Shop Tomatin Single Malt Scotch Whisky

History

John MacDougall planned to open a distillery in Tomatin in 1892, after the route of the Highland Railway was announced in would pass through the area. Five years later, Tomatin Distillery was established. 15 miles south of Inverness and named after the nearby village, the word Tomatin is Gaelic for “hill of the juniper bush”.

John MacDougall, along with John MacLeish, Alexander Allan and some other investors opened the distillery June 8th, 1897. From 1906 the distillery closed, but was reopened in 1909 as the New Tomatin Distillers Company Ltd. It thrived for decades after. The location afforded them the nearby large marketplace at Inverness and an excellent fresh water supply. Over time, 30 houses were built for employees on site because of its incredible success – more than 50% of current employees still live on its campus today. However, it shut again for a period in 1985 because of the recession, despite containing the latest distilling technology and being the largest, most efficient malt distillery in Scotland. Fortunately, it was reopened through the purchase by Takara Shuzo and Okura & Co, with the former remaining majority shareholder today. The decision to reduce unused stalls (dropping from 23 to 12 stills) meant the business focus switched from mass production to for blended Scotch whiskies to a range of distillery-only single malts. Nicknamed the ‘softer side of the highlands’, the Tomatin Distillery today has grown into its single malt whisky production and more than earned its place at the table.

Production

A top-class wood policy is in place to guarantee outside age and cask maturations. In favour a more environmentally friendly and economical approach, Tomatin Distillery cut water consumption by more than half through the introduction of more control valves on their cooling systems. Additionally, a new weir ensures the health of the downstream water environment and prevents over abstraction. The by-products from the mashing process are repurposed for green sustainable fuel. The biomass boiler’s steaming process is sustainable and low emission and is the first wood pellet biomass boiler installed in a Scottish distillery. Better still, the wood pellets are also locally sourced.

Tasting and Malt

Lightly peated single malts have been produced annually since 2005. Unpeated, light, soft and fruity whiskies are the classic Tomatin spirit, but each collection features unique qualities. With the focus switching from large production to small, the malt tasting has homed in on a remarkably creaminess that embodies the woody flavours of the Scottish Highlands. The nose invites sweetness of toffee and citrus notes. The taste features tropical fruits, and to finish, peppery vanilla and oak. The complexity of each bottle cannot be understated.