![\"\"](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
<\/a>With water, the classic bourbon sweetness notes rise on the nose (i.e. light caramel and vanilla). Water turns the oily mouthfeel into something more syrupy – with added corn syrup sweetness to boot. Doesn’t affect the burn, so I consider water to be optional on this one.<\/p>\nA good quality cask pairing, to be sure.\u00a0 I’d give it ~8.8 on the Meta-Critic scale. I’ll have to keep my eyes open for other Tomatin special releases.<\/p>\n
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This is a single cask bottling of Tomatin, a Highland whisky producer in Scotland. I’ve seen a few of their single cask bottlings go by in recent years, typically through various state-controlled liquor boards. This bottling was released by Kensington Wine Market in Calgary, Alberta (their first Tomatin special release, I understand). Released last last year, this single malt was<\/p>\n","protected":false},"author":1,"featured_media":4935,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[23,55,174,141,29,105,17,42,155],"class_list":["post-4934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-whiskies","tag-18yo","tag-cask-strength","tag-kensington-wine-market","tag-scottish","tag-sherry","tag-single-cask","tag-single-malt","tag-tomatin","tag-vintage"],"_links":{"self":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/4934","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/comments?post=4934"}],"version-history":[{"count":10,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/4934\/revisions"}],"predecessor-version":[{"id":4994,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/4934\/revisions\/4994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/media\/4935"}],"wp:attachment":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/media?parent=4934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/categories?post=4934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/tags?post=4934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/whiskyanalysis.com\/wp\/wp-content\/uploads\/2018\/01\/Tomatin.1999.KWM_.jpg\")
<\/a>With water, the classic bourbon sweetness notes rise on the nose (i.e. light caramel and vanilla). Water turns the oily mouthfeel into something more syrupy – with added corn syrup sweetness to boot. Doesn’t affect the burn, so I consider water to be optional on this one.<\/p>\n