If you recognize where that’s from, welcome to the list I’m on. I don’t know if that’s a good thing or bad thing.
Tobermory is made in such a way that specific flavours of pungent notes are forefront. For some of us we enjoy these notes in the form of fermented pickles and blue cheese. For others, they note the same note is present from various human body parts, and they don’t like it. For others still, they love those smells and their associated parts and even some of the humans attached.
Thus, like booty and blue cheese, we end up with a polarizing unique flavour profile. I’ll be the first to say I prefer my Tobermory with peat in it, and you can check out the Ledaig reviews to back that up.
That doesn’t mean I’m giving up on Tobermory. Or booty or blue cheese. I just…
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