Tasting Notes for Tomatin Legacy Single Malt
Nose: Aromas of vanilla bean, white chocolate and cinnamon.
Palate: Gentle waves of fresh fruit peppered with ginger.
Finish: Light and clean.
Tomatin legacy was released to honour the relationship between the distillery and its nearby community. When Tomatin Distillery was established in 1897, the isolated and idyllic setting of Tomatin was almost perfect. However there wasn’t a local workforce; the local inhabitants were scattered shepherds and cattle drovers. The company began a project of construction to accommodate its workforce. Since that time the distillery has been at the heart of the community and the community at the heart of the distillery. This legacy has continued and Tomatin remains one of the few distilleries to provide a home for its dedicated craftsmen.
Time in Bourbon barrels and Virgin Oak casks brings a light sweetness to The Tomatin Legacy, which boasts aromas of vanilla bean, white chocolate and cinnamon. On the palate gentle waves of fresh fruit peppered with ginger emerge ahead of a light, clean finish.
GOLD 2019 San Francisco WSC
SILVER 2016 IWSC
SILVER 2016 San Francisco WSC
SILVER 2015 IWSC
SILVER 2015 Asia WSC
SILVER 2015 Stockholm B&W
SILVER 2015 San Francisco WSC
GOLD 2014 San Francisco WSC
SILVER OUTSTANDING 2014 IWSC
Although it is thought that whisky has been distilled on the site of the Tomatin distillery since the 16th century, when cattle drivers would buy from a local still, the distillery was not established until 1897, under the name of Tomatin Spey Distillery Co Ltd. The distillery operated with only two stills until 1958. Starting at that time, they began to add stills to increase production capacity, eventually reaching production of 12.5 million litres of whisky per year during the 1970s.
During the 1980s, the whisky market crashed and demand dropped significantly. The aggressive expansion of Tomatin distillery in the previous decade had taken a toll on the company finances and by 1986, the company had been sold to a Japanese spirits company named Takara Shuzo Ltd., locally famous back in Japan for their sake production. This made Tomatin the first wholly Japanese-owned distillery in Scotland. With the sale to Takara Shuzo, the distillery also decided to stop focusing on mass production for other brands and instead start focusing on producing their own branded products.
When Takara Shuzo took over in 1986, Tomatin was still referred to as the largest malt distillery in Scotland but this was a high water mark and since then the trend has been downwards. The new owners changed the direction somewhat, and more emphasis was put on developing their own brands rather than mass producing malt whisky for 3rd parties. Multiple stills were dismantled as a result, and in 2007 production was down to 2.5 million litres.
Around eighty percent of Tomatin's whisky still goes into blended whisky, including its own brands of Antiquary and Talisman, but the distillery has been making an effort to bolster its name as a producer of single malts, expanding its core range and producing limited releases. The distillery has also begun to produce a lightly peated single malt called Cu Bocan which is produced 1 week a year at the distillery.
Producer Tomatin Distillery Style Highland Single Malt Scotch Whisky Age No Age Statement Volume 70CL ABV 43%