Tomatin Distillery

Tomatin’s story begins in the late 19th century, though whisky had flowed illicitly through this region long before. The distillery opened in 1897, capitalising on the Highland Railway’s arrival, and grew steadily until the post-war boom transformed its fortunes. By 1974, Tomatin operated 23 stills and produced over 12 million litres annually—making it the largest malt distillery in Scotland. This scale was short-lived; the downturn of the 1980s forced closure, but a new chapter began in 1986 when Japanese firm Takara Shuzo acquired the site. Their stewardship ushered in a focus on craftsmanship over volume, positioning Tomatin as a respected single malt producer with a global following.

Tomatin’s whisky is defined by elegance and complexity. Using Highland-grown barley and water from the Allt na Frìthe burn, the distillery employs one of Scotland’s longest fermentations—over 160 hours—to develop layers of fruit and malt character. Slow distillation and a narrow cut ensure a spirit of remarkable texture, matured predominantly in first-fill Bourbon and Sherry casks for depth and balance. While 80% of production still supports blends such as Antiquary and Talisman, Tomatin’s single malts—from the approachable 12 Year Old to rare 36-year expressions—showcase a style that sits between the lightness of Highland malts and the richness of Speyside. For those seeking something bolder, the lightly peated Cù Bòcan range offers a smoky twist on tradition.