Bunnahabhain Toiteach A Dha

Volume: 0.7 litres | Alcohol content: 46.3% | Chill filtration: No | Colouring: No

Special Features:

Toiteach A Dhà explores Bunnahabhain’s peated side. Its name roughly means “smoky two”: the bottling follows the original Toiteach and places greater emphasis on sherry influence. The distillery uses peated barley malt for this single malt and combines maturation in bourbon and sherry casks. Sweet Oloroso notes, oak and pepper provide a counterpoint to the smoke.

Maritime saltiness and smoked fish complement the peaty character, with dark chocolate, sultanas and a hint of melon adding further accents. Delicate red berry notes also feature in the aromatic profile. The whisky is bottled at 46.3% without chill filtration or added colour. The 0.7-litre bottle comes in a tube.

Tasting Notes:

• Nose: On the nose, peat combines with subtle sherry notes and pronounced oak. Roasted peanuts, cinnamon and red chilli flakes add to the bouquet, alongside blackcurrants and a note reminiscent of port wine.
• Palate: Warming peat emerges first on the palate, followed by a sweet Oloroso influence. Pronounced oak and delicate peppery spice accompany this transition. Sea salt and smoked fish meet dark chocolate and sultanas. A hint of cantaloupe melon complements the flavours, while black pepper adds a delicate spicy accent.
• Finish: Barley, dry smoke and pepper linger in the lasting finish.

Distillery/Bottler:

Bunnahabhain lies in the northeast of Islay on the Sound of Islay. William Robertson founded the distillery in 1881 with brothers William and James Greenlees; production began in 1883. A settlement for workers and their families developed alongside the distillery. The Gaelic name Bunnahabhain means “mouth of the river”.

Bunnahabhain is best known for its unpeated single malts. Toiteach A Dhà adds a deliberately smoky expression to this house style. The production water comes from the Margadale spring. The tall, pear-shaped stills have long swan necks, making it harder for heavier flavour compounds to pass into the distillate and favouring a lighter spirit.

Facts: