Tomatin whiskey: highland single malt

Tomatin , founded in 1897 and located west of the eponymous village in the Highlands, draws its character from the pure water of the Alt-na-Frith Burn and a demanding production approach. Owned by Takara Shuzo Company since the acquisition of Okura & Co in 1998, the distillery has refocused its production on single malt, developing a clear identity where the finishes (bourbon, sherry) are perceptible without ever overwhelming the heart of the whisky. To produce Tomatin whisky, only unpeated malt from Scottish barley is used, brewed in an 8-tonne stainless steel vat. Fermentation is particularly long and distinctive: it extends up to 168 hours in twelve stainless steel wash tanks, each with a capacity of 42,000 liters, developing rich, fruity and tropical aromatic profiles, with nuances of ripe melon and banana. Distillation is carried out in two very slow stages—the first lasting around 13 hours, the second 12 hours—to obtain a smooth and well-balanced spirit. Next comes the meticulous selection of casks for aging: Tomatin works notably with bourbon and sherry casks, which gives rise to its signature expressions, while more peaty variations like the Cù Bocan expand the style's palette. The group also offers blends like the 'Big T' that reflect this mastery of marrying profiles. Tomatin whisky is produced from unpeated malt, pure spring water, prolonged fermentation, slow double distillation, and careful aging in selected casks: a method that results in a rich, rounded, and finely crafted Highland single malt.