I tried this whisky combined with a plate of 5 different styles of cheese. And I must admit, this is the way to enjoy this whisky a lot! Choose several strong tasting and creamy cheeses and the bitter finish for example, will be overruled by the heavy and strong tastes of the cheese. The creamy side of the cheese neutralizes the tannins, resulting in a pleasant combination instead of a bitter unpleasant finish. At the same time the sweetness of this whisky adds a new dimension to the heavy distinctive taste of the cheeses. It results in a great match.
I used an Italian blue cheese, a Tomme du Savoi, French brie, Dutch very young farmhouse cheese (graskaas) and Dutch full mature farmhouse cheese (not old). Farmhouse cheese adds a herbal/spiced note in the cheese where most regular cheeses are mostly just creamy/salty and/or milky. Which makes it more tasteful.
I can really recommend this.

Dragon

Another very young malt from Tobermory, only 8 years on a sherry cask, with a devilishly high ABV. But in this case it’s the unpeated malt from the distillery, so no Ledaig this time around.

Almost 70% alcohol and yet not scorching on the nose – how can this be? Be that as it may, I get lovely notes of red fruit with strawberries in the lead, followed by blueberry and raspberry. But the typical dusty notes which I often associate with Tobermory, are conspicuously absent. Not dirty edge, but very sweet and fruity notes. Black grapes, raisins, fresh figs and plums. After a few moments I also get some Italian expresso and chocolate. Finally some sniffing tobacco and caramel. I think it is excellent.

Without water this is an absolute kick to the teeth. My breath seems to be on fire. Now I know how a dragon must feel! Once your saliva glands have put out most of the fire, some honey sweet notes of red fruit with strawberries in the lead (even a bit candy-like) arrive, followed by – don’t laugh – red beet! Hint of cocoa and cloves. Plum marmalade, rhubarb jam. The second sip – now that your taste buds expect it – is doable. Very fruity and very red, if you catch my meaning.

The finish is very long, very piquant and dark red. But at the same time very satisfying and somewhat drying. I have the impression of having swallowed a (tasty) cough syrup.

While there is not much Tobermory to be found, this one is so fruity that it is almost impossible not to like it. I enjoyed it a lot – without water!

Hey, that's pretty great! It amazingly didn’t actually need any water, but I got curious and added some anyway. And lo and behold, it did get better. The tropical notes in here are killer, and that earthy edge is interesting and helps counterbalance the sweetness. It’s young, sure, but a tasty and interesting dram nonetheless.

Nose: Rich and savoury. Blood orange, mixed fruit jam, peaches, plums, candied nuts, and dried flowers. Lots of damp earth, wet rocks, and miso. A bit of an interesting malty note, some kind of whole-wheat flatbread perhaps. Butter and white chocolate. Some pickled red onions?

Palate: Silky and hot, but oily. Quite sweet on the arrival, but with the earthy edge of raw mushrooms. Bursts of stonefruit, honey, banana, and vanilla custard. Savoury in the middle: red miso, earth, fresh leather, and some tobacco. Malty, with a tinge of salt and mineral notes going toward the finish.
A few drops of water brings out loads of fresh tropical fruit and some candied ginger.

Finish: Red fruit, then tropical fruit. Caramel, blackberries, and strawberry jam. Lucky Charms marshmallows and a hint of ginger.
Water adds more banana and coconut.

Alright.. so add some of this Tobermory to a glas of water and you’ll be fine.. ;)
After quite some water, airtime and hand warmth this whisky opens up a bit taste wise. On the nose inget near nothing as it’s aggressiveness burns my nostrils and in the finish it’s burning and bitter. Taste wise it gives strawberries and blueberries with fudgey sweetness. But hell, this is difficult stuff to enjoy.