Known for its intense, fruity, and high-toned spirit, Tomatin’s older expressions often showcase tropical fruit notes. The distillery’s enhanced wood policy, featuring a higher percentage of first-fill ex-Bourbon and ex-Sherry casks, has added richness and structure to its already outstanding spirit, drawing the attention of single malt enthusiasts.
The original Tomatin distillery operated briefly between 1897 and 1906, but its reopening in 1909 marked the beginning of a remarkable journey. Over the years, this remote Highland distillery, located between Aviemore and Inverness, grew to become Scotland’s largest malt whisky producer.
Tomatin’s history reflects the fluctuations of the Scotch whisky industry. Starting with two stills, it expanded to four in 1956, six in 1958, and 11 in 1961. The most significant growth came in 1974, when 12 additional stills were installed, bringing the total to 23 and boosting annual capacity to 10 million litres.
However, this rapid expansion was unsustainable. By 1974, signs of a downturn in the Scotch whisky market were emerging, and Tomatin never operated at full capacity. The distillery went into liquidation in 1986.
It was saved by two Japanese companies, Takara Shuzo and Okura & Co. (later replaced by Marubeni in 1998), making Tomatin the first Scotch distillery under Japanese ownership.
Since then, Tomatin has undergone a gradual transformation. In 1997, it acquired blending firm J&W Hardie, adding the prestigious Antiquary blend to its offerings. Eleven stills were decommissioned in 2000, and today the distillery operates with six wash stills and four spirit stills, producing around 2 million litres annually.
The focus has also shifted from bulk whisky production to single malts and blends like Antiquary, reflecting changes in the whisky market. Tomatin’s single malt range has expanded to include various age statements and a peated variant called Cu Bocan.
