This Tomatin whisky was distilled way back in 1976, spending the main years in an ex-bourbon Hogshead, then being finished for 3 years in a Spanish Oloroso sherry butt. I write this review after having the pleasure of meeting Douglas Campbell at the Whisky Show last weekend as well!
The sherry cask has an immediate impact on you, as you can see the deep, dark gold colour, looking actually kind of rusty. On the nose I got madeira cake, a kind of nutty scent, and the feeling of a roast dinner being cooked, it smelt like a dram you would have at that kind of time.
To taste this whisky, I found a heavy heap of spice, almost like those you would find in a masala. What made it an interesting experience was the presence of oranges in there, rounding off a smooth tasting dram. The spices held on well into the finish, making it a whisky that you won't forget you've tried in a hurry!
Now I paid just under £200 for this bottle after saving up for it with odd change, and after the amount of time it took to save that change up, I would say it was well worth the wait. There's a regality about this one, if you have the money I suggest you try it, or if you're in town, give me a shout (if there's any left).!