Thompson Bros

The Thompson brothers, young owners of one of the most important whiskey bars in Scotland, have founded in Dornoch, in an old fire station, one of the most interesting artisanal micro-distilleries on the world scene, not only in Scotland.

Active since 2017 and great whiskey enthusiasts, the Thompsons believe in the human factor: and therefore in the Dornoch Distillery no procedure is automated, and every decision is made by smelling and tasting the whisky, as it is produced. The goal is to restore the variety and complexity of the whiskeys of the past, not dominated by efficiency but only by quality: an infinite variety of ancient, floor-malted cereals are used, the yeast strains are chosen for their slowness, which leads to fermentations that reach up to 216 hours, and the alembic produces up to 20,000 liters per year.

While waiting for their single malt, the Thompsons have launched their brand of independent bottlers (Thompson Bros, in fact), already recognized as one of the most interesting and qualitative indie bottlers in Scotland.