Around Tomintoul

Tomintoul is within the whisky producing region of Speyside, famous for making great tasting whiskies. The area surrounding Tomintoul is of astounding natural beauty, with an array of flora and fauna specific to the region. Many of Scotland’s most endangered species are protected in the wilderness here.

These include the golden eagle, mountain hare, wild cat, black grouse, crossbill, dotterel, ptarmigan, crested tit, pine marten, red squirrel, water vole and otter.

Many pheasants live around the distillery and will come to visit us when the grain trucks arrive for a free dinner. One particular fellow, whom we’ve named Vincent, has become a bit of a distillery mascot, and can be fed by hand.

Tomintoul is within the gateway to the Cairngorm National Park, in the 23,000 hectare (230 square kilometres) Glenlivet estate.

The local village of Tomintoul was built in 1776 by the 4^th Duke of Gordon and is the highest village in the Highlands of Scotland. As the area is so high, snow in the winter can often last quite late into the spring. However, it’s one of the driest areas in Scotland, as the Cairngorm Mountains intercept much of the rain.

There are a number of quarries in the Glenlivet estate that are no longer in use. The area holds different types of rock, including quartz and red sandstone formed as far back as 740 million years ago.

Local History

The estate of Glenlivet has been part of The Crown Estate since the 1930s, owned by the Queen of the United Kingdom. Since 1760, surplus revenue, after management expenses, from The Estate, has been surrendered to The Exchequer each year. For 600 years, The Glenlivet Estate was owned the Dukes of Gordon and Richmond. It was the 4^th Duke of Gordon who planned and built the local village of Tomintoul in the 1770s.

The local minister of Tomintoul in 1797 wrote that “Tomintoul is inhabited by 37 families, without any industry. All of them sell whisky and all of them drink it. When disengaged from this business, the women spin yarn, kiss their inamoratos or dance to the discordant sounds of an old fiddle”.

The Battle of Glenlivet was fought on 3 October 1594, as a religious conflict between Catholic and Protestants forces, in response to a 1593 decree, ordering all Catholics to give up their faith or leave the country. George Gordon, 1st Marquess of Huntly, and Francis Hay, 9th Earl of Erroll, led a Catholic force of 2000 local Highlanders from Clan Gordon, Clan Hay, Clan Comyn, Clan Cameron and Clan Cumming. They won victory over the 10,000 Protestant force led by Archibald Campbell, 7th Earl of Argyll, consisting of Highlanders from Clan Campbell, Clan Murray, Clan Stewart, Clan Forbes, Clan Macgillivray, Clan Maclean, Clan Grant, and the Chattan Confederation of Clan Mackintosh. Their victory was said to be down to their use of artillery and horse over irregular infantry.

As the hills in this region of Scotland that surrounds Tomintoul are so secluded, they were the perfect place for illicit distilling. This was the small-scale illegal distillation and smuggling of whisky which was not declared to avoid tax. By 1820, as many as 14,000 illegal stills were confiscated each year. The Excise Act was introduced in 1823 so that whisky could be distilled under a licence, which allowed an acceptable profit to be made legally.

If you would like to get in touch with us, please contact:

Tomintoul Distillery,
Ballindalloch,
Banffshire
AB37 9AQ

Telephone: +44 (0)1807 590 274

If you are an importer, distributor, wholesaler or supermarket group looking to import Scotch Whisky or other spirits, please contact our head office at Angus Dundee Distillers Plc.

Tomintoul Newsletter

Alternatively, to keep up with the latest news and updates, please sign up to our newsletter

We’ve lovingly made each of our Tomintoul whiskies so that they taste perfect just as they are. However, the Tomintoul range is very versatile and can be enjoyed in lots of ways. There are no rights or wrongs, as long as you are enjoying it.

Please be sure that when you’re enjoying Tomintoul, you drink it responsibility. You can visit Drink Aware for facts about drinking alcohol.

Naked

Tomintoul Whisky tastes great on its own and can be left at room temperature. Take a sip and let it sit in your mouth. Be sure to have a good “nose” (sniff) of the glass and think about the aromas as well as the flavours in the whisky. There are no right or wrong answers when it comes to the notes you will find when doing a whisky tasting – that’s part of the fun!

With Ice or Water

Many people like to add either ice or water to their whisky. Adding water reduces the alcohol content and can release different aromas and flavours. Usually in a whisky tasting, a drop or two of water is always added. The whisky will be tasted both with and without water to see how the flavours and aroma differ. You can add as much water as you like, though we’d suggest you add it gradually so that you can get it just right for your taste.

Tomintoul Distillery is tucked away in the Glenlivet estate in the Speyside region of Scotland, between the Cromdale Hills and the River Avon. Since production began in 1965, we have been sourcing the purest water from the Ballantruan Spring. The pure ingredients and natural environment add to the smooth and mellow character of our award-winning Tomintoul Speyside Glenlivet Single Malt Scotch Whisky, “the gentle dram”.  If you want to impress people with your grasp of the Scottish language, the proper way to pronounce Tomintoul is “Tom-in-TOWEL” In Scottish Gaelic this means “hill of the barn”.

Tomintoul whisky is a testament to our Master Distiller, Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. He began working in the whisky industry in 1974, and worked for a number of different distilleries until coming to Tomintoul, where he has been for over 20 years. Robert is responsible for all aspects of production and is very passionate about making exceptional Scotch Whisky.

Our team at Tomintoul is like one big friendly family. Some have been with us since the beginning. We all share one big passion – all things Tomintoul Whisky!

 

From Earth to the Bottle

Tomintoul is made with natural ingredients. The pure spring water we use is drawn from The Ballantruan Spring. The water is so pure it took a year of searching different sources to find it. We mix this water with fresh barley and yeast, throw in some passion, skill and care, and then add a good dose of time.

Pure Barley Magic

The first stage in making Tomintoul Whisky begins with malting barley. It first needs to be soaked in water, where it begins to sprout. This process causes the grain to turn its store of starch into sugars, which will later feed the yeast to make alcohol. The barley is heated until dry to stop it germinating any further.

Barley is sometimes dried with peat, a natural fuel source dug from the land that if left for many thousands of years would eventually become coal. Peat gives the barley a smoky flavour which carries through into the whisky. The more peat used, the smoker the whisky will be.

Tomintoul whiskies are not made with barley that’s been dried with peat, so they aren’t smoky in flavour. The exception to this is our Tomintoul Peaty Tang, which we make small in batches twice a year using peated malt.

We take malted barley and grind it down in a mill so that it becomes coarse flour called “grist”.

The Mash Mix

We take grist and mix it up with hot water in a large vessel called a “mash tun”. It becomes a porridge-like mixture that needs continuous stirring so that any soluble starch turns into sugars. A sweet, sugary liquid, called “wort”, is drained off in three batches.

 

Bubbly Brew

We ferment the sweet, barley liquid using a technique very similar to brewing beer. First we cool it down so we can add the yeast which turns the sugar in the liquid to alcohol. The yeast gives off heat and carbon dioxide, creating large foamy bubbles. We end up with an alcoholic liquid that’s about 8-9 %ABV that we call “wash”.

The Spirit Bit

The wash goes into copper pot stills, which are like large electric kettles. When carefully heated, the alcohol evaporates at a lower temperature than water. It rises up the still and we collect and condense it back into a liquid. We do this process twice, until we end up with “new make” spirit that is 69% ABV.

Pure Selection

Not all new spirit that comes off the spirit still is good enough to meet our high standards and be matured. To ensure we choose only the purest, best tasting middle bit, it runs off the still and into a “spirit safe”. It’s now under control by Her Majesty’s Customs & Excise so has to stay locked. The first and last portions or “cut” of the spirit is re-distilled while the pure middle bit goes straight into casks to mature.

The Long Sleep

Tomintoul lies in oak wood casks for many years before it goes into a bottle. It has time to soak in the flavour from the different layers of the wood. The wood is breathable, and 2% of the whisky evaporates from the cask each year. We call this “the angels share” (the sweet aroma of Tomintoul that fills the air around our warehouses is one of the best in the world). The pure, fresh air surrounding our distillery, the highest in Speyside, is unique, and this has a job to play in making the unique flavour of our whisky.

We only take Tomintoul whisky out the cask when we think it tastes perfect. Flavour and characteristics change over time. It’s very much about personal taste - you may find you particularly like one of our young whiskies or you might fall in love with something older.

Embracing the Earth

When we make Tomintoul we use many processes to ensure that very little gets wasted. We recycle the cold water that used for cooling the hot  vapour that rises from the spirt to heat the wort. It’s also mixed with the left over barley husks left behind from the mash  to make a  syrup that’s used as cattle food. Anything left over after the second distillation makes great fertiliser for next year’s crop of barley. The environment that surrounds us can be tasted in every glass, which is why it’s as precious to us as every last drop of Tomintoul Single Malt Scotch Whisky.

The Cask Effect

All whisky casks are made from oak wood. It’s flexible, porous and breathable. The layers of wood give different flavours to the whisky over time. American oak wood gives notes of vanilla, while the difference in the grain of European oak wood gives notes of spice and fruit. Most casks used for maturing whisky are made from American oak wood and have previously matured bourbon. European oak casks are first used for maturing fortified wines like sherry and port. Brand new casks over-power the subtle flavours of Scotch Whisky, so it’s preferable to use “seasoned” casks that have held other types of alcohol.

Whisky hasn’t always been matured in casks, and the benefit of maturing it was actually discovered by accident. Legend has that back in the days of illicit distilling, when stills were hidden away all over Scotland, one insignificant cask left forgotten led to shape the rich flavoursome spirit that we know today. Now new make spirit has to be matured for at least 3 years to legally be classified as Scotch Whisky.

Tomintoul Aged 10, 14, 16, 21, 33, 1976 Years and Tomintoul Vintage Single Cask are matured in ex-bourbon casks made from American white oak.

Tomintoul Aged 12 Years Oloroso is firstly matured in ex-bourbon casks, then “finished” for up to three years European oak wood casks from Spain that have contained oloroso sherry.

We use ex-portwood casks from Portugal, also made from European oak, to finish Tomintoul Aged 12 Years Portwood Finish for up to three years.

The Best Bottle

Each finished bottle of Tomintoul Whisky is made by marrying together an expertly selected range of different casks. This allows us to ensure each bottle has the correct characteristics, best quality and flavour expected of each expression.

The exception to this is Tomintoul Vintage Cask, which is a single cask whisky, meaning it’s made from just one cask, selected by us for its wonderful flavour. Only a limited number of bottles of the Vintage Single Cask could be made, and the flavour can never be replicated again exactly.

Most Tomintoul whiskies have an age statement on the label. The age represents the very youngest whisky that has been used, even if other whiskies in the bottle are older. This is a legal requirement.

Older whiskies, matured for longer, often become more complex in flavour. Preference is largely determined by personal taste; you can find that you’ll fall in love with our whiskies at any age. All ages of Tomintoul Whisky are selected when our Master Distiller thinks they are just right, and each has a unique flavour profile.

Tomintoul Distillery is tucked away in the Speyside region of Scotland, between the Cromdale Hills and the River Avon, within the Glenlivet estate. The natural environment, fresh air and pure water add to the uniquely smooth and mellow character of our award-winning Single Malt Whisky, known as “the gentle dram”.

If you want to impress your friends, the proper way to pronounce Tomintoul is “Tom-in-TOWEL”. In Scottish Gaelic this means “hill of the barn”.

Around Tomintoul

Nature at its Best

Tomintoul is within the whisky producing region of Speyside, famous for making great tasting whiskies.

The area surrounding Tomintoul is of astounding natural beauty, with an array of flora and fauna specific to the region. Many of Scotland’s most endangered species are protected in the wilderness here. These include the golden eagle, mountain hare, wild cat, black grouse, crossbill, dotterel, ptarmigan, crested tit, pine marten, red squirrel, water vole and otter.

Many pheasants live around the distillery and will come to visit us when the grain trucks arrive for a free dinner. One particular fellow, who we’ve named Vincent, has become a bit of a distillery mascot, and can be fed by hand.

Tomintoul is within the gateway to the Cairngorm National Park, in the 23,000 hectare (230 square kilometres) Glenlivet estate.

The local village of Tomintoul was built in 1776 by the 4^th Duke of Gordon and is the highest village in the Highlands of Scotland. As the area is so high, snow in the winter can often last quite late into the spring. However, it’s one of the driest areas in Scotland, as the Cairngorm Mountains intercept much of the rain.

There are a number of quarries in the Glenlivet estate that are no longer in use. The area holds different types of rock, including quartz and red sandstone formed as far back as 740 million years ago.

Local History

The estate of Glenlivet has been part of The Crown Estate since the 1930s, owned by the Queen of the United Kingdom. Since 1760, surplus revenue, after management expenses, from The Estate, has been surrendered to The Exchequer each year. For 600 years, The Glenlivet Estate was owned the Dukes of Gordon and Richmond. It was the 4^th Duke of Gordon who planned and built the local village of Tomintoul in the 1770s.

The local minister of Tomintoul in 1797 wrote that “Tomintoul is inhabited by 37 families, without any industry. All of them sell whisky and all of them drink it. When disengaged from this business, the women spin yarn, kiss their inamoratos or dance to the discordant sounds of an old fiddle”.

The Battle of Glenlivet was fought on 3 October 1594, as a religious conflict between Catholic and Protestants forces, in response to a 1593 decree, ordering all Catholics to give up their faith or leave the country. George Gordon, 1st Marquess of Huntly, and Francis Hay, 9th Earl of Erroll, led a Catholic force of 2000 local Highlanders from Clan Gordon, Clan Hay, Clan Comyn, Clan Cameron and Clan Cumming. They won victory over the 10,000 Protestant force led by Archibald Campbell, 7th Earl of Argyll, consisting of Highlanders from Clan Campbell, Clan Murray, Clan Stewart, Clan Forbes, Clan Macgillivray, Clan Maclean, Clan Grant, and the Chattan Confederation of Clan Mackintosh. Their victory was said to be down to their use of artillery and horse over irregular infantry.

As the hills in this region of Scotland that surrounds Tomintoul are so secluded, they were the perfect place for illicit distilling. This was the small-scale illegal distillation and smuggling of whisky which was not declared to avoid tax. By 1820, as many as 14,000 illegal stills were confiscated each year. The Excise Act was introduced in 1823 so that whisky could be distilled under a licence, which allowed an acceptable profit to be made legally.

About Whisky

Whisky Producing Regions (Map)

Map

Lowland

If you were to draw an imaginary line from Greenock in the west to Dundee in the east, the Lowland region continues down from this line to the border with England. Whiskies from the Lowland region are known for being light and grassy. There are only a handful of distilleries that remain in the lowlands region today.

Speyside

Speyside is a small area of the Highlands famous for making good whisky, which is highly concentrated with distilleries - it is here that Tomintoul is located. The superb quality of pure spring water which falls through the hills, the crisp fresh air, and the unspoilt countryside define the region.

Islay

Islay is an island just off the west coast of Scotland. Surrounded by the sea, the distilleries on this island have traditionally relied on peat to malt their barley, and as a result their whiskies are very smoky and medicinal. They also gain salty, seaweedy characteristics from the damp sea air. We use peated barley to make Tomintoul Peaty Tang, which, with its deep smoky flavour, is pretty unusual for a Speyside malt whisky.

Highlands

The Highlands is the largest region of Scotland and whiskies from this region can vary in flavour, from light and flora to nutty and rich. Highland whiskies are usually known for being quite complex.

Campbeltown

Campbeltown used to have 21 distilleries but now just has three, which produce salty, smoky, dry whiskies.

Islands

Island distilleries are usually influenced by their coastal location, with hints of the sea, and light, peaty, smoky notes.

 

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Competition: Tomintoul Whisky  

Promoter

1. The promoter of the Prize Draw is: Angus Dundee Distillers PLC (Company Number 00487356) whose registered office is at 20-21 Cato Street, London, W1H 5JQ (the “Promoter”).

Entry

1. By entering the Prize Draw, each entrant is indicating his/her agreement to be bound by these Terms and Conditions.

2. The Prize Draw is only open to residents of the United Kingdom/ Europe aged 18 years or over (except employees of the Promoter, their close relatives and/or anyone otherwise connected with the organisation of the Prize Draw.

3. There is no entry fee and no purchase is necessary to enter the Prize Draw.

4. The Prize Draw is being conducted on the following sites: Facebook/Twitter/Instagram.

5. Entry to the Prize Draw is by way of following @tomintoulwhisky and commenting on post/ liking/sharing

6. Prize includes: 70cl bottle of Tomintoul Whisky. 

7. The closing date for entries to the Prize Draw will be: 12 Noon (BST), 14th May 2021. After the Closing Date, no further entries to the Prize Draw will be permitted.

8. The Promoter accepts no responsibility for entries not received for whatever reason whether before or after the Closing Date.

Cancellation / Amendment

9. The Promoter reserves the right to cancel or amend the Prize Draw and these Terms and Conditions without notice in the event of a catastrophe, war, civil or military disturbance, act of God or any actual or anticipated breach of any applicable law or regulation or any other event outside of the Promoter’s control. Any changes to the Prize draw will be notified to entrants as soon as possible by the Promoter.

Prize

10. The Promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with the Prize Draw.

11. The Prize is as stated above and no cash or other alternatives will be offered. The Prize is not transferable. Prizes are subject to availability and the Promoter reserves the right to substitute any prize with another of equivalent value without giving notice.

Winners

12. The winner of the Prize Draw (the “Winners”) will be chosen by at random by @TomintoulWhisky from all entries received and verified by Promoter and or its agents - if followed the correct entry guidlines. 

13. The Winner will be tagged in a post on the relevant social platform - Twitter/Facebook or Instagram. If the Winner cannot be contacted or does not claim the Prize within 1 day of notification, the Promoter reserves the right to withdraw the prize from the Winner and pick a replacement winner. The Winner will receive their prize within 4 weeks of the announcement

14. The notification referred to at clause 14 above will include details of where / how the Prize can be collected / will be delivered.

General

15. The Promoter’s decision in respect of all matters to do with the Prize Draw will be final and binding.

16. The Prize Draw and these Terms and Conditions will be governed by Scots Law and any disputes will be subject to the exclusive jurisdiction of the Scottish Courts.

17. No other personal data regarding the Winner or any other entrant to the Prize Draw will be retained or used by the Promoter. To the extent that any personal data relating to the Winner or any other entrants is used, the Promoter undertakes to do so in full compliance with current UK data protection legislation.

18. The Winner’s name will be available for a period of 28 days after the Closing Date by emailing the following address: [pstewart@angusdundee.co.uk].

19. The Prize Draw is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter or any other Social Network. You are providing your information to the Promoter only and not to any other party.

Tomintoul Distillery is located inside the picturesque Glenlivet estate, within the whisky producing region of Speyside. The distillery is named after the nearby village of Tomintoul, the highest village in the Highlands of Scotland.

Our Distillery Manager, Robert Fleming is a fourth generation distiller, born and bred on the Glenlivet estate.

It took us a year of searching for the purest source of spring water until we found the Ballantruan spring. This determined the location of the distillery, tucked away in picturesque countryside. The natural and unspoilt environment that surrounds us, and our focus on making great whisky, can be tasted in every glass of “the gentle dram”.

Tours

We are delighted to welcome visitors back to Tomintoul & we are currently offering tours on Tuesdays and Thursdays at 10am or 1pm.

Visitors will enjoy a guided behind the scenes tour of the Distillery followed by a tutored tasting featuring 3 of our award winning Tomintoul Single Malt Scotch Whiskies.

The tour and tasting will take approx. 90 minutes and the is cost £20 per person (payable on arrival). Booking is essential as places are limited to only 8 per session.

You can now book your tickets online via our new Distillery Tours Website.

Roots

Tomintoul Distillery was built in 1964. Our distillery uses traditional techniques that stretch back hundreds of years, to make our award-winning single malt, “the gentle dram”. The natural environment, fresh air and pure water all add to our uniquely smooth and mellow spirit.

The Dream Team

Tomintoul Whisky is a testament to our Master Distiller, Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. He began working in the whisky industry in 1974, and worked for a number of different distilleries until coming to Tomintoul, where he has been for over 20 years. Robert is responsible for all aspects of production and is very passionate about making exceptional Scotch Whisky. 

Our team at Tomintoul is like one big friendly family. Some have been with us since the beginning. We all share one big passion – all things Tomintoul Whisky!

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