Tomintoul 14 Year Old Single Malt (700ml)
Scotch Learn More
Baking SpiceOakOrchard Fruit
How to Drink
Tomintoul (tom-in-t’owl) Distillery has a storied past; established in 1964 by two whisky brokers in Glasgow, the distillery changed hands in 1973 and again a few more times before being sold to its current owner in 2000- Angus Dee Ltd., owners of Glencadam Distillery. Named after the town of Tomintoul (the Highlands’ highest-elevation town at 345m above sea level) that sits just south of the distillery along the River Avon, the facility actually resides on the 58,000 acre Glenlivet Estate, located within Cairngorms National Park. Operating at maximum capacity (3,300,000 litres per year) and sourcing their water from the Ballantruan Spring, Tomintoul produces a broad range of non-peated, age-statement bottlings as well as a few peated offerings.
From the distillery: Sweet and inviting aromas of sugared almond, icing sugar, orchard fruits, and creme brulee with hints of lemon curd on the nose. On the palate, Madagascar vanilla pod and toasted almonds mix with cinnamon danish, oat biscuits, and citrus oils. On the finish, warming and toasty with layers of roast hazelnuts, mocha, and fresh grassy highlights.
Made with natural ingredients; the pure spring water we use is drawn from The Ballantruan Spring and it took a year of searching different sources to find it. Mixing this water with fresh barley and yeast, throw in some passion, skill and care, and then add a good dose of time. Matured in ex-bourbon casks made from American white oak.
Nose: I love the nose on this scotch, it has lots going on, ticking all the flavour profile boxes; whole wheat toast with butter, fresh shaved oak, lots of ripe tree fruits, green pear, and peeled red apples with some saltwater taffy.
Palate: Tangy on the front with fruit coming through on the mid-palate and lots of earthy spice on the finish. Add a couple drops to soften the palate, or keep it as is- if you like the heat!”