Whisky can occasionally take itself very seriously. Thompson Bros somehow manage to produce some of the most respected whisky in Scotland while still sounding like they are having a good time.

Founded by brothers Simon and Phil Thompson in Dornoch, the project grew out of the whisky bar at Dornoch Castle Hotel before expanding into independent bottlings, gin production and eventually their own distillery. The distillery itself operates from a converted Victorian fire station in the northern Highlands, which already gives it a better backstory than most.

The independent bottlings helped build the reputation first. Thompson Bros became known for transparent releases, excellent cask selection and a willingness to bottle whisky that prioritised flavour over marketing. When their own spirit arrived, the same philosophy carried through. Long fermentations, old-school production ideas and an almost obsessive interest in flavour development all play major roles.

The whiskies often show texture, fruit, waxiness and complexity that deliberately nod towards older Highland styles. Production remains tiny by industry standards, but that is partly the point. Efficiency appears considerably less important than character.

Dornoch has become one of the most talked-about small distilleries in modern Scotch, and Thompson Bros sit right at the centre of that story.