Bunnahabhain was founded in 1881 and was for its first several decades only received supplies by sea. Interestingly, the village of Bunnahabhain itself was founded to house the workers for the distillery, making the two even more intertwined than is often the case. Word began to spread after an actual road was put in during the early 1960s and production expanded. The name of the distillery in Gaelic means “Mouth of the River”. In 2003 the distillery was purchased by Burn Stewart, which is currently folded under Heineken Beverages. The Bunnahabhain Toiteach breaks a little from tradition in being lightly peated, as the distillery is generally more known for making unpeated whisky. Toiteach is pronounced “toch tach” and means “smoky” in Gaelic. It has since been replaced by the Toiteach A Dhà but you can still find the original floating around in stores on occasion.
Distillery: Bunnahabhain
Region: Islay
Age: NAS
Strength: 46%
Price: $76.99
Maturation: ex-bourbon and ex-sherry casks
Location: Bunnahabhain
Nose: Smoke, leather, wintergreen, peat, citrus, brine
Palate: Brine, jalapeno, brown sugar, ginger, peat, smoke, green olive, white pepper
Finish: Smoke, brine, peat
Comments: Water is not needed.
Adam – Where so many peated Islays begin with smoke on the nose, the Toiteach opens with a lovely fresh peat (oxymoronic as that sounds) along with citrus and wintergreen to give it sparkle. It really is zesty. It is so quintessentially Islay that I could sit here sniffing it all day. The palate is warming and active, full of subtle flavors that keep the fresh feeling from the nose except here they’re manifested by white pepper, ginger and a dash of smoke that harbors no ash whatsoever. This might be a fantastic introductory Islay because it does not overwhelm you with any particular element, allowing you space to appreciate the complexities of flavor. A fine dram for all seasons, truly.
Kate – Almost like it’s green peat on the nose. Peat on a summer day, with a little bright citrus hint. Citrus oil instead of citrus juice. That’s what makes it feel more summery or early autumn. The char isn’t there.
Henry – Lemon and citrus zest on the very front of the nose, leading to wintergreen, green pepper, and brine bringing up the rear. Peppery briskness, undertones of turfy sweetness, and bold char enters on the palate, which is surprisingly brief compared to the complexities promised by the nose. Finish is balanced between smoke, char, and a lingering maritime characteristic.
Ben – The Toiteach has a dry finish but it doesn’t feel like it robbed you.
Allows you space to appreciate the complexities of flavor.
Bill – A mixture of hay and leather on the nose. Not quite flowery but grassy. It’s very clean on the taste and leaves you wanting more. This is controlled. There is a lot of control here. Everything you are experiencing is by design.
Evelyn – The Toiteach reminds of brown sugar and ginger snaps on the palate. There’s a delightfully bitter note on the finish. I’m in a golf clubhouse by the peat fire, sipping this.
Sam – Reminds me of a barn tack room on the nose, the sweet earthiness and slight tannic tinge. Smoked poblano on the tongue. After it opens up a bit the taste of the barley really comes through, which is unusual for Islay whiskies. It has a barley soup kind of taste.
