Tobermory 25 Year Old 1953 the secondary fermentation commenced in

the secondary fermentation commenced in the bottle for four weeks at 15°C

Finish: A lingering spicy finish with poached pears and nutmeg

anise and a whisper of smoke

candied orange peel

Water brings dark chocolate with smoked artichoke

Tobermory 25 Year Old 1953 the secondary fermentation commenced inLaunched in 2023 as the third limited edition release from Tobermory's Hebridean Series. Inspired by the unique influences experienced on the Hebridean island of Mull, this range of 5 unpeated Tobermory expressions aims to showcase the single malt and how it develops year on year. Produced from a series of casks that were originally laid down to become the Tobermory 15yo (last produced in 2017), this small batch 25yo continued to mature for an