How to Create Shared Experiences - Tomatin 12yr Single Malt Scotch

[@nunezale]

Tomatin 12 is very close to my heart as it's what I was drinking (admittedly too much of, but she was being very generous with her pours) when I first told my now wife that I love her. I haven't had it in a few years, but any time I see it or taste it, it brings all the memories back of that crazy day.

[@upkpoxer]

Love to see a new episode drop. This new format is pure gold!

[@robviousobviously5757]

anyway... is it me, or are Daniel's hand gestures matching the painting on the wall... I can't unsee it now.. lol

[@WhiskeyVault]

Oh my God. Now I can't either.

[@DanielNitzsche87]

It’s a picture of his older days of course 😅

[@nunezale]

Damnit, why did I decide to read the comments on this one 😂

[@vandensoforth]

I try to ask questions in shared experiences, particularly if I am sharing a whisky that I've enjoyed before but is new to my friends. I want to see where they are going with it and I slowly start to share my experience once they've established their baseline experience. Sometimes, they'll pick up on something that I didn't but I find after they've pointed out how to verbalize it. I think they way we share experiences have a lot to do with how we teach. If you are a monologuer then your students will not generally retain what you've said, but if you are a storyteller who connects with them then they'll enjoy the experience more and learn more than they could've if you had made the experience about you. I think these videos demonstrate your ability to create shared experiences even over a video format, something that I think is beyond impressive. I look forward to more of these and I'm glad you're here. Cheers!

[@thomasjtheobald]

Good to hear you talk up Tomatin - I was just at the distillery this summer, took the tour and all, very informative and fun. I had no idea that they used to be absolutely enormous, 12.5M liters per year back in the day. Only 2.5M now, but agreed, they're great. Try their Amarone cask finish, it's really great.

[@MangoSurferDude]

Really enjoy the shared wisdom and perspective. It is about living life well with whiskey as the vehicle by which to enjoy the journey. Thank you.

[@derrick6506]

I had never heard of Tomatin, but bought a bottle because it was on sale. It quickly became a favorite, comparing favorably to more recognizable brands at twice the price. My bottle is getting low, I should pick up another...

[@jeffbayer569]

Wow, that's very wise and a great way to do that. That'll come in handy. Thank you for SHARING this experience and another great conversation 🙏. Cheers

[@nexusthane9342]

Hey Daniel, this is Daniel. Been tagging along with this ride since the verry beginning and while I do miss the old vids I'm really liking the new format too. And... I'm really glad to be here, Thanks. I just binged a few episodes starting with smelling more than just the alcohol and have had a similar question brewing in my brain for a while now. I'm not sure how to pose the question but it swims in the waters of flavor drift, neck pours, acclimatization and just generally how ones experience of a particular whisky can change over time. Let me reference two whiskey's from my collection that have had the most dramatic changes. Oh, and I drink little enough, infrequently enough and have a large enough selection to choose from that it can be months between revisiting the same bottle and there have been multiple dry weeks and even dry months between revisiting's. First, Green Spot, I really liked this whisky from the very first dram and to date it's the only nose that's yielded an experiential response. It reminded me of emerging from a dank dark cave after hours of spelunking, before emerging out into a lightly forested sunny summer day where everything is fresh, bright and in full bloom with honey suckle blossoms being foremost on the breeze. I had the same experience for that whole first bottle but don't get anything even remotely close from any subsequent bottle sampled since. Currently I get the light creamy mouth and the buttery Lorna Doone which then evolves into something approaching an artificial mango mixed with a mild cinnamon. Now, I realize that different editions or finishing can change things up a bit but that is a really dramatic shift. Plus I've tried to source the same as the first bottle, which I still have, sadly, to no avail. Second, Aberlour A’Bunadh Alba, the first few drams of which were a dense flavor explosion. Truly a powerhouse of a whiskey at first but now that the bottle is between 3/4 and half full, all I get is a nondescript musty sweetness on the nose , with the pallet being slightly cloying and mildly musty with a harsh ethanol finish and.... that's about it. It didn't get left open and the cork is fine so what the hell happened? Is this really down to the most dramatic neck pour difference of all time? Is the Green Spot really down to just flavor drift between editions? Or, am I really just acclimatizing to and tuning out all that I loved about these two whiskey's? Combinations of the above? Something else entirely?

[@bradkirbey1560]

Great video. Have had the experience of tasting other things that fellow tasters. Always makes for a great discussion.

[@benoitouelloninstallateura1790]

Thanks Daniel. I love your new format/channel. Me and my buddy always get a yeast/bread note, on the nose and palette with Tomatin. We both dislike it 😅. So much that one time, I was a a customers house and I tasted a scotch blind, and it was Tomatin! I had picked up the yeast notes… He was impressed,but I didn’t tell him though that I didn’t like it! This confirms that we don’t all have the same experience! Thanks again! Please continue nerding out on whisky and other subjects 😊

[@cwpreston]

Tomatin was my go to for introducing friends that only drank bourbon to scotch. Still one of my favorites even though the price has gone up a good $20 at my local stores (when I can still find it!)

[@Scotchnow]

Totally empathize with you Daniel regarding being in Scotland unaware of the jewel distilleries sprinkled around the countryside. I was in Edinburgh and Inverness in 2018 before becoming a Scotch fanatic and only went on the Edradour tour (amazing!!). Wish I had my current knowledge then...!

[@WeeStrom]

Regular here, watched this for the message, hoping to apply something in life, not a tasting. Have to sit with it a bit but I definitely got one idea already. Thanks Daniel.

[@glleon80517]

Good video! Toe MAH tn.

[@kerryroot7497]

❤ Tomatin. I I’ve been drinking it since 2006.

[@kennethmiller2333]

Loved Tomatin ever since I visited Lossiemouth on my 2018 deployment, where it was regarded as the "local product."

[@jlrphotographyvideo3213]

Love Tomatin. They have cask strength available at the distillery. The taste matches the nose so much better.

[@mattfalk8493]

Environment plays a big part in an experience as well I feel, I found this when tasting at a Bourbon Bar the tasting was good No bad Bourbon at all but there was alot going on around me took the same Bourbons home and drank the samples on my couch in my own home watching the UFC doing what I wanted to do... And it was totally amazing it was like 2 completely different drinks pours,... and my Miss drinks her Coffee the same way it's like she drinking the sun I don't how ya do it 😂😂

[@KillCoMentalMusings]

I thought of the "Blue Dress" incident once you started talking about perceived color. 👗 The height difference made me think of another trend where the person who is physically shorter in a relationship puts their phone at their taller partners height. Then... they see themselves as their partner sees them 🤣. I've said to people I'm doing a tasting with that "Whiskey is a personal experience". There is a lot of pressure to FIND very specific notes with whiskey. Helping to alleviate that type of pressure leads to much more insightful and storied explanations of what people find in their whiskey. 🖖🏻😎🥃

[@-RONNIE]

Thanks for the video as always 🥃

[@Kannushi5]

Love the Tomatin Dualchas (I think I spelled that right). I agree that they're kind of a sleeper people aren't aware of on the mainstream.

[@urdanoff123]

My partner got this bottle for my birthday a few months back. I got something I've never had from a whisky before.. the distinct taste of beer! Must be malt forward? I'm new to all this

[@treytison1444]

I think Tomatin 12 is a definite worth buying to try Scotch. 12 years for at least what it used to cost was a bargain. If you don't like the sort of almost stale cereal malty flavor though you won't like it as much. I think it has a nice apple flavor to offset it.

[@andrews4321]

If you had been of drinking age at the time you lived in Scotland, would your palate at that age have appreciated the local spirits? I happen to love whiskey now, but I despised the taste of bourbon when I was in my early 20's. I'm sure glad that has changed (although my wallet isn't).

[@xxacidmv]

Welcome all Whiskey Vaulters to Shared Experiences Story Time with Daniel!

[@craigknowles5946]

I donated a bottle of Cù Bòcan 12 in November last year when I visit from Scotland. Left it with Briana but it's a peated Scotch so not sure if it will have survived. I'd love to hear your thoughts on it if there is any left 🙂

[@WhiskeyVault]

Anything left at CB stays with them now for their own resource library

[@yharmsminiaturepainting8525]

Great video, lovely insight into the 12 year old Tomatin. However the correct pronunciation is Toe-ma-tin and not Toe-mi-tin.

[@iissamiam]

Reminds me of how the only objective sense is perfect pitch. It’s the only sensory experience that is scientifically, measurably accurate.

[@Onewaller11]

Hi Daniel, thanks for the great videos, but i have a question, would it be considered a blend if you combine Tomatin with CuBocan, as they are different from the same Source? Same with the 3 Distillates from Springbank, Bruichladdie or the 2 from Edradour? Is double-distilled mixed with tripple distilled out of the same Stills (Springbank) or only the Name of the Distillery the factor that decides between single malt or blend? Thanks for zhe answer

[@WhiskeyVault]

In theory, it's still a single malt. But often they will alter it to avoid consumer confusion, assuming they do it at all. On the other hand, the Sassenach blended scotch is supposedly entirely from Loch Lomond. But they call it blended.

[@Onewaller11]

@@WhiskeyVault Loch Lomond it could be because they use different grains and distilling methods (stills)? So mixing single malt with single malt same distillery (different product) stays single malt. Thanks for the answers.

[@alanwright1257]

I can remember reading an article in a science magazine where they studied a people group who had not had a lot of interaction with other people groups. They only had two words that separated colors, which as far as the scientists could tell could be translated, dark and light. So the question was, were the eyes of these people different than mine and yours to where they couldn't see blue or red, etc., or is differentiating colors not important enough for a people group that were basically still hunters and gatherers? Colors might be a cultural luxury. Daniel and I look at the label of a J Walker Blue. We both call the label blue, but are we seeing a totally different shade. Stop me. Why am I typing?

[@bideshicarvings2191]

For the algor-ience 🎉

[@RobertJochim]

That dress was white and gold.

[@jjy3k10]

Noooo!! shhhhhhh!!! don't give away the under-the-radar excellent budget single malt scotch that is Tomatin 12

[@treytison1444]

I was buying it years ago when everyone was turning their nose up at anything that wasn't Highland Park or an Islay.

[@kunzilla]

so it's basically to put something into a context.

[@franksimonds04]

Wait. You lived in Scotland? Do tell.

[@TheLitmas]

On today's Episode of Whiskey Vault Daniel asks the philosophical question "What is 'real' "?

[@robviousobviously5757]

senses or census? lol😂

[@TheReal_DeanD]

I got a bottle with the old branding on it. I couldn’t stand it. Too malty for me and maybe the Bourbon cask was too much. Idk. I like the shared experience talk as well as the curry and ice cream sherbet comparison

[@Carleton.Weaver]

And you may tell yourself, "This is not my beautiful house..."

[@JAF30]

The entirety of the Whiskey Tribe and The Vault's message, don't be a stick up your own ass in trying to make everything the exact same as everyone else.

[@Koby616]

Maybe you burned your tongue with cask strength whiskey. Thanks for video 📸

[@YoJimBo851610]

124👍

[@johnsmartin1473]

Regrets are for the dead. international travel, however both distracts and diverts Parlay vu Francias :) Does France produce whiskey? They obviously produce grain, baguette...

[@sslindee]

The color argument was so flawed and wrong!