40 % Speyside Single Malt Scotch Whisky Selected for Victoria Wine Tomintoul Distillery, Ballindalloch, Banffshire
16 years old
40 % INFO THE GENTLE DRAM The Tomintoul Distillery, Ballindalloch, Banffshire, Speyside
38 years old
49,2 % INFO 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
Aged 27 years
40 % INFO THE GENTLE DRAM Speyside Glenlivet Single Malt Scotch Whisky The Tomintoul Distillery, Ballindalloch, Banffshire, Speyside
40 %INFO THE GENTLE DRAM WITH A PEATY TANG Speyside Glenlivet Single Peated Malt Scotch Whisky Tomintoul Distillery, Ballondalloch, Banffshire.
Aged 33 years
43 % THE GENTLE DRAM SPECIAL RESERVE Speyside Glenlivet Single Malt Scotch Whisky Tomintoul Distillery, Ballindalloch, Banff - shire
TOMINTOUL INFO: Aged 21 years
40 % THE GENTLE DRAM Tomintoul Distillery, Ballindalloch, Banffshire
TOMINTOULINFO: 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.
Highland Malt Speyside 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 & Unuversal 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 jaren-lange 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 distilleer-derijen 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 Avonfor Production.Two lakes in the Cromdale Hills for Cooling Barley:Optic and Concerto Malt Spec / Phenols:Standard: 3 - ppmOnly three weeks a year 55 - ppm Gristmill:1 Porteus Mash Tun:1 Semi - Lauter mashtun 11,6 ton, Stainless Steel
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 - 100.00litres 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 Tangand 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 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.
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.
BRANDS PRODUCED HERE
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.
The distillery is built by Hay & MacLeod and W&S Strong
Scottish & Universal Investment Trust buys both Tomtintoul and Whyte & Mackay, merging the former in with the latter
Tomintoul's capacity is extended from two to four stills
Scottish & Universal Investment Trust is bought by Lonhro
Whyte & Mackay is sold to Brent Walker
American Brands purchases Whyte & Mackay
Angus Dundee acquires Tomintoul
Tomintoul 10 Year Old is released
A peated version named Old Ballantruan is launched
CAPACITY (MLPA) i
CONDENSER TYPE i
3 multipass and 1 shell and tube
FERMENTATION TIME i
FILLING STRENGTH i
GRIST WEIGHT (T) i
HEAT SOURCE i
MALT SPECIFICATION i
No peat for normal spirit production. Phenol for peated malt at 55ppm
MALT SUPPLIER i
MASH TUN TYPE i
NEW-MAKE STRENGTH i
SPIRIT STILL CHARGE (L) i
SPIRIT STILL SHAPE i
Both spirit stills have boil balls
4 (2 wash, 2 spirit)
Racked and palletised
WASH STILL CHARGE (L) i
WASH STILL SHAPE i
Both wash stills have boil balls
WASHBACK CHARGE (L) i
WASHBACK TYPE i
WATER SOURCE i
YEAST TYPE i
Angus Dundee Distillers logo
Angus Dundee Distillers
2000 - present
The Tomintoul Glenlivet Distillery
Whyte and Mackay Group
1973 - 2000
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”.
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!
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.
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.
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.