TOMATIN Single Malt Scotch Whisky 12 YO 40%
San Francisco World Spirits Competition – Silver Medal;
International Spirits Challenge-Silver Outstanding Medal (2012); Silver Medal (2011); Bronze Medal (2010);
Jim Murray’s Whisky Bible -(2013)- 85.5/100;
International wine&spirits competition (IWSC)-SILVER 2013
TOMATIN Single Malt Scotch Whisky 15 yo 43%
San Francisco World Spirits Competition -(2012) Gold Medal;( 2011) Gold Medal;(2010) – Gold Medal;
International Spirits Challenge-Silver Outstanding Medal (202); Silver Medal (Best in Class)(2011); Silver Medal (2010);
Jim Murray’s Whisky Bible-(2013) – 86/100
International wine&spirits competition ( IWSC)-SILVER medal 2013
TOMATIN Single Malt Scotch Whisky 18 yo 46%
San Francisco World Spirits Competition-Silver Medal (2012) , Gold Medal (2011); Double Gold(2010);
International Spirits Challenge-Silver Medal (2012),Silver Medal (2011)
Ultimate Spirit Challenge -2012 – Extraordinary Ultimate Recommendation;
International wine&spirits competition( IWSR)- SILVER 2013
TOMATIN Single Malt Scotch Whisky 30 YO
San Francisco World Spirits Competition -Gold Medal (20212;
The Spirit of Whisky Fringe Award Awarded By Whisky Enthusiasts- Winner (2012);
Tomatin Distillery, home of the finest Highland Single Malt Scotch Whisky, is located in the Monadhliath Mountains just south of Inverness, capital of the Highlands of Scotland. Established in 1897, Tomatin (to rhyme with satin) is also one of the highest distilleries in Scotland at 315 metres above sea level.
The soft waters of the Alt-na-Frith (Free Burn) which run clear and pure through the Monadhliath Mountains help to create a Highland Malt with delicate flavours, yet a rich and mellow style. Its undoubted quality and consistency make for a truly fine dram; a proud testimony to the art of distilling.
Located on the eastern edge of the Monadhliath Mountains, Tomatin has a feeling of remoteness about it.
Illicit stills are part of the history of whisky distilling in Scotland; as a distilling site, illicit or otherwise, Tomatin reaches back to the 15th Century when drovers, bringing their cattle over high mountain passes to the market at Tomatin, filled their flasks from a still at the Old Laird’s House, beside the current distillery buildings – perhaps the fore-runner to the current visitor centre! A formal distillery was commissioned on the site in 1897, and at 315 metres above sea level it is one of the highest in the country.
In 1985 the Distillery was re-established as The Tomatin Distillery Co Ltd and secured the future of whisky distilling in the Monadhliath hills. Tomatin now operates 12 stills, and in 2007 produced 2.5 million litres.
All whisky distilling requires good water. At Tomatin the Alt-na Frith (Free Burn), which springs up deep within the Monadhliath Mountains, supplies us with as much as we need. This water is combined with top quality barley, and traditional techniques are employed in all 4 stages of the distilling process – malting, mashing, fermentation and distillation. Traditionally our whisky has been used to provide fillings for the major blended whiskies in Scotland, but the emphasis now is very much on the Company own brands, first class malt and blended whiskies which have all won major international awards.