Tobermory Distillery was established at the end of the 18th century in the fishing town of Ledaig at the time. Its history is as turbulent as the sea surrounding the Isle of Mull, which houses the distillery. Over the following years, Tobermory changed owners frequently, was closed and reopened. Its heyday began in 1993, when the distillery was handed over to Burn Stewart, the owner of, inter alia, Bunnahabhain distillery, which brought Tobermory back on the map of recognized Scottish distilleries.
The new owner decided to produce two different single malt whiskys at the Tobermory distillery - Tobermory and Ledaig, which differ in their use in the production of various types of barley malt and stills. The malt used to make Ledaig is peated, while Tobermory whisky only takes its delicate peat character from the water used for production, which takes on this flavor as it flows through the peat bogs on the Isle of Mull.
The production process follows a centuries-old tradition and is carried out by hand wherever possible. The distillery also has characteristic S-shaped stills, thanks to which the whisky produced here has its unique, distinctive aroma.
Tobermory whisky is known primarily in the form of a 10-year-old single malt, which is characterized by a mild, sweet taste with a slight peat character. Currently, only about 15% of production is sold as single malt whisky, while the rest is used in the production of blended whisky.