More sherried whisky but this time sans peat. I purchased this bottle at the Tomatin distillery this June and filled it myself (see here for an account of the distillery tour I took that day). Tomatin seems to regularly have five casks on offer for hand-bottling at their distillery shop. Both on this visit and on my brief stop in June 2017 these casks were ex-bourbon, virgin oak, ex-oloroso, ex-PX and an older cask. Last year I bottled just the ex-bourbon 12 yo. This year I bottled both the current 12 yo ex-bourbon cask and this 16 yo PX cask. This after getting tastes of both of these and the oloroso. This was not matured for all 16 years in a PX cask (does any distillery do full-term PX maturation?). Instead, it spent the first ten years in a bourbon cask and then the last six in PX. That’s well past the cut-off for what I would call double maturation. Anyway, while I liked it enough at the distillery to fill a bottle, when I opened it a month and a half ago I didn’t like it as much: it seemed much too hot. However, when I took it too my local group’s November tasting it had clearly settled down with some more headspace in the bottle and it was the top bottle on the night (everyone but me drinks blind). These notes were taken after that tasting. Continue reading
Please excuse me as I start a small run of reviews of progressively older malts, few, if any, of which are still available. If I were Serge I’d post all of them together on one day and have another 27 over the new few days but I am a mere human.
First up is this Tomatin 25, bottled a few years ago by the German outfit, Malts of Scotland. Older Tomatin can be very good indeed. I rather liked the old Tomatin 25, a malt that—at 43% abv—probably never sent too many whisky geeks’ pulses racing. I liked even more this Tomatin 25, 1975 bottled by MacKillop’s choice. Even though late-80s Tomatin does not have the reputation of mid-70s Tomatin, I expect to like this one too as the aforementioned Serge’s review, as well as the tasting notes on Whiskybase, lead me to expect a very fruity whisky and that’s my favourite kind these days. Let’s see if reality matches expectations. Continue reading
Tomatin was the first distillery I ever visited. This was last summer on our first trip to Scotland. We were driving from Glasgow to Drumnadrochit and after a nice visit at Blair Castle we had time for a quick stop at Tomatin. I wrote up that quick stop last year—we didn’t go past the shop, where I filled a bourbon cask from their “bottle your own” selection. We didn’t spend much time there but I liked the feel of the place and hoped I’d have a chance to return. That chance came on our unexpectedly early return to Scotland this June. It was on our last day, on our drive back from Edderton to Edinburgh, where we boarded a plane to London; it was raining but the distillery was warm. And thanks to Tomatin welcoming small children on the tour, my entire family was able to go on the tour with me. And they all loved it. Continue reading
Here’s another widely available official release. And it’s not expensive either. The Legacy is Tomatin’s current entry-level malt made from ex-bourbon and virgin oak matured spirit. It comes without an age statement because numbers are meaningless except on a price tag. There’s a rumour that this is not very much older than the legal minimum 3 years, which seems like an odd thing to tie the word “legacy” to; or more accurately, it’s more evidence for the proposition that when you see a whisky with a word like “legacy” on its label it’s likely to be very young. To be fair, Tomatin does have five age-stated whiskies in their range (most very fairly priced); there is also another NAS release, the Cask Strength, which I have not tried; and they’re not trying to charge the earth for this one either.
I did not purchase these minis. These were handed out to us at the end of our excellent tour of Tomatin in mid-June in lieu of the tasting portion of the tour—which we skipped on account of having to drive back to Edinburgh, and also because we don’t drink at 11 am (a philosophy not subscribed to by some of the others who were on the tour who’d clearly been drinking since well before 11). I’ll have a detailed account of that tour next month; here now are my notes on this whisky. Continue reading
After a couple of stops in the eastern Highlands (at Glencadam and Fettercairn) let’s take the bourbon cask train back to the northern Highlands, to Tomatin. Tomatin is the southernmost of the distilleries usually grouped in the northern Highlands—south of Glen Ord, Teaninich, Balblair etc. and quite a bit south of Clynelish and Pulteney. It’s also actually further south than a number of Speyside distilleries. But all of this is neither here nor there.
This is one of my more timely reviews, being of a whisky bottled this June. But it’s still not very useful as it was bottled by hand, by me in the distillery shop—it’s not available for sale outside the distillery (except at auction, I suppose). The shop (my report on which you may remember) had five casks available for filling bottles from in June. They kindly allowed me to get tastes of whatever I was interested in, even though I had not done a tour, and this 12 yo ex-bourbon cask was my favourite. It was my first time filling a bottle at a distillery and I don’t mind telling you it was very exciting. This is my first time drinking it since tasting it at the distillery and I’m interested to see what I make of it now that the excitement is behind me. Continue reading
If you’ve been reading along for the last week you’ve probably noticed that I posted reviews of the four releases of Tomatin Cuatro (Fino, Manzanilla, Oloroso and PX). Of these I liked the PX release the best. Though I didn’t dislike any of the others, I didn’t find them to be particularly distinctive. I didn’t find the Fino and Manzanilla to be particularly sherried either, for that matter, in the way that we normally think of sherried whisky. It could be argued, however, that their dry, yeasty qualities might well be expressing the character of Fino and Manzanilla sherry quite well. The Oloroso and especially the PX casks were more in line with what whisky drinkers expect when they see the words “sherry matured/finished”. But because Tomatin does not clarify the kind of wood these casks were made of, it’s not clear if the greater stereotypical sherry influence of these two releases is down to the type of sherries these casks previously held or if it’s because these two releases had their second maturation in European oak while the other two were re-racked into American oak casks after the first nine years. Without this information it’s a little hard to come to any meaningful conclusions about the effect of aging in casks that had previously held different types of sherry. Continue reading
And so, the last of the four whiskies in Tomatin’s Cuatro series: the PX. For those who came in late (salute yourself if you get the comics reference), I’ve previously reviewed the Fino, the Manzanilla and the Oloroso releases in this series. All were distilled in 2002, matured for 9 years in ex-bourbon casks and then re-racked into the specific sherry casks for the last three years. I didn’t find too much difference between the Fino and Manzanilla releases; which makes sense, as Fino and Manzanilla sherry are not that far apart, and so the odds that nuances between them would extend to whiskies double matured for three years in ex-Fino and Manzanilla casks were slim to begin with. The Oloroso had darker, leafier notes, more reminiscent of what we’ve come to think of as sherry cask notes, and I expect this PX cask will be similar: both Oloroso and PX sherries are made “oxidatively” and have more in common with each other than they do with Fino or Manzanilla sherries. Anyway, let’s get to it. Continue reading
With this, the third in Tomatin’s Cuatro series from a few years ago, we move to what should be a more richly sherried profile. At least that’s what we’ve been trained to think by Oloroso sherry cask releases by various Scottish distilleries. Oloroso sherry, as you probably know, is made differently than Fino and Manzanilla. For Fino and Manzanilla the layer of flor (or less poetically, film of yeast) that forms on the top of the maturing wine is not disturbed, which results in a paler and drier style of sherry. For Oloroso (and Amontillado) the flor is killed when the wine is fortified, resulting in a darker and richer, “oxidized” wine. When most whisky drinkers think of sherry character in single malt whisky it is Oloroso we are thinking of.
It is, of course, also likely that we attribute to Oloroso/sherry character is actually down to maturation in European oak. What the Fino and Manzanilla entries in the Cuatro series have suggested is that three years of double maturation in what are likely also American oak casks may not impart a very heavy sherry influence. Will that be true of the richer Oloroso sherry as well? Let’s see. Continue reading
On Monday I had a review of the first in Tomatin’s Cuatro series of sherry cask releases: the Fino. That post has all the relevant information on the series but if you haven’t read it and are too lazy to click, here’s the crucial bit: all four releases are of whisky distilled on the same day and aged for nine years in ex-bourbon cask and then then re-racked into Fino, Manzanilla, Oloroso and PX casks for another three years each. Unlike the regular 12 yo, these are at 46%. I did not find much overt sherry influence in the Fino release—as such I’ll be surprised to find very much of it in this Manzanilla version. The two sherries are broadly similar—Manzanilla is basically a regionally constrained version of Fino (it can only be made in a particular part of Spain).
Let’s get to it. Continue reading
The Tomatin Cuatro series of whiskies was released just about three years ago. Accordingly, I am reviewing those whiskies now. Ol’ Jas’ mention of the series in the comments on my review of the regular Tomatin 12 got me thinking about them and I decided to buy the lot for my local group’s September tasting.
You probably know the details of the series: all of the whisky was distilled on the same day in 2002 and matured for nine years in ex-bourbon casks. At that point it was transferred to Fino, Manzanilla, Oloroso and PX casks respectively for another three years. In theory, the series allows whisky geeks to see the differing effects of maturation in four different kinds of sherry casks. In practice, of course, it’s not clear how much of this can in fact be accomplished. Continue reading
I last reviewed the Tomatin 12 about two years ago. It’s a malt that I’ve always enjoyed as a casual sipper and it was historically always a very good value (as is the Tomatin 18). The Tomatin packaging has received a makeover since then: with all new bottles and labels and a generally more premium look (I suppose: I always liked the clean labels of the previous design). It didn’t see a bump in the abv, however. Anyway, I’d been curious to see if there had been any significant change to the whisky inside the bottle as well and picked up a bottle late last year. I’ve since taken it to two of my local whisky group’s tastings (always blind) and it did well at both—this was particularly pleasing to a few of our members who are forever complaining that I make them taste whiskies that they like but can never actually find. You won’t have any trouble finding this one, no matter where you live. But what is it like? Here are my notes. Continue reading
I have already posted accounts of my visits to Talisker and Lagavulin. Those were my second and fourth distillery stops and at both places I did formal tours (well, a warehouse tasting at Lagavulin). Here now are quick looks at the first and third distilleries I stopped at: Tomatin and Oban. Both were as close to drive-by visits as possible. Literally so: both were right by the highway between places we were spending more time at. We got to Tomatin at the end of our first full day, on our way to Loch Ness; and a few days later we stopped at the town of Oban for lunch on our drive from Skye to Kennacraig to catch the ferry to Islay. Continue reading
I purchased these samples almost a year ago and have been meaning to get to a review pretty much every month since. Here it is now. I know very little about the bottlers, C&S. I believe they’re another German outfit, but unlike their more bespoke fellow citizens, The Whisky Agency or Malts of Scotland, they offer pretty fair value. And my small sample size would indicate that this is not because they’re bottling any damn thing. I enjoyed very much the Glenglassugh 40, 1972 that they put out a couple of years ago, and if the only other of their bottles that I’ve reviewed (a Tullibardine) was nothing great, it was also not bad. And I’d say the same of Tomatin: my experience of their whisky has also risen on occasion to some exceptional peaks but has not fallen into the valley of regret.
Let’s hope this whisky—from a sherry cask—keeps my streaks with both the distillery and the bottler alive. Continue reading
Mid-1970s Tomatin is as close as you come to a sure thing in the single malt world. Of course, a lot of people say that it’s 1976 Tomatin that’s the sure thing, but, as I’ve noted more than once before, that’s mostly romantic thinking about magic vintages. Anyway, it’s not like Tomatins from even 1976 are easy to find anymore; indeed, the entire decade seems to be exhausted now, with most available casks either bottled as singles or probably blended away. And I’m not referring only to Tomatin—when’s the last time you saw casks of Longmorn or even BenRiach show up in quick succession from the indies? And the little that comes available now costs a king’s ransom. And the tedious, old refrain: just a few years ago this was not true. As it happens, I passed on a chance then to purchase this bottle for not very much money (relatively speaking).
But who knows, maybe there are casks from the late 1980s and early 1990s as well from Tomatin and Longmorn et al that will also astonish us all when they get bottled between 25 and 35 years of age. Of course, I will probably not be able to afford any of those.