Sansibar The Clans Tullibardine 24 Year

This item is archived.

Matured in ex-Bourbon, this 24 year old Tullibardines was distilled in 1993, and bottled at 45.8%. Whisky Fun only scored it at 83pts, by I think that's a little undully hard; this is good, if not great whisky!

Andrew's Tasting Note

Nose: waxy, floral with honey, beeswax and kirsch; peaches in cream, vanilla pods, sage and sawdust; Honey Nut Cheerios, Cherry Nibbs, doughy and malty.

Palate: soft, waxy, malty and honeyed; very floral, fruity and toasty; vanilla pods, sage and more peaches and cream; more malty-doughy notes and loads of spices: dill, fennel and caraway; Cherry Nibbs, fresh peaches and melons.

Finish: long, coating, toasty and spicy; floral and fruity with vanilla.

Comment: this is classic signature 1993 Tullibardine; when the distillery first re-launched, 1993 was one of the key vintages; it doesn’t have as much fruit as I’d like, but it is a lovely malt; great depth and presence; crisp, but no rough edges.

83pts Whisky Fun

“Colour: white wine. Nose: I’m always finding ink and burnt herbs in Tullibardine, not that I’ve tried hundreds of them. This is no exception, there’s some ink, some porridge, some burnt cardboard, plenty of bread and yeasts, hints of rye… In short his one’s very bready, and that’s not something that I dislike. With water: frankly, you would think this is some 3 yo American craft malt whiskey. Made on location, not sourced from a whisky plant. Mouth (neat): rich and, I have to say, surprisingly good. There’s a feeling of melted Swiss cheese (raclette), and some wacky metallic notes to boot, but at least it’s got a huge personality, it’s very distillate-driven, and it’s pleasantly un-commercial. With water: yeast, bread, flour, rye, porridge… At least this baby tells you that malt whisky isn’t made by distilling vanilla and oak. Finish: medium, dry, a little austere. And very bready. Comments: bread eau-de-vie. There’s something natural to this. SGP:351 - 83 points.”

700 ml