Tomintoul

SCOTCH SINGLE MALT WHISKIES > T

TOMINTOUL GLENLIVET

8 years old

43 %
Tomintoul - Glenlivet Distillery Ltd,
Tomintoul

TOMINTOUL GLENLIVET

12 years old

43 %
Whyte & Mackay Distillers Ltd,
Glasgow

TOMINTOUL

10 years old

40 %
Speyside Single Malt Scotch Whisky
Selected for Victoria Wine
Tomintoul Distillery, Ballindalloch,
Banffshire

TOMINTOUL

16 years old

40 %

THE GENTLE DRAM
The Tomintoul Distillery,
Ballindalloch, Banffshire, Speyside

Uitgebracht 2003

After years of searching for the purest natural water in Scotland we dicovered The Ballan-truan Spring. For millions of years this water has been flowing through the mountainside near Tomintoul, the highest village in the Highlands. In the heart of The Speyside - Glenlivet Region. The Tomintoul Distillery was built to capture this unique resource.

Tomintoul (Tom-in-t'owl).

The Tomintoul single malt whisky is a testament to our Master Distiller, Robert Fleming, whose family has been making whisky in The Speyside - Glenlivet Region for four generations.

Inspired by tradition, he has produced a single malt of unique quality, which is invitingly smooth and mellow.

TOMINTOUL

38 years old

49,2 %

Distilled 1967
Bottled 2005
Cask 4485
196 Bottles
Adelphi Distillery Limited
Purveyors of rare malt whiskies
aged in wood and bottled
direct from the cask
Glenborrodale Castle, Abnamurchan,
Argyll

This cask was filled only two years after the distillery was opened in 'the hihest town in Scotland'. This is the second cask from 1967 we have been lucky enough to secure, and it has yielded a mere 196 bottles.

The colour is deep amber, although it comes from an American cask.

The nose is full of ginger - stem and powdered - to start with, then tablet, dried apricots and almonds (and someone suggested Dutch sweet and sour sauce). The flavour at ft 11 strenght f? p4?af?ant' fra8ile» oaky and surprinsingly salty. Water brings out linseed oil and dry putty, with a trace of cinnamon, billards chalk, garlic and cold black coffee !

Hugely complex. The flavour at reduced strenght is like liquid sugar, incredibly smooth and complex, with traces of scented wood and a very long finish. An experience.

TOMINTOUL

Aged 27 years

40 %

THE GENTLE DRAM
Speyside Glenlivet
Single Malt
Scotch Whisky
The Tomintoul Distillery,
Ballindalloch, Banffshire, Speyside

After years of searching for the purest natural water in Scotland we discovered the Ballan-truan spring. For millions of years this water has been flowing through the mountainside near Tomintoul. The highest village in the Highlands in the heart of the Speyside-Glenlivet region. The Tomintoul Distillery was built to cature this unique source

Tomintoul (Tom-in-'t owl)

The tomintoul Single Malt Whisky is a tribute to the Skills of our Master Distiller, Robert Fleming, whose family has been making whisky in the Speyside-Glenlivet region for four generations.

TOMINTOUL

40 %

THE GENTLE DRAM
WITH A PEATY TANG
Speyside Glenlivet Single Peated
Malt Scotch Whisky
Tomintoul Distillery, Ballondalloch,
Banffshire.

Tomintoul peated malt is distilled in the traditional manner in the prestigious

Speyside Glenlivet region, and unusually for this district it is made with

peated malted barley to impact a distinctive smoky and heathery flavour.

After years of searching for the purest natural water in Scotland we discovered

the Ballantruan spring, for millions of years this water has been flowing through the mountainside near Tomintoul. The highest village in the Highlands in the heart

of the Speyside Glenlivet region. The Tomintoul Distillery was built to capture

this unique resource.

Rober Fleming Master Distiller.

TOMINTOUL

Aged 33 years

43 %
THE GENTLE DRAM
SPECIAL RESERVE
Speyside Glenlivet Single Malt Scotch Whisky
Tomintoul Distillery, Ballindalloch, Banff - shire

The Tomintoul Single Malt Whisky is a Testament

to our Master Distiller Robert Fleming, whose

Family has been making Whiskyin the Speyside

Glenlivet Region for Four Genertaions.

Colour: Golden

Nose: Hints of Toffee and Rum with cedary wood

tones and a touch of fruity Maltiness

Palate: Round and soft with some sweetness

and fruit and a suggestion of cinnamon and vanilla

Finish;Mature adn Elegant

TOMINTOUL

Aged 21 years

40 %
THE GENTLE DRAM
Tomintoul Distillery, Ballindalloch, Banffshire

The Tomintoul single malt whisky is a testament

to our master distiller Robert Fleming, whose

family has been making whisky in the speyside

glenlivet region for four generations

Colour: Golden

Nose: Soft and creamy with sweet toffee tones

Palate: Smooth, gentle and toffee – sweet with

a hint of butterscotch

Finish: Creamy, soft with some spicy tones.

After years of searching for the purest natural

water in Scotland we discovered the Ballantruan

Spring.

For millions of years this water has been flowing

through the mountainside near Tomintoul, the

highest village in the Highlands in the heart of the

Speyside Glenlivet region.

The Tomintoul Distillery was built to capture this

Unique resource.

Rober Fleming commends this expression as one

of the very best to have been released from the

distillery.

TOMINTOUL

VINTAGE 1 9 7 6

40 %
THE GENTLE DRAM
Speyside Glenlivet Single Malt Scotch Whisky
Matured in American Casks
Bottled in 2007
Official Distillery Bottling
Limited Edition
Robert Fleming, Master Distiller
Tomintoul Distillery, Ballindalloch, Banffshire

TOMINTOUL
39 years old

46,6 %
THE DAY OF PEARLY SPENCER
Single Malt Scotch whisky
Speyside
Cask Strenght
Distilled: 23 February 1973
Cask no: 1486
Bottled 1 December 2012
Taste Still / M & H Selection,
Battice, Belgique

Taste Still is a Whisky Tasting Club, that was founded in 2000 by Hubert Corman Jr.

Tomintoul uses Concerto and Optic barley, usually unpeated, but for several weeks each

year a heavily peated, 55 ppm, spirit is distilled.

There is a semi – lauter mash – tun filled with 60.000 litres of mash, providing four still

of 15.000 litres each.

Fermentation last around 54 hours in six stainless steel wash – backs.

There are two wash- and two spirit stills who run on five hour cycles, and 46 weeks of

production means 3.3 million litres of spirit a year.

Owner Angus Dundee own blended whiskies are Parker and Scottish Royal

The blend centre was created in 2003 at Tomintoul with 14 vats, ranging in capacity from

10.000 litres to 100.000 litres.

120.000 casks are stored on site, including grain whisky and other malts.

The bottling plant is at Coatbridge in Lanarkshire, bought from William Lawson in 2011.

TOMINTOUL (1965) also see Ballantruan (2001)
Ballindalloch, Banffshire. Licentiehouder: Tomintoul Distillery Ltd. Onderdeel van Whyte & Mackay Distillers Ltd. Eigendom van American Brands

In 1965 gesticht door twee whisky makelaars: Hay & MacLeoc & Co en W. & S. Strong & Co, te Glasgow.

De reden toen was een tekort aan malt whisky. Tomintoul is Keltisch voor heuvel in de vallei.

Tomintoul heeft vier met stoom gestookte ketels die ruim twee miljoen liter spirit per jaar kunnen produceren.

Het proceswater komt van de Ballantuan Burn, het koelwater van de Cromdale Hills.

In 1973 werd Tomintoul het eigendom van Whyte & Mackay Distillers.
James Whyte was direkteur van Allan & Poynter, een firma die de opslag verzorgde van whisky te Glasgow.

In 1882 ging James Whyte een kompagnonschap aan met Charles Mackay.

De firma groeide voorspoedig, hun succes was mede te danken aan actieve promotie door middel van originele advertenties.

In 1960 ging men samen met de Dalmore distilleerderij.

In 1972 werd Whyte & Mackay Distillers Ltd overgenomen door Sir Hugh Fraser's Scottish & Universal Investments Ltd. ( S.U.I.T.S.) en met deze financieele achtergrond was Whyte & Mackay in staat om in 1971 (Old) Fettercairn en in 1973 Tomintoul te kopen.

In 1974 werd S.U.I.T.S overgenomen door de Lonrho groep, die in 1988 Whyte & Mackay verkocht aan Brent Walker, die op zijn beurt in 1990 Whyte & Mackay verkocht aan Gallaher, de grootste sigaretten fabrikant van Engeland, en het eigendom van American Brands, een Amerikaans conglomoraat.

In 1987 toen Guinness de D.C.L. wilde overnemen was één van de voorwaarden van de Britse monopolie commissie dat negen merken uit het pakket van de Distillers Company Limited wat de verkoop betreft in het Verenigd Koninkrijk, in andere handen zou komen.

Whyte & Mackay kwam zo in het bezit van de wereldrechten van The Claymore, John Barr, Stewart's Finest, Jamie Stuart en Old Mull en in Engeland Buchanan's, Crawford's 3 en 5 Star, The Real Mackenzie en Haig's. De laatste werd later weer terugverkocht aan United Distillers.

In 1991 was er een mislukt bod op The Invergordon Distillers door Whyte & Mackay, het hoogst geboden bedrag was E 350.000.000.

Op 15 October 1993 sluit American Brands, de eigenaar van Whyte & Mackay zijn jarenlange jacht op The Invergordon Distillers Group af met het bekend maken zijn aandeel te hebben vergroot van 41,2 % tot 54,7 % en er werd een bod uitgebracht op de resterende aandelen.

De geboden prijs waardeert Invergordon op E 382,4 miljoen is ƒ 1,05 miljard.
De omzet van Invergordon was in 1992 E 85.000.000, die van Whyte & Mackay E 150.000. 000 in datzelfde jaar.

Niet gewaardeerd in Schotland was het feit dat drie van de Invergordon distilleerderijen op 3 Maart 1995 werden gesloten: Bruichladdich, Tullibardine en Tamnavulin.
Alleen Isle of Jura bleef open.

In 1996 werd de naam van de groep veranderd in Jim Beam Brands Greater Europe. (J.B.B.).

2002

Tomintoul 10 year old is launched

as the first bottling after the change

of ownership
2003

Tomintoul 16 year old is launched,

2004

Tomintoul 27 years old is launched.

Information provided by Jack Smith,

C.S.S. President,

Metro Atlanta Scotch Club:
"Good Scotch with Great Friends".

Founded by:Terry Hillman, now

managed by his children Aaron and Tania
Founded in: 1964
Manager:2012, Robert Fleming
Production manager:Tom Gerry
Production Supervisor: Andrew Sinn
Pronunciation: 'tom - min - TOWEL'
Translation:'Little hill of the barn'
Slogan:'The Gentle Dram'
Region / District: Speyside (Livet)
Neighbours:The Glenlivet, Balmenach,

Braeval, Tamnavulin
Established: 1965
Status: Active / Producing
Water Source:

Ballantruan Spring in the

Cromdale Hill, near the

River Avon for Production .

Two lakes in the Cromdale

Hills for Cooling

Barley: Optic and Concerto
Malt Spec / Phenols:

Standard: 3 - ppm Only three

weeks a year 55 - ppm
Gristmill: 1 Porteus
Mash Tun:1 Semi -

Lauter mashtun 11,6 ton,

Stainless Stee

Washbacks: 6 Stainless Steel
Fermentation:52 Hours

Wash Stills:4 each 15.000 ltres

Spirit Stills: 2 each 11,500 litres
Cask Types:First Fill Bourbon,

Refill Bourbon, Oloroso and

Port pipes
Warehouse capacity:6 on-site

racked for 120.000 casks
Vatting and Bottling:

since 2003 on site Blend Centre

with vats from 10.000 - 100.00

litres
Output and capacity:

3.300.000 litres a year
Owner: Angus Dundee Distillers Plc
Visitor Centre: No, Tours by appointment only
Core Range:10, 12, 12 Port Wood, 14, 16, 21,

33, Old Ballantrua,.

Peat Tang and from time to time Vintages
Other Distillery from Angus Dundee Distillers:

Glencadam
Blending Role:95 % for Blends
Angus Dundee Blends: Angus Dundee,

The Dundee, Big Ben, MacKillop's Choice,

Parker's . Pipers Clan, Scottish Royal

Tomintoul (Tom-in-t'owl)

After years of searching for the purest natural
water in Scotland we discovered the Ballantruan
Spring.

For millions of years this water has been flowing
through the mountainside near Tomintoul, the
highest village in the Highlands in the heart of the
Speyside Glenlivet region.

The Tomintoul Distillery was built to capture this
Unique resource.

Rober Fleming commends this expression as one
of the very best to have been released from the
distillery.

The Tomintoul single malt whisky is a testament
to our master distiller Robert Fleming, whose
family has been making whisky in the speyside
glenlivet region for four generations

Tomintoul uses Concerto and Optic barley, usually

unpeated, but for several weeks each
year a heavily peated, 55 ppm, spirit is distilled.
There is a semi - lauter mash - tun filled with 60.000 l

itres of mash, providing four still
of 15.000 litres each.
Fermentation last around 54 hours in six stainless

steel wash - backs.
There are two wash- and two spirit stills who run

on five hour cycles, and 46 weeks of
production means 3.3 million litres of spirit a year.

Owner Angus Dundee own blended whiskies are

Parker and Scottish Royal

The blend centre was created in 2003 at Tomintoul

with 14 vats, ranging in capacity from
10.000 litres to 100.000 litres.

120.000 casks are stored on site, including grain whisky

and other malts.

The bottling plant is at Coatbridge in Lanarkshire, bought

from William Lawson in 2011.

Starting life as a small site with two stills, the number has since doubled. Its style also appears to have shifted on at least two occasions from the overtly fruity manifestations of its earliest guise to a more cereal-accented make in recent years. A peated variant, bottled as Old Ballantruan, is also now part of the portfolio. Its growing presence in the malt category will hopefully convince more people of its undoubted quality.

Also produced here:

Old Ballantruan

The distillery was built in 1965 by a pair of whisky-broking firms, Hay & MacLeod and W. & S. Strong, before being folded into the Whyte & Mackay stable in 1973. It remained part of the blending firm until 2000 when it was purchased by Angus Dundee where it performs dual functions as provider of mature spirit for contract blends and under its own guise.

1965

The distillery is built by Hay & MacLeod

and W&S Strong & Co

1973

Scottish & Universal Investment Trust owned

buys both Tomtintoul and Whyte & Mackay,

merging the former in with the latter

1974

Tomintoul's capacity is extended from two

to four stills

1978

Scottish & Universal Investment Trust is

bought by Lonhro

1989

Whyte & Mackay is sold to Brent Walker

1990

American Brands purchases Whyte & Mackay

1996

Whyte & Mackay changes name to J & B

(Greater Europe)

2000

Angus Dundee acquires Tomintoul

2002

Tomintoul 10 Year Old is released

2003 Tomintoul 16 years old released

2004

Tomintoul 27 years old released

2005

A peated version named Old Ballantruan

is launched

2008

1976 Vintage and the Peaty Tang are

released

2009

A 14 year old and a 33 year old

are released

2010

A 12 year old Port Wood Finish released

3011

A 21 yera old, a 10 year old, Ballantruan

and a Vintage 1966 are released

2012

Old Ballantruan 10 year old launched

2013

A 31 year CS old released

2015

Five Decades released

A 40 year old released

2016

A new 40 year old released

Tlath is launched without

age statement

2017

A 15 year old Peaty Yang and

a Old Ballantruan 15 year old

released

2018

Tomintoul 1965 The Ultimate

Cask released

2020

Capacity: 3.3000.000 Ltrs

Output: 3.3000.000 Ltrs

Seiridh and the celebrating the 30th

Anniversary Celebration Robert Fleming

are released

2021

A 18 years old Sauternes Finish is released

CAPACITY (MLPA) i

3.4

CONDENSER TYPE i

3 multipass and 1 shell and tube

FERMENTATION TIME i

54hrs

FILLING STRENGTH i

68.5%

GRIST WEIGHT (T) i

11.6

HEAT SOURCE i

Steam kettles

MALT SPECIFICATION i

No peat for normal spirit production.

Phenol for peated malt at 55ppm

MALT SUPPLIER i

Various

MASH TUN TYPE i

Semi Lauter

NEW-MAKE STRENGTH i

68.5%

SPIRIT STILL CHARGE (L) i

11,500

SPIRIT STILL SHAPE i

Both spirit stills have boil balls

STILLS i

4 (2 wash, 2 spirit)

WAREHOUSING i

Racked and palletised

WASH STILL CHARGE (L) i

15,000

WASH STILL SHAPE i

Both wash stills have boil balls

WASHBACK CHARGE (L) i

59,500

WASHBACK TYPE i

Stainless steel

WASHBACKS i

WATER SOURCE i

Ballantruan Spring

YEAST TYPE i

Distiller's yeast

Angus Dundee Distillers

2000 - present

The Tomintoul Glenlivet Distillery

Whyte and Mackay Group

1973 - 2000

Haig

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”.

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!

MAKING TOMINTOUL

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 smokier 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 in small 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. We choose only the purest middle part of the "run" to be collected in the "spirit safe". It is now under the control of Her Majesty's Customs & Excise and 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 is 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 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 it 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 in European oak wood casks from Spain that have previously contained 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.

OLD BALLANTRUAN

The peated single malt produced at Speyside’s Tomintoul distillery, near Ballindalloch.

Old Ballantruan is the name for the heavily peated malt produced at Ballindalloch’s Tomintoul distillery. A rare smoky dram among Speyside single malts, with zesty citrus and malty notes, Old Ballantruan is available in no-age-statement and 10-year-old expressions, both of which are bottled without chill filtration and at 50% abv.

The name comes from the old settlement of Ballantruan which is on the west side of Tomintoul Distillery.

Tomintoul distillery was one of a slew of malt plants built across Scotland during the 1960s. Founded in Ballindalloch in 1965 by Hay & MacLeod and W&S Strong, Tomintoul became part of blending house Whyte & Mackay by 1973 and eventually became the first distillery acquired by Angus Dundee Distillers in 2000.

While Tomintoul’s mature whisky is released as a single malt under its own name as well as sold as a filling for blends, a peated variant named Old Ballantruan was introduced in 2005. The smoky brand first appeared as a NAS bottling, which was followed by a 10-year-old expression in 2012.

Angus Dundee Distillers

2005 - present

The Ballantruan Whisky Company

2005 - present

The Ballantruan Whisky Company

Whisky blender associated with Angus Dundee Distillers, and based at Tomintoul distillery.

The Ballantruan Whisky Company shares its name with the Ballantruan Spring, the water source used by Tomintoul distillery that serves as Ballantruan’s base of operations.

Its flagship single malt is the Old Ballantruan, one of just a few peated Speyside whiskies being produced.

The Ballantruan Whisky Company was founded in 2005 by the Hillman family, owners of Angus Dundee Distillers. The family had purchased Tomintoul distillery from blending house Whyte & Mackay five years earlier, and were keen to release a peated version of Tomintoul under a separate brand name.

The Old Ballantruan was released that same year as a no-age-statement peated malt and remained the company’s signature expression, although a 10-year-old was later introduced in 2012.

The Ballantruan Whisky Company currently exists as a dormant entity.

DISTILLERIES & BRANDS

Old Ballantruan

SPEYSIDE SINGLE MALT SCOTCH WHISKY

ASSOCIATED COMPANIES

Angus Dundee Distillers (Current owner)

Charles Hamilton

Iain Mackillop & Co

Malcolm Pride

Montgomerie & Co

The Glencadam Distillery Company

The Tomintoul Glenlivet Distillery

Tomintoul wechselt zu Kirsch Import

Kirsch Import übernimmt ab sofort den Vertrieb der Marke Tomintoul in Deutschland. Die Speyside-Whiskys waren zuletzt im Portfolio des Bremer Spirituosen Contors (BSC) angesiedelt. Anlässlich des Wechsels bringt der neue Distributeur eine neue Wood-Finish-Range mit einem besonders guten Preis-Leistungs-Verhältnis auf den Markt.

Die sieben Small-Batch-Abfüllungen reiften zunächst in Bourbon-Casks und wurden anschließend in ausgesuchten Fässern unterschiedlicher Vorbelegung abgerundet. Die Reihe der Single Malts umfasst die Sorten Tomintoul Caribbean Rum, Cognac, Merlot, Pinot Noir, Pedro Ximénez Sherry, Tawny Port und White Port Cask Finish.

Die Single Malts von Tomintoul aus dem Cairngorms Nationalpark entstehen seit Brennereigründung im Jahr 1964 nach traditionellen Methoden. Seit über 20 Jahren prägt Robert Fleming als Master Distiller maßgeblich den malzig-floralen Charakter der Marke. Tomintoul steht für zugängliche „gentle drams“ zu erschwinglichen Preisen.