Allotment Drams / Tomintoul 16 years old & Mackmyra Brukswhisky DLX

We have two more episodes from our Allotment Dram video series for you. First, Matt takes a look at the Speyside distillery of Tomintoul and the classic 16 years old expression from their core range. Watch to discover a few facts about the distillery and bottling before he cracks open the bottle to give his thoughts and tasting notes.

Then, on his next visit he talks about the brand new Mackmyra Brukswhisky DLX. This is the latest addition to the pioneering Swedish single malt distillery's limited edition Moments series. Watch as Matt gives some background to the distillery and brand, then discusses what makes the whisky special. Then he opens the bottle (eventually) to offer his thoughts and tasting notes.

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Allotment Drams - Talisker 8 years old 'Hepburn's Choice' & Tomintoul 25 years old

 

Two more episodes of the Allotment Dram for you following a couple more visits to our north London plot. Firstly, Matt delves in to the world of the independent bottlers and takes a look at a single cask of Talisker 8 years old from Hunter Laing. Watch as he talks about the Hepburn's Choice range that it is part of, the new packaging and then gives his thoughts and tasting notes.

Then on his next visit, Matt has selected one of the jewels in the crown of our personal whisky collection - the Tomintoul 25 years old. Watch as he talks about this single malt from an under rated Speyside distillery, plus gives his thoughts and tasting notes. We hope that you enjoy both videos.

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Review - Tomintoul Seiridh

This whisky is a limited edition single malt from the Speyside distillery of Tomintoul. The Seiridh, which translates as 'sherry' from Scottish Gaelic and is pronounced 'sheh-ree', is a no age statement whisky that has seen initial maturation in American oak ex-bourbon casks from Kentucky, USA before being transferred to first-fill ex-Oloroso sherry butts for a finishing period. These ex-sherry casks were hand selected for the release by Robert Fleming, the Master Distiller for Tomintoul, from a family-owned bodega in Jerez, Spain. In this first batch there are just 6,000 bottles and each is individually numbered. The Tomintoul Seiridh is bottled at 40% ABV and is available in selected specialist retailers. A bottle should cost arounf the £32-35 mark.

Have just tried ... Tomintoul Peaty Tang

Famous neighbours
Tomintoul (pronounced tom-in-towel) is one of the youngest distilleries in Scotland. It was founded in 1964 and is located close to the village of Ballindalloch, on the southern edge of the Speyside whisky region. The distillery is the nearest neighbour to the famous Glenlivet and Cragganmore distilleries and produces around 3 million litres per year. Tomintoul is little know to the wider audience but they are well reknowned for their use of quality sherry casks for maturation. The main market for Tomintoul single malt whisky is mainland Europe.

A peaty Speyside whisky?
Tomintoul is the second highest distillery in Scotland at 286 metres (808 feet) above sea level and regularly suffers poor weather and cold temperatures as a result. The distillery is frequently cut off by heavy snowfall during winter. Dalwhinnie in the central Highlands is the highest at 326 metres (1075 feet). The current owners are Angus Dundee Distillers and most of the whisky produced is allocated to blending contracts. However, the popularity is growing and the single malt core range is expanding to reflect this. The range consists of a 10, 12, 16 and 33 years old, as well as two peated versions - this Peaty Tang and the heavier Old Ballantruan. Peaty whiskies are traditionally produced on the Scottish islands and are a rarity for Speyside distilleries.

Our tasting notes
The colour of Peaty Tang is light and golden and the nose is fresh, clean and crisp. There is initial vanilla and cereal grains (think of the husks especially) before the vibrant 'peaty tang' kicks in. The peatiness is reminiscent of damp earth and has a root-like element to it. There is also a slight floral note (imagine heather) and a hint of dried fruits (particularly sultanas). On the palate, there is distinct malted barley and nuts (think of almonds) and these are joined by the vanilla and dried fruit from the nose. The 'peaty tang' is sweeter and slightly more prominent than on the nose but still has that earthy, rooty quality to it. These elements combine well with an additonal touch of saltiness and spiciness (imagine peppercorns). The overall feeling is vibrant, fresh and uncomplicated. The finish begins sweetly before turning oaky and dry, with the peaty smokiness lingering after the other elements have faded. The addition of water leads the whisky to fall apart slightly - a more floral, honey-like note comes out on the nose and the 'tang' is flattened.

What's the verdict?
This was a pleasant surprise and much nicer than expected. It is uncomplicated yet enjoyable and the level of peatiness/smokiness would make it a good whisky to introduce someone to the smoky whisky genre. Peaty Tang is also more delicate than the regular sherry cask matured malts from Tomintoul. It offers something different to the regular Speyside whiskies and also gives good value for money at £25-30 a bottle. An interesting whisky.

Have just tried ... Old Ballantruan

Old Ballantruan is a single malt whisky that is produced by the Tomintoul distillery. Tomintoul (pronounced tom-in-towel) was opened in 1964 and is located in the famous Livet glen, close to the village of Ballindalloch, on the southern edge of Scotland's Speyside region. It is large and produces around 3 million litres per year. Tomintoul is the second highest distillery in Scotland at 286 metres (808 feet) above sea level and regularly suffers poor weather and cold temperatures as a result. Dalwhinnie in the central Highlands is the highest at 326 metres (1075 feet). The current owners are Angus Dundee Distillers, and most of the whisky produced there is allocated to blending contracts.

Old Ballantruan is unusual for a Speyside whisky as it is produced using peated malted barley and is very smoky in nature. This style of whisky is normally associated with island distilleries but there is a growing trend in Scotland's other whisky regions to use peated malt. This is due to the current high demand for smoky whiskies around the world. Old Ballantruan was first produced in 2001 as an experiment and is bottled at roughly five or six years of age and 50% ABV. It has a peating level of 30ppm (phenols per million) which puts it at a similar strength to Until recently, it formed part of Tomintoul's core range but has now been discontinued. Tomintoul produce another smoky whisky called Peaty Tang, which is lightly peated and fresher than Old Ballantruan and production of this continues.

Old Ballantruan has a golden yellow colour with a brown tint and a nose that is simple but striking. There is plenty of peaty smoke (think of damp moss and earth) and malty barley grains. The nose has a touch of raw alcohol spirit to it which indicates that this is a young whisky, but it is not detrimental and is joined by an interesting dark and slightly bitter element (imagine a dark chocolate or espresso coffee). On the palate, this packs a peaty punch (that damp moss and earth again) but then settles nicely so that the peaty smoke element combines with the other elements present. This is rich, creamy (almost oily) and full bodied in your mouth. There is a lovely level of sweetness that comes from the peat and barley as well as elements of caramel, vanilla and a touch of something savoury (it may sound strange but it is reminiscent of smoked bacon). The finish is vibrant and long with a lovely combination of the obvious smokiness (this seems more ashy and less earthy here), sweet caramel, vanilla and some wood spice (think of cinnamon).

The Old Ballantruan is a pleasant and enjoyable dram. It offers some interesting characteristics and can certainly sit comfortably amongst its more well known smoky whisky rivals from the islands. It offers an interesting smoky whisky alternative, although it is hard to find as the bottlings were limited. A bottle should cost £28-35 from selected specialist whisky retailers.

Have just tried ... Tomintoul 16 years old

Tomintoul (pronounced tom-in-towel) is one of Scotland's younger distilleries and was opened in 1964. It is located in the famous Livet glen, close to the village of Ballindalloch, on the southern edge of the Speyside region. It is reasonably large and produces around 3 million litres per year. Tomintoul is the second highest distillery in Scotland at 286 metres (808 feet) above sea level and regularly suffers poor weather and cold temperatures as a result. The distillery is frequently cut off by heavy snowfall during winter. Dalwhinnie in the central Highlands is the highest at 326 metres (1075 feet). The current owners are Angus Dundee Distillers, and most of the whisky produced there is allocated to blending contracts.

Tomintoul is little know to the wider audience but is well reknowned for their use of quality sherry casks for maturation. Its popularity is increasing and the single malt core range is expanding to reflect this. The range consists of a 10 years old , a new 12 years old matured in Oloroso sherry casks, this 16 years old and a 27 years old. There are also two peated versions, which are unusual for a Speyside distillery, called 'Old Ballantruan' (very smoky and just discontinued) and 'Peaty Tang' (much lighter, fresher smoke). The main market for Tomintoul single malt is mainland Europe.

The colour is a rich golden amber and the nose is appetising. There is an immediate dried fruit hit (imagine raisins and sultanas) with some woody spices (think of nutmeg and cinnamon). These are classic signs that a whisky has been matured in a sherry cask for at least some of its life. Following on is a reasonably intense citrus note (think of dried orange peel or marmalade), an interesting nuttiness (imagine almonds) and just a whiff of raw spirit that catches your nose hairs. On the palate, this is feels thinner than the richness that the nose was suggesting. It is quite rich and has a slight buttery feel that balances the sweetness of the dried fruit, vanilla and citrus notes from the nose (this reminded me of butterscotch). There is also a maltiness from the barley, some vanilla, some more harsh raw spirit that burns your throat a bit and a woodiness that increases with time. The finish is reasonable, fruity and still quite spirity, with the malty note coming through prominently, as does some spice (nutmeg or cinammon again). The overall feeling is pretty dry and woody (think of damp wood).

Tomintoul 16 years old is slightly disappointing. For something of this age we were expecting more richness, sweetness and a fuller body. The presence of that raw spirity feeling should also not be there at this age and is more common in young whisky. It is still a reasonably decent dram and should cost you around £30-35 for a bottle, which is not too bad for a 16 years old. It is a creative alternative to other similar but more well known whiskies of this sherried style, such as Balvenie, Glenfarclas or Macallan.