I've been keeping an eye on Tomatin's Italian Collection for a while now, and the 2010 Barolo Finish is the kind of release that makes you sit up and pay attention. A Highland single malt finished in casks that once held one of Italy's most prestigious red wines — Barolo, the so-called 'King of Wines' from Piedmont. At 46% ABV with no chill filtration, this is a whisky that's been put together with genuine care, and at £67.95 it sits in that sweet spot where you're getting something genuinely interesting without remortgaging the house.
The concept is straightforward: take a 10-year-old Highland malt, give it time in ex-bourbon casks to build that foundation of vanilla and cereal sweetness, then finish it in Barolo wine casks. What Barolo brings to the table is fascinating — it's a wine known for its tannic structure, dried cherry character, and earthy complexity. Those casks should impart a layer of dark fruit and spice that you simply won't find in a standard ex-bourbon maturation. The 46% bottling strength is exactly where I want it — enough muscle to carry those wine cask flavours without burning through them.
What I appreciate about this release is the restraint. Ten years is honest. Nobody's trying to dress this up as something older or more exclusive than it is. The Italian Collection as a concept works because it pairs Highland malt — which tends to be approachable, slightly fruity, gently malty — with wine casks that add genuine depth. Barolo is arguably the most interesting choice in the range because of its weight and complexity as a wine. A lighter wine cask might get lost; Barolo has enough backbone to stand alongside a decade of oak maturation.
Tasting Notes
I don't have detailed tasting notes to share on this one yet, but based on the production style — Highland malt, ex-bourbon primary maturation, Barolo wine cask finish, bottled at a natural 46% — you should expect a whisky that opens with that classic Highland malt sweetness, soft cereal notes and orchard fruit, layered with darker dried fruit from the wine cask influence. Think cherry compote, maybe some baking spice, possibly a hint of leather or dried herbs from those tannic Barolo casks. The finish should carry warmth and a gentle dryness from the wine tannins. It's the kind of whisky where each sip reveals something new.
The Verdict
I'm giving the Tomatin 2010 Barolo Finish an 8 out of 10. Here's why: it does something genuinely different at a price that doesn't punish you for being curious. Wine cask finishes can be hit or miss — sometimes they overwhelm the spirit, sometimes they barely register. The combination of a well-structured Highland malt with the assertive character of Barolo casks, bottled at a proper strength without chill filtration, tells me this was made by people who understand balance. At under seventy quid, you're getting a whisky with real personality and a story worth telling. It's not trying to be everything to everyone, and that's exactly what makes it work.
Best Served
Pour this neat in a Glencairn and give it five minutes to open up — wine-finished whiskies often need a little air to let those secondary cask flavours come forward. A few drops of water won't hurt either; at 46% it can handle it, and you might find it unlocks some of the softer fruit notes hiding underneath. If you're feeling adventurous, this would make a stunning base for a Blood and Sand cocktail — the Barolo influence already leans into that cherry and vermouth territory, so you're working with the whisky rather than against it. But honestly, this is one I'd savour slowly. Put the shaker down and just drink it.
