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Tomatin is a Scottish distillery with a peculiar history. After a great expansion throughout the 1900s, reaching to have 23 stills in operation and therefore a production of several million liters of alcohol per year, in 1985 it stopped producing whisky following the so-called Whisky Loch. Following a drastic reduction in consumption worldwide, many distilleries either closed down or were demolished and Tomatin had to wait for the start of the new millennium to return to action. This 36 years, in its fourth edition, is composed of some barrels from the pre-1985 period. It is therefore a unique product, with a different character than the Tomatin whisky currently in production. <br><br> Although times have changed, the distillery has kept most of the structures of the past, becoming a sort of living museum. Moreover, most of the workers live near the distillery, going to create a real community. This Tomatin was released in 2017 and has garnered numerous accolades and awards throughout the world.
When poured, spices, white pepper and camphor emerge. Good intensity. Notes of milk chocolate, vanilla and yellow fruit are perceived. Tropical fruit, pineapple and mango. Spices give it great complexity.
Spicy beginning of white pepper that turn into ripe fruit, apple and banana. Notes of dark chocolate and vanilla along with hints of tropical fruit. Optimal intensity, slowly growing. Round and elegant.
Long persistence, white pepper and hazelnut, hazelnut cream and light citrus astringency, orange peel.
Despite its age, this Tomatin 36 Years Batch 4 is fresh and lively. The complexity is high, as well as a round palate that touches very high. The distillery is building a name based on a varied and good core-ranges. If this whisky represents the past, we just have to wait a few years to see it in our glass.
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