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| Hi, this is one of our (almost) daily tastings. Santé! |
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September 2, 2026 |
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A little trio of Tullibardine
We’ve always had a certain fondness for Tullibardine, alphabetically speaking, the last of the distilleries we’re fond of. |
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Tullibardine 9 yo 2016/2026 (55.6%, Maltbarn, bourbon, 154 bottles) 
A young Tullibardine au naturel from an excellent house, this should be interesting… Colour: white wine. Nose: rather hot and very much on young eaux-de-vie, especially kirsch straight from the still. A light coating of barley syrup and custard. Hard to get much closer to nature than this. With water: even more ‘kirsch’, with fresh almond joining in. Mouth (neat): more herbal and lemony, then increasingly salty. Very taut and… natural. With water: same combination. I must say the saltiness is rather surprising. Finish: nicely long, with the barley syrup returning… salted. Comments: I don’t know whether this is actually salty or whether it simply triggers a sensation of saltiness on the palate, but it’s quite spectacular.
SGP:362 - 83 points. |
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Tullibardine 13 yo 2012/2025 (54%, Cadenhead, Chairman’s Stock, tawny Port hogshead finish, 210 bottles) 
Two years in Port, so this is indeed a finishing here. Colour: apricot. Nose: a curious mixture of metal polish and blackcurrants, raspberries and grenadine, before even some shoe polish starts to show. The influence of the Port is very obvious. With water: earth, old cask, dunnage, wet hessian, saltpetre, all that on top of the grenadine… Mouth (neat): blood orange, paraffin, black pepper and… some rather dry Port. Let’s say it’s rather adventurous. With water: this works better, although there’s also a wee shampoo-like side, amusing, I should add. Finish: long, on, shall we say, some very peppery raspberry liqueur. Red pepper sauce. Comments: this is rather amusing but quite deviant. The Port really makes its mark.
SGP:371 - 78 points. |
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Tullibardine 32 yo 1993/2026 (47.1%, Maltbarn, bourbon and Madeira, 158 bottles) 
Colour: gold. Nose: this is slightly strange too, but Madeira works a thousand times better than tawny Port in my humble opinion, and you can certainly feel that here. Lovely walnuts, artichoke, aubergine, a little mustard, tobacco, nutmeg, basalt… You cannot help thinking of some lovely, bone-dry and assertive Sercial. Mouth: yes, very good, with chocolate and toasted hazelnuts, plus once again a salty, mustardy side that works beautifully here. Touches of sage and olive. Finish: nicely long, earthy, close to Madeira at its finest. A little ‘fino’ side. Comments: a very fine counterpoint to the previous one, with a lovely dryness.
SGP:361 - 85 points. |
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