Tullibardine The Murray 2008 Triple Port 46%

Tullibardine The Murray 2008 Triple Port 46%

Tullibardine The Murray 2008 Triple Port is the twelfth limited edition in the Tullibardine Marquess Collection combining three types of port wine: White Port, Tawny Port and Ruby Port. The result is a delicately blushing peach spirit that permeates a cacophony of sweet, fruity and warming aromas and flavors.

Scent: Ruby Port is a delicate blushing peach spirit that delivers notes of tart raspberries and juicy black fruits. Perfectly balanced with White Port, offering subtle aromas of baked apple and crème caramel.
Taste: The palate releases layers of spicy oak, cloves and cinnamon.
Aftertaste: Flavor aromas followed at the end.

Distilled in 2008 and bottled in 2022, this unique expression is limited to just 18,278 bottles globally. Launched in 2016, the Marquess Collection is a nod to famous historical figures who for centuries held the title of Marquess of Tullibardine in Scotland and the rich history of the Tullibardine region.

About Distillery:

Tullibardin is a family-owned and independent distillery that does things the traditional way and respects their heritage, while at the same time adopting the new and the new methods. The history of Tullibardine, which is one of the oldest distilleries in Scotland. Dating all the way back to the 15th century, the story begins in 1488. When a young King James, IV OF SCOTLAND, stopped by before his coronation to buy beer from the local brewery. The brewery was known for producing delicious and fine beer, where water comes from the local water source. In 1503 the King granted them a Royal Charter.
It was in 1947 that William Delme-Evans began converting the brewery to the Tullibardine Distillery after testing the water from the local spring, after the test Delme-Evans knew he had found the perfect place for distilling whisky.

The water:

The water comes from the surrounding springs Ochil hills and fetched by Danny Burn. The hills were formed over 400 million years ago with layers of basalt and red sandstone. It is very well known to gold prospectors that it was once mined from these hills. The clear water that runs down the hills has taken 15 years to reach the Danny Burn. In 1979, Highland Spring began bottling the same water.

When a whiskey is distilled, it has rye for a cask to mature in, Tullibardine's experts select first fill casks from the Bourbon casks to create their nature and signature in Tullibardine. Then the casks, Hogsheads and ex sherry casks are selected from Europe's wine castles. Only the finest casks are used to give maximum flavor and color. This is important as up to 70 % of the flavor and color during production comes from the wood.

Tullibardine has got their own bottling plant, and is now one of the few distilleries in Scotland that distills, matures and bottles everything on site. It has given a complete control over the process and their whisky.