After a false start Torabhaig has developed into one of my favourite young Scottish distilleries. They’re working their way towards the release of a permanent 10-year-old in 2028. The 4th installment in that journey (called The Legacy Series) is now here – the Torabhaig Sound of Sleat.
For those less familiar with the Isle of Skye: the Sleat Peninsula is located on the souternmost part of the island. The landscape is slightly friendlier. More rolling hills and less rugged than other parts of Skye. Or at least that’s how I remember it. Since it is also where the mainland ferry arrives (in Armadale), the Sleat Peninsula was my introduction to Skye back when.
It was years before Torabhaig was built – Talisker was still the only distillery on the island. We did partake in lunch at Kinloch Lodge, a jewel of the Sleat Peninsula and an establishment I highly recommend. We happened upon it by chance, so I arrived not in the most appropriate attire for the high-end establishment Kinloch Lodge is. (Blame the seagull bombarding me with its droppings while waiting for the ferry in Mallaig. Lucky I had a spare outfit in the car.) We were treated great anyway.
But I digress. The Torabhaig Sound of Sleat is named after the narrow sea that runs beside the distillery. The whisky is 5 to 6 years old and fully matured in American oak, meaning not just ex-bourbon casks but new oak casks as well. I can be more precise if you like:
- 75% First-fill Bourbon Barrels
- 20% Virgin American Oak Casks
- 5% Refill Bourbon Barrels
Fermentation time was around 72 hours and Pinnacle MG+ yeast was used. The residual phenols in the Torabhaig Sound of Sleat clock in at 14.5 ppm. I’d tell you the in-grain phenols as well, but I don’t think they matter as much. If you’d really like to know, check this. (But again, they’re not of much consequence.)
Torabhaig Sound of Sleat (46%, OB ‘Legacy Series, 2025)
Nose: Slivers of tangerines, as well as some cured lemons and a touch of brioche buns, but also, of course, coastal hints highlighted by nori sheets and slivers of drift wood. Sure, some bonfire smoke too, but it’s certainly not the leading note. Then a whisper of meringue, sponge and tobacco leaves.
Taste: Moderately oily mouthfeel with hints of barley husks and a distinct bonfire smoke. I use that note quite often, but this Torabhaig comes closest to actually breathing in a big puff of wood smoke than any other whisky, which I mean to be a compliment. Nice salinity as well, with a touch of sandalwood, pepper and cigar boxes. Just a touch of honey as well.
Finish: Medium length. Lingering oak, wood smoke and fudge.
Sample provided by Mossburn Distillers
