On Tomintoul whiskies, they often brag about their water – it is (slightly) more than a marketing ploy – they did look for nearly an entire year before they found the Ballantruan spring, the water source for the distillery. The distillery is named after the highest village in the Scottish whisky region of Speyside, which the distillery is close to.
Nose: Light, slightly sour, dried apricot, and a bit oily, and floral, still smelling a bit raw/young, even at 10 years old. Lots of barley! Grainy apple too, hazelnut, black pepper, and as it opens up it starts to take on a bit more of a floral character, which is quite nice. I find to really get all the flavour present in the nose that it is quite hot in my nose and I can’t really breathe it in the way I usually like to which detracts. 24/30 (80%)
Taste: Malty, with pear and raisin- without a lot of sweetness giving it a bit of a savoury appeal like a dry white wine (this is an analogy, rather than actual flavour). 24.5/30 (82%)
Finish: Nice barley presentation, with some nice hot white pepper, caramel, raisin, and eventually some barley earthiness and apple-seed-like notes in fino sherry. Afterward, a bit dry. 16.5/20 (83%)
Conclusion: This has some good elements, but lacks a lot of intrigue for me – it’s a bit plain. A solid malt and barley background, but there’s not a lot of complex integration with any other components. 16.5/20 (83%)