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19 Year Old.
Product information compiled from producer, importer and reference sources.
19-year Island malt from Ledaig (Tobermory's peated side), bottled at cask strength — no colour, no chill filtration — by cult independent TBWC.
That Boutique-y Whisky Company launched in September 2012 with a deliberate provocation: its first four releases included two long-closed distilleries alongside living legends, signalling that closed-distillery rarities and active icons would be treated with identical rigour.
Ledaig — the heavily peated expression produced at Tobermory Distillery on the Isle of Mull — sits squarely in that spirit of serious intent wrapped in irreverent packaging.
Tobermory Distillery occupies the harbour front of Mull's main town, drawing process water from the Mishnish Lochs above the town. The island's Atlantic-facing position and maritime air permeate long maturation, driving saline, coastal character into the spirit over time.
Ledaig's phenolic malt (typically peated to around 30–35 ppm) provides the smoky backbone that distinguishes it from the unpeated Tobermory house style.
This Batch 4 expression has spent 19 years in cask — the specific cask type is not disclosed in TBWC's library for this batch, but the house policy is unambiguous: bottled at natural cask strength, without artificial colouring, and without chill filtration, preserving every fatty acid and ester the long Island maturation has built. Batch size runs to approximately 1,000 bottles.
What sets this release apart is the age itself: 19-year-old Ledaig is genuinely rare — Tobermory's relatively modest annual output means aged peated stock seldom surfaces through independent channels at this maturity. The 500 ml format further signals a collector-grade, limited-allocation release rather than a standard serve.
Sommelier’s pick: Cold-smoked Mull scallops with seaweed butter · Grilled langoustines with charred lemon · Aged Comté with smoked almonds
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