{"id":34606,"date":"2020-12-23T09:32:34","date_gmt":"2020-12-23T09:32:34","guid":{"rendered":"\/blog\/post\/master-of-malt-tastes-tomatin-core-range\/"},"modified":"2020-12-24T13:34:36","modified_gmt":"2020-12-24T13:34:36","slug":"master-of-malt-tastes-tomatin-core-range","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/master-of-malt-tastes-tomatin-core-range\/","title":{"rendered":"Master of Malt tastes\u2026 Tomatin core range"},"content":{"rendered":"

Nestled just north of the Speyside border, Tomatin Distillery is one of the most distinctive single malt distilleries in Scotland, and certainly in its Highland home. As 2020 draws to a close, we settled down for a dram \u2013 well, four drams, to be specific \u2013 with global brand ambassador Scott Adamson…<\/b><\/p>\n

Located in the village of Tomatin, a short journey south of Inverness, Tomatin Distillery<\/a> has more than 120 years of whisky-making history under its belt\u00a0\u2013 and as such, some pretty distinctive claims to Scotch whisky fame. Tomatin was the first Scotch whisky producer to use a lauter mash tun, and later, the first to be owned by a Japanese firm. It was also once Scotland\u2019s largest distillery, producing a bumper 12 million litres of alcohol per year on 23 stills in the seventies.<\/span><\/p>\n

\"Scott

Scott Adamson, Tomatin global brand ambassador. He spans the world!<\/p><\/div>\n

Though Tomatin no longer operates at such a frenetic pace, the team \u2013 the majority of whom live within the grounds of the distillery \u2013 continue to make use of the on-site cooperage and 14 vast warehourses. \u201cEvery cask that we produce is matured on site,\u201d says Adamson, \u201cand that is an increasingly rare thing these days, but it\u2019s a relic from the seventies. We\u2019ve got the warehouses that were built for the biggest distillery in Scotland that now are used for a distillery that only produces two million litres of whisky a year, so we have that capacity.\u201d<\/span><\/p>\n

In addition to Tomatin\u2019s unpeated single malt portfolio, from which we\u2019re about to sample a few flagship drams, the distillery also produces lightly-peated single malt C\u00f9 B\u00f2can, made for one week a year at the distillery, and blended Scotch whisky The Antiquary. This year has been tricky for distillers around Scotland, Tomatin included \u2013 but on the bright side, 2021 looks set to be a bumper year for brand spanking new single malt releases from the distillery.<\/span><\/p>\n

\u201cThis year we pumped the brakes on a lot of the things that we had planned,\u201d says Adamson. \u201cWe had a lot of nice releases planned for 2020 but we had to pull the cord on those. So we’re looking forward to getting those out next year.\u201d The first of those bottlings is said to be arriving in April, so watch this space. In the meantime, join us as we taste our way through four drams from Tomatin\u2019s core range, guided by Adamson\u2019s expertise…<\/span><\/p>\n

\"\"<\/p>\n

\u00a0<\/span>Tomatin Legacy<\/b><\/a><\/h3>\n

Tomatin Legacy is named for the community of workers that call the distillery \u2018home\u2019 in a very literal sense of the word. When Tomatin was established back in 1897, there was no local workforce to speak of: the isolated village was home to shepherds and cattle drovers. Generations of its employees have lived on-site ever since, and it\u2019s one of the few Scotch distilleries that continues to accommodate its craftsmen and women today.<\/span><\/p>\n

The creation of master distiller Graham Eunson, 85% of the liquid that makes up Legacy is fully matured in first-fill bourbon barrels, while the final 15% is fully matured in virgin oak casks, with an average age of about seven years old. The recipe was selected by the people that live at the distillery. \u201cWhen Graham started pulling together the recipes, he gave samples to each of the staff and said, \u2018Try this, tell me what your favourite recipe is, and that will be the whisky\u2019,\u201d says Adamson.<\/span><\/p>\n

No stranger to the Tomatin way of life, Adamson himself lived at the distillery for four years. \u201cIt was an incredible place for around nine months of the year \u2013 but in the winter, it could be a gruelling place to live,\u201d he recalls. \u201cMy wife worked at the hospital in Inverness and had shifts at ungodly hours. You\u2019d wake up to see that three feet of snow had fallen and you had to dig a Volkswagen Lupo out of the driveway. It was amazing because I\u2019d be out there at four o\u2019clock in the morning and the next door neighbour would come out and give me a hand. Everyone understood that we were all in it together.\u201d<\/span><\/p>\n

Tomatin Legacy tasting notes<\/span><\/h5>\n

Nose: Raspberry marshmallows and lemon icing zested with fresh peel. Menthol and pine notes too, with a waft of foam bananas.<\/span><\/p>\n

Palate: Creamy at first, with soft vanilla pods. Candy canes emerge with lemon sherbet and sweet toasted cereals,<\/span><\/p>\n

Finish: Light and crisp. Honeycomb develops into a warming-the-cockles type of pepperiness.<\/span><\/p>\n

\"\"<\/p>\n

Tomatin 12 Year Old<\/b><\/a><\/h3>\n

While Tomatin has released age-statement bottlings in the past\u00a0 \u2013 \u201cwe\u2019ve got records showing that we were releasing single malt whisky bottled as a nine-year-old back in 1926,\u201d says Adamson\u00a0\u2013 the aged range didn\u2019t really begin to emerge until the 1990s. While the 5- and 10-year-old whiskies were eventually phased out, Tomatin 12 has stood strong to this day. As a quintessential Highland single malt, it\u2019s \u201cvery much the DNA that everything else is built upon\u201d, Adamson says.\u00a0<\/span><\/p>\n

\u201cIt is a perfectly rounded, well-balanced whisky,\u201d he says. \u201cThe way we do that is with a triple-wood maturation. We\u2019re using bourbon barrels like we do in Legacy, with first-fill Oloroso sherry casks and refill casks. [Refill casks] are the unsung heroes of the whisky world, because in something like the 12 Year Old, they allow that distillery character to shine through \u2013 so you\u2019ve got sweetness from the bourbon, dried fruit and spice from the sherry and nice fruity notes from from the refill casks.\u201d<\/span><\/p>\n

Where some producers favour American oak sherry casks and others favour European oak sherry casks, Tomatin uses a combination of both, says Adamson. \u201cEvery sherry cask we\u2019re using has American and European oak staves built into it,\u201d he says. \u201cIt\u2019s then toasted and treated with what we call \u2018sacrificial wine\u2019 for the first year. All that wine is doing is pulling out some of the green notes from the woods that are going to be harsh in the whisky. And then that goes on to be vinegar.\u201d The team then fills those same casks with VOS and VORS Oloroso sherries for the final two years. \u201cThese casks act like transport casks used years ago in the whisky industry, and hold sherry that is destined to be bottled,\u201d says Adamson. \u201cIt gives so much more richness to the wood and allows us to create some pretty special drams.\u201d<\/span><\/p>\n

The 12 Year Old recipe has evolved over the course of the last 25 years, as you\u2019d naturally expect. Where once the whisky was simply aged for 11 years in ex-bourbon and one year in ex-Oloroso sherry, today around 11 different types of cask go into the bottling to achieve the desired profile. It may be a headache to make, but it\u2019s also testament to the skill of Tomatin\u2019s whisky-makers. \u201cTo still be producing a whisky that is very similar to what was released back then, with all the differences that have happened in the bourbon industry and the supply of wood from America, the sherry industry and the supply of wood from Spain\u00a0\u2013 to still be able to produce this whisky really is quite an incredible thing,\u201d says Adamson.<\/span><\/p>\n

Tomatin 12 Year Old tasting notes<\/span><\/h5>\n

Nose: A hit of malt extract, with green apple, fir trees, and lashings of spiced marmalade.<\/span><\/p>\n

Palate: Buttery at first, then a kick of allspice and ginger emerges, elevated with nectarines and cloves.<\/span><\/p>\n

Finish: Slightly musty oak, fruit cake with the merest hint of fennel and peppermint at the end.<\/span><\/p>\n

\"\"<\/p>\n

Tomatin 14 Year Old Port Wood Finish<\/b><\/a><\/h3>\n

Each of these core whiskies tells part of the Tomatin story, and the 14 Year Old is all about the distillery\u2019s on-site cooperage, says Adamson. \u201cThis is when we start moving away from a marriage \u2013 like the Legacy and 12 Year Old \u2013 and into the finishes,\u201d he says. To create the 14 Year Old, \u201cwe\u2019ll mature for the first 12 years in refill casks \u2013 mostly refill bourbon barrel casks that we\u2019ve used once or twice before \u2013\u00a0and then for a minimum of two years, but sometimes up to four or five, we\u2019re finishing in tawny Port pipes.\u201d<\/span><\/p>\n

While Port cask whisky has become incredibly popular in recent years, tawny Port remains incredibly elusive to distillers. \u201cThe vast majority of Port-matured whiskies are ruby Port,\u201d says Adamson. \u201cNothing wrong with that at all\u00a0\u2013 we\u2019ve played with ruby casks and had some fantastic results.\u201d For the 14 Year Old, however, Eunson wanted to add a certain depth and roundness that only tawny Port could offer. \u201cWith the tawny Port, there\u2019s peach, cherry, and some darker notes\u00a0\u2013 dark chocolate, a little bit of coffee, nice honey flavours in there,\u201d he says.<\/span><\/p>\n

Tomatin buys its tawny Port casks from Symington Family Estates. The casks have been used to hold Port two or three times\u00a0over a period spanning more than 50 years before they make their way to the distillery\u00a0at a rate of just 60 Port pipes per year. \u201cThey all get put to work as Tomatin 14 Year Old,\u201d says Adamson. \u201cWe\u2019re very fortunate that we have first refusal on those casks, but it\u2019s by no means a product that we\u2019re able to grow in any massive volume. We have to be very careful about what casks we’re using.\u201d<\/span><\/p>\n

Tomatin 14 Year Old Port Wood Finish tasting notes<\/span><\/h5>\n

Nose: Rich and full, with cranberries and apricots, mulled spices, thick toffee and praline.<\/span><\/p>\n

Palate: Soft and round with a red wine-like sweetness. Stewed red fruits, sweet prunes, caramel and a touch of spice.<\/span><\/p>\n

Finish: Dark chocolate, candied fruits, and oak tannins that dries up towards the end, leaving a note of fresh-cut melon.\u00a0<\/span><\/p>\n

\"\"<\/p>\n

Tomatin Decades II<\/b><\/a><\/h3>\n

You wouldn\u2019t watch <\/span>Die Hard 2 <\/span><\/i>without first watching <\/span>Die Hard<\/span><\/i>. So before we tuck into this rather special follow-up dram, let\u2019s take a step backwards. The first Decades bottling was released back in 2011 to mark the 50th anniversary of then-master distiller Dougie Campbell. \u201cHe was asked to take casks that had been produced in the 50 years that he had worked at Tomatin and marry them together,\u201d says Adamson. In doing so, \u201che pioneered the category of multi-vintage vattings\u00a0\u2013 he had whiskies from the 60s, 70s, 80s, 90s and 2000s, all in the one bottle.\u201d<\/span><\/p>\n

When Campbell retired \u2013\u00a0not before being awarded an MBE for fostering 19 children\u00a0\u2013 Euson stepped into his shoes. To celebrate his transition into the role, Euson was tasked with creating Decades II. \u201cGraham\u2019s not worked at Tomatin for 50 years, so he went and spoke to members of staff that had started at the distillery during that time, and selected casks from the years that they started at the distillery,\u201d says Adamson. \u201cDecades II contains whisky from 1973, 1975, 1977, 1988, 1995, 2000, 2009 and 2013. It\u2019s an incredible mix.\u201d<\/span><\/p>\n

Of the whisky\u2019s make-up, 24% of the recipe is from the 1970s, and more than 60% is more than 25 years old. A bumper 21 casks go into the vatting; first-fill bourbon barrels, refill bourbon hogsheads, first-fill Oloroso sherry butts, re-charred Verdejo hogsheads, and second-fill French oak barrels. \u201cMulti-vintage vatting is something that we\u2019ve done a couple of times now,\u201d says Adamson. \u201cWe\u2019re going to commit to it and we\u2019re going to be doing it in the years ahead.\u201d<\/span><\/p>\n

Tomatin Decades II tasting notes<\/span><\/h5>\n

Nose: Bold and fruity, with maple syrup, baked apples, green banana, beeswax and cola cubes.<\/span><\/p>\n

Palate: Thick and sweet. Immediate tropical fruits evolve into ginger, delicate oak, and citrus oils.<\/span><\/p>\n

Finish: Zingy, with lime and more tropical fruits. Develops into chocolate and cooked fruits with an almond nuttiness.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Nestled just north of the Speyside border, Tomatin Distillery is one of the most distinctive single malt distilleries in Scotland, and certainly in its Highland home. As 2020 draws to…<\/p>\n","protected":false},"author":24,"featured_media":23295,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[896],"tags":[725],"yoast_head":"\nMaster of Malt tastes\u2026 Tomatin core range | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"Tomatin Distillery is one of the most distinctive single malt distilleries in Scotland. 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