Tormore

By Velier

Tormore is one of Speyside’s most recognisable distilleries, not only for the elegant, fruity character of its whisky, but also for its distinctive architecture, which dominates the road to Grantown-on-Spey. For much of its history, its whisky has remained out of the spotlight, used primarily in the creation of prestigious blended Scotch whiskies. Today, Tormore is back in the limelight as a single malt, showcasing a clean, smooth style that is naturally rich in fruity notes.

Overview

History

Construction of Tormore began in the late 1950s at the instigation of Long John Distillers, and was completed in 1960. It was the first new malt whisky distillery to be built in Scotland in the 20th century, marking the start of a period of significant expansion for the Scotch whisky industry. In 1986, less than thirty years after its construction, the splendid building in which it was housed was granted listed status, cementing its nickname as the ‘Pearl of Speyside’.

Originally established primarily to produce the Long John blend, Tormore subsequently changed hands several times. After being owned by Whitbread and Allied Distillers, it became part of the Pernod Ricard portfolio in 2005, and its spirit has been used mainly in blends such as Ballantine’s, Passport and Chivas Regal.

In 2022, the distillery and its stocks were acquired by Sukhinder Singh through Elixir Distillers, and production began in January 2023, led by Distillery Manager Polly Logan. For Elixir Distillers, Tormore represented an opportunity to bring back to the fore a spirit with a strong identity, historically appreciated by industry insiders but rarely showcased as the undisputed star.

Following an extensive review of its stock and a re-evaluation of its production profile, Tormore launched a new permanent range of single malts in June 2026.

Production method

Tormore’s production process is geared towards creating an elegant and intensely fruity spirit. The milling and mashing stages are monitored with particular care to produce a clear mash, which promotes clean fermentation and allows the yeasts the time they need to develop the esters responsible for the characteristic notes of fresh fruit.

Following the acquisition, the team at Elixir Distillers worked on the key variables of the process, experimenting with different varieties of barley and strains of yeast, extending fermentation times and slowing down the distillation process to bring out the true essence of the spirit.

Tormore has four wash stills and four large spirit stills. The stills are filled well below their maximum capacity, increasing the space available for reflux. The special purifiers connected to the stills also play a crucial role: inside them, the heavier components fall back into the still, whilst the lighter vapours continue on to the condenser. The increased contact with copper thus contributes to the production of a smooth distillate.

Maturation

Tormore’s ageing philosophy is rooted in respect for the spirit. The wood must not dominate its profile, but rather complement its natural elegance. For this reason, American oak is primarily used, as it imparts notes of vanilla, sweetness and spices without introducing excessive tannins. Each cask is inspected before filling, and the initial alcohol content may vary depending on the type of wood, so as to achieve a more gradual and harmonious interaction during ageing.

Alongside the ex-bourbon casks are toasted oak casks and casks previously seasoned with Cream Sherry, Oloroso or Pedro Ximénez. The return to Cream Sherry harkens back to a practice that was historically widespread in the Scotch whisky industry, when the casks used to transport this wine to the United Kingdom were subsequently sold on to distilleries.