Thompson Bros
Thompson Bros is a distillery born from the great passion for the world of Whisky of two enterprising brothers. Phil and Simon Thompson, after creating a highly successful whisky bar in Dornoch, decided it was time to realize their dreams and take the plunge by fulfilling their desire to create their own company. In 2016, the project finally came to light and production and marketing of Whisky and Gin began at the Dornoch Castle Hotel. The start of the activity was quite unusual and original. It was indeed founded on a crowdfunding initiative that managed to involve about 250 enthusiasts from around the world, who financially contributed to the launch of the Distillery in order to secure batches of excellent quality Whisky.
In 2017, the business of Thompson Bros distillery soared and allowed the two brothers to make acquisitions to produce a Single Malt and to launch an Organic Highlands Gin on the market, which was exported to as many as 11 countries. The unexpected and rapid success of the Organic Highlands Gin and the Whisky labels prompted Phil and Simon Thompson to repeat the crowdfunding operation, launching a new challenge in 2018 with the idea not only to acquire spirits but also to expand the premises and make it more functional to the new production needs, which were growing much more rapidly than had been anticipated at the time of the creation of the new company.
The production of Whisky is based on traditional rules and procedures. The production process involves the use of malted barley of historic varieties as raw material, capable of providing good aromatic complexity. The barley is then ground and mixed with water. The resulting must is filtered and cooled before adding yeast to start the long fermentation that transforms sugars into alcohol. The distillation phase takes place in traditional stills very slowly, with the aim of ensuring maximum finesse and expressive elegance. As for the aging, they mainly use oak barrels previously used for aging bourbon or fortified wines from Jerez de la Frontera, as well as refill barrels owned by the distillery.
Thompson Bros is a distillery born from the great passion for the world of Whisky of two enterprising brothers. Phil and Simon Thompson, after creating a highly successful whisky bar in Dornoch, decided it was time to realize their dreams and take the plunge by fulfilling their desire to create their own company. In 2016, the project finally came to light and production and marketing of Whisky and Gin began at the Dornoch Castle Hotel. The start of the activity was quite unusual and original. It was indeed founded on a crowdfunding initiative that managed to involve about 250 enthusiasts from around the world, who financially contributed to the launch of the Distillery in order to secure batches of excellent quality Whisky.
In 2017, the business of Thompson Bros distillery soared and allowed the two brothers to make acquisitions to produce a Single Malt and to launch an Organic Highlands Gin on the market, which was exported to as many as 11 countries. The unexpected and rapid success of the Organic Highlands Gin and the Whisky labels prompted Phil and Simon Thompson to repeat the crowdfunding operation, launching a new challenge in 2018 with the idea not only to acquire spirits but also to expand the premises and make it more functional to the new production needs, which were growing much more rapidly than had been anticipated at the time of the creation of the new company.
The production of Whisky is based on traditional rules and procedures. The production process involves the use of malted barley of historic varieties as raw material, capable of providing good aromatic complexity. The barley is then ground and mixed with water. The resulting must is filtered and cooled before adding yeast to start the long fermentation that transforms sugars into alcohol. The distillation phase takes place in traditional stills very slowly, with the aim of ensuring maximum finesse and expressive elegance. As for the aging, they mainly use oak barrels previously used for aging bourbon or fortified wines from Jerez de la Frontera, as well as refill barrels owned by the distillery.
