Ledaig 10 Year Old

Ledaig doesn't make its way to Ontario very often and that's kind of a shame. This one is decently priced by LCBO standards and checks all the right anorak and/or Ralfy-approved boxes:

• Respectable abv? Check (46.3%)
• Natural colour? Check
• NCF? Check
• Age statement? Check

But the aforementioned are all for naught if the whiski isn't good, right? So let's see what we've got.

Tasting notes

Undiluted from a Glencairn

• Nose: ashy smoke, earthy peat, with a touch of honey, cinnamon and a subtle hint of red fruit coming through, strawberries maybe. After a few minutes in the glass, there's some malty and nutty notes coming through.
• Palate: very easy arrival (do I dare use the "s"-word?), creamy mouthfeel (is this whiski or full-fat milk?), floral, honeyed, with more smoke and peat, and a touch, nay, a suggestion of oak spice (cinnamon in particular)
• Finish: medium length, the creaminess becomes a bit waxy (in a good way, I promise), and the smoke lingers alongside the malty and nutty flavours.

I thoroughly enjoy this malt, and I'm hesitant to finish the last pour from my bottle. My reluctance isn't rooted in the fear of never tasting this again; Ledaig 10 is very good, but it's not a life-altering experience. It's just sad that this isn't around more often. It's a bit of a funny one to score. I wonder if I'm influenced by the scarcity (rarity?) of this malt when evaluating it. Hmmm. All things considered, it's a solid whiski that can hang comfortably with any comparable offering from Islay. I don't esteem it as highly as Laphroaig 10 (43% in these parts) but I definitely like Ledaig 10 more than Bowmore 12.

I had thought for sure I had reviewed this one at some point, but I hadn't - the only Ledaig I ever wrote up was a Cadenhead's Duthies 13yo (and scored it an 84). This is their standard 10yo expression - I think at some point they upped the ABV from 43 to 46.3%.

The colour is a pale straw. Really peaty on the nose - more so than I remembered - and quite malty as well, with green apple, nutmeg, liquorice all-sorts and vanilla. Quite medicinal. Water adds lemon zest. I like it but for me the peat overwhelms the other notes a little. Could use a bit more complexity.

On the palate there is some honey and vanilla sitting side-by-side with the peat, as well as green banana, prosciutto and brine. Medicinal, just as it is on the nose - again, those peaty notes could use a bit more layering. Water gives it a bit more balance.

The finish is, well, peaty but also shows allspice, vanilla bean and more banana. This is one of those examples of a dram that, despite being well aware of its shortcomings (lack of complexity and being pretty much a one-trick pony), I like it. I like peat, so hey I like this one. There's nothing wrong with it - but there's not much more going on here than in a standard dram of Black Bottle or Islay Mist.

Not being an expert, my purpose of writing this is merely to maybe help others, like me, to find good options on their journey. So, to put this in context: this is me in a nutshell - I started floral (Glenkinchie, Dalwhinnie), and quickly moved into unpeated sherried varieties (Aberlour, Glendronach) and some little side-steps into port (Glenmorangie Quinta), but soon developed a desire for somewhat more rounded intensity and smoke (via Highland Park, Benromach), and then added further more intensity and spice (Talisher DE, wonderful). I've thoroughly enjoyed all the above - very much depending on my mood of the day (and the weather outside). Though I am struggling with the medicinal (can't find any pleasure with e.g. Lagavulin 16).

So, Ledaig 10... in short, this one is very nice and ticked many of the boxes for me. And, also provided a few minor surprises which was interesting!

The nose has plenty smoke. In fact, I had to add a wee drop of water and let it stand for 15min before I was able to pick up much nuance. However, after allowing it to open up a bit there's plenty in here! I'm met with vanilla. Fresh apple (quite green) and some ripe kiwi. There's clearly sweetness in here, but not the sherry kind of sweetness I've gotten used to, more vanilla mixed up with sawdust of white wood hanging in the air (if that makes sense!?). There's also some clear floral elements (this surprised me, I didn't think they could live together with such a smokey dram),

The palate is light, but then develops a certain creaminess which is very pleasant. Despite being 46% (I did add a drop of water though) there is no burn at all, only an increasingly warming feeling building. On the palate the peatiness is pronounced but it feels a little more metallic than billowing smoke. There's a touch of spice, nutmeg and 'toasted cinnamon' mixed with a mere pinch of pepper (major difference to e.g. the Talisker).

The finish is quite long. It's nice, though I'm surprised I like it as I wouldn't have guessed that the elements would be to my liking: there's some asphalt and a wee bit of tar. But its nice (don't ask me how asphalt and tar can be nice, it just is). as it lingers on, there's a shift towards burnt coffee mixed with really dark (90%+) bitter chocolate. It's a bit drying in the very finish...

In conclusion: for someone like me who wanted more smoke and nuance than e.g. the HP12, yet without the iodine and medicinal, this is great. It'll be a perfect companion to my Talisker DE for the evenings I want something full and peaty/smokey but without the intense pepper of the Talisker. Yes, having tried this sample I'll definetly buy a bottle of this.

Ledaig single malt whisky is produced at Tobermory distillery on the Isle of Mull. Its name apparently comes from the original name for the region, Ledaig, that means 'safe haven' in Gaelic.

The nose starts with very distinct 'farmy' flavours: porridge, cereal, malted barley - these are underpinned by light smoke, brine, as well as by a salty note. The nose then turns somewhat austere when notes of cardboard and wood shavings come to the fore, followed by a hint of lemons.

The palate is fairly light-bodied and spicy. The lemon flavours are back, now together with oranges. The light smoke observed on the nose also reappears and continues to underpin all other flavours.

The finish is of medium length, spicy, and dry. The light smoke from both the nose and palate has now turned to ashes.

I am quite fond of the nose and the combination of farmy flavours with delicate smoke and not a hint of iodine. The palate however does not live up to the complexity of the nose and is definitely too thin for my taste.

Nose: first impression: balanced sweet peatiness with hints of spice; Then peat grows stronger and literarily punches you in the face. After a while it reveals other medicinal notes, burnt wood, toasted nuts; almonds, and vanilla. With a few drops of water the peat subsides.

Taste: big sweet peat arrival; with a drop of water it becomes richer and richer in flavor; light saltiness; malty sweetness, lemon zest, a touch of white fruit; dried herbs; there is definitely a very beautiful note of cinnamon; slightly drying at the end;

Finish: burnt wood, a kind of aftertaste that reminds me of a bonfire which is going out in damp weather; Leaves you with a dry aftertaste. In the empty glass there is this note of artist’s paint.

Overall impression:

I picked this one up out of curious and I must say, although I am not a big fan of peated whiskies as such, I quite enjoyed this dram. It’s interesting and well worth a try.

Here’s Ledaig from the Tobermory Distillery on the island of Mull. I haven’t tried much out of Tobermory / Ledaig, so let’s change that. We might as well get started with the introductory 10 year old, which is both available and affordable.

Nose: Honest, straight forward, not so complex. Oranges, limestone, earth, oysters, brine, lemon rind, paprika.

Palate: Gradual, paced arrival dominated by minerals. Brine, earth, minerals, limestone, oysters, paprika.

Finish: Medium in length. This is very much a continuation of the palate. Briny, with chili, citrus, oranges, peat, and earth.

Thoughts: This is drinkable and honest. Leave it out for a while and you’ll see a bit more complexity. It’s got a gently peated and mineral-heavy island profile. Fine if you want to take a break from something like Talisker without going too far off course. Maybe it’s less sophisticated, but it’s casual and balanced with quality core flavours. Easy, unpretentious, and satisfying for sure. This is just fine.

Sweet creamy vegetal/herbal well balanced arrival develops a quick and smooth steady smoky earthy finish.

I’m not a fan of this expression from the Tobermory distillery. Some parts of this malt show promise (the nose) but the overall effect is unbalanced. This bottle was bought some time ago and more recent editions may be better, but I’ve not dared a purchase.
Nose: Pine and peat Taste: Watery diluted peatyness with some pine sap Finish: Weak bitter and short

Ledaig 10, when i saw this bottle i was mystified. An isle whisky that i have never heard of so i pulled up Jason Delby's site and had to buy it, Ledaig is the original name for Tober-Moray Distillery and with a nice balanced peatiness.

Nose: Oysters, Peat, Smoke, Salt , Vanilla, Spice, light hint of fruit, pepper, chili. Palate: Oysters, Peat, Smoke, Brine, Vanilla, Spice, I get something like a peach, pepper, some chili, Finish: Sweet peat, smoke, vanilla, pepper.

In conclusion this is very good, and for 50.99 at my bevmo i am impressed the price point is affordable for what it is. Isle Of Jura goes for much more, same with Isle Of Scapa 16. Shout out to Jason Delby for letting me know this was a good buy. My only complaint with it is the fruit feels out of place with the peat and smoke. Getting either Kilchoman Machir Bay, Talisker 10, or Laphroaig 18 for my next purchase.

Yes, you've heard me, I dare call Ledaig an Islay malt. Not because of its grand taste, not because I believe that other peated whiskies are just Islay-style (if such a thing even exists)rip-offs. No because the only thing that separates this one from other Islay malts is the fact that it is distilled on the Isle of Mull at the Tobermory (or was it Ledaig?) distillery. It starts its journey at the Port Ellen Maltings and spends most of her childhood not far from where her journey started, next to her cousins in the warehouses of the Bunnahabhain distillery. If someone wonders where that iodine taste might come from, this malt traveled from Port Ellen to Tobermory, than up to Deanston, back to Islay to Bunnahabhain before being send to the bottling plant, crossing the Scottish sounds at least four times before ending her journey inside a bottle. Quite the traveler this young lady! But how does she hold up?

Nose: Dominant peat scents but only mild smoke and less clean than her Islay cousins, iodine, lemon, whiffs of cigarette tobacco and not as predominantly as with her non-peated brother: that smell of fermenting rice. (water added: Apples? what a pleasant surprise, a much more fruity seaside breeze and more scents of rice sake breaking through)

Taste: Oilier than I expected: notes of vanilla, slightly medicinal peat, white pepper

Finish: Quite a dry bitter finish with a short salty burn, spicy: notes of white pepper.

Be careful when you add water, the palate can easily be diluted.

I imagine the Ledaig could easily be mistaken for the lovechild of a Coal Ila 12yo and a Tobermory 10yo.

I like the nose, but the rest is a bit too simple for my taste, but than again, this malt comes at a great price, so final verdict: not really a must-have, but well worth a try. I would choose it over its non-peated brother anytime.

Nose: you wake in a tent after a night camping. The air is cool and moist. You open the flaps of the tent and survey the detritus from the night before. There are some empty cans and bottles but the main scent carried across the damp air is from the campfire, long gone out. The dew laden grass contributes a moist, organic aroma. Taste: you're sat in your car, in traffic which is worse than usual. You wonder how long these roadworks are going to last. Is there anybody actually working? Eventually you drive past the road laying machine. Sweating, high-vis jacket wearing men are raking the steaming piles of tarmac out before the roller flattens it into a durable crust. Your window is down and the heat haze is tangible. The scent of the fresh road prickles your nose.

After having bought a bottle of the new Tobermory 10 i decided that, when going for my second bottle, that i should take with me it's peated brother: Ledaig 10 year old.

It has got the same new, fresh, craft presentation as it's Tobermory sibling, except the glass is clear. The Ledaig is slightly darker in color, as far as the spirit goes, so despite the absence of the attractive green hue it still looks good. This is very much due to the shape of the bottle, which i do appreciate a lot, it's an attractive little so&so.

I tasted the non-age statement Ledaig a few years back, and it was a good bang-for-your-buck peated whisky, i do recognize some traces of that peat in here, albeit faint. The peat in the non-age statement was more "farmyard" in it's nature while this new one is more.. well i'll get to that now.

Nose: Earthy peat with lemon tart and marmelade. A hint of soot, charcoal and chemical iodine note (not unpleasant). Green apples and hickory.

Palate: Subtle peat with sour cream. Slight barbecue smoke, gaining more and more intensity with sage and white pepper. A very interesting bruschetta note and garlic coming through from the peat and barbecue smoke... Nice! Zesty orange and a slight vegetal hay note (accentuating on "vegetal").

Finish: The earthy peat comes back with some citrus as well as a reminiscence of the vegetal hay note, for a medium but sustained high-quality finish.

So it does get a slight hint of that farmyard note that was in the previous ledaig, but this very dense earthy peat, that then alleviates to some very good "natural" barbecue smells, has it's own tale to tell. The bruschetta note (for those of you who aren't familiar, bruschettas are delicious heavily toasted garlic bread appetizers with sliced tomatoes) really struck a light with me, it was more than just a hint as well, it was actually very pronounced.

This single-malt probably won't convert many of the islay-philes out there but it makes a good case for itself by being individual, different, a bit left-field, and of very good quality. Additionally, as you might have guessed, a very good barbecue peaty whisky. Here's to Tobermory!

Evidently this stuff is pronounced "Led-chig." Well, duh.

On the nose this is very Islay-ish. Sweet, tarry, medicinal, sort of swampy. An interesting nose with a fair bit going on. Better with water.

In the mouth it hits with immediate peat and a very Bowmore-like sweetness, and also a touch of that Bowmore dirtiness that sometimes puts me off of the stuff. Undiluted, I notice a slight pine/juniper flavour. Without water it is a bit rough, and hot. Pretty nice, oily body on it. That oily peat flavour persists well into the finish.

This is certainly not the most graceful malt I've come across but it has a lot to offer, especially for those willing to add a splash of water.

Since October 2010, Burn Stewart no longer applies chill filtration and has therefor started bottling all of their whisky at 46,3% ABV. Ledaig (say letsjick) is, as you probably know, the peaty whisky that comes out of the stills at Tobermory. The malt for Ledaig is peated up to 30 to 40 ppm. About half of Tobermory’s output is this peaty Ledaig.

The nose is very peaty and slightly medicinal, but at the same time has a sweet and grassy side to it. Hints of cornflakes. Touch of salt. Citrus and heather. A bit of farmer butter. You could easily believe to be on Islay when sniffing this blind. Do not leave it to breath for too long, but a little rubber may then appear.

It is a bit sweeter and drying on the palate. The salt takes control, while the sweet fruit gives its best shot and getting through. Nice body. A bit creamy. Dried flowers, now. Spices: ginger and black pepper.

The smoke and some liquorice shine trhough on the medium long finish.

This is all together a nice malt, despite the young age. Dit you know, by the way, that Ledaig is Gaelic for safe haven? There, you have learned something after all. Around 35 to 40 EUR. Thanks, Pat!

After tasting the improved Tobermory 10 and hearing good things about this one (mostly outside Connosr;) I looked for it and got a bargain at €26,- on a Dutch webshop. Now being halfway the bottle after one month, I thought it was time for the review.

Nose: Without water its a bit rough, burnt oak and big medicinal peat and band-aid. After a few drops of water and 5 minutes of time I get sweet candy first, candle wax, dry vanilla, grassy smoke, wet forest floor, and oily peat. Quite different from most comparable Islays, but at least as complex. Some Ardbeggian tar in there too and after a while I even get some white flowery notes. Not a one trick pony:)

Arrival: Comes in gently and slowly builds up in flavor and hotness. It gives an immediate sense of quality. Light mouthfeel.

Palate: Young and feisty, but delicate and quite complex at the same time. I get peat! smoke! green pepper and vegetable notes, some dry hay, mild damp oak, vanilla candle wax , dark beer and some resin. Sweet, salt and bitter flavors take turns, but very much in balance. My guess is that only bourbon barrels were used to age it, but good ones.

Finish: medium length but smooth going down and warming, no burn here at 46,3%. bitterness on the side of the lips, ash, oak and peat on the tongue.

I tasted all the peaty Islays, most from the Islands and Campbelltowns from around 10-12yrs old and this one from the Isle of Mull, with its unique character, belongs right there in the mix. Great value for money too, I saw it later on a belgian site for €22,- 0_o

This review is of the non-chill filtered version. Its nose is a bit smokey with a hint of the palette. Mild peat, brine, and a whiff of smoke. Walnuts, apricots, olive oil.

The palate is a lot like Longrow CV but not nearly as rich and deep. There are notes of spice and smoke swelling up through burnt oak. A predominant taste of tequila pervades the palette. The peat in evidence is non-robust and a little "off." Finish is of medium-length and slightly smoky with spice.

If you can buy the Longrow CV, get that instead. The Ledaig 10 is not rubbery like the older filtered version. It's almost good to me, but not quite. It does not have my "seal of approval."

Color of gasoline. Nose is a strange mingling of cardboard washed up among seaweed at low tide, some peat and smoke, but with a clean rock clear hard candy sweetness and maybe some fresh melon, all riding on a medicinally rubber odor like the smell of that discomforting flesh-colored rubber that was used on quack medical equipment in the '50s and early '60s. The palate is thus a surprise with its oily sweetness, rich tingles and organic richness, but still with a bit of grandma's medicine cabinet under it all. Uncloyingly sweet finish of moderate length that remains somewhat medicinal but fully pleasures the back and sides of the tongue. All in all, I loved it and found it unique.

This solid Islander (and smoky big brother to Tobermory) is a nice alternative to the more familiar and aggressively peaty Islay whisky, but may still offend those with lighter tastes.

Subtle-sweet fruit followed by tangy vanilla extract and gentle smoky malt, with an underlying earthy peat not dominating, but backing the entire proceedings. Consequently, balance is impressive. Finish is warm and pleasantly honey sweet, with a horseradish-like blast, peat rising from ground level and fading into subtle seaweed and salty coastal shores. A singular whisky.

This whisky is sick, and by that I mean Awesome! It smells like it should be good for you and it tastes like it is. Very medicinal smelling and tasting. There is a licorice, syrupy taste and a healthy peat and bourbon finish. It's smoke but softer and more refined than you'd expect. It's a very good, unique whisky and I think you'll love it or hate it. I love it

Ledaig (led-chig) 10-year single malt scotch is distilled at the Tobermory Distillery on the Hebridean Isle of Mull, in the western Island region of Scotland. On the bottle is written “wonderfully peated”, and if this was intended as a 1-line review, I would be finished … as Ledaig is indeed peated in a wonderful way.

The other expressions from this distillery are the Tobermory 10 and Tobermory 15, which are unpeated. The Ledaig is heavily peated, from both the water, and from the use of 100% peat-dried barley. Ledaig is not chill-filtered, and probably not colored. Bern Stewart now owns the Tobermory, Ledaig, Black Bottle, Bunnahabhain and Deaston brands. He has been raising the ABV (46.3), creating new glass bottles and promoting non-chill-filtering for his brands, and from what I have tasted, he is distilling some very promising malts.

Bottle Nose: Nothing is held back … removing the cork releases a captivating bouquet, even from a meter away, of pungent essences of oily and syrupy peat, honey, marzipan, nuts, glue, rubber, sulphur and brine. No smoke, but a honey and sulphury type of peat. Someone suggested creosote on railroad tracks (a fond memory), and maybe that is what I was trying to identify. There is something in this incredible aroma package that hopelessly draws you into captivity.

Glass Nose: Quite heavy with honey, a little rubber, glue, brine and a little citrus. There is no difference with water.

Palate: It is important to note that the optimal experience for me did not occur until after about 5 sips, where the sense of youngness disappears, and a party of pungent flavors that dance together in complete harmony evolves. We have tingly and briny iodine, a dark brown sugar, rubbery sweetness, honey and oily peat, sulphur, marzipan and cinnamon … just about as the nose predicted. This is similar to Longrow CV, which after experiencing Ledaig, now appears mild and behaved, but still tantalizing.

Finish: A lovely warm and glowing fairly long grand finale of slightly sulphury and rubbery sweet peat integrated with spices and brown sugar, and soft, controlled smoke .. and maybe a whiff of dry campfire. Rubber was never so good.

Conclusion: Ledaig 10 is neither a fine, elegant nor reserved whisky, but rather it is pungent, engaging, complex, colorful, flavorful and naughty … and it may not be for everyone. Ledaig is gregarious, and more fun than most of its neighbors from Islay, and is a step up from its cousin, Longrow CV … which is already quite tantalizing. Ledaig is a colorful and funky whisky, and while the fine popular Islays have a place in my cabinet, they now seem somewhat reserved and one-dimensional compared to Ledaig 10.

The peaty character of Ledaig (and Longrow and Springbank) is that of a sweet, sulphur, rubber and maybe bacon character, as compared to the Islay fire pit smoke (in my opinion, and perhaps excepting Ardbeg). Ledaig is neither fireplace, road tar, auto shop nor seaweed, but rather a pungent, intertwined sweet, briny, rubbery and peaty composition … which is well-balanced, and it is quite amazing that it all works. If you like Springbank and Longrow CV, Ledaig 10 is your next destination … but please try not to forget about your first love … Springbank.

And, to share with you, my west highland trio, that I have recently been pleasantly courting and enjoying, you need to have Springbank 10, then Longrow CV (both from Campbeltown), and finally Ledaig 10. These all seem to share the same genes with increasing levels of depth, intensity and wildness. After this adventure, you may actually find it difficult to go back to your previous malt favorites. I have always enjoyed this type of peated malt in which peat is a valuable team player, but not the main show … others are Bruichladdich Rocks, Jura Superstition and Ardmore Trad Cask.

And, just as a bearing of comparison … just as a fine malt like Bruichladdich Peat or Lagavulin will nicely compliment an afternoon or dinner reception, Ledaig 10 will be the malt to take you to the all night party.

Score 94/100 in its peated, non-wine-finished category.