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TITLE
Tomatin Distillery Equipment - Temperature and Pressure gauges
EXTERNAL ID
PAW22144-4
PLACENAME
Tomatin
DISTRICT
Inverness
OLD COUNTY/PARISH
INVERNESS: Moy and Dalarossie
DATE OF IMAGE
1957
PERIOD
1950s
CREATOR
David Whyte Studio
SOURCE
Highland Photographic Archive (IMAG)
ASSET ID
21138
KEYWORDS
whisky
distilling
distilleries
Tomatin
Tomatin Distillery Equipment - Temperature and Pressure gauges

Mash is the liquid composed of grist (ground-up grain) mixed with boiling water. This extracts soluble starch, which is converted into malt sugar by the enzyme amylase. The liquid that is drained from the mash tun and fermented is called the worts. Before fermentation, the wort is pumped through a vessel called a wort receiver where it is cooled to the correct temperature for receiving yeast.

Tomatin is one of Scotland's largest Malt whisky distilleries. There are records of illicit distilling on the site from the 15th century. The present distillery was established by the Tomatin Spey District Distillery Co Ltd in 1897. Initially there were two stills. This venture was short-lived, going into liquidation in 1906, but was revived by the New Tomatin Distillers Co Ltd in 1909. The number of stills has been increased, on five occasions, to the present total of 23. In 1986, after a period in receivership, Tomatin became the first distillery in Scotland to be under full Japanese ownership.

From the Gaelic, Tomatin means 'the hill of the Juniper bushes'. The distillery's water source is the Allt na Frithe burn, (the 'Freeburn')


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Tomatin Distillery Equipment - Temperature and Pressure gauges

INVERNESS: Moy and Dalarossie

1950s

whisky; distilling; distilleries; Tomatin

Highland Photographic Archive (IMAG)

David Whyte Collection, Highland Photographic Archive

Mash is the liquid composed of grist (ground-up grain) mixed with boiling water. This extracts soluble starch, which is converted into malt sugar by the enzyme amylase. The liquid that is drained from the mash tun and fermented is called the worts. Before fermentation, the wort is pumped through a vessel called a wort receiver where it is cooled to the correct temperature for receiving yeast.<br /> <br /> Tomatin is one of Scotland's largest Malt whisky distilleries. There are records of illicit distilling on the site from the 15th century. The present distillery was established by the Tomatin Spey District Distillery Co Ltd in 1897. Initially there were two stills. This venture was short-lived, going into liquidation in 1906, but was revived by the New Tomatin Distillers Co Ltd in 1909. The number of stills has been increased, on five occasions, to the present total of 23. In 1986, after a period in receivership, Tomatin became the first distillery in Scotland to be under full Japanese ownership.<br /> <br /> From the Gaelic, Tomatin means 'the hill of the Juniper bushes'. The distillery's water source is the Allt na Frithe burn, (the 'Freeburn') <br /> <br /> <br /> This image can be purchased.<br /> For further information about purchasing and prices please email the<br /> <a href="mailto: photographic.archive@highlifehighland.com">Highland Photographic Archive</a> quoting the External ID.