The island of Tiree is the most westerly of the Inner Hebrides of Scotland. The low-lying island Tiriodh, in Gaelic, translates to ‘Land of Corn’, or possibly ‘Tir-I’, the land or granary of Iona.
Historically, the economy of Tiree had been based on the production of grain since ancient times. Renowned for fertile and easily worked soil and long growing seasons, the island was unique in the Hebrides.
Tiree was also famous for the production of whisky and, at one time, supplied a number of the neighbouring islands.
TIREE WHISKY COMPANY LTD was established in 2012 to preserve and promote the island’s whisky heritage and to revive distilling on the island. Much has changed in Tiree since the last legal still was extinguished in the 1800s but the techniques and processes used in the production of the spirit have changed little.
Our FIRST RELEASE has been handcrafted by mashing unpeated malted barley in a small oak mash tun, distilled over direct flame in small copper pot stills and matured less than 100 metres from the North Atlantic Ocean in specially selected American Oak ex-Bourbon barrels as well as our first cask, a 50L Virgin Oak cask, before spending a further two years in first-fill Oloroso Sherry casks from Spain’s finest producers. The result is the first expression of Tiree Whisky in over 200 years.
We, at the Isle of Tiree Distillery, hope to ensure no further years pass without casks being laid down; that islanders and others can enjoy, today and long into the future, a spirit once lovingly crafted by their ancestors.
Slàinte,
Alain Campbell & Ian Smith,
Founders, Tiree Whisky Company Ltd
£199.99 [£166.66 + VAT]
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Batch Run: 800
70cl | 47% ABV
CASKS:
Heaven Hill Bourbon Quarter Casks (92%)
Virgin Oak (8%)
Aged for a further 2 years in:
Oloroso Sherry Hogsheads
STILLS:
2 x 300L Wash Stills
300L Spirit Still
WASHBACKS:
2 x 800L Stainless Steel
MASHTUN:
500L Oak
BARLEY:
Laureate
WATER:
Barrapol Machair
YEAST:
Pinnacle MG+
MATURATION:
West Hynish, Isle of Tiree (less than 100 metres from the shore)
Tasting Notes (from Caroline Dewar's Whisky Ambassador Blog):
November 2024 (supplied at 47%)
Appearance: Pale, glowing amber with tawny highlights. Sherry cask and virgin oak influences showing in colour. Tears swift and close at first showing youth, then a little stickier and slower.
Nose: Candy sweetness from the bottle. In glass, fresh with light vine fruit, a touch of wax and some honey; earthy with some sweet spices including ginger and cinnamon. A little toffee, sweet oak and soft dark sugar. With water, a little less fruit and more wax at first. More ginger; wax floor polish; spicy florals. A faint waft of Fisherman's Friend and varnish. Savoury spices too. From the dregs in the glass, more waxiness and aromatic spices and florals.
Palate: Medium mouth feel, slight viscosity. Spicy, waxy, peppery and a little vinous with a bit of struck match and varnish like fumes catching in the throat. Drier, herbal notes and some ginger.
Finish: Medium length with tingly spices and herbs. Slightly mouth-drying but also sweet wood notes and wood tannins.
19 Months Matured, 6 months after re-racking to Oloroso Sherry Hogshead
I was sent a sample of the spirit which was racked into a sherry cask a little while back and it‘s adding delightful extra notes to the liquid - dark fruits and treacle plus a bit of spice and some raisin notes alongside the smoke and char on both nose and palate. Very much looking forward to their first release next year.
5 Months Matured (supplied at 49.7%abv)
As these two were supplied at different strengths I added enough water to try and taste both at the same level.
Nose: The crackers and cheese have faded. More fruity notes, spices and softer florals. Slightly tropical but also a bit flatter than the new make. Pear drops/juice.
With water, more tropical fruit top notes. Wine gums – a bit like a chenin blanc! Prominent grain aromas.
Palate: Still slightly unctuous and with a heavier mouthfeel. Quite spritzy on the tongue. Plenty of grain notes but pepper and other spices too. A touch of wax. Very slight wood tannins.
Some interesting changes over the new make. I‘d like to try this again at a year old from the same cask type to examine further development.
New Make (supplied at 40.6% abv)
Nose: Water biscuits and cheese! Honestly, that was the first aroma. There‘s some fruit but more savoury at first with the noticeable grain notes of a fresh spirit. There is some spice, certainly ginger and a slightly spicy floral. Some sweet spices too. A slightly sweaty note. With water, there‘s soft candy and icing sugar then the spice/ginger come through again.
Palate: A slightly unctuous mouthfeel but with an attractive lightness. Spices and, oddly, a slight wood note.
I‘ll look forward to this one when it‘s mature if the wood is well chosen.
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From Dave Broom's Whisky Manual
Starting off in quarter casks from Heaven Hill and 50l fresh oak casks, it was then given two years in oloroso hoggies and bottled at 47.3%
The quarters and fresh casks have not only contributed to a glowing amber colour but have added an aroma of oiled leather which sits in top of nots of hazelnut butter, dried apricot, rhubarb, dried orange peel, and petrichor.
In the mouth I get more of the oils along with some cherry, and light chocolate. It’s as full blooded and coppery as you’d expect from direct-fired stills (at times it’s got hints of ‘old’ Tassy whiskies). All in all, an impressive start and a spirit that will prosper long-term.
