What Makes Tomatin Palo Cortado Different?
Sherry is something very captivating to the whisky drinker. You’re all familiar with Oloroso and Pedro Ximinez, but what about the ones that lay on either side of these two more common styles? Palo Cortado starts life off under a layer of flor. This is a layer of yeast that stops the sherry from oxidizing with oxygen, this produced Fino, Manzanilla, and Amontillado style sherries. But, over time, the layer begins to break down and we get an oxidizing effect that begins to turn the sherry darker, having more of an Oloroso shade to it. As such, Palo Cortado is essentially a rare, dark sherry that has the crispness of Amontillado.
Applying this to Tomatin, which is a very fruity, light style of single malt, gives you a fruity, malty, slightly nutty style of whisky that provides a lot of depth and character, especially at that age.
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Should You Buy Tomatin Palo Cortado?
If you’re a chaser of sherry, and you love all things rich and delicious, then this should certainly be something at the top of your list to acquire. Tomatin has become so much more experimental in the last few years. They’re not scared to really push the style of the product regarding its interaction with casks. That doesn’t just apply to their younger stocks, either. They’ve allowed sherry fans to really get a grasp of all of these different styles.
Trending Stories
Scott Adamson, Global Brand Ambassador for Tomatin, recently published an article on The Whiskey Wash exploring the basics of sherry cask maturation, as well as its effect on the single malts in the Tomatin Sherry Collection. You can read it here.
Did You Know?
At one point, Tomatin was the largest producer of single malt whisky in Scotland. At its peak in 1987, it was producing 12,500,000 liters of whisky a year. These days they have the ability to produce a more attainable amount of 5,000,000 litres a year.
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