Tomatin

Located on the eastern edge of the Monadh Liath Mountains, Tomatin has a feeling of remoteness about it. Illicit stills are part of the history of whisky distilling in Scotland; as a distilling site, illicit or otherwise, Tomatin reaches back to the 15th Century when drovers, bringing their cattle over high mountain passes to the market at Tomatin, filled their flasks from a still at the Old Laird’s House, beside the current distillery buildings – perhaps the fore-runner to the current visitor centre! A formal distillery was commissioned on the site in 1897, and at 315 metres above sea level it is one of the highest in the country.

In 1985 the Distillery was acquired by Japanese shareholders, who established The Tomatin Distillery Co Ltd and secured the future of whisky distilling in the Monadhliath hills. Tomatin now operates 12 stills, and in 2007 produced 2.5 million litres.

All whisky distilling requires good water. At Tomatin the Alt-na Frith (Free Burn), which springs up deep within the Monadhliath Mountains, supplies with as much as needed. This water is combined with top quality barley, and traditional techniques are employed in all 4 stages of the distilling process – malting, mashing, fermentation and distillation. Traditionally Tomatin’s whisky has been used to provide fillings for the major blended whiskies in Scotland, but the emphasis now is very much on the Company own brands, first class malt and blended whiskies which have all won major international awards.


Tomatin is a community as well as a distillery. It is one of the last distilleries to provide housing for their staff, and around 25 families live on the 140 acre estate. These families form the core of the workforce and, in several cases, whole families are employed in various roles within the Company. As you may be able to imagine, it can feel quite remote, living 315 metres above sea level in the Monadhliath Mountains. This sense of isolation has over the years contributed to the character of Tomatin by helping to instil a strong sense of family; loyalty, friendship and trust are the values of this unique community.

Whether you are making it or drinking it, Tomatin whisky is passion and emotion – it’s personal.

The distillery has a long and distinguished heritage, going back 110 years, of producing malt whisky. As individuals, the workforce takes whisky distilling very seriously indeed – some are the 5th generation of their family to work here. And as a team they take pride in their community and in their malt. They take pride in the traditions of distilling. And this pride, together with the passion which is evoked as much by the heritage as by the products, has evolved into an almost tangible spirit of ownership. The local people behind the malt provide it with its highland pedigree. The care and attention that go into Tomatin whiskies come from this sense of personal responsibility. Tomatin is the village malt.