I’ve sampled Tomatin’s whiskys on numerous occasions, but this is oddly the first time we’ve covered the distillery in a formal capacity. Tomatin, based in the mountains south of Inverness in the northern Highlands region of Scotland, is less frequently seen on our shores, but the distillery makes a wide range of whiskies stretching to 40 years of age.
This one is a limited release oddity, matured in traditional Bourbon barrels (second fill) and Tempranillo wine casks for 15 years. (It isn’t stated what the proportion of each is.) There are distinct wine, raisin, and bitter chocolate notes on the nose. Lots of alcohol, too,which is understandable with this whisky coming in at 104 proof.
On the body, these exotic notes are less evident. Fresh-cut grains, cereal mash, and oatmeal are at the forefront. Some tobacco and leather notes come along, with a touch of coconut. Lightly smoky, typical of Highland malts, with a finish that is warming and a bit peppery. Add a good splash of water to smooth out some of the alcohol burn.