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Oban 14 Years Old
 43%   |    70cl

A combination of rich sweetness with a smoky dryness and appetising spice distinguishes this lovingly-matured Highland malt.

A combination of rich sweetness with a smoky dryness and appetising spice distinguishes this lovingly-matured Highland malt.

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"Classic, gentle and pleasing. A consensual malt. Good match with salmon and light seafood dishes."

Martine Nouet 2005, Whisky Magazine, Issue 45

The perfect
SERVE

Oban 14 Years Old is best served neat in a tumbler, perhaps with a little cool spring water.

Pairing
WHISKY &...

Oban 14 Year Old works well as an accompaniment to seafood like oysters or smoked salmon, and discover new depths of flavour.

More food pairings

Try
BARTENDER'S CHOICE

Old Fashioned: Mix the Oban 14 Year Old with Drambuie to create a warming serve with a subtle flavour.

View Recipe

-1 + 20 /40 47.500

Oban 14 Years Old
Taste the character and craft in every drop.

Smoky Rich Delicate Light

Region

A Highland malt with one foot on the islands.

Appearance

Olive gold.

Nose

Rich sweetness and fruits - oranges, lemons and pears, with sea-salt and peaty smokiness.

Body

A full, rich, almost oily malt.

Palate

Mouth-filling late autumn fruits - dried figs and honey-sweet spices; followed by a smoky malty dryness.

Finish

Long, smooth-sweet finish with oak-wood, dryness and a grain of salt.

Information:

Distillery: ObanTM

Strength: 43% ABV

Place of Origin: Oban

Region: West Highland

Taste:

in brief… A well-paced, beautifully textured and sweetly generous Oban, whose warming richness is neatly balanced by a smoky spicy-dryness; perfect with a chocolate truffle or two.

in a sentence… An immediate and assertive, complex and evocative nose, well balanced and well-structured throughout with layers of classic Oban fruit and malt, introduces an equally well balanced palate that starts richly coating then grows dryer and more cleansing, before a long and oaky finish.

Nose:

Immediate and confident; rapidly gaining intensity. Warming and sweet: oily, waxy and nutty, balanced by delicate ripe orchard fruits. Then, lighter notes of an almondy fruit cake sit atop a denser layer of Christmas pudding. Behind, malty cereal notes are offset by aromatic orange. Much later: traces of brine and smoke, a little menthol and pine resin.

Palate:

Dense and coating, spicy too; sweet, yet menthol- fresh. Filling and warming, with the comforting chewiness of rich fruit-bread and hints of orange zest and clove, before growing drier, still minty, with crisp green apple. Less dense and fruitier with just a little water, which allows the classic Oban fruit, malt and maritime hints free reign until the balancing, drying spice returns.

Finish:

Long. Quite syrupy at first, then drying, with elegant coating tannins rich in dark chocolate character. Later, pine-fresh. At once cleansing yet chewy, with just a trace of late, slightly cedary, smoke. 

AWARDS
Don't just take our word for it...

Expert Reviews
Insights 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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