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Thompson Bros. Inchfad 2007 15 Year Old Thompson Bros 20cl, PX & Bourbon Cask, 2007, Thompson Bros., 51.1%
Thompson Bros.

Thompson Bros. Inchfad 2007 15 Year Old Thompson Bros 20cl, PX & Bourbon Cask, 2007, Thompson Bros., 51.1%

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

TypeSingle Malt Whisky
MRI
MRI 25
Average Score
N.A
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Description

After establishing one of the World's leading whisky bars in Dornoch, Phil and Simon Thompson - better known as the Thompson Brothers - decided to take it a step further and start making their own whisky and gin on the site at the Dornoch Castle Hotel. Born from successful crowdfunding and a worldwide love of whisky, Dornoch's first whisky distillery was formed. While waiting for the whisky to mat ...

Change-26.2%
LatestSGD 36
HighSGD 49
LowSGD 36
SGD 51SGD 45SGD 40SGD 35Price (SGD)Observed dateNov 9Dec 15Nov 9 - SGD 49 - Scotch Whisky Auctions - Nov 9, 2025Dec 15 - SGD 36 - Just Whisky Auctions - Dec 15, 2025

Recently Sold

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

Just Whisky AuctionsAuction Sold Price - Dec 15, 2025SGD 36.25
Scotch Whisky AuctionsAuction Sold Price - Nov 9, 2025SGD 49.12
Cask type
PX & Bourbon
Bottling
Independent Bottling - Thompson Bros.
Peated
Peated
Single cask
No
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
N.A
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
220
Has box
No
Closure
Cork
Presentation
N.A
Series highlights
N.A
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Juicy pressed apples and a touch of farmyard funk with fragrant charcoal and robust floral tea. Rich and roasty with chestnuts, cinnamon biscuits, and smoked oak. Exotic spices, leather, dark chocolate, soot, shoe polish, wood smoke.
Palate
A big dollop of vanilla cream, coupled with a generous hit of peppery spice bring a powerful start, with vegetal peat and singed herbs, drying oak, and charred earth beneath. Full bodied. Rowan berries, mixed spices, fizzy ginger and dark chocolate with jam filling. Soot and cold ashes.
Finish
Woody, herbal tea, autumn leaves, peanut brittle, chocolate Brazil nuts, and meaty smoke lead to flamed orange peel, and lingering, peppery bonfire embers. Medium to long finish. Szechuan pepper, white pepper, pinch of salt. Toasted oak and soot. Gradually more peaty and dry.
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