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For two centuries Oban’s bustling fishing village has sat on the frontier of the West Highlands and the Islands, at the meeting place of land and sea. One of Scotland’s oldest licensed distilleries, Oban’s sheltered harbour is perfect for two things – seafaring and whisky making.
AwardsDon't just take our word for it...
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
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