Tomatin: 12 Year Single Malt Scotch

Type: Scotch

Brand: Tomatin

Year/Specialty: 12 year, Single Malt Scotch, finished in Spanish sherry casks

Cost: $30.00 - $40.00 U.S.

A little History:

Tomatin Scotch has a very interesting and lengthy history. Since it is speculation (albeit very possible) that the trade line of Tomatin whiskey has been distilled since the 1400-1500’s, we will base this review from when the legal distillery was opened in 1897. Their first troubles came in 1906 when they had to file for bankruptcy, then bouncing back in 1909 and staying steady for almost 80 years. Although in the 1950’s demand was so high that they installed more stills, the lag time in the 1980’s hit them hard and they liquidated, becoming the first Japanese owned Scotch distillery. Since their shift in ownership they have shifted their priority from selling up to 80% of their spirit for blends, to a more modest amount and creating their namesake, 12, 14, 18, and even older single malt expressions.

A little Geography:

Being a traditional Scotch, they are located in the Speyside area of Scotland on the edge of the Monadhliath Mountains. Like a lot of distillers in that region that utilize direct water from “The River Spey,” Tomatin’s is further downstream from Spey, and feeds in from the Alt na Firth, which they say provides a softer tone for distilling. As a highland Scotch, generally speaking, the area is known for less smoke (compared to the islands) but more powerful than say the lowland whiskies.

A little Science:

What makes this Scotch unique? The most predominant focal point is that it is finished in sherry casks. What this means is that at some point in the aging process the master distiller/blender/guy with a lot more knowhow than me will have the spirits removed from the standard bourbon barrel and transferred to sherry casks. What does this do exactly? The original barrels used have a distinct taste that although is different, is still in line with a distilled spirit and have been changed up to a point in which other woods may have a much stronger effect on them. Typically, the finishing barrels will have a much stronger, fruity flavor that will allow it to infuse into the Scotch. The average time for these types of “double barrel” or “finished in” spirits is dependent on the age and the qualities that the distiller wants the spirit to take on, what I have found is that typically it is anywhere from 1/4th to 1/8th of the time it has spent in its first barrel, as you do not want it to completely overpower other flavors in the processes.

Let’s take a drink:

On the first smell you get a heavily sherry and dark fruit finish. On the first taste it hits the front of the tongue with gusto and spice and washes to the back of the tongue with even further sherry taste. The finish is harsh, and the palate is overwhelmingly sherry oriented and moves back to the hints of dark fruit as it fades away. The harshness of the notes makes me feel like this is a much younger scotch than the label says it to be.

Who may like this drink:

Sherry and ports, you cannot get enough of them.

Who may not like this drink:

You like a mellow whiskey with the possible subtle hints of other characteristics involved. You do not enjoy a light or even medium finish that has potential pairing qualities (as in food or dessert.)

References:

MaltMadness.com (2016). Tomatin Distillery Profile. Retrieved from https://www.maltmadness.com/whisky/distilleries/tomatin.html

Thewhiskeywash.com (2015.) Aging and finishing whiskey in fortified wine casks is an art. Retrieved from http://thewhiskeywash.com/scotch-whiskey/aging-and...

Tomatin (2016). Tomatic: History. Retrieved from http://www.tomatin.com/history/

Tomatin (2016). Tomatic: 12 Year. Retrieved from http://www.tomatin.com/tomatin-12/

Wikipedia (2016). Tomatin distillery. Retrieved from https://en.wikipedia.org/wiki/Tomatin_distillery