Tullibardine
It's rare that we get to taste a whisky we're completely unfamiliar with. I know that we haven't tasted all of the malts bottled in Scotland, but I've been under the impression for a while now that pretty much anything worth tasting as a single malt has been marketed for sale in this country. Maybe that's a conceit; maybe a trip to the UK would allow us to taste a host of wonderful malts that would otherwise remain a mystery to us here in the States. But I'm guessing that the whisky market in this country is about as good as anywhere on the planet, and if there's a distillery making quality whisky, it's finding a way to sell that whisky here in the U.S.
So it came as a surprise to me recently to see a bottle of Tullibardine 1992 on the shelves at Whitehouse. It was just before Thanksgiving, and I was looking to pick up a couple bottles for the holiday weekend. Not only was Danny coming for dinner on Thursday, but the boys were home for several days after our weekend in New York, and we vowed to drink only the best malts for the few days we were together. Ben didn't know much about this malt; only that he had received good comments about the couple bottles he had sold previously.
I went on-line, and learned that Tullibardine is one of those distilleries that had closed in the recent past, when everyone who knew no better was drinking vodka and white wine. Fortunately, the place reopened earlier in the decade, began operating its stills once more, and resumed marketing the whisky that had lain dormant in casks for the previous dozen or so years. It's hard to figure why these distilleries closed, once you taste the whisky. With all the mediocre spirits that are produced around the globe, how was it that a place like Tullibardine couldn't find a way to sell its malt? No matter. The distillery is operating once more; the whisky is available even here in Rochester; and we're all lucky that this malt will remain available in years to come.
Tullibardine is a highland malt, but tastes to me like some of the great lowland whiskies. It's very light for a highland, both in color and in taste. It has a wonderful floral nose, and a soft, almost delicate flavor. Danny found it exceptionally sweet. What I like best about it is that it's different from most other highlands. Don't get me wrong; I love the rich malty flavor of Macallan or Aberlour. But the great thing about scotch whisky is the broad spectrum of tastes that are found in these spirits. Tullibardine and Laphroaig, for example, couldn't be much more different in taste. This variety is something you don't find with any other spirit. There are no two bourbons, or two ryes, that are as different from each other as those two scotch whiskies are. So depending on when you're drinking; and what you're in the mood for; or what foods you might be tasting; or whether you have a cigar at hand; there's always the right scotch whisky for the occasion.
But to suggest that Tullibardine has value only because it's light and different from the island malts fails to give this whisky its due. This is a delightful malt whisky in its own right, and I for one am glad that someone has the good sense and foresight to rescue this dormant distillery, and bring its product back to the market. Now if they'd only do that for Rosebank; then I'd really be a happy man.