)

€43.65 $48.34 £39.99

Salt

Brine, seaweed, cured meats, oil, vinegar

Any distillery tour guide will tell you of the importance of the environment for maturing whisky. After all, it takes only a couple of days to distill the spirit, but it will be slumbering in a warehouse for a minimum of three years, and often more like ten or twenty. The local environment is often described as a key factor in the particular flavour profile of any given distillery’s produce. For many, this may have more to do with romanticism than fact: but for those distilleries situated by the coast, it has a very real effect. When the waves of the tide lap against the warehouse walls, as they do at many distilleries from Islay to Orkney, the spirit inside can hardly help but absorb some of that sea air.

This explains the distinctively salty flavour present in many coastal drams. For some, such as Tobermory or Old Pulteney, the salinity forms one of the most immediately recognisable characteristics. For many of the peaty Islay whiskies, it mixes with the smoke to produce a very distinctive seaweed flavour, or notes of smoked ham and cured meat. In each case, it is unmistakeable, and absolutely unique - there is no comparable flavour in the world of wine, beer, cognac, bourbon or any other drink.

Although salty flavours are mostly associated with island whiskies (including but not limited to Islay), they may be found in many mainland distilleries located on the coast. The aforementioned Old Pulteney is one, as is neighbour Clynelish and perhaps Glenglassaugh; the Campbeltown region is also marked by a strong salinity. Some island drams are as notably lacking in salty flavours (e.g. Highland Park) as others are marked by it (Tobermory, Talisker).

The unusual savoury quality of such flavours make them a good counterpart to some of the more spicy or peppery cigars - Por Larrañaga or El Rey del Mundo might be good examples, while Cohiba and Partagas complement the bolder Islay styles very well.

 

Fresh Fruit

Citrus, berries, apple, pear

One of the most distinctive characteristics of the Speyside region, fruity flavours are also common in the Islands (so long as peat does not dominate) and in many Lowland single malts. It is a curious coincidence to find overt flavours of fruits in a spirit made from grain, and therefore of a completely different provenance to brandy or wine: these flavours of fresh fruit - to be distinguished from the drier flavours of raisins, red grape or fruitcake that derive from sherry-cask maturation and are grouped under the ‘dried fruit’ tag - owe much to the influence of ex-bourbon barrels made from American Oak. These casks generally produce vibrant aromas with a far lighter and fresher character than the heavy, dry European Oak sherry casks: tropical fruits, such as pineapple, kiwi or coconut, are a common comparison.

Some whiskies present clear flavours of apple or pear, such as Glenfiddich 12-year-old and many other Speyside whiskies in a similar style (our Treasurer’s Selection Benrinnes is an excellent example). Others tend towards a tarter citrus flavour, such as the orange notes in Dalmore or the tropical fruits of Arran. Flavours of red berries often derive from wine casks - raspberry, strawberry or cherry are common flavours in port-cask matured whiskies (see e.g. Balvenie Portwood or Glenmorangie Quinta Ruban), while drier flavours of cranberry or red plum may result from various red wine finishes (e.g. Longrow Red, or many of the wine cask expressions from Edradour). It is a wide-ranging set of flavours with all sorts of possible incarnations, and a good test for the learner’s palate: it is easy to define a whisky as tasting ‘fruity’, but is it fresh fruit or dried? Apple, citrus or berry? Raspberry, blackberry or boysenberry…?

Some cigars have slightly fruity flavours themselves, which are an obvious pairing: consider the floral flavours of Romeo y Julieta or San Cristobal, for example. Grassy or sweet flavours may also complement this diverse and expressive flavour profile.

Spice

Pepper, cinnamon, ginger, herbs

Aged Scotch whisky is often much softer and easier on the palate than its alcohol strength would imply. So much so, in fact, that sometimes you need something to liven things up a bit. Luckily, a good number of single malts possess lively spicy flavours, some of them in great enough quantities to challenge tequila (naming no names). Others are a little more restrained, but still with the warming tingle of Christmas pudding and mulled wine.

A lengthy maturation, particularly in a large cask (e.g. ex-sherry), generally means more oxygen is allowed into the cask to react with the spirit and develop more complex flavours. These may include spicy flavours - lignin compounds break down over time, releasing more intense spicy notes into the spirit, while the high acidity and relatively low alcohol content of sherry often serve to bring out spicier notes from the cask wood. Clove and cinnamon flavours often derive from eugenols produced via toasting - that is, firing the wood of the casks over a medium heat for anything between 15 to 45 minutes (to be contrasted with charring, where the wood is fired for a very short time over a much hotter flame). Some of the most intense spicy flavours come not from the cask at all, but from the still: a lighter spirit (such as that produced in a tall still) will often have more kick than something more rounded.

Spicy characteristics are generally used to complement other strong flavours, such as dried fruit (e.g. Aberlour) or peat (Ardbeg), but the style is probably best showcased by the expansive and varied Highland region. Highland malts generally eschew excessive subtlety for bold and full flavours, and so often showcase strongly spicy styles. The best examples by far are in the Northern Highlands: Glenmorangie has a light spice that is perhaps better described as herbal; but a small distance to the north, Clynelish and Old Pulteney provide a salty, firey yet still sweet style that prickles all over the palate. Their eastern counterparts, such as Glen Garioch or Glendronach, retain a gingery warmth that it is not so much restorative as elixir.

The strength and spark of such potions pairs very well with similarly lively cigars: Partagas is an obvious match, as is Ramon Allones; but the peppery notes of a Cohiba or Bolivar will also go very well.

There’s no mistaking this is from the coast, right from the get-go: it’s like inhaling the sea spray as the waves crash against the pier....read more

Product Info

There’s no mistaking this is from the coast, right from the get-go: it’s like inhaling the sea spray as the waves crash against the pier. Or should that be pear? Like a fruit salad of tropical fruits. Salted pineapple, prawn cocktail, and a touch of vanilla yoghurt on the nose. Then sharp, biting salt on the palate and a buzz of accompanying spices, settling down in a moment into a surprisingly creamy mouthfeel, with cream cheese, more fresh fruit (papaya, melon), light honey, and a lasting peppery element. A big punch of cocoa in the finish dries out to a slightly bitter end, with the salt and pepper remaining long after the sweetness has vanished. It’s a gentle, easy-going malt with an unmistakably coastal tang but no peat smoke to be reckoned with: instantly recognisable and with its own unique character that proudly declares “not from Islay”. Rewarding and quite complex, Tobermory 10 has been bottled at 46.3% for that extra punch, but remains deliciously light and refreshing.

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Robert Graham uses reputable courier services and we ship worldwide. Within the UK we aim to deliver within 2 working days. International delivery times vary depending on destination. After your purchase has been processed, you will receive an email notification with your delivery tracking number.

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Note: Regrettably we cannot ship cigars or any other tobacco products to the USA and Canada.

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