An intense, dark, rich brown whisky with hints of toffee and apples with an edge of cereal notes. On the palate vanilla and toffee abound with dates and spice.
The history of Tullibardine as a location for distilling and brewing is one of the oldest in Scotland. Located in Blackford, the gateway to the Highlands, it was here in 1488 that the young King James IV of Scotland stopped by on his way to his coronation, to purchase beer from the local brewery. This is recorded as the first public purchase of beer. As well as the easy access from the north and the south, making it a perfect location for distilling, there is also a plentiful supply of fresh, spring water from the surrounding Ochil Hills. The water that reaches the distillery has taken 15 years to reach the Danny Burn, which is the spring that Tullibardine takes their water from.