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Tullibardine 13 Yr. Cadenhead Bottling Single Malt Scotch Whisky

  • Tullibardine 13 Yr. Cadenhead Bottling Single Malt Scotch Whisky

Tullibardine 13 Yr. Cadenhead Bottling Single Malt Scotch Whisky

  • Availability: In Stock
  • Quantity Available: 1
  • SKU #: 9894
  • $104.99


Tullibardine 13 Yr. Cadenhead Bottling Single Malt Scotch Whisky

  • Availability: In Stock
  • Quantity Available: 1
  • SKU #: 9894
  • $104.99


Tullibardine 13 Yr. Cadenhead Bottling Single Malt Scotch Whisky

The nose here shows orchard fruits towards apricot, peach flesh, salted cashews, and crackers. The palate has a savory salty tone with notes of apricot, peach flesh, and gala apples with a savory digestive biscuits note as well. D&M Tasting Notes

The town in which Tullibardine is located is named a pretty gloomy Blackford. Legend has it that King Magnus of Alba lost his wife Queen Helen crossing the river there during a storm. The town continued on and prospered as a crossroads between the lowlands to the south of the Ochil Hills and the Highlands to the north. What has many a weary traveler wanted after a long journey? Beer. Blackford lays claim to the oldest public brewery in Scotland with a history that stretches back over six centuries. King James IV stopped off in 1488 to pick up a cask of ale following his coronation, marking the first recorded purchase of beer. He seemed to have liked the tipple, as the brewery was awarded a Royal Charter for its beer in 1503. (King James IV was quite the patron to the drinking set as he also tasked Friar John Cor to make aqua vitae from eight bolls, about 2500 pounds, of malt in 1495.)

The town of Blackford and its public brewery prospered over the centuries, though distillation took a while to catch on. In 1798, well before the Excise Act made setting up and running a whisky business easy, William & Henry Bannerman opened the first Tullibardine distillery-- it only ran for a year. In 1814, one Andrew Bannerman tried again. This time it operated until 1837. That was it for distilling in Blackford in the 1800s although the breweries continued on. The 20th century was not kind to Blackford, and in the years following WWI even these ancient storied breweries had ceased operations. There was still a spark of life to be had there in Blackford. In 1949, the famous distillery designer William Delme-Evans bought the site of the original brewery and set out to make a modern distillery for modern times. When it opened that year, it was the first new distillery in Scotland since 1900. William had designed a simple and elegant distillery with two stills and extensive warehousing for its outrun. In a couple of years time, a blending operation purchased the distillery and in 1973, increased the number of stills from two to four. The 199os were particularly unkind to Tullibardine, and it was mothballed by its then owners Whyte & Mackay in 1994. All was not lost as in 2003, a group bought the distillery for 1.1 million pounds and went about restarting the distillery and re-casking the existing stocks.

The distillery gets its excellent water from the Danny Burn, which is in turn fed by the basalt and sandstone Ochil Hills. It is estimated that it takes about 15 years to filter from rainfall to mashtun. Fermentation occurs in stainless steel washbacks over at least 52 hours. From there, it is transferred to one of two 21,000 liter wash stills. The second distillation happens in one of Tullibardine’s two 16,200 liter spirit stills. Overall, Tullibardine retains more traditional, non-computer driven production techniques. Historically the distillery was known for a floral, fruity and malt forward style of spirit. The distillery releases this millennium under new French owners Picard Vins & Spiritueux have leaned harder into barrel finishes, so we were happy to find a Cadenhead release that showcases Tullibardine’s core character and flavor set. Michael Kennel, D&M

46% ABV

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