18 Miles south of the Highland's capital, Inverness, once home to 3 distilleries and now none, Tomatin flies the distilling flag for the area.
Expect to find abundant fruit, balanced with cereal notes and a certain nuttiness coming together elegantly in a bottle of Tomatin. Affectionately known as the 'softer side of the Highlands', the whisky certainly fits in with it's surrounding area.
Perhaps surprisingly, Tomatin was once Scotland's most productive single malt distillery. In the 1970s it had the capacity to conjure up around 12 million litres of alcohol a year. During this period Tomatin was considered amongst the most important producers in the market place and one of the few distillers to offer their make as a single malt - initially a 5yo then also at 10yo. The success and size of Tomatin was ultimately it's demise in the 1980s when the industry collapsed, forcing Tomatin into liquidation.
Tomatin became the first Japanese owned distillery in 1986. Since then there has been a shift in focus, certainly towards quality over quantity with a capacity of around 5 million litres currently.