With twelve active stills and an output of around 5 million litres/year Tomatin is one of the largest distilleries in the Highlands. Yet at one point in the 1970s it was the largest distillery in Scotland: founded in 1897, the real expansion at Tomatin took place between 1956 and 1974, during which period the number of stills increased from 2 to 23.
These 23 stills gave the distillery a capacity of 12 million litres – meaning it was (in production terms at least) larger even than Roseisle, Diageo’s new mega-distillery. However, 11 of Tomatin’s stills were dismantled in the 1980s during the whisky crisis which forced the distillery into bankruptcy and liquidation. Enter the Japanese to save the day.
These days, much of Tomatin’s output is sold to other companies for blending, but there is also a range of well-priced single malts, including a 12 yo, 18yo, 25yo and occasional vintage bottlings. Independent releases are occasionally spotted as well. Michael Jackson describes the house style as ‘Malty, spicy, rich. Restorative or after dinner’.
12yo Batch 1
Cù Bòcan is a mythical hellhound who has stalked the residents of the village of Tomatin for centuries. As a ‘tribute’ to him, Tomatin distillery produced this lightly peated whisky.
Tomatin distils its peated barley for its peated Cù Bòcan series during just one week a year in the winter, so each batch is limited, as is the case with this 12 Year Old. It’s a first for the smoky whisky with a rum cask maturation, having spent its final days in a mix of rum casks from Guyana and Barbados, with the former adding full-bodied spicy notes, and the latter bringing fresh tropical fruits and maritime hints. As such it’s a decidedly summery dram, albeit a gently warming one.
Tasting Notes
Nose: Fresh mango with a pinch of salt, fragrant smoke, ginger cake, and marshmallow sweetness.
Palate: Barbecued pineapple, salted white chocolate, and cinnamon butter.
Finish: More fresh tropical fruit and candied ginger spice on a subtly smoky finish.
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