Growing up on site, they lived at Number 10 distillery cottage and have memories of playing by the Alt-na-Frith burn with several of the local children they have since worked with. It is growing up in these surrounding that gives Ally his understanding of what makes Tomatin whisky the softer side of the Highlands:
“The harsh side of the Highlands is the weather, it can be quite rough at times, so I guess it’s the contrast with the landscape; the rolling hills, soft whisky and soft taste. There are no sharp features here and that’s reflected in our whisky.”
A dedicated team
Evan is now Head Stillman and Assistant Site Manager, running the stills and ensuring health and safety on site at all times, whilst Ally is the Lab Technician, overseeing quality control ensuring every batch of whisky is of true Tomatin quality. Having grown up and worked at Tomatin for such a long time, these boys certainly know the locals.
“They are a committed, loyal and hardworking lot. There are a lot of characters in and about here, some real personalities.”
And if they were to describe the whisky, “That’s easy, a good dram!”