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Ledaig Berrys' Own Selection 4 Year Old, Sherry Cask, Cask #900008, 2005, Berry Bros & Rudd, 62.7%
Ledaig

Ledaig Berrys' Own Selection 4 Year Old, Sherry Cask, Cask #900008, 2005, Berry Bros & Rudd, 62.7%

4.2/5Expert Rating

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 13
Average Score
Avg 85
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Description

Berry Bros & Rudd, the UK's oldest wine and spirit merchant, bottled this Ledaig 2005. This ripsnorting 4-year-old single sherry cask from the 2005 vintage was bottled in 2010 at a full cask strength of 62.7%. It became a huge word-of-mouth hit after successful tastings at whisky festivals, contributing to Tobermory's cult status and kickstarting a craze for young, heavily-sherried, peaty whiskies. It was released as part of their 'Berrys' Own Selection' and is a limited edition.

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LatestSGD 260
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LowSGD 260
SGD 360SGD 293SGD 227SGD 160Price (SGD)Observed dateSep 14Sep 14 - SGD 260 - Scotch Whisky Auctions - Sep 14, 2025

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Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Scotch Whisky AuctionsAuction Sold Price - Sep 14, 2025SGD 259.89
Cask type
Sherry Cask
Bottling
Independent Bottling - Berry Bros & Rudd
Peated
Peated
Single cask
Yes
Non-chill filtered
N.A
Cask origin
N.A
Cask no.
900008
Batch
N.A
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
N.A
Has box
No
Closure
Cork
Presentation
N.A
Series highlights
Berrys' Own Selection
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
A powerful nose with heavy peat and sherry, notes of orangettes (orange filled chocolate), tobacco, gouache, smoke, burnt biscuits, brine, sweet red fruit marmalade, dark syrup, and ginger. With water, highlights of soot, canvas fabric, blackberry fruitiness, seaweed, lapsang souchong, salty roasted meat, caramel, oxidized nuts, chocolate malt, citric fruit, strawberries, rhubarb, and marmalade.
Palate
Very peaty with a big spicy component (pepper and ginger), hints of toffee, burnt pieces of meat, coffee, and bitter chocolate. Big and brash, with ashier peat, soot, malted chocolate, weak coffee, stale ginger, and bbq notes. With water, it becomes slightly mentholated and more sooty, with more drying notes, grapes, and dark berries.
Finish
Long and smoky with a sweet edge. Chocolate malt sticks in the mouth, with peat lingering on metholated seaweed and the smoke from a slow roast.
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