Tomatin
Tomatin, a distillery nestled amidst the Monadhliath Mountains of the Scottish Highlands, maintains a history marked by both tradition and adaptation. Established in 1897, its remote location, chosen for its access to the pure waters of the Alt-na-Frith burn, is a defining characteristic.
The distillery's barley sourcing is integral to its final product. Tomatin sources its barley from various Scottish farms, prioritizing quality and consistency. Water, the other crucial ingredient, is drawn directly from the Alt-na-Frith burn, a source known for its purity and soft mineral content. This water plays a vital role in the mashing and dilution processes, contributing to the distinct character of Tomatin's spirits.
Production at Tomatin is a blend of traditional and modern techniques. The distillery employs traditional copper pot stills, and their shape and size contribute to the spirit's character. Fermentation occurs in stainless steel washbacks, allowing for precise temperature control and consistent results. The distillation process is carefully monitored to ensure the desired flavor profile. Aging occurs in various oak casks, including ex-bourbon, ex-sherry, and virgin oak, each contributing unique characteristics to the maturing spirit. The distillery's warehouses provide ample space for aging, allowing the spirits to develop complexity over time.
Tomatin has implemented sustainable practices, reflecting a growing awareness of environmental responsibility within the Scotch whisky industry. The distillery utilizes a biomass boiler, reducing its reliance on fossil fuels and lowering its carbon footprint. Waste heat is recovered and reused within the distillery, enhancing energy efficiency. Water conservation is also a priority, with measures in place to minimize water usage throughout the production process. The distillery's commitment to sustainability extends to its packaging, with efforts made to reduce waste and utilize recyclable materials. These practices underscore Tomatin's dedication to minimizing its environmental impact while producing high-quality spirits.
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Portuguese wine
Frequently asked questions
The entire country of Portugal is divided into 14 different wine regions, including in the Azores and Madeira islands. Some of Portugal's most famous winemaking regions include the Douro Valley (known for Port) and Vinho Verde (known for its light, refreshing white wines).
Portugal is becoming more well known for its orange wines, talha wines (traditionally made in clay pots), and palhete (made by blending red and white grapes together).
Portugal is best known for its fortified wine, called Port wine. It is produced in the Douro Valley, which is a UNESCO World Heritage Site and recognized as the world's first demarcated wine region, established in 1756.
Vinho Verde in northern Portugal is another popular winemaking region characterized by rolling hills and lush landscapes. It's known around the world for low-alcohol, refreshing white wines, although the region traditionally focused more on red wines made with the fruit-forward vinhão grape.
The Portuguese island of Madeira, with its subtropical climate, is renowned for its fortified wines. Winemaking here dates back to the 15th century, when Portuguese
explorers brought grape varieties from around the world.
Our sustainable, natural wine shop is located in the Marquês neighborhood in Porto, Portugal. We also ship to countries around the world, including within Europe, the United States, Canada, Australia, China, and more. Review our Shipping Policy to learn more.
In recent years, there has been a notable shift toward sustainable viticulture and the production of natural wine in Portugal. Many winemakers are implementing organic farming practices and embracing biodiversity to maintain soil health and reduce chemical inputs. This commitment to sustainability is not only beneficial for the environment but also enhances the quality of the wines, allowing the unique characteristics of the terroir to shine through. For example, some winemakers are now utilizing ancient terracotta amphorae for fermentation (called talha in Portuguese). This method preserves regional cultural heritage, enhances the wine's character, and aligns with sustainable practices by reducing reliance on modern materials.