Notes on Nick's 50th birthday whisky tasting
Tobermory 18YO 46.3%
Cask - Bourbon
Founded in 1798 by John Sinclair, Tobermory Distillery is one of Scotland’s oldest distilleries. Originally named Ledaig, meaning “safe haven” in Gaelic, it sits beside Tobermory’s picturesque harbour on the Isle of Mull. Its history has been turbulent, with repeated closures, including a long shutdown from 1930 until 1972.
In 1993, Burn Stewart Distillers acquired the distillery, establishing a clearer distinction between its two whisky styles: unpeated Tobermory and peated Ledaig.
Tobermory operates four copper pot stills: two wash stills and two spirit stills. Their distinctive boil bulbs and unusual S-shaped lyne arms encourage reflux, returning heavier vapours to the still and helping create a relatively clean spirit with a rounded, slightly oily texture.
Blackadder Ledaig 17YO 2008-2025 57% Raw Cask PX Sherry Cask #700302
Cask - PX Sherry
Ledaig was launched as a 10 Year Old in 1996 by Burn Stewart Distillers as the peated counterpart to unpeated Tobermory. Produced on the Isle of Mull using heavily peated malted barley at approximately 35–40 ppm, it offers robust peat smoke, medicinal iodine, earthy notes, seaweed and brine, balanced by sweet malt, citrus and vanilla.
Blackadder Independent Bottlers was established in 1995 by whisky writer and entrepreneur Robin Tucek, who founded the company after working in whisky publishing and specialist drinks businesses.
Its signature Raw Cask range, launched in 2000, is unique in that it retains natural cask sediment in the bottle.
Laphroaig 10YO Cask Strength 58.3%
Casks - Bourbon
Founded in 1815 by brothers Donald and Alexander Johnston, Laphroaig Distillery began as part of a cattle-farming operation, with surplus barley distilled into whisky. Located on Islay’s southern coast, it became renowned for its intensely peated spirit. Ian Hunter, who took charge in 1908, expanded production, developed international markets and championed American ex-bourbon casks. After his death in 1954, Bessie Williamson inherited the distillery, becoming one of the Scotch whisky industry’s pioneering female owners.
A notable chapter involved Peter Mackie, owner of neighbouring Lagavulin and a former Laphroaig sales agent. After their relationship broke down, Mackie established a replica of Laphroaig called Malt Mill within Lagavulin in 1908, attempting unsuccessfully to replicate Laphroaig’s distinctive spirit.
Laphroaig operates seven copper pot stills: three wash stills and four spirit stills. It uses shell-and-tube condensers rather than traditional worm tubs. Its production combines floor-malted, heavily peated barley with soft, peaty local water, creating a powerful whisky characterised by medicinal iodine, seaweed, earthy smoke, brine and sweetness. Ex-bourbon maturation contributes vanilla and coconut, balancing its famously assertive coastal character
Aberlour A'bunadh 61.2%
Casks - Spanish oak sherry casks
Founded in its present form in 1879 by James Fleming, Aberlour Distillery has roots dating to an earlier distillery established in 1826 by James Gordon and Peter Weir. A respected local businessman and philanthropist, Fleming adopted the motto “Let the deed show”, reflecting his practical approach to enterprise.
Aberlour uses four copper pot stills: two wash stills and two spirit stills. Their broad-based, swan-necked shapes influence reflux and spirit character.
The distillery produces a rich, fruity Speyside malt, matured predominantly in a combination of American oak bourbon casks and Spanish oak sherry casks. Expect notes of raisin, plum, orange, cinnamon, chocolate and warming spice. Its A’bunadh range is particularly renowned for powerful, cask-strength, sherry-led whisky.
Aberlour A’bunadh first launched in 1997 and became known for its cask-strength bottling, maturation in Oloroso sherry casks, and absence of chill filtration and added colouring. Each batch is bottled separately, with natural variations in strength and flavour
Bakers Bourbon 7 YO 53.5%
Cask - charred new American Oak
Baker’s Bourbon was introduced in 1992 as part of the Small Batch Bourbon Collection developed under Booker Noe at the Jim Beam Distillery. The brand honours Baker Beam, a member of the Beam family whose generations of distilling experience helped shape Kentucky bourbon. Jim Beam itself traces its modern history to 1795, when Jacob Beam sold his first whiskey.
Baker’s is produced using the traditional Jim Beam bourbon mash bill, featuring corn, rye and malted barley. Distillation takes place using a continuous column still, followed by a doubler, which provides a second distillation stage. Vapour is condensed during the process, although detailed specifications for Baker’s dedicated condenser equipment are not publicly documented.
The modern range focuses on single-barrel bourbon, aged for a minimum of seven years and bottled at 53.5% ABV (107 proof). Matured in new, charred American oak, it typically delivers rich vanilla, caramel, toasted oak, baking spices and roasted nuts. Its full-bodied, robust character reflects the traditional Beam house style, with individual barrels offering subtle differences in flavour.
Pokeno Lord Of The Ring Ringbearer Whisky 46%
Casks - fully matured in First Fill Bourbon, Virgin Oak, Muscat and Manuka Honey Casks
Pōkeno Distillery, founded in 2017 by Matt and Céline Johns, began distilling in 2019, releasing its first single malts in 2022.
Matt brought extensive Scottish whisky experience, from working at distilleries including Glenmorangie and Tullibardine. Based in Waikato, the family-owned distillery uses New Zealand barley and volcanic spring water. Its copper pot stills feature an upward-angled lyne arm to encourage reflux, producing a clean, fruity spirit. Shell-and-tube condensers support efficient vapour condensation. Long fermentation and slow distillation create a sweet, full-bodied whisky with tropical fruit, citrus and malty notes, matured in bourbon, sherry and wine casks
