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TITLE
Tomatin Distillery Equipment - Spirit Reciever
EXTERNAL ID
PAW22144-10
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
21144
KEYWORDS
whisky
distilling
distilleries
Tomatin
Tomatin Distillery Equipment - Spirit Reciever

The first spirit to come off the spirit still is known as the foreshots. They are high in alcohol, contain many volatile compounds and are directed from the spirit safe to the low wines and feints receiver for re-distillation. The alcohol content of the remaining liquid then reduces. When it reaches about 75% abv (alcohol by volume) the distiller redirects the flow to the spirit receiver. The alcohol content of this liquid gradually decreases as it flows from spirit safe. When it reaches 60%-70% abv the flow is switched away from the spirit receiver and back to the low wines and feints receiver, again for re-distillation. The precise point at which this switch takes place depends on the character of the whisky being produced.

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 - Spirit Reciever

INVERNESS: Moy and Dalarossie

1950s

whisky; distilling; distilleries; Tomatin

Highland Photographic Archive (IMAG)

David Whyte Collection, Highland Photographic Archive

The first spirit to come off the spirit still is known as the foreshots. They are high in alcohol, contain many volatile compounds and are directed from the spirit safe to the low wines and feints receiver for re-distillation. The alcohol content of the remaining liquid then reduces. When it reaches about 75% abv (alcohol by volume) the distiller redirects the flow to the spirit receiver. The alcohol content of this liquid gradually decreases as it flows from spirit safe. When it reaches 60%-70% abv the flow is switched away from the spirit receiver and back to the low wines and feints receiver, again for re-distillation. The precise point at which this switch takes place depends on the character of the whisky being produced.<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.