While many distilleries like to talk about tradition, few embrace evolution as confidently as Tomatin. Perched high in the Monadhliath Mountains, this Highland distillery has taken a meticulous approach to whisky-making, one that favours texture, elegance, and time.
According to blender and global brand ambassador Scott Adamson, everything at Tomatin starts with one question: What will this become?
What Defines The Distillery’s Character?
At the heart of Tomatin’s style is a balance of malt and fruit. “We’re looking for an elegant yet complex fruit-forward spirit with a malty backbone,” says Adamson. That starts with their use of Sassy barley, a bold Highland variety, and a semi-lauter mash tun that produces a cloudy wort, intentionally leaving tiny barley particles in the wash. “The presence of barley particles ensures that its influence is going to be present in our new make,” he explains.
This maltiness sets the foundation, but the real magic begins with fermentation. “We have one of the longest fermentations in Scotland at over 160 hours,” Adamson says. “There are times I’ve walked into the tun room and it smells like a Solero ice lolly.” That extra time allows dormant bacteria from the malt and water to awaken after the yeast has done its work, contributing a deep fruitiness to the wash.
From there, the distillation is slow and deliberate. “We treat our feints like an ingredient in their own right,” he adds. Reflux-enhancing stills, a slow run, and a narrow cut between 75% and 65% ABV all contribute to what one former distillery manager once described as “spirit in 3D.”
A Guided Core Range Tour
Adamson was then kind enough to talk us through Tomatin’s core range, which showcases a variety of ages and cask finishes.
Tomatin 12 Year Old
The flagship expression, matured in ex-bourbon, ex-sherry, and refill casks, is approachable yet layered. Expect ripe apples, pears, and a gentle nuttiness that leads to a pleasantly oily finish. “It’s a very traditional style of Highland single malt,” says Adamson.
Tomatin 12 Year Old Sherry Cask
This recent addition takes the 12’s signature smoothness and wraps it in full sherry cask maturation. Think caramelised apples, orange peel, aged leather and a finish with velvety chocolate fudge and sweet cinnamon spice.
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Tomatin 14 Year Old Tawny Port
Finished in port casks that once held wine for 50 years, this dram is “a real testament to our first-class wood policy at Tomatin,” according to Adamson. It brings red berries, sweet honey, and fruit salad together in a balanced, elegant sip.
Tomatin 18 Year Old
Their most awarded whisky, matured in first-fill Oloroso sherry butts, is rich and indulgent. Dark chocolate meets citrus bite, all held together by honey and soft oak.
Tomatin Cask Strength Edition
Don’t let the ABV fool you. This expression is all about controlled power. Matured in first-fill bourbon and Oloroso sherry casks, it offers ginger biscuits, malt loaf, and marzipan, finishing with a warming spice.
Tomatin Legacy
A tribute to the distillery’s roots as a community anchor, this unpeated single malt is lighter in style, with notes of vanilla bean, white chocolate, and ginger. It’s an excellent gateway into Tomatin’s DNA.
Cù Bòcan: Tomatin’s Smoky Side Project
While Tomatin is best known for its unpeated spirit, the distillery’s Cù Bòcan range offers something very different. Bottled under its own experimental label, Cù Bòcan explores the smoky side of the Highlands, using Highland peat, which produces a distinctly campfire-like aroma, compared to the medicinal, iodine-driven notes often found in Islay malts.
“The type of organic matter in the peat will have an impact on the range of aromatic compounds available,” Adamson explains. “For example, one of the main components in Islay peat is sphagnum moss which contains iodine, a natural antiseptic, which in turn leads to Islay malts often being described as “medicinal”. On the other hand, Highland peat contains a lot of lignin – branches, twigs, etc.”
Cù Bòcan isn’t just about peat; it’s a playground for innovation. The team experiments with different barley varieties, yeast strains, peat levels, and cask types, including Japanese oak, rum casks, and beyond. “One of the great joys of working on this brand is that we don’t fully know how it is going to evolve,” says Adamson. “We let the whisky do the talking.”
A Quiet Confidence
Tomatin may not shout the loudest, but it speaks with quiet confidence. Every choice, from barley variety to fermentation time, is made in service of flavour. And in a category where shortcuts are often rewarded with volume, Tomatin reminds us that great whisky still begins with patience. Whether it’s the refined core range or the boundary-pushing Cù Bòcan, this Highland distillery continues to find new ways to surprise, without ever losing its sense of self.
This is just the beginning of our conversation with Scott Adamson. In the coming weeks, we’ll be diving deeper into Tomatin’s approach to cask maturation, sustainability, and the evolution of their experimental releases. Stay tuned for more behind-the-scenes insight from one of Highland whisky’s most thoughtful voices.
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