Tullibardine sits at a location in the Highlands that hearkens a proud history of brewing and distilling – legal and illegal – back to the 15th century. The distillery itself was founded in 1949 and sources its water from the Danny Burn, originating in the nearby Ochil Hills. The Tullibardine 15 was distilled in the first years after the distillery resumed production in 2003 after closing in 1995. It is now independently owned.
This was first released during in 2015 to celebrate the distillery’s 200th anniversary but has now become an occasional release. Nothing extra is done to this offering except taking the base spirit and aging it a few years beyond the normal. Oh, Laphroaig! How polarizing are your scotches. Some say you taste like diesel fuel. Others, adore your peaty, smoky, medicinal qualities. Who is the most medicinal of them all? Even the Kilbride Stream adds an extra peaty layer to your whisky. Where shall Laphroaig 16 fall on this spectrum? Find out what we thought and share your thoughts, too.
The Method and Madness brand was launched a number of years ago as the experimental lab at Midleton distillery. Mildeton is the starting point for a number of familiar Irish whiskey brands, and this lab is a place where the different masters and apprentices can come together and share knowledge and ideas. The result is an exploration of many variants in Irish whiskey, from single grain to single malt to pot still, but using elements that are rarely seen. It’s a place to push the envelope and take risks to discover something new. Most of these elements, at least so far, are featured as different cask finishes. The Method and Madness Virgin Hungarian Oak is a single pot still whiskey finished for an undisclosed amount of time in virgin Hungarian oak casks.