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  Tomatin 45 jaar, 1966 - 2011

Streek:  Highlands
Distilleerderij:  Tomatin
Bottelaar:  The Whisky Agency
Inhoud:  0.7 liter
Alcohol:  46.1%

The Whisky Agency is een onafhankelijke bottelaar uit Duitsland:

 

The Whisky Agency aims to source & offer whiskies of maximum drinking quality. We're a group of enthusiasts selecting only such whiskies we'd like to drink ourselves - regardless of age, distillery name or cask type & size.

Yours,
The Whisky Agency

 

Flessen wereldwijd: 391
Gedistilleerd: 1966
Gebotteld: 2011
Vattype: Sherry butt
In samenwerking met: The Nectar
Prijs: € 276.00  inclusief BTW Nu kopen

Proefnotitie Serge Valentin

Tomatin 45 yo 1966/2011 (46.1%, The Whisky Agency and The Nectar, sherry butt, 391 bottles)
Colour: deep gold.
Nose: nope, there’s no extravagant fruitiness at first sniffs, maybe because of the sherry, or maybe because it’s very old Tomatin. But don’t get me wrong, it’s still a complex whisky, it’s simply more on leather and tobacco at first nosing, then on old herbs liqueurs (yes, yellow Chartreuse), putty, thuja wood, cigar box and a little beef (dried). Keywords ‘polished wood’.
Mouth: more fruits and a straighter oakiness as well, a tad biting and bitter. More herbal liqueur (Jägermeister – I know, no brand names!) white pepper and cinnamon, then more fruits indeed, such as kumquats and figs, as well as a little mint.
Finish: long, more oaky and bitter.

Comments: we’re close to the limits as far as oakiness is concerned but it’s still very drinkable, provided you’re not against herbal liqueurs. Excellent anyway but what’s sure is that it’s not the expected fruit bomb. SGP:471 – 87 points.



Tomatin Distillery

Opgericht: 1897
Gebied: Speyside 
Adres: Tomatin, Inverness-shire, IV13 7YT
Eigenaar: Takara Shuzo and Okura & Co Ltd.
Status: in gebruik
Capaciteit: 5 miljoen liter per jaar
Uitrusting: 6 wash stills, 6 spirit stills
Website: http://www.tomatin.com/




Located on the eastern edge of the Monadhliath Mountains, Tomatin has a feeling of remoteness about it.

Illicit stills are part of the history of whisky distilling in Scotland; as a distilling site, illicit or otherwise, Tomatin reaches back to the 15th Century when drovers, bringing their cattle over high mountain passes to the market at Tomatin, filled their flasks from a still at the Old Laird’s House, beside the current distillery buildings – perhaps the fore-runner to the current visitor centre! A formal distillery was commissioned on the site in 1897, and at 315 metres above sea level it is one of the highest in the country.

In 1985 the Distillery was acquired by Japanese shareholders, who established The Tomatin Distillery Co Ltd and secured the future of whisky distilling in the Monadhliath hills. Tomatin now operates 12 stills, and in 2007 produced 2.5 million litres.

All whisky distilling requires good water. At Tomatin the Alt-na Frith (Free Burn), which springs up deep within the Monadhliath Mountains, supplies us with as much as we need. This water is combined with top quality barley, and traditional techniques are employed in all 4 stages of the distilling process – malting, mashing, fermentation and distillation. Traditionally our whisky has been used to provide fillings for the major blended whiskies in Scotland, but the emphasis now is very much on the Company own brands, first class malt and blended whiskies which have all won major international awards.