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Thompson Bros Tullibardine 2006 19 Year Old Review

Can 9 years in a PX hogshead turn Tullibardine into a sherry-soaked Highland standout? This 19-year-old Thompson Bros bottling says yes.

OVERALL RATING

9
$127
  • Mark Bostock, a whisky enthusiast specializing in independent bottlings.
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Tasting Notes

About:

A 19-Year-Old single malt from the Highland’s Tullibardine distillery, bottled by the Dornoch distillery based independent bottler Thompson Bros. Distilled in 2006, this whisky was matured for 19-years including 9-years in a Pedro Ximénez sherry hogshead. Natural colour and non-chill filtered, bottled at 52.5% ABV.
Appearance:
Bright Amber
Nose:
Aromas of sherry-soaked raisins and sultanas, accompanied by slightly sour cherries and red fruits. There’s a slight earthy note with seasoned oak and touches of mixed nuts.
Palate:
Spicy PX sherry opens on the palate, for a rich, thick mouthcoating experience. Dried fruits and chocolate lead into clove and nutmeg spice balanced jammy cranberries and raspberries. An undernote of slight earthiness lingers throughout.
Finish:
A long finish, with sherry notes fading into black pepper and earthy nutmeg with a touch of ground coffee.
Comments:
This Thompson Bros Tullibardine 19-Year-Old offers a thick, rich and mouthcoating experience. There’s lots of lingering sherry spice; at 9-years in a PX cask this is more a secondary maturation than a finishing period. I enjoyed the balance between spicy sherry and dried fruits with the lingering earthiness. A complex, balanced and well-aged single malt, this is a great example of Tullibardine.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Mark Bostock

Mark Bostock, an integral part of the Mark Littler LTD UK content writing team since 2019, brings a genuine passion for whisky, especially independent bottlings, to his work. His commitment to expanding his knowledge through attending tasting events and building his own collection enriches his contributions, blending expertise with enthusiasm.

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