Tobermory is the only distillery on the picturesque Hebridean Isle of Mull, lying off the west coast of Scotland, south of the remote Ardnamurchan and Morvern peninsulas. As well as Tobermory, the distillery also makes Ledaig single malt. The main difference between the two is that Tobermory is lightly peated and Ledaig is quite heavily peated. In 1797, a local merchant by the name of John Sinclair filed an application to build a distillery, but was refused. Permission was finally granted the following year for Sinclair to proceed and Tobermory Distillery was founded. Today, Tobermory Distillery is one of Scotland's oldest operational malt whisky distilleries celebrating its 200th anniversary in 1998. The water source for the distillery is a privately owned Loch close by the Mishnish Lochs, high in hills behind the town. The water from the Loch is richly aromatic with peaty phenols that imparts a subtle flavour to the whisky. Due to the water's character the barley malt used remains unpeated. The ageing process now takes place at TobermoryХs sister distillery Deanston, near Doune, for a minimum of ten years. This change of location induces further complexities in the final blending. The result is a fresh, lightly peated whisky, medium-dry with a smooth and fruity taste. The nose is quite light and fresh for an Island Scotch, there are notes of barley sugars and toasted cereals, hints of winter spice and soft oak with notes of salty melted butter and ground ginger. The palate is quite sweet and yet light, there are notes of acacia honey and a soft oakiness, a slight whiff of smoke with a touch of dried fruit and peel with a cinnamon note. The finish is long and herbal with a touch of pepper.