In our previous article, we explored the production philosophy behind Tomatin’s signature “spirit in 3D”, a whisky defined by cloudy wort, long fermentations, and slow distillation. But the journey from still to bottle is only half the story. What happens in the warehouse, the cooperage, and even the power plant is just as important.
According to blender and global brand ambassador Scott Adamson, Tomatin’s evolution over the past decade has been just as much about mindset as method. From maturation and sustainability to identity and scale, this Highland distillery is quietly refining what modern single malt can be.
Tomatin’s Wood Policy: Built on Knowledge and Flexibility
“Overall, our spirit is incredibly versatile,” says Adamson. “It allows us to mature in a wide variety of casks.”
At Tomatin, maturation is always at the forefront. Every cask is inspected on site at the distillery’s own cooperage before being filled. This attention to detail has allowed them to form direct relationships not only with cooperages but also with wineries, breweries, and distilleries around the world. All of their casks are then matured on site in one of thirteen warehouses, taking advantage of the distillery’s altitude and naturally lower evaporation rates.
“I think this gentle maturation is one of the reasons we can produce incredibly vibrant aged whiskies,” he adds. “Tomatin, even in its 50s, is an explosion of tropical fruits that is really difficult to find elsewhere.”
Tomatin’s cask philosophy balances control with creativity. For consistency across the core range, the distillery relies on a carefully managed seasoning programme. “We purchase the vast majority of our sherry casks from a cooperage based in Montilla called Toneleria Juan Pino,” says Adamson. “We select the oak type, cask size, type of sherry, and seasoning length, and these are seasoned in Jerez.”
But not every cask is predictable. Occasionally, a call comes in with an offer: a bodega is selling part of its solera. “These opportunities are too good to turn down,” he admits. “What we lose in control and consistency, we gain in the opportunity to create completely unique products.” These rare solera casks are reserved for limited editions such as the Sherry Collection.
Experimentation with a Sense of Balance
Tomatin’s maturation programme didn’t always have such scope. Much of that shift began with Master Distiller Graham Eunson, who joined the team in 2011 and recognised the untapped potential of the distillery’s spirit.
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“Back then, the vast majority of our stock was in casks that had previously held bourbon or sherry,” says Adamson. “But Graham saw how well our spirit could work in a much wider variety of casks.”
Since then, the team has experimented with port, rum, red wine, and beyond. These explorations are never driven by novelty alone. “In many ways, the most important step in maturation is having an in-depth knowledge of your new make spirit,” says Adamson. “A good Tomatin is a whisky that balances distillery character with maturation character.”
“If you overpower the spirit with cask influence, then all of the incredible work we’ve done in the distillery is for nothing.”
Graham Eunson recently announced his retirement from Tomatin, with Scott Adamson, Distillery Manager Jamie Muir, and HSQE Director Fiona Birkinshaw set to assume his responsibilities, and continue producing innovative yet tradition-based whiskies at the distillery.
There’s nothing new hitting the shelves immediately, but Adamson did share a teaser: “I did draw a sample from a parcel of Portuguese Red Wine casks a couple of weeks ago that I am very excited about.”
Sustainability by Design
Tomatin’s efforts toward sustainability are not just surface-level.
“We became the first distillery to introduce a biomass boiler, in 2013,” says Adamson. That innovation eliminated the use of highly polluting heavy fuel oil and now produces 80% of the site’s steam using locally grown wood biomass. The rest is provided by an LPG boiler.
Water consumption has also been reduced by over 50% thanks to a newly installed weir system and precision temperature control valves introduced in 2021. “These allow us to better control the amount of water we use to cool the distillate in the condensers.”
And it doesn’t stop there. Tomatin’s draff (leftover grain from mashing) is sent to a local anaerobic digestion plant to help manufacture green biogas. The distillery also supports biodiversity efforts in the Highlands and has shifted over 60% of its vehicle fleet to electric or hybrid.
Tomatin’s Smaller, Sharper Identity
Tomatin was once the largest malt distillery in Scotland, built to supply blends. But times have changed.
“We absolutely respect our traditions, but it is a distillery that has moved with the times,” says Adamson. Back in the 60s and 70s, Tomatin’s spirit was produced quickly and inconsistently. Today, it’s a different story: cloudy wort, long fermentation, and slow distillation now define the spirit style. That shift in production has been mirrored by a broader, more thoughtful shift in identity.
“All the experimental releases over the last decade or so have been a result of us trying to get to grips with our identity,” he reflects. “I’d say we now know exactly who we are and where we want to be.”
With its smaller scale, technical precision, and holistic approach to whisky-making, Tomatin has become one of the most quietly confident distilleries in Scotland. There’s no rush to shout. The whisky does the talking.
Closing Thoughts
This is the final instalment in our current series with Scott Adamson, offering a rare look behind the scenes at one of Scotland’s most quietly innovative distilleries. From cask policy to sustainability, Tomatin proves that meaningful progress in whisky doesn’t always come with fanfare; it comes from intention, patience, and a clear sense of identity.
Whether it’s a tropical 50-year-old, a solera-aged limited release, or a quietly evolving experimental cask, Tomatin is charting its own path. One measured decision at a time.
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