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Tomatin


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Like so many Scottish distilleries, Highland distillery Tomatin was founded during the 'whisky boom' of the late 19th century, and as one of the few of those new distilleries, Tomatin barely survived the major whisky crisis that followed. In the 1970s, the single malt distillery even grew to become Scotland's largest distillery (with an alcohol production of 12 million liters per year).
Nowadays Tomatin is no longer the largest, in 2002 11 of the 33 stills were removed.
In addition to the production for the blends, Tomatin regularly releases its own distillery bottlings, including standard bottlings and a peated single malt variant under the name Cu Bocan.

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Included in the core series of Highland distiller Tomatin, this 14-year-old single malt has been fin
This 15-year-old Tomatin single malt whisky finished in moscatel casks for no less than 5 years. The
This 18-year-old single malt whisky is one of the core bottlings of the Tomatin Distillery. This sin
This no less than 30 year old Tomatin single malt whisky has been on the market for a while and has
A well-appreciated Tomatin bottling from Alambic Classique, this 23-year-old single malt whisky, mat
In the Limited Edition series, the Highland distillery Tomatin focuses on the art of finishing. For
With its Discovery series, bottler Gordon & MacPhail introduces the curious whisky beginner to the v
Tomatin at cask strength and from a single first fill bourbon cask, not something you will see often
There are active and less-active casks for maturing single malt whisky. The more active the cask, th
With this Limited Edition (a release of 7200 bottles), Highland distillery Tomatin presents a single
Once upon a time Highland distillery Tomatin was the largest distillery in Scotland. Now that is no
Highland distillery Tomatin released this 30-year-old single malt whisky that matured in bourbon and
We don't know how old this distillery bottling from Tomatin is, but we do know that this single malt
The Legacy is the 'entry-level model' of Highland distillery Tomatin. Matured in bourbon and new oak
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