A combination of rich sweetness with a smoky dryness and appetising spice distinguishes this lovingly-matured Highland malt.
Best served neat in a tumbler, perhaps with a little cool spring water.
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Expert ReviewsInsights from some of the best in the business
Lightly smoky on the honeyed, floral nose. Toffee, cereal and a hint of peat. The palate offers initial cooked fruits, becoming spicier. Complex, bittersweet, oak and more gentle smoke. The finish is quite lengthy, with spicy oak, toffee and new leather.
Gavin D Smith, Malt Whisky Yearbook 2015, p.162
Good energy, balance with surprising weight.
Dave Broom 2005, Whisky Magazine, Issue 45
A much-beloved malt in the U.S. Some say it’s because it is easy to pronounce (though having said that, remember it’s ‘OH-bin’ and not ‘O’Bahn’). I’d prefer to think its popularity is because there is something about the fresh cleanliness of the nose, its orange oils, chocolate, and zesty-zingy and yes, occasionally salty spiciness that is instantly appealing.
Dave Broom, Whisky Advocate Summer 20123
A mixed nose of heather , honey, pineapple and nuts, a perfectly balanced mix of grapey fruit, pineapple chunks, roast nuts and smoky undertow, and a rounded and fruity finish, drying and more-ish.
Dominic Roskrow, Malt Whisky Yearbook 2015, p.162