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TITLE
Inside Tomatin Distillery
EXTERNAL ID
PAW25778C
PLACENAME
Tomatin
DISTRICT
Inverness
OLD COUNTY/PARISH
INVERNESS: Moy and Dalarossie
DATE OF IMAGE
1961
PERIOD
1960s
CREATOR
David Whyte Studio
SOURCE
Highland Photographic Archive (IMAG)
ASSET ID
21355
KEYWORDS
whisky
distilleries
Tomatin
Inside Tomatin Distillery

Whisky stills at Tomatin distillery. During the process of distillation, the still is heated to just below the boiling point of water and the alcohol and other compounds vaporize and pass over the neck of the still into either a condenser or a worm (a large copper coil immersed in cold running water) where the vapour is condensed into a liquid. This is then distilled twice - first in the wash still, to separate the alcohol from the water, yeast and residue, then in the spirit still, to distill off other volatile compounds.

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


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High Life Highland is a company limited by guarantee registered in Scotland No. SC407011 and is a registered Scottish charity No. SC042593
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Inside Tomatin Distillery

INVERNESS: Moy and Dalarossie

1960s

whisky; distilleries; Tomatin

Highland Photographic Archive (IMAG)

David Whyte Collection, Highland Photographic Archive

Whisky stills at Tomatin distillery. During the process of distillation, the still is heated to just below the boiling point of water and the alcohol and other compounds vaporize and pass over the neck of the still into either a condenser or a worm (a large copper coil immersed in cold running water) where the vapour is condensed into a liquid. This is then distilled twice - first in the wash still, to separate the alcohol from the water, yeast and residue, then in the spirit still, to distill off other volatile compounds.<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 /> <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.