The Tomatin Distillery, which was established in 1897, is situated twelve miles south of Inverness and at 1,025 ft. above sea level is one of Scotland’s highest distilleries. Tomatin takes its name from the Gaelic, which means “ the hill of the bushes”.
A light aromatic malt with long lasting flavour. With a hint of ginger, peaches and watermelon.
No rough edges. Very smooth.
This is initially quite a complex malt that takes the addition of a little water to release the peaty nose. There is also a hint of licorice coming through. This is really a very pleasant typical Lowland malt with a sweet sherry initial taste, which comes from the cask in which it was matured. Try as a pre-dinner aperitif.
The date that the distillery was established is uncertain, any where between 1765 and 1798. Rumour has it that the site accommodated a leper colony in the 12th century and later a convent. St. Magdalene was one of the original founders of the Scottish Malt Distillers along with Glenkinchie, Rosebank, Grange and Clydesdale. Of the five only Glenkinchie survives. The distillery which has sometimes been known as Linlithgow, after the town in which it is situated was closed in 1983. Some of the buildings have been converted into apartments so it is unlikely that it will ever re-open.
Campbeltown was once regarded as the whisky capital of Scotland with some thirty distilleries producing malt whisky. Situated on the west coast of Scotland, supplies of water, cereals, coal and peat were plentiful.
Today only two distilleries have survived Springbank and Glen Scotia. Springbank is unique in Scotland. It is the only distillery to combine a maltings hall, three copper stills, maturation warehouses and a bottling hall at the distillery premises. Production equipment and methods of production more than a century old are still in operation and hold the secret behind this very unique malt whisky.
A smoky and sweet nose. Some peat and sea salt. A sweet palate with coconut essences and raisins, all very smooth and well balanced. Sweet, vanilla and peppery with a dry finish.
Campbeltown was once regarded as the whisky capital of Scotland with some thirty distilleries producing malt whisky. Situated on the west coast of Scotland, supplies of water, cereals, coal and peat were plentiful.
Today only two distilleries have survived Springbank and Glen Scotia. Springbank is unique in Scotland. It is the only distillery to combine a maltings hall, three copper stills, maturation warehouses and a bottling hall at the distillery premises. Production equipment and methods of production more than a century old are still in operation and hold the secret behind this very unique malt whisky.
A sweet waxy nose. Some peat smoke is obscured by the sweet and rich sherry aromas. A sweet palate with some spice, smoke and black pepper. A long dry finish that ends in green apples and smoke.
The North of Scotland distillery was established in 1957, previously a brewery that was converted into a malt and grain distillery. The single malt was named Strathmore but was quickly abandoned due to the ever-increasing demand for grain whisky at the time. Legend says the distillery was haunted by the ghost of a former brewer after numerous sightings were witnessed. By the 1970’s the industry was suffering from overproduction of whisky and the distillery finally closed in 1980 and was sold to DCL. It now operates as a bonded warehouse for Diageo.
More congeners were allowed in the final spirit cut to ensure North of Scotland retained its unique flavor profile with age.
A well-aged yet delicate malt. The nose brings forth some grassy, toffee and oaky notes. Red apples and a light oak spice on the palate with a smooth medium finish.
The North of Scotland distillery was established in 1957, previously a brewery that was converted into a malt and grain distillery. The single malt was named Strathmore but was quickly abandoned due to the ever-increasing demand for grain whisky at the time. Legend says the distillery was haunted by the ghost of a former brewer after numerous sightings were witnessed. By the 1970’s the industry was suffering from overproduction of whisky and the distillery finally closed in 1980 and was sold to DCL. It now operates as a bonded warehouse for Diageo.
More congeners were allowed in the final spirit cut to ensure North of Scotland retained its unique flavor profile with age.
A well-aged yet delicate malt. Grassy, toffee and oak tannins on the nose. Creamy with red apples, gentle spice and a smooth medium finish.
The North of Scotland distillery was established in 1957, previously a brewery that was converted into a malt and grain distillery. The single malt was named Strathmore but was quickly abandoned due to the ever-increasing demand for grain whisky at the time. Legend says the distillery was haunted by the ghost of a former brewer after numerous sightings were witnessed. By the 1970’s the industry was suffering from overproduction of whisky and the distillery finally closed in 1980 and was sold to DCL. It now operates as a bonded warehouse for Diageo.
More congeners were allowed in the final spirit cut to ensure North of Scotland retained its unique flavor profile with age.
A well-aged yet delicate malt. Grassy, toffee and oak tannins on the nose. Red apples and gentle spice with a smooth medium finish.
The North British Distillery was established in 1885 by a group of independent distillers. Amongst them was Andrew Usher who is credited with being the pioneer of Blended Scotch Whisky. Simply put this is the mixing of grain whisky such as North British which is produced from a Continuous or Coffey still with malt whisky which is produced from a Pot Still. Grain whisky is made from grains
other than malted barley such as corn, wheat, or rye.
The Distillery is situated on the western outskirts of Edinburgh and is the city’s last working distillery.
Today the North British Distillery has a production capacity of over 65 million liters of alcohol. It is an integral component in many
well-known brands including The Famous Grouse, J & B Rare Johnnie Walker, and Cutty Sark Scotch Whisky.
Due to the production process and cereals used, Grain whiskies tend to be lighter and drier on the pallet than malt whiskies. This has lots of flavour and could be mistaken for a Lowland Malt. Sweet toffee, fudge and a sweet long finish. This has lots going on. Highly recommended.
The Gaelic name Mortlach means a “bowl shaped valley,” and the distillery stands in a hollow in the hills just outside Dufftown. There was an earlier illicit still on the site before the distillery was licensed in 1823. It draws its water from the Conval Hills. In 1903 it was thoroughly renovated by the then owner George Cowie. The Cowie family sold out to the owners of Johnnie Walker whisky and Mortlach is still in the hands of successors United Distillers.
Rich gold in colour, well rounded aroma . Think Xmas pudding plenty sultanas and raisins. This is a first class after dinner malt.
You can find everything that makes a great Speyside malt in a bottle of Mortlach. It has a characteristic that has floweriness, peatiness, smokiness, maltiness and fruitiness. It is so complex due to the assortment of stills used. Since the very beginning of the legal distilling, people that have been successful in producing whisky have tried finding new ways to improve their stills. Changing the shape, size and design of the stills to achieve the result they desire. After a while the whisky became so good that no one wanted to risk changing it.
The unique and alluring nature of Single Cask releases means we cannot bring you the same delightful elixirs again and again – once the whisky is gone, it’s gone for good. The expressions live as a fragment of the past, never to be repeated.
We invite you to delve into our whisky archives. Explore past releases and bask in amber nostalgia, accompanied with distillery history and tasting notes from Mr. Hart himself.
Hart Brothers can trace their origins in the licensed trade back to the late 19th century when the family were licensed victuallers and publicans in Paisley, the mill town on the outskirts of Glasgow. It was not until 1964 that brothers Iain & Donald Hart incorporated the company as Wine & Spirit Wholesalers and Scotch Whisky Blenders.
Alistair Hart joined the company in 1975 and it was his responsibility as chief blender to source vintage casks of single malt whisky that were not readily available through any specialist whisky shop or online whisky site. Today, we continue to secure special and rare malt and grain whiskies that are further matured and only selected for single cask bottling after careful tasting and consideration.
We always pride ourselves on continuing the spirit of excellence by offering some of the finest single malt scotch whisky available through our selected distributors overseas.
We make sure our customers can best share with us the single malt scotch whisky experience which is why we add nothing to the malt whisky other than the purest water. Today, we pride ourselves on continuing the spirit of excellence by offering some of the finest single malt scotch whisky available through our selected distributors overseas.
Hart Brothers Limited, 3 Peel Park Place, College Milton, East Kilbride G74 5LW, Scotland
Tel: +44 (0) 1355 247 180 | Fax: +44 (0) 1355 244 615
