whiskyrific

So much whisky, so little time | Singapore | Tasting Notes

Tomatin 12 yo 43% ~2013

At one time an absolute giant of an unknown with 23 stills, now somewhat lessened at a more sane 12 stills.  Small distillery this is not. It is vast and grey, with a mostly featureless exterior that is entirely apt for the purpose of its malt. But it is also one of the very few distilleries that come with its own cooperage. That, and the still room is perhaps worth a look:

Tomatin still 1

(photo credit – whiskyshopdufftown.com)

 

Tomatin still 2

(photo credit – burburchan.com)

12 classic shaped potstills on the small side, but with a proportionately longish neck. But again long distillations and increased reflux courtesy of the boil balls help achieve the desired light spirit. Imagine 23 of these fired up all at once, making a lot of.. blending malt? What is blending malt exactly? Is it one designed to be able to mature fast and fill out a blend well, ie not be overly flavourful? And therefore less likely to blow you away with spirit led complexity after three decades in glass? Where are the legendary refill bourbon Tomatins from the 50s or 60s, if they exist. Or is such a thing by definition not possible?

 

Tomatin 12

Nose  Nose: The hit of sherry in the first whiff is clear and not token. In fact it smells like the beginning of a rich sherried malt – dark chocolate and plum jam plus a dose of oak – in fact suggestive of pedro ximenez. But the richness is rather thin in depth and you know this was a finish. So we get to look at Tomatin au naturel. It is a rather light whisky that’s not very malty, but bright with light fruity esters (pears, oranges) and uplifting spices (white pepper etc). What I don’t get is feints (Good!).

Taste  Palate: Sherry is there but merely as a suggestion. Instead quite a bit of estery fizzle wiht newish notes of varnish/nail polish and then some ribena. On the plus sude, it’s a light whisky you don’t need to feel bad for not taking seriously.

Finish  Finish: Short-ish, clean white heat, maybe some pepper. Bit of malt here too.

Score70

Why do these young and finished whiskies smell better than they taste? Not that it was a bad whisky, but the finishing could have been longer.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on September 7, 2015 by in Tomatin and tagged .
Follow whiskyrific on WordPress.com

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 18 other followers

Whisky Advocate

So much whisky, so little time | Singapore | Tasting Notes

WHISKY REVIEWS

So much whisky, so little time | Singapore | Tasting Notes

The Whisky Exchange Whisky Blog

A Whisky-Lover's Whisky Blog

Dramming

So much whisky, so little time | Singapore | Tasting Notes

Whisky Science

So much whisky, so little time | Singapore | Tasting Notes

TheMaltedMilk

So much whisky, so little time | Singapore | Tasting Notes

The Singapore Whisky Blog

So much whisky, so little time | Singapore | Tasting Notes

%d bloggers like this: