Tomatin 10yo 43% OB
I don't think they produce this 10yo Tomatin any more, I believe 12, 15 and 18yo are the new range of standard OB's. Smells light, a bit peppery and papery, a bit like some young blends, Johnnie Walker Red. The taste is sweet, like mock vanillin and peppery notes, not much more in this. A light and easy whisky with a peppery finish. Not foul in any way, just extremely unilateral.
Light stuff, enjoyable: 5
Tomatin 11yo 1994-2006 56.6% Exclusive Malts cask#8356
298 bottles produced, somewhat special as it is quite dark, something that could mean it comes from a wine cask or sherry. But then it is finished in an american oak cask, not what I usually associate with cask finishes. So, a possible sherry cask finished in a bourbon cask? I thought I'd seen it all.. Smells sweet, honeyed, mustard, sulphur, and custard. The taste is slightly sherried and dry but soon turns sweeter with lots of vanilla, honey and strawberries. Ends all on nice fruits, plums, peaches, watermelon and pears. This is absolutely amazing!
at 30 euros, what a scoop!!: 8.5
Tomatin 12yo 40% OB
Time to do some young standard OB's, starting with this one form Tomatin, which used to be widely available about 5 years ago, now I think Tomatin follows the trend of releasing a new, wider range of OB's. This smells sweet, perfumy, floral, intense, hard to describe. The taste is very floral, clean, marcipan, sweet, vanilla and yes, it needs water. With water it becomes less sweet, with funky plastic flavours, like licking a plastic bag, not pleasant at all, now I wish I didn't add water. The aftertaste is slow and boring, something a bit floral and grassy.
A starter, soft malt whisky: 4.5
Tomatin 13yo 1976-1990 60.5% Cadenhead's
The third Cadenhead's in a row today, the prior two being of very varying standards, so let's see what the usually so fruity Tomatin has to offer at a whopping 60.5% It smells fruity, apples, lemons, grass, mushrooms and boiled artichokes, a weird mix. The taste is really fresh, oranges, ripe apples, red berries, lots of different fruits, but the aftertaste on the other hand is just a bit too ruined by the high alcohol level. Water could make a difference, but will it ruin the beautiful fruity flavours? When a little more time given it turn more sour, water works well, same flavours but a bit less alcohol brutality.
Lovely tomatin: 8.5
The Twa Brigas/Tomatin? 16yo 57.9% The Whisky Connoisseur
I'm doing two twin malts, both 16yo and both 57.9%abv from The Whisky Connoisseur today. From what I can find online this one comes from Tomatin Distillery while the other one should be an Aberfeldy. The label states no distillery so maybe it's just the same whisky, let's try and find out. Sure it's not the same, the colours are very different so let's put that idea in the bin. The tomatin smells of burnt pine wood, cigars and leather. The taste is dry and sweet, honey, peppery, paper, hermetic capers and grass. The aftertaste is long with a bit of rubber and tomato if that makes any sense.
A very good Tomatin: 7
Tomatin 3yo 43% OB
Bought and bottled in st. Georg Weinkauf in Hamburg. This 3-year old is not as bad as one might think, but very anonymous. Smells slightly of liquorice, not strong but almost like some liquorice cough tablets. Drinkable, but hardly enjoyable.
not matured long enough: 4
Tomatin 5yo 43% OB for Bocchino & C
The last and the youngest of todays toddlers. It's also made for the italian market, just like the Macallan. Maybe they like young whiskies, just like young women, eh berlu? This one is almost blank, natural colour, One of those young and spirity ones. which makes it hard to recognize to many odors, some cardboard. Very very boring, not much going on here tastewise. With water it gets less spirity, some liquorice, but nothing to get excited about.
I really see no reason for this to be bottled at this age: 1.5
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