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    The Aberlour distillery is situated at the junction of the Rivers Lour and Spey, the distillery lies in a glen, surrounded by glorious scenery dominated by the rugged peaks of Ben Rinnes.

    James Fleming founded the Aberlour Distillery in 1879. James designed the buildings and much of the machinery himself, and personally supervised every stage of the construction.

    In 1898 a fire destroyed several of the distillery buildings and most of the whisky stocks. Under the supervision of Scotland’s foremost designer of whisky distilleries, Charles Doig of Elgin, the Aberlour Distillery was largely rebuilt.

    Over the past 100 years, with modernisation and technology, the composition of the distillery has inevitably altered, though many of the original features are still there and the traditional working character of the place remains unchanged.

    The crystal-clear spring water that cascades down the slopes of Ben Rinnes, and makes its way from there along the Lour Valley to the distillery, is the lifeblood of Aberlour malt whisky. Soft and pure, it is perfect for the development of a wide range of flavours.

    Allt A Bhainne

    Allt A Bhainne is located in the southern part of the central Speyside region, south of Dufftown at Glenrinnes, Banffshire, Scotland. Allt A Bhainne means "Burn of Milk" in Gaelic and is pronounced 'olta-VAYne'

    The distillery looks quite modern compared to most Scottish distilleries as it was built in 1975, with its main focus being to supply malt whisky for the famous Chivas Regal and 100 Pipers blends. It was expanded in 1989, to have 2 wash and 2 spirit stills, enabling production to be doubled, however it was mothballed in 2002. Operation was restarted in May 2005 and is still in production.

    Allt-A-Bhainne is not bottled as a Single Malt by the owners, Pernod Ricard, but occasional independent bottlings are available.


    A single malt from the foot of the Himalaya's.

    Produced in India, Amrut Single Malt Whisky is a product of 20 years of research by Amrut Distilleries, which was founded in 1948, in an effort to produce high quality malt whisky is tune with world standards.

    The whisky is made from select Indian malted barley grown in Punjab and Rajasthan, the northwest frontier states of India. The cold winters and fiery summers create a unique quality of grain, rich in flavour. Malting takes place at maltsters in Jaipur and Delhi.

    The malted barley is then transported to the south of India to the production unit in Bangalore where it is carefully mashed and distilled in small batches to preserve the natural aromas. The whisky then undergoes maturation in imported oak barrels in a unique tropical condition at a ware house on the distillery premises in Bangalore, the Garden City of India, which is at an altitude of 3000 ft. above the sea level.

    To maintain the natural character of the product, the whisky is not chill filtered.

    Amrut was recently named a "Distiller of the Year" in the Icons of Whisky 2011.


    anCnoc (a-nock) is actually produced at the Knockdhu distillery which is situated in the picturesque village of Knock in Aberdeenshire, up in the north east corner of Scotland.

    In 1892 John Morrison bought the Knock estate from the Duke of Fife, following the discovery of several springs on the southern slope of Knock Hill. The surrounding land was full of peat and barley and the Great North Railway line ran nearby. John saw a golden opportunity. Knockdhu opened its doors in October 1894 and the methods used to make anCnoc have hardly changed in over 100 years. It remained in continuous operation until 1931, when it was forced to close for a few years due to the economic depression. Wartime restrictions on barley forced a second closure from 1940-1945. Knockdhu was again closed in 1983, but was sold to Inver House in 1988, production resumed in February 1989. Previously named Knockdhu after the distillery, it was renamed anCnoc in 1994 to avoid confusion with Knockando.

    anCnoc is a Gaelic word meaning 'the hill'


    In 1798 the Macdougalls start producing whisky at Ardbeg farm with little more than a worm in a tub and a small pot still.

    Ardbeg is the peatiest and smokiest of all the Islay malts, yet has a fruity floral sweetness and complexity to the spirit. In 1815 John Macdougall takes out a licence and Ardbeg is now a legitmate concern. In 1838 Thomas Buchanan, a Glasgow spirit merchant buys the distillery, but John Macdougall's son Alexander is the manager. After Johns death in 1853, Colin Hay and Johns sisters (Margaret and Flora) co run the business. In 1922 Alexander MacDougall & Co Ltd purchases Ardbeg, but in 1959 Ardbeg Distillery Ltd buys Alexander MacDougall & Co Ltd. Hiram Walker acquires the distillery in 1977. Production dwindles to nothing and in 1987 Allied Lyons takes over.

    In 1991 the distillery closes for the second time, but in 1997 the Glenmorangie company takes over and is still the owner today.

    Ardbeg is the peatiest and smokiest of all the Islay malts, yet has a fruity floral sweetness and complexity to the spirit, and has now been voted the Best Whisky in the world for 3 years in a row.


    Ardmore distillery was founded in 1898, on the Eastern edge of Speyside at Kennethmont. Just one year after it was built, the whisky market collapsed due to over supply but Ardmore survived.

    The original distillery was built with two stills and two more were built in 1955. By 1974 it had eight stills.

    In many ways Ardmore Traditional is a taste journey back in time. To a time when most Highland distilleries dried their barley with the sweet smoke of local Highland peat. To a time before ‘Chill – Filtering’ was invented and when maturation length and style depended on the skill of the Master Blender rather than a preset age or barrel type.

    Ardmore was and is the fingerprint Malt Whisky of Teacher’s Highland Cream.

    Arran (Isle of)

    In 1995 a new distillery opened at Lochranza on "The Isle of Arran", in what must be one of the most beautiful locations in Scotland. Early in the 19th century there were more than 50 whisky distilleries on Arran, most of them illegal and carefully hidden from the eyes of the taxmen. The malt from Arran was shipped to the mainland and enjoyed by the gentry who regularly "took the Arran waters". It was acclaimed at the time as the best in Scotland, only rivalled by those from the 'Glen of Livet'.

    Arran single malt expressions are produced using only the traditional methods of distilling, with wooden washbacks, copper stills and is non-chillfiltered.


    Auchentoshan(Pronounced as OchunTOshun)distillery was founded in 1823 on the Auchentoshan Estate, at the foot of the Kilpatrick Hills overlooking the river Clyde,just near Glasgow, by John Bulloch, a local corn merchant.

    The only distillery in Scotland to have a third still,

    truly triple distilling. The extra distillation takes the spirit to around 81% – not 70%. This dramatically affects the character of the new make spirit, helping to create a subtle whisky that matures beautifully in oak.


    The Auchroisk Distillery is located between Aberlour and Keith on Highway A95 in Scotland. The name is pronounced "orth-rusk," which means "ford across the red stream" in Gaelic and refers to the Mulben Burn from which the distillery draws its cooling water. Although Auchroisk is relatively new, built in 1973, it has amassed numerous awards for both its whisky and building architecture. The distillery has eight stainless steel washbacks and eight high necked pot stills which produces a light, elegant spirit. Only 10% of the production is sold as single malt, the remaining being used in blends, specially in the well-known J&B.

    Auchroisk is owned by Diageo.


    Aultmore(gaelic for big burn)distillery lies several miles north of the town of Keith on the eastern fringe of Speyside. The distillery was established by Alexander Edwards and building commenced in 1895 with production in May 1897. Hard times were to come as distilleries were closed during World War I to conserve supplies of barley. The distillery was closed again from 1943-45 to conserve barley supplies during World War II but by the early 1950’s Aultmore was distilling again. In the late 1960’s a programme of improvement and expansion began at Aultmore. The two stills were converted to steam heating in 1967, the long disused water-wheel was demolished and the steam engine went into retirement in 1969 on the eve of a complete reconstruction. The distillery was closed from January 1970 to February 1971, when two additional stills were installed and the boiler was converted from coal-burning to oil-firing. In 1998, just a little over a century after it was founded, Aultmore was acquired by current owners Bacardi through their subsidiary John Dewar & Sons.

    Bakery Hill

    The Bakery Hill distillery is located in Victoria, Australia and was established by David Baker, a former biochemist. He launched three single malt whiskies onto the market in 2004. These were the “Classic Malt”, the “Peated Malt”, and the “Double Wood”, the last so named because it is matured in both American and French oak. The distillery uses single casks only (no blending of casks). The whiskies are matured in barrels (American Oak, ex Bourbon barrels. French Oak casks are also used for the production of the double wood style) that have been broken down and rebuilt into 50 and 100 litre barrels, providing for greater surface area contact with the wood. Each bottle of "Cask Strength" is drawn from a single cask at cask strength, meaning you will enjoy the malt at the same strength as it left the barrel in the distillery.

    The whiskies have received high praise from Jim Murray in his Whisky Bible. Murray described the Classic Malt as "easily the most stylish Australian malt I have found".


    Balmenach distillery is nestled at the bottom of the Haughs of Cromdale in the Spey valley. In the early 1800 three brothers crossed these hills from Tomintoul and set up a farm. One of these brothers was a James McGregor who also set up an illicit still on the site. Shortly after the licensing act was introduced James McGregor obtained a license for his distillery formally establishing it in 1824.

    The distillery was owned and operated by the McGregor family until it was sold in 1922 to a company that would become DCL. In 1993 UDV took the decision to mothball Balmenach, the distillery lay silent until 1998 when Inver House Distillers bought the distillery making it the company's fifth and largest distillery. The first distillate of Balmenach for 5 years was then produced in March that year, and stored in casks in one of the three dunnage warehouses on the site.

    As is predominant of Inver House Distillers the traditional machinery and methods are still used to this day. This includes a cast iron mash tun mashing slightly more than 8 tonnes every 7.5 hours. The wash is fermented in six douglas fir washbacks for a minimum of 50 hours before it is sent to the stillhouse for distillation.

    The stillhouse comprises of three wash stills and three spirit stills capable producing over 2 million litres of whisky a year. This sprit travels slowly through 90 metres of copper tube coils in large tubs of cold water, known as "worm tubs", before it enters one of the two spirit safes in the stillhouse. There it is transferred to one of two spirit vats. The smaller of these being used for the filling of casks on site to then be matured in oak casks for many years until the spirit is deemed at its best for bottling.


    Balvenie Castle lent its name to the adjacent farm, Balvenie Mains. It also lent some stones to Balvenie New House, a replacement dwelling rather easier to heat and maintain than a medieval fort. After several decades the house itself stood empty, but soon developed a new role as the heart of a brand-new distillery from which the first spirit flowed on May Day 1893.

    The basement became a warehouse, the first storey a malt floor and upstairs a loft to store the barley from the fertile thousand acres of Balvenie Mains.

    In the 1920s a new maltings was built right next door, using stone blocks from the now levelled New House. Little else has changed over the years.

    Belgian Owl (The)

    The Belgian Owl, Single Malt Whiskey, is the first Belgian whiskey ever made with barley grown in Belgium. It is the outcome of the determined efforts of Etienne Bouillon, a master distiller. The distillery is located in Liege, Belgium.

    “The distillation I practice gives a very flexible, smooth product. To obtain a top quality taste, I keep only the heart of the distillate obtained after a second distillation.”

    The barley malt is distilled in century-old stills, then aged in oak casks. During the maturation process, it gradually takes on its lovely amber color and develops magnificent aromas of pear, cherry, and lily. The finish hints at apples.

    For Etienne Bouillon, spirits are a family tradition. He started the distillery in 1997, after acquiring two handmade stills from the 1880s. Each of these stills has a capacity of 500 liters.

    Etienne traveled to Scotland and joined the Whisky Academy at the Bruichladdich distillery on Islay to learn all aspects of the whisky-making trade. Studying under master distiller Jim MacEwan there, Etienne later returned home to produce a most unique Belgian whisky using only local ingredients. The barley fields are in Hesbaye, the water from 40 meters below, clear and protected. Malting, mashing, and fermentation processes take place in an old converted farm on the city’s outskirts. American Oak (ex-bourbon) barrels are used for maturation.

    The symbol of the Owl was chosen to represent the whiskey as it recalls nature, authenticity, wisdom, and Wallonia in particular.

    “European Single Cask Whisky of the Year”– Jim Murray’s Whisky Bible 2011, on the 44-month edition of the Belgian Owl.

    Ben Nevis

    Ben Nevis Distillery, established in 1825, is one of the oldest licensed distilleries in Scotland. The distillery is located at Lochy Bridge in Fort William and sits just at the base of its namesake, Ben Nevis, Scotland's highest mountain, 4,406 feet above sea level. A second distillery was sited nearby in 1878 and named Nevis Distillery. In a bid to keep up with growing demand, both distilleries eventually became one in the early twentieth century. The famed Japanese company Nikka acquired the distillery in 1989 and subsequently the quality was markedly improved. The philosophy of the Ben Nevis distillery is one of quality and not quantity, as a consequence, its collection of whiskies can only be found in a handful of outlets throughout the world.

    The distillery is famous in Hollywood too, the distillery warehouses have been used for several big budget productions including Rob Roy, Braveheart, Local Hero and Highlander.


    BenRiach, 'the hill of the deer' was built in 1898 by the Grant family at the foothills of the Grampian mountains. In 1900 it was mothballed after just 2 years of production, and remained closed until 1965. However its floor maltings remained in constant production providing malted barley for the Longmorn distillery next door. In 1965 BenRiach is reopened by Glenlivet Distillers and is nearly totally rebuilt internally. In 1972 production of peated malt whisky also commences. Seagrams takes over ownership in 1978 and 2 more stills are added in 1985. BenRiach is released as a branded single malt in 1994, but annual bottling is limited to a few hundred cases. Pernod Ricard take over in 2001 but, this leads to the distillery being mothballed again in 2002.

    In 2004 BenRiach is acquired by an independent consortium and production re commences.


    Located in the Speyside region,the early history of the Benrinnes Distillery inidcates that it was run as part of a farm. It was rebuilt as a distillery when the buildings were destroyed during floods in 1829. The distillery has enjoyed almost continual production with only short breaks during the war years. In 1966 a 2nd set of stills was added, doubling production.

    Benrinnes uses a form of triple distillation. This produces spirit of around 76% volume, several degrees more than standard double distillation. Benrinnes uses worm-tubs, the traditional pipe-spirals immersed in cold water, to condense the vapours produced by the stills.


    Benromach is a Speyside distillery founded by Duncan McCallum and F.W. Brickman in 1898 and currently owned and run by Gordon and Macphail of Elgin. It is situated near Forres in Morayshire and is fed with spring water from the Chapelton Springs in the Romach Hills beside Forres.

    Duncan MacCallum had previously been working at the Glen Nevis Distillery in Campbeltown and FW Brickmann was a spirit broker in Leith, Edinburgh. Construction work started at the site of Benromach Distillery in 1898 however due to the depression in the Scotch Whisky industry in 1898 the distillery did not start producing whisky until 1900 but closed the same year due to a lack of money.

    In 1911 Benromach was acquired by the London based Harvey McNair & Co who continued distilling until the onset of the First World War. After the war Benromach was acquired by Benromach Distillery Ltd and was run by this new private company until 1925. In 1938 Benromach was acquired by Associated Scottish Distilleries Ltd which later became a part of Scottish Malt Distillers Ltd. Between 1966 and 1974 the distillery was modernised and continued to run until 1983 when the distillery was officially closed.

    In 1993 Gordon and MacPhail took over the site and in 1997 they started to restore the distillery to a working order. Finally in 1998 the distillery was officially reopened and bottling of the new malt started in 2004.

    Blair Athol

    The Allt Dour Burn trickles its way down through the hills surrounding Pitlochry to the site of the Blair Atholl distillery. The stream takes its name from the Gaelic meaning “Burn of the Otter” and rises just north of Pitlochry on the slopes of Ben Vrackie at the gateway to the Scottish Highlands.

    In 1798 John Stewart and Robert Robertson opened their distillery on the banks of this sparkling fresh water burn about ¾ mile south of the beautiful village of Pitlochry. A picturesque group of stone buildings sprang up on the site and with time became covered in a spectacular Virginia creeper and the black fungus which indicates the presence of whisky. Due to the very high excise duties of the time the first distillery could not compete with the illegal highland distillers and went out of business. It reopened its doors in 1826 under the guidance of John Robertson and Alexander Conacher. Under a new tax regime the distillery flourished producing 60.000 gallons of quality highland malt in 1886.

    Today the distillery is part of the Diageo group and opens its historic doors to visitors from around the world. Knowledgable staff provide tastings in the historic visitor centre and an informative tour will take you into the heart of the distillery, the Still Room.


    Bowmore (BOH-mor) Distillery is situated on the shore of Loch Indaal in the town of Bowmore, on the Island of Islay(eye-la). Founded over two centuries ago in 1779 by a local merchant, John P. Simpson, before passing into the ownership of the Mutter family. Bowmore is the first recorded, legal, distillery on Islay and one of the oldest in the whole of Scotland. One of only a few distilleries anywhere which still produces its own floor malted barley, hand-turned by traditional wooden malt shovel. Water is drawn from the Laggan River, with its rich peaty overtones, and Islay peat, fires the malt drying kiln. The distillery, like most in Scotland, was mothballed during the World Wars, and hosted the RAF Coastal Command for much of World War II, Coastal Command operated flying boats from Loch Indaal on Anti-submarine warfare missions.

    Since the Morrison family ownership, Bowmore Distillery is now controlled by the Japanese distiller, Suntory.


    Bruichladdich (Brook-Laddie) is a Gaelic reference to the ‘raised beach’ upon which the distillery is sited, on the Hebridean Isle of Islay, on Scotland’s wild west coast. Built in 1881 by William Harvey and his brothers, it was closed down in 1994 as “surplus to requirements”. On 19th December 2000 it was acquired by a small group of private investors. Following extensive renovation, the distillery recommenced distilling at 08.23 on the 29th May 2001.

    The whisky is bottled in Islay’s only bottling hall - 100% naturally - free from chill-filtration and colouring.


    Winding its way through gently rolling hills, marked with traditonal dry stone walls, the drive to Bunnahabhain (Bu-na-ha-venn) offers spectacular views across the sound of Islay to Jura. Bunnahabhain Distillery finally reveals itself in a spectacular setting on the curve of a remote bay on the North East coast of Islay. The tiny village at the entrance to the distillery was built in the 1880’s to house workers for the distillery and today is still home to both fisherman and distillery workers in this isolated location. Founded in 1881 by William Robertson who worked for the Glasgow blending company Robertson & Baxter, the distillery was built in cooperation with the local Islay Distillers Company and was completed in 1883.

    Taking its name from the Gaelic word meaning “mouth of the river”, the distillery uses the water from the Margadale Spring which filters through the limestone hills and finally runs into the sea close to the distillery. The water is piped from the spring waters to the stills retaining a crisp clean purity, with very little of the peaty flavours found in other Islay whiskies, thus appealing to milder palates .

    In keeping with the slow natural rhythm of this beautiful coastal location the whisky gradually matures in American Oak casks, until it is ready to be bottled as unique Bunnahabhain whisky.


    Bushmills Distillery is in the village of Bushmills in unique North Antrim , Northern Ireland. It is located on the banks of St. Columb's Rill and reputed to be the oldest licensed Distillery in the world , being given legal status in 1608 when King James 1st granted a license to local landowner Sir Thomas Phillips.

    The Victorian architecture of the Distillery dates from 1885 when it was rebuilt after a fire.

    During its existence the distillery has changed ownership many times, at one time it was owned by the Boyd family who were responsible for promoting the product worldwide, in 1972 it became part of the Irish Distillers Group who themselves were taken over by Pernod Ricard, the distillery is now owned by Diageo.

    Caol ILa

    Nestled in a hidden cove near Port Askaig, on the island of Islay, the Caol Ila (“Cull Eela”) distillery sent its whisky to market by sea.

    For more than 100 years small coal-fired “puffers” like the SS Pibroch brought barley, coal and empty casks to the distillery, returning her whisky to the mainland through the strait that divides Islay and Jura, “Caol Ila”(the Gaelic name for the Sound of Islay).

    That tradition has passed. And other changes have taken place – like when the old distillery became outdated and was replaced by a new, £1 million building in 1974. Craftsmen faithfully reproduced the six stills from the original design to ensure the distinctive quality of Caol Ila™ remained.

    However, there are many things that have not changed. Caol Ila is the only distillery on Islay to face due east, and every morning the six stills are the first to feel the dawn of the day on their copper faces. The barley used is still malted locally at Port Ellen and pure spring water rises from limestone in nearby Loch nam Ban, then falls to the sea at Caol Ila in a clear crystal stream.


    Caperdonich (pronunced Coper Donich) Distillery was originally built in 1897 as Glen Grant No.2 to serve as a back up to the mighty Glen Grant Distillery. It was situated beside the North of Scotland Railway in the north west corner of Rothes in Scotland’s Speyside whisky region. However following the Pattison's crash the distillery soon closed as the demand for whisky disappeared. In 1965 the distillery reopened as Caperdonich and was later purchased by Seagrams in 1977. Caperdonich and Glen Grant share the same water source but the whiskies are not similar. Caperdonich is lighter and tends to be smokier then Glen Grant.

    The distillery was moth balled in 2002 and later demolished in 2010.

    Two of the original Pot Stills are now located at the Belgian Owl Distillery in Belgium.


    Cardhu Distillery,(pronounced 'car-DOO') is one of the best located distilleries in Speyside. High on the hills on the north side of the Spey Valley with extensive views to the south, it is also the home of Johnnie Walker, the number one blended Scotch whisky in the world. Cardhu means 'Black Rock' in Gaelic. The distillery was renamed "Cardhu" in 1981 in order to avoid the confusion between Cardhu the trade name and Cardow, which was the name of the distillery.

    By the time John Cumming bought a license for his Cardhu distillery in 1824, he and his wife Helen had already been smuggling and producing illicit whisky for 13 years. Whenever the Excise officers passed by, Helen would disguise the mashing and fermenting as bread-making. Then, while the officers drank the tea she made for them, she would fly a red flag from the barn to warn their neighbours that revenue men were around.

    Once the distillery was officially licensed, John and Helen Cumming continued to value quality over quantity. In 1885 the distillery was rebuilt on a new piece of land but continued to stay in the hands of the Cummings, being run by Elizabeth Cumming, the daughter-in-law of Helen Cumming. The qualities of the malt they produced became essential to John Walker and Sons (of Johnnie Walker fame). So much so, in fact, that in 1893, Cardhu was the first distillery that they bought – although it was still run for a time by the Cumming family. It is now part of the Diageo Group.

    Cardhu continues to be successful and with annual sales of more that 3 million bottles, it is the 6th best selling single malt in the world.

    Castle Brands

    One of the few small public companies in the global beverage alcohol industry, Castle Brands engages in developing and marketing a wide range of beverages. Their whiskey that we are interested in is, Clontarf Irish Whiskey and Knappogue Castle Irish Whiskey, both of which have won numerous awards.


    The barley that makes Clynelish™ is still malted in the Northern Highlands and water is still piped down from the Clynemilton Burn to the distillery. Through the craftsmanship of the Master Distiller, these combine to make the cool, coastal single malt whisky, aged in oak casks for at least fourteen years.

    The original distillery at Clynelish was purpose built to serve the new farms being established on the fertile land of Sutherland’s coastal strip. For a cost of just £750 in 1819, the future Duke of Sutherland was able to provide a ready market for the grain grown by his tenant farmers. It’s from these origins that we’re able to enjoy the highly regarded Clynelish today.

    Such was its reputation in those early days, that for many years, only private customers were supplied; “trade orders” were refused. In 1886 the early whisky tourist, Alfred Barnard, wrote that this was “always the highest priced of any Scotch whisky”.

    Yet less than fifty years later, the economic recession of 1931 forced the distillery to close. Production restarted in 1938, only to shut down again from May 1941 until November 1945 due to restrictions on the supply of barley during the Second World War.

    In the 1960’s, Clynelish was brought up to date when electricity was installed and still which had previously been heated by a hand-fired coal burning furnace were converted to internal steam heating. Then, true to its origins as a model design, Clynelish was replaced by a new distillery built on an adjacent site in 1967-68. The original distillery was closed for a short time but reopened as the Brora Distillery.

    Compass Box Whisky

    The Compass Box Whisky Company is a specialist Scotch whiskymaker (not a distillery). A world of small batch Scotch whiskies made in a variety of styles to appeal to a variety of tastes. High quality, award winning blended Scotch whisky.

    The Signature Range from Compass Box. The five Scotch whiskies in this range cover the entire spectrum of Scotch whisky styles, from the delicate, sweet character of 'Asyla', to the subtle vanilla, clove and fruity characteristics of 'Oak Cross', the rich and spice notes of 'The Spice Tree', the peaty smoky character of 'The Peat Monster' and the elegant flavours of vanilla cream, toffee and coconut in 'Hedonism'. Each is made from the highest quality casks, to create more complexity. The whiskies are combined according to each recipe and returned to casks for marrying up to 24 months before bottling.

    "Compass Box has positioned itself as THE artisan blender, the company’s alchemy borders on legend"


    Cooley Distillery is an Irish whiskey distillery, located on the Cooley Peninsula in County Louth. It is the only independent Irish owned distillery in Ireland, converted in 1987 from an older potato alcohol plant by John Teeling and other investors. Cooley use two smaller copper pot stills with large necks, according to the distillery, the size of the necks increases the time it takes for the spirits to pass through with 50 percent. The result is a more refined and milder whiskey. Compared to other Irish distilleries such as Bushmills, Cooley only distils their whiskey twice.

    Cooley has won over 300 medals since opening. Other awards they have received include "European Distiller of the Year" in 2008 and 2009 and "Distillery of the Year" in 2008 from the International Wine and Spirit Competition, and "Distillery of the Year" in 2010 from Malt Advocate magazine. Cooley has continued its phenomenal success with four Gold Medals for its Connemara Peated Single Malt Irish whiskey range including two Best in Class honors at the International Wine and Spirits Competition (IWSC)2011, reaffirming its place as the most honoured Irish Single Malt of all time at International Spirits Competitions.


    Cragganmore’s name was taken from the nearby hill, whose green stone built the distillery, 'Craggan Mor'. The distillery was founded in 1869 by John Smith, who is said to have been the most experienced distiller of his day. He had been manager of Macallan, Glenlivet and Wishaw distilleries, and was lease-holder of Glenfarclas Distillery when he persuaded his landlord, Sir George Macpherson-Grant, to lease him the land to build a new distillery at Ballindalloch beside the Strathspey railway line.

    Cragganmore was the first distillery to be deliberately sited to take advantage of the railway line and a private siding was built to accommodate distillery traffic. John Smith was a great railway enthusiast, but since he weighed 22 stones (140kg) and was too wide to enter a railway carriage, he was obliged to travel in the Guard’s van.

    He died in 1886 leaving the business to his son Gordon, who largely rebuilt the distillery in 1901. So it exists in the form we know today, though in keeping with tradition, the two pairs of flat-top stills (designed by John Smith himself), have been preserved throughout. Despite further changes of ownership and two world wars, Cragganmore has continued to produce a complex, highly prized single malt whisky.


    The Craigellachie distillery was founded in 1891 by Craigellachie-Glenlivet Distillery, a group of blenders and merchants led by Alexander Edward and Sir Peter Mackie. The name Craigellachie (pronounced "Craig-ella-ki") means 'rocky hill'. Its location is both close to the Fiddich and Spey rivers, and to the railway. The waters from the Fiddich provided cooling water and power. In 1965, the distillery was updated and a new still house was built along with two additional stills. It now has eight wooden washbacks. Craigellachie distillery, often referred to as the White Horse distillery, was sold to John Dewar & Sons, who in turn are owned by Bacardi.


    Pronounced 'Dal-yoo-en', Daluaine sits close to Ben Rinnes in Speyside and was founded in 1852 by William Mackenzie. When he died in 1865 his widow leased the distillery to James Fleming, a banker from Aberlour. Together with William Mackenzie's son he founded Mackenzie and Company. In 1891 Dailuaine-Glenlivet was founded and in 1898 Dailuaine and Talisker were fused to create

    Daluaine-Talisker Distilleries Co Ltd. In 1917 a big fire destroyed the pagoda-roof, which was the supposedly the first pagoda to be built in Scotland. The distillery had to close, but reopened three years later and was bought by Distillers Company Limited (DCL) in 1925. 1960 the Distillery was completely renovated and is enlarged from four to six stills. In 1987 Dailuaine was taken over by United Distillers.(now owned by Diageo)


    The Dalmore Distillery, located on the northern shores of the Firth of Cromarty, deep in the spectacular Scottish Highlands, has been producing exceptional single malt whisky since 1839. For almost a century, it was owned by the Clan Mackenzie. The clan’s defining influence on the distillery is still evident to this day, with the iconic royal stag’s antlers – taken from the Mackenzie family crest – adorning each and every bottle.

    Richard Paterson is Master Distiller for The Dalmore. Richard began his career at a whisky brokerage in Glasgow and following completion of his apprenticeship, joined The Dalmore where he has been Master Distiller since 1970. The Dalmore distillery is owned and operated by Whyte and Mackay Ltd.


    The distillery was founded with the name of the nearby town Strathspey in the late 1890s. In 1897, John Grant, George Sellar and Alexander Mackenzie founded the Strathspey distillery. Production started in 1898 but unfortunately the society went bankrupt the same year. The distillery was sold to AP Blyth in 1898 and his son renamed it Dalwhinnie. The Dalwhinnie name derives from the Gaelic word 'Dail-coinneeamh' meaning for a meeting place of sheep and cattle drovers. Set in splendid mountain scenery, Dalwhinnie is the highest distillery in Scotland at 1073 ft. It was close to the geographic centre of the Highlands and so enjoyed easy access to the reliable link to market offered by the new Highland Railway. This helped the distillery to survive its often fragile beginnings. So remote is the distillery that in 1994 it was officially recorded as the coldest inhabited place in Scotland for that year. A fire in 1934 stopped production for 3 years, and the reopening in 1938 was short-lived because the second world war brought restrictions on the supply of barley. Since reopening in 1947, the distillery has continued to operate through to the present day, although on-site malting ceased in 1968.

    Where it can, Dalwhinnie retains the old ways, traditional wood is still used for its washbacks, for example. Just two copper stills, as there have always been, send the alcohol into the lye pipes on its way to the stillman. Dalwhinnie is part of the Classic Malts brand of Diageo.

    Duncan Taylor

    Duncan Taylor Scotch Whisky Ltd, is not a distillery, but has ownership of one of the largest privately-held collections of rare scotch whisky casks. The company has been “laying down” casks from premium Scottish distilleries for decades and has, in recent years, made its branded products available to whisky connoisseurs throughout the World.

    Duncan Taylor has its origins in Glasgow where the company was initially a merchant and broker of Scotch Whisky casks within the Industry. Devotion to the principle of providing only the finest casks to be filled at Scotland’s leading distilleries has been a key feature of the company’s history and this tradition of building an outstanding portfolio of only the finest scotch whiskies is being maintained to this day by the current owners.

    The company now has an established design, marketing and production operations and has complete control of the entire production process from cask selection and management, through “in-house” product and packaging design to its own “under bond” bottling facilities. Rigorous quality control procedures are in-place throughout the company’s systems to ensure that the Duncan Taylor ethic of unrivalled quality continues to be integral to the high reputation enjoyed by the company’s award winning brands.


    Edradour distillery nestles in a glen in the hills above Pitlochry in the Southern Highlands and was built in the early nineteenth century. It is Scotland's smallest distillery - and the whisky is hand made today as it was over 150 years ago by just three men who follow the time-honoured methods of whisky making. Equipment used at the distillery has remained unchanged since the day the distillery opened and is only just capable of producing commercial quantities. Only 12 casks of whisky are produced a week, making Edradour single malt a rare pleasure.

    Fettercairn (Old)

    Fettercairn distillery, set up by the Ramsay family, has been in operation since 1824, making it one of Scotland's oldest malt whisky distilleries. The Distillery is snugly tucked away at the foot of the Cairngorm mountains (the name Fettercairn means 'foot of the mountain') from which it takes spring water supplies. The distillery was rebuilt between 1887 and 1890 after it was damaged by a fire. It was also silent between 1926 & 1939, when it was acquired by Associated Scottish Distilleries Ltd. The new owners resumed production and until the maltings were closed in 1960 the distillery enjoyed a few quiet decades. In 1966 the number of stills was extended from two to four, but that was the last major change to the distillery itself. Fettercairn was acquired by the Tomintoul-Glenlivet Distillery Co in 1971, but just two years later the Tomintoul-Glenlivet Distillery Co was sold to Scottish & Universal Investment Trust, (owned by the Fraser family) who also buy Whyte & Mackay in the same year. A few other owners and company name changes occur, but Fettercairn and Tomintoul are now part of Whyte & Mackay Distillers Ltd.

    Glen Elgin

    Glen Elgin is an unusually distinctive Speyside single malt, from a little known traditional distillery, that finds its home 10 miles south of where the river Lossie exits to the sea and about 40 miles east of Inverness.

    Founded at the end of the whisky boom in 1898, Glen Elgin, was built and designed by the notable distillery architect Charles Doig of Elgin. Situated approximately 3 miles south of Elgin on the road to Rothes, little has changed in a hundred years. In the 1930s, it became part of Scottish Malt Distillers, for whom it was an important component of the well-known White Horse blend. Innovations were rare during Glen Elgin’s first half century though one was crucial – the site had partly been chosen for its ability to make use of abundant water supplies from the Glen Burn to drive a turbine that provided most of the power needed to run the machinery. As a result, electricity from the national supply was not needed until 1950.

    The early 1960s brought much needed investment and four new stills were finally added to the original two. The spirit and wash stills are similar in size and shape, although the spirit stills have a flatter pot. There is a gentle incline on the lyne arms which lead outside to the worm tubs. Using worm tubs to cool the distilled vapours, as opposed to condensers, adds a depth and richness to the spirit.

    Glen Grant

    In 1840, brothers John and James Grant applied for a distilling license. By 1872, these founders of Glen Grant Distillery had passed away. Young James 'The Major' Grant, born in 1847, had inherited the business and the title 'Glen Grant' from his uncle John Grant. He introduced the tall slender stills and purifiers which created the fresh malty flavour and clear colour that defines Glen Grant whisky to this day. In 1931, Major Grant, the last 'Glen Grant', died, survived by his three daughters and a distillery that had become one of the most famous in the world. Douglas MacKessack, his grandson, was to become his successor. In 1972, the Glenlivet and Glen Grant Distilleries Ltd amalgamated with the blending concerns of Hill, Thomson and Co.Ltd and Longmorn Distilleries Ltd to become The Glenlivet Distillers Ltd. The original family interest in the distilleries was maintained, with two substantial outside shareholders, Courage and Suntory, the Japanese distilling company. In 2006, Campari acquired Glen Grant. To this day, Glen Grant continues to be one of the biggest selling single malts world wide. The brand is currently the world's number 5 selling Single Malt Whisky.

    Glen Keith

    Originally a meal mill, Glen Keith Distillery is in Keith, on the banks of the river Isla, opposite the Strathisla Distillery. Although much of the mill has been demolished, Chivas Brothers converted it to a distillery in 1958 and it was one of the first new malt distilleries built in Scotland since the distillery-building boom of the 1890's. In 1970, Glen Keith became the first distillery in Scotland to have a gas-fired still and the first microprocessor for controlling aspects of production was installed 10 years later. The system was subsequently extended to provide improved quality and production controls in the mill and eventually even the still room. Glen Keith tested and introduced many other innovative processes designed to complement and refine the traditional arts and skills involved in the making of malt whisky. The distillery is now owned by Pernod Ricard, who purchased Chivas Brothers Limited in 2001. However, it has been silent since March 1999, but site is still used as a filling store and technical centre.

    Glen Moray

    Glen Moray distillery is located on the banks of the river Lossie in the Western quarter of the ancient city, and royal burgh of Elgin, Speyside, Scotland. In the year 1831, Glen Moray was originally built as a brewery. It was converted to a distillery in 1897, but closed in 1910. It was briefly reopened in 1912 but closed again the same year, after which the distillery remained silent for almost a decade. After Glenmorangie took over it managed to resume production in 1923. With the exception of the year 1932 when no whisky was produced at all, the distillery remained in production until 1958 when it was reconstructed. The distillery received 2 additional stills at this time. The Glenmorangie Company who had owned the distillery since 1920, sold in 2008 to La Martiniquaise.

    Glen Scotia

    Glen Scotia(pronounced glen sco-sha) was founded in 1832 by the Galbraith family. The family sold it to West Highland Malt Distillers in 1919, although that company went bankrupt in 1924 and control of the distillery was transferred to Duncan MacCallum. Glen Scotia closed in 1928 but whisky production restarted in 1933. In 1954 the distillery was bought by the Hiram Walker company, who sold it to A. Gillies & Co. After less than one year of ownership, A. Gillies & Co. was absorbed into Amalgamated Distillers Products in 1970. Glen Scotia was closed again in 1984, and then re-opened in 1989, and production stopped once more in 1994 when the distillery was bought by Glen Catrine Bonded Warehouse. Production was again resumed in 1999. It is one of only three remaining distilleries in the region of Campbeltown, the other two being Springbank and Glengyle.

    The Glen Scotia packaging has been recently redesigned with 5 new expressions (10, 12, 16, 18 and 21 year old ages)using the highland cow and northern light skies as positive images of Scotland.


    Glenallachie (pronounced “Glen-alec-y”), was built in 1967, by the owners of the Mackinlay brands which were subsequently taken over by Invergordon. The latter company ‘mothballed’ the distillery for a time in the 1980s before Campbell Distillers bought it in 1989 to add to their distillery stable of Aberlour and Edradour. The two pairs of stills date from the distillery’s construction in 1967, and were designed to produce light, well-textured spirit. It is a subsidiary of French company, Pernod.

    The Glenallachie distillery is relatively unknown, but it's actually among the top 30 distilleries in Scotland, production wise.


    Glenburgie Distillery's history can be traced back to 1810 when it was just a small stone building called Kilnflat. The distillery operated under this name until 1878, although it was closed around 1870. It was revived again in 1878 when it was then renamed Glenburgie. (also known as Glenburgie-Glenlivet) For a time, the distillery was actually producing two different whiskies, Glenburgie, and another malt, known as Glencraig, in 1981, the Lomond Stills were replaced by a pair of conventional pot stills. Bottlings are still quite rare as most of it is used for blends like Ballantine's. Glenburgie is now owned by Pernod Ricard.


    The Glencadam (also known as GlencaRdam) distillery is a little known distillery that is located in the eastern Highlands of Scotland. It was built in 1825 by George Cooper, in the town of Brechin, which lies between Dundee and Aberdeen. Historically Glencadam has formed an important part of top selling blends such as Ballantine's and Teacher's. Like so many other distilleries, Glencadam experienced a massive number of changes in ownership during the 19th century. Angus Dundee Distillers took over the distillery and reopened it in 2003. It had been closed by the previous owners in 2000, but everything was kept intact so that production could restart immediately.

    Glencadam has won many Gold and Silver awards.


    In a secluded spot in Aberdeenshire, nestled in the rolling East Highland hills, you’ll find The GlenDronach Distillery, one of Scotland’s oldest distilleries still producing the richly sherried style. In 1826 the distillery was founded and was one of the first licensed distilleries in Scotland. Notable owners include: Walter Scott, who acquired it in 1881 and Charles Grant, son of the founder of the Glenfiddich distillery in 1920.The distillery was purchased by Teachers and Sons ltd around 1960 who increased the number of stills from two to six. In 1996 the distillery was mothballed and reopened again in 2008 by the BenRiach Distillery Company ltd. The Distillery draws its water from the Dronac burn within the distillery grounds and up until 2001, still has its own floor maltings. GlenDronach converted to steam heating in 2005 and was one of the last to heat the stills by coal fire.

    GlenDronach - A journey of rediscovery !


    The history of distilling at the Recherlich farm in Ballindalloch dates back well before 1836, when the distillery became legally established. At that time the tenant for the farm was Robert Hay. He moved in 1865, and John Grant a local cattle farmer took an interest as he was on the outlook for a staging post between the family farm in Glenlivet and the important nearby market in Elgin. So in 1865 John Grant acquired the tenancy for the Recherlich farm and as part of the transaction purchased the Glenfarclas (Glen of the Green Grassland) Distillery. The cattle drovers would have been amongst the first to enjoy drams from the distillery and would have helped spread the reputation. The story of Glenfarclas is as rich and colourful as the whisky which bears its name. It is the story of one family, the Grants, who since 1865 have been united in creating a range of outstanding Speyside Single Malts. The company remains to this day in family hands with 5th generation John Grant the current Chairman. Glenfarclas is matured in two types of cask : Plain oak casks, which have been used to mature Bourbon and Scotch whisky and Spanish sherry casks, which have matured Oloroso or Fino sherry. Glenfarclas does not use any caramel to colour its whiskies and so the lustrous colours of the finished products are all the result of the cask maturation. Glenfarclas was voted Distiller of the Year at the 2006 Icons of Whisky.


    The Glenfiddich Distillery was founded in 1886 by William Grant in Dufftown, Scotland, in the valley of the River Fiddich. Following difficult times in the 1960s and 70s, many small, independent distillers were bought up or went out of business. In order to survive, W. Grant & Sons expanded their production of the drink, and introduced advertising campaigns, a visitors' centre and from 1957 packaged the Scotch in distinctive triangular bottles. Later, W. Grant & Sons was one of the first distilleries to package its bottles in tubes and gift tins. This marketing strategy was successful, and Glenfiddich has now become the world's best-selling single malt. It is sold in 180 countries, and accounts for about 35% of single malt sales.

    In 2009, Glenfiddich collected the ISC Distiller of the Year title, which follows on from the same accolade in 2008, 2006 and 2005 and IWSC Worldwide Distiller of the Year title in 2007. It is still independent, owned and run by the fifth generation of the Grant family. Not much has changed at the Glenfiddich Distillery since the first spirit ran from the stills on Christmas Day, 1887, even the copper stills are the same, every original bump and dent faithfully reproduced lest the flavour should be affected.


    John Manson founded the Glen Garioch distillery with his younger brother Alexander, they built the distillery and a brewery on the site of an old tannery which had a water supply from the Percock Hills. The Garioch (pronounced 'Geery') is a tract of richly fertile land, some 150 square miles in extent. The location is known as ‘the granary of Aberdeenshire’, where fine barley and crystal springs have been abundant for over a thousand years, so it is not surprising that Glen Garioch Distillery was established as early as 1797, one of the oldest operating distilleries in Scotland. In 1884 JG Thomson & Co. of Leith became the new owners. In 1937 Scottish Malt Distillers part of DCL, purchases Glen Garioch. Two years later, in 1939, World War II begins and the distillery is closed, with some buildings being used as army dormitoriees, production resumes after the war. In 1972 Glen Garioch becomes the first distillery in Scotland to gas fire it's stills. In July of 1994, japanese whisky company Suntory Ltd become owners, closing the distillery in October of 1995. In 1997, Morrison Bowmore Distillers Ltd, now a wholly owned subsidiary of Suntory Ltd, resume production at Glen Garioch, now as a non-peated malt.


    The Glengoyne Distillery is situated in a wooded valley in the southern Highlands of Scotland close to a small river that flows into the famous Loch Lomond. The distillery, which takes its name from "Glen Guin" or Glen of the Wild Geese, has been producing single malt scotch whisky for nearly 200 years. It is recorded that at least eighteen whisky stills were in operation in this area but these, like many others at that time, were illegal. It was not until the 1820’s that an Act of Parliament was passed reducing the duty on spirit and the cost of a licence to distil which put an end to illegal production. This gave rise to a rush of stills being legalised including those at Glengoyne in 1833.

    Glengoyne, working continually since it was founded, was first-owned by George Connell who erected a distillery and took a lease on the surrounding land, he also built a warehouse which is still in use today. In 1876, the Lang Brothers from neighbouring Glasgow bought the distillery with the Edrington Group taking over the distillery in the 1960’s. The Independent, Scottish, family owned business, Ian Macleod Distillers Ltd. acquired the distillery in 2003.


    Officially opened on 25th March 2004, the Mitchell's Glengyle Distillery is the first distillery to open in Campbeltown in over 125 years, and the first new distillery in Scotland this millennium.

    The whisky produced at the Mitchell's Glengyle Distillery is called Kilkerran Single Malt. The name "Kilkerran" is derived from the Gaelic 'Ceann Loch Cille Chiarain' which is the name of the original settlement where Saint Kerran had his religious cell, and, where Campbeltown now stands.

    The first 6 casks of Kilkerran Single malt filled at the distillery had previously held Bourbon, Oloroso Sherry, Fino Sherry, Port , Rum and Madeira.


    Glenkinchie lies, as the name might suggest, in a glen of the Kinchie Burn near the village of Pencaitland, East Lothian. It is situated about 15 miles from Edinburgh. The name 'Kinchie' is a corruption of 'De Quincy', the original owners of the land. The original name was Milton Distillery, but was changed in about 1837.

    Founded in 1825, the distillery was later purchased and restored by an association of whisky merchants and blenders from Edinburgh in the 1890s. It took ten years but the result was the Victorian distillery that we know today, with its characteristic red-brick buildings, houses for workers and even its own bowling green.

    With just two Lowland distilleries left in production, Glenkinchie single malt whisky is the undisputed champion of the light Lowland style. Tradition has its place here, for example, six wooden washbacks are still used for fermentation, two made from Oregon Pine and four from Canadian Larch. Glenkinchie's two fat old copper pot stills are also a distinctive feature, among the largest in the industry and together producing an impressive 1.3 million litres annually. A single cast-iron worm tub cools the spirit, in preference to a more modern condenser, giving the whisky greater character and depth.

    Glenlivet (The)

    The Glenlivet Distillery is near Ballindalloch in Moray, Scotland. In 1824, the distillery was established at Upper Drumin by George and his youngest son John Gordon Smith. George Smith died in 1871 and his son John inherited the distillery. It has operated almost continuously since, even remaining open throughout the Great Depression and its only closure came during World War II. They draw water from Josie's Well and other springs a short distance from the distillery. The stills are lantern shaped with long, narrow necks, all of which helps to produce a light tasting spirit. It has 4 wash stills and 4 spirit stills.

    Glenlivet Distillery (George & J.G. Smith, Ltd.) merged with the Glen Grant Distillery in 1953. The company would go on to merge with Hill Thomson & Co, and Longmorn-Glenlivet Distilleries, in 1970, before changing their name to Glenlivet Distillers Ltd in 1972. The company was then purchased by Seagram in 1977, with ownership of Glenlivet then passing to Pernod Ricard.


    The distillery, established in 1876, is located in the heart of Speyside, adjacent to the Mannochmore distillery.


    It is said that the production of alcohol started at Morangie Farm in 1738, when a brewery was built that shared the farm's water source, the Tarlogie Spring. A former distillery manager, William Matheson, acquired the farm in 1843 and converted the Morangie brewery to a distillery, equipped with two second hand gin stills, he later renamed the distillery, Glenmorangie. It was purchased by its main customer, the Leith firm Macdonald and Muir, in 1918. The Macdonald family would retain control of the company for almost 90 years. Glenmorangie, suffered terribly between 1920 and 1950, with prohibition and then the Great Depression. The distillery was effectively mothballed between 1931 and 1936 and again between 1941 and 1944 but later increased production and was running at full capacity by 1948. The number of stills was increased from two to four during 1977, and once again engaged in expansion during 1990 when it added a further four stills, and two additional fermentation vessels (or washbacks) were added during 2002, while four new stills were added in 2009, bringing the total to twelve. The Macdonald family sold the company in 2004 to the French drinks company Moët Hennessy.


    Glenora Distillery, located in Nova Scotia, Canada, is North America’s first Single Malt Whisky.

    Production began in 1990 yielding a rare 20 barrels but cash flow problems forced it into receivership. Under new ownership production continued and in November, 2000 the first bottling of Glen Breton Rare was released. The square, 750ml bottle sported a blue label and was of limited supply. The first 500 bottles filled, were numbered, signed, boxed, and destined to become collector’s items. Glenora bottled a 9 year expression in the same bottle but with a newly designed black label featuring a red maple leaf and in 2003 an age statement indicating 10 years of maturation proudly was added to the label.

    It has successfully fought a 9 year legal battle with the Edinburgh based Scotch Whisky Association attempting to deny Glenora from using the word “Glen” in its name.

    Glenrothes (The)

    Hidden in a tree lined gorge, The Glenrothes Distillery is situated in the heart of Speyside beside the burn of Rothes which flows from the Mannoch Hils into the river Spey. On 28th December 1879 the first pure spirit flowed from the stills at the distillery. In 1896 the still house was expanded to add a second pair of stills and John Smith, an experienced Speyside distiller, becomes distillery manager until 1928, and is followed by his son and grandson. During the first world war Glenrothes closed briefly (1917-18) and then after the US Prohibition, and Wall street crash, production at Glenrothes dwindled to 64,000 gallons, its lowest for 44 years. In 1933 Glenrothes closes, along with almost every distillery in Scotland. It reopens in the autumn following the repeal of prohibition in America. Glenrothes gets a third pair of stills in 1963 and the method of heating is changed from direct fire to internal steam coils. External worm tubs are replaced with modern condensers. In 1979 work begins on converting the old malt barn into the new still house and a fourth pair of stills are added. The launch of The Glenrothes 12 year-old Single Malt happened in 1987 and in 1989 a fifth pair of stills are added bringing total capacity to 5.6 million litres a year. In 1994 they launched their "Vintage Malt" with The Glenrothes Vintage 1979. Oversupply in the industry in the year 2000 led to Glenrothes working 6 months on and 6 months off but in 2004 it was back to full production again.


    The Glentauchers (pronounced glen-tock-us) Distillery started as a joint venture in 1897, between James Buchanan, the creator of the “Black & White” and “Buchanan” blends and WP Lowrie. The distillery was designed by local architect John Alcock. It is located in the village of Glentauchers, which is close to the Speyside town of Keith.

    In 1925 James Buchanan & Company became part of the DCL empire. Glentauchers worked continuously, with exception of the war-time years, until 1985 when it was mothballed. In 1989 it was sold to Allied Distillers who restarted production. The current owners are Chivas Brothers, who are part of the larger Pernod Ricard group.

    Goldlys (Filliers)

    Filliers Distillery is situated in a small rural village called Bachte-Maria-Leerne, near Deinze, near Ghent, in Flanders, Belgium. Filliers has been distilling spirit for Gin since 1880 and also produces Goldlys Whiskey.

    The river Lys, which flows along the distillery has flax rotting in the river and this has coloured the water, this is why the Lys river was called ‘The Golden River’and so by extension Goldlys.

    For many years hundreds of whisky casks have been maturing in their storage rooms in Bachte-Maria-Leerne.


    Perched in the Southern Japanese Alps, Hakushu is, at over 700 meters above sea level, one of the loftiest malt whisky distilleries in the world.(Scotland's highest distilleries are Dalwhinnie and Braeval, both about 355 meters.) It takes its water from beneath Kai-Komagatake (Pony Mountain).

    Opened by Suntory in 1973 to help meet Japan's huge thirst for whisky, its 12 stills are known for making single malts with a clean, playful taste, with sweet fruity flavours often balanced by well controlled peppery or aniseed tastes.


    The newest addition to the range of whiskies produced at Springbank, Hazelburn gains it's light, delicate character through being distilled three times in the distillery's old copper stills.

    Hazelburn is made with unpeated barley, making the spirit light, fruity and very, very subtle.

    1997 saw the first distillation of Hazelburn and the first release of the whisky as an eight year old in 2005, was so successful that all 6,000 bottles sold out within a matter of weeks. Like Longrow, Hazelburn is named after one of the old Campbeltown distilleries. Most of the distillery buildings are still standing, though the distillery is long defunct.

    Hellyers Road

    Hellyers Road Distillery is located in Burnie, Tasmania, and is Australia's largest distiller of single malt whisky.

    In 1825, Henry Hellyer was one of the first European explorers to set foot in the rugged interior of north west Tasmania as chief surveyor of the Van Dieman's Land Company. Hellyer had nothing more than a bullock gang and the most basic of tools to carve a dirt road into the ferocious wilderness.

    Henry Hellyer's tenacity and vision proved inspirational and changed people's lives. Almost 200 years later, his road now guides the way to the Hellyers Road Distillery.

    Hellyers exceptional whisky has also come from perseverance, determination and dedication and has been inspired by Henry's spirit to create a product that captures the very taste and character of Tasmania.


    See Hakushu Distillery...

    Highland Park

    Highland Park, located on the Island of Orkney, Scotland, will forever be associated with Magnus Eunson, the man often credited with the foundation of the distillery at the end of the 18th century. Eunson was a lay person by day and a smuggler by night, the latter operation based from his bothy on the High Park above Kirkwall where Highland Park Distillery now stands. By 1798 High Park had been founded. In April 1813 a syndicate, which included, John Robertson, and his fellow exciseman, Robert Pringle, purchased the High Park estate, including the distillery.

    The High Park was now officially called Highland Park and in 1826 John Robertson moved south, with Robert Borwick buying out his share. Borwick died in 1840 and the distillery was taken over by his son, George. In 1876 the distillery was purchased by the newly formed partnership of Stuart & Mackay. In 1895, on the death of William Stuart, James Grant became the partner of James Mackay. The Grant family retained control of Highland Park until 1937 when the distillery became part of Highland Distillers’ portfolio. Highland Park stopped distilling for the duration of the Second World War from 1939 to 1945.

    The first official bottling of Highland Park was released in 1979, until that point there had only been 3rd party bottlings.


    Built in 1897, by Thomas MacKenzie, the Imperial Distillery coincided with Queen Victoria's Diamond Jubilee, which was no doubt an influencing factor when naming the distillery. The water supply originates from the Mannoch hills to form the Ballintom Burn from where the water is drawn. With a shaky start and history, Imperial distillery started production in the summer of 1898 only to close a year later for 20 years. Production did recommence in 1919 but, again, for only six years. In 1955 it was renovated and reopened and in 1965, the stills increased from 2 to 4, but in 1985 it closed again. Reopened in 1989 by Allied Distillers, it was mothballed in 1998.


    Alexander Wilson established Inchgower Distillery in 1871 as a replacement for his Tochineal Distillery. Inchgower is situated in the Speyside area, just to the south of Buckie (a coastal fishing village), and near the site of the former Inchgower coaching inn. Buckie Council purchased the concern in 1936 and ownership was transferred to Arthur Bell & Sons Ltd in 1938. In 1966 they modernised the distillery and expanded the number of stills from two to four, doubling the capacity. The current owner is Diageo.

    The Flora & Fauna bottlings of Inchgower malt whisky feature a picture of an Oyster Catcher, a bird that is an annual visitor to this coastal area of the Speyside region.

    Inchgower is very difficult to find as only about 1% of production is released as a single malt.

    Isawa (Monde Shuzo)

    Isawa is produced at the Mondu Shuso distillery located at the town of Isawa, in the Yamanashi Prefecture, Japan. Started in 1952, it is a well established wine maker in one of the main Japanese wine making areas, but also has a long history of 'micro-distilling' whisky. Their first whisky was distilled in 1967.

    These are not mainstream whiskies, but 'small batch' production, that produce very different results.

    Jura (Isle of)

    Many moons ago, the Diurachs (Gaelic for the people of Jura) were entitled to distil whisky for personal consumption. Alas, all good things come to an end and meddling politicians introduced a ban in 1781. 29 years later, as legend has it, Laird Archibald Campbell awoke, sober, it must be said, in the middle of the night to see the ghostly figure of an old woman hovering over his bed. She berated him over the lack of the golden liquid on the island. It was this apparition that persuaded him to reverse this punitive measure and erect a distillery at an old smugglers cave in the hamlet of Craighouse in 1810. Nothing, it seems, lasts forever. A victim of neglect and economic gloom, it wasn’t long before the distillery fell into disrepair. It wasn’t until the 1950’s when, in a bid to entice new inhabitants to the island, two local estate owners Robin Fletcher and Tony Riley-Smith rebuilt the distillery, employing a genius by the name of Delme-Evans to weave some architectural magic. By 1963 their work was complete and the fortune of the island had changed, the distillery had offered new employment and the island began to flourish once again, Delme-Evans had introduced taller stills allowing the distillery to create an eclectic mix of malts, a feature that helped differentiate Jura from its island neighbours.

    In 1978 the number of stills were increased from two to four. In 1994 the Jura distillery was acquired by Whyte & Mackay.


    The Kavalan Distillery is located in Yi-Lan, Taiwan. "Kavalan" is the earliest clan that inhabited the Lan-Yan plain. The name represents sincerity, honesty, and the spirit of step-by-step cultivation.

    For the past few years, Kavalan has been winning whisky lovers, and awards, the world over. It all started when Kavalan made it into Jim Murray's Whisky Bible 2010, awarding Kavalan Solist with a Gold Award. But the world really took notice of Kavalan when it beat a trio of Scottish Blends during a blind tasting event organised by The Times at the famous Burns Night. Soon after this, Kavalan won a top award at the WWA awards in London. In addition to importing copper stills from Scotland, Kavalan also acknowledges the contribution of Dr. Jim Swan, the world’s leading independent consultant on whisky production and maturation, who helped implement their highly specialized distillery processes. Water is a key ingredient for a successful whisky and the distillery obtains its water supply from the Central Mountain Range and the Snowy Mountain Range of Ylan to produce their unique whisky. The stills consist of the Scottish style pot stills and also Holstein stills.

    Kavalan is a truly exceptional whisky, the brand is showing that it is a unique whisky with its very own rich flavours, aromas and colours. It has put Taiwan firmly on the very exclusive handful of nations who make up the world's Whisky map.


    Kilchoman (pronounced kilhoman) Distillery is situated on the western side of Islay, near the small town of Kilchoman and is one of the smallest distilleries in Scotland with an annual production of 100,000 litres of alcohol. The distillery began production in June 2005, and was the first to be built on the island of Islay in 124 years. Kilchoman uses barley grown on site at Rockside Farm and malted at the distillery and is one of only six distilleries to carry out traditional floor maltings.

    Mark Gillespie from WhiskyCast Scores Kilchoman an outstanding 91 points!


    Foremost among the distilleries along the banks of the chill, clear waters of the Spey stands Knockando. Built by John Thompson in 1898, the Knockando distillery lies in the village of the same name, derived from the Gaelic ‘Cnoc-an-dhu’ meaning ‘little black hill’. Knockando was the first distillery in Scotland to be built with electric lighting. In 1905 it was linked directly to the Great North of Scotland Railway, which connected Grantown-on-Spey with the main towns of north-east Scotland. The distillery lies near the disused Tamdhu Station.

    The quantity of peat used in malting the barley is carefully controlled so as not to overbalance the taste of the final product, and the proportion of sherry casks used is restricted so as to not dominate the taste of the whisky.

    Time is another key element, as gentle maturation in oak casks slowly reveal the subtle aromas: delicate with a distinctive fresh almond note in its younger versions, it gains weight and depth of flavour over the years.

    Although distillation continues throughout the year, each year of production is still referred to as a Season at Knockando distillery. In each bottle you will only ever find the produce of one single Season - a practice which continues to distinguish Knockando from almost all other single malts. Thus, when the young spirit is brought to the warehouse, the Season of distillation is marked on the end of the cask. And when it is ready to be bottled, it is duly inscribed on the bottle and the gift box together with the year of bottling. No colouring is ever added – it is for this reason that the depth of the colour in successive bottlings sometimes varies.


    Above all, Islay means peat. Miles and miles of peat bog in the west of the island, provide the raw material whose influence so characterises the south eastern Islay malts, of which Lagavulin is perhaps best known. Lagavulin’s rich peaty water runs down the brown burn to the distillery from the Solan Lochs in the hills above the distillery.

    As early as 1742, there were perhaps ten illicit stills operating at Lagavulin. In 1816 local farmer and distiller John Johnston founded the first legal distillery, within view of Dunyvaig Castle, once the stronghold of the Lords of the Isles.

    A year later Archibald Campbell founded a second, which seems later to have traded under the name Ardmore. After Johnston's death the two were united, when Glasgow-based Islay malt merchant Alexander Graham, to whom Johnston had been in debt, acquired Lagavulin.

    Graham improved the buildings and his successors, James Logan Mackie & Co., carried on the business successfully. As a result, Lagavulin went from strength to strength.

    Owner Peter Mackie became famous throughout the whisky world as the creator of the famous blend, White Horse. A man driven by the Victorian work ethic and so nicknamed by his staff "Restless Peter", he was continually planning fresh ventures, one of which the famous "traditional" Malt Mill distillery opened alongside Lagavulin in 1908 and closed in 1960.

    Mackie was also committed to ensuring Lagavulin continued to be produced with meticulous attention to detail. The barley used to distil Lagavulin is malted at nearby Port Ellen and has a strong peat "reek". Fermentation of the barley is a slow process, too. Between 55 and 75 hours are taken for the full peat-rich flavour of the locally-malted barley to come through.

    The four stills at Lagavulin, two of them pear-shaped in the style inherited from Malt Mill, take this peaty wort and give it all the time and care it deserves. Following the original practice, Lagavulin receives the slowest distillation of any Islay malt - around five hours for the first distillation and more than nine hours for the second. This long distillation is often said to give Lagavulin the characteristic roundness and soft, mellow edges that devotees rightly prize.


    Laphroaig Distillery is located on the remote island of Islay in the Western Isles of Scotland. Laphroaig, pronounced "La-froyg", is a Gaelic word meaning "the beautiful hollow by the broad bay". It is one of the oldest distilleries in Scotland. The distillery was established in 1815 by Donald and Alexander Johnston but it is very likely that it was illegally distilling even before this. Their descendants ran the distillery until 1887, when it passed to the Hunter family. They in turn ran the distillery until 1954, Ian Hunter took over Laphroaig in 1921 and made several modernizations, for example the production capacity was doubled in 1923, and he also introduced the concept of storing the whisky in bourbon casks. When Ian died he left the distillery to one of his managers, Bessie Williamson. During WW2 production was completely shut down as the buildings were used as a garrison. The distillery was sold to Long John International in the 1960s, and subsequently became part of Allied Domecq in 1990, After the French group Pernod Ricard took control of Allied Domecq in 2005, the Laphroaig distillery was ceased to the American Fortune Brand(2006: Beam Global)

    Laphroaig has been the only whisky to carry the Royal Warrant of the Prince of Wales, which was awarded in person during a visit to the distillery in 1994.


    Lark Distillery is located in Hobart, Tasmania, and is ideally situated to make malt whisky. Bill Lark realised that everything you need for a world-class whisky was in Tasmania - rich fields of barley, an abundance of wonderfully pure soft water, highland peat bogs, and the perfect climate to bring all the ingredients together in a marriage of science, art and passion.

    The vision of producing Tasmanian malt whisky was born on a trout fishing trip in the highlands of Tasmania. Bill’s father in-law Max produced a wonderful bottle of single malt, and as they enjoyed a drink in the park at Bothwell, surrounded by Georgian buildings, barley fields and the gentle flowing of the Clyde River, Bill remarked to Max, “I wonder why there isn’t anyone making malt whisky in Tasmania”.

    Today the Lark Distillery is one of Australia’s leading distilleries, producing high quality, premium spirits using traditional time honored methods. The Distillery runs a 1800 litre copper pot still, along with a 500 litre spirit still, and produces ten to twelve 100 litre barrels per month.


    The original distillery was built in 1821 on the southern outskirts of Elgin by Peter Brown. However, his distillery was completely demoplished and rebuilt by his son William in the 1870s. A new stillhouse with four new stills was added in the 1970s and is now the focus of malt production, the old washbacks are the only part of the old distillery still in use today, but the Victorian buildings still stand, despite much updating and expansion during the 1960s and 1970s. Linkwood has long been prized by blenders, and the vast majority of production goes into Diageo's Johnnie Walker and White Horse blends.

    Loch Lomond

    Near the southern tip of the Loch Lomond lake,Scotland, lies the small town of Alexandria, surrounded by the mountains of the western Highlands. Loch Lomond is a family-owned Scotch whisky distillery and takes its name and its pure water from this most celebrated of all Scotland's lochs.

    The real Loch Lomond brand was founded in Glasgow in the 1840s by Gabriel Bulloch and became a successful independent brewer with its own retail outlets until 1984. In 1985 they purchased a malt distillery, Loch Lomond Distillery Co. Ltd.

    Most Scotch malt whisky distilleries, because of the design of the stills, produce only one type of spirit. Loch Lomond employs four unusual stills with rectifying heads and two conventional pot stills with traditional ‘swan necks’. This range of stills allows them to produce a total of eight different single highland malt whiskies.

    In the comic book series The Adventures of Tintin, Loch Lomond has been known to be a favourite whisky brand of Captain Haddock, as well as of Tintin's dog, Snowy.


    Built on the Rothes road south of Elgin, on the site of an old chapel, the Longmorn distillery was founded by John Duff (John founded 'Glenlossie' 19 years earlier) and two associates, Charles Shirres and George Thomson in 1893. Its neighbour is 'Benriach' Distillery. In the early 1970's, Longmorn merged with "The Glenlivet" distillery to create "The Glenlivet Distillers Ltd". The distillery doubled its production capacity in 1972 and again in 1974, the number of stills went from 4 to 8. Seagram purchased the distillery in 1977 and in 2001 was bought by the French group, Pernod-Ricard. Longmorn is one of the few distilleries who has never stopped production.


    First distilled in 1973, Longrow (produced at Springbank distillery) is a double distilled, heavily peated single malt.

    The first distillation was carried out as an experiment when the Springbank chairman set out to prove that it was possible to produce an Islay-style single malt whisky on the mainland. This experiment produced a whisky so special that Longrow was distilled again a few years later and has become an important part of the Mitchell's portfolio, with regular distillation having taken place since 1992.

    The barley used in the production of Longrow is entirely peat dried, giving the whisky a wonderfully smokey, peaty character.

    The whisky is named after the old Longrow distillery which stood adjacent to Springbank and Longrow CV is the latest addition to the range, complementing the existing 10 and 14 year old bottlings.

    Macallan (The)

    The Macallan Distillery was established by Alexander Reid in 1824 when he obtained a license to operate a distillery on a small hill, overlooking the River Spey, in the village of Craigellachie. Roderick Kemp became the new owner of the Macallan distillery in 1892. Kemp then set to work rebuilding the distillery, improving the stills, adding new warehouse facilities, and other buildings. Kemp continued to make improvements through to the end of the century and expand Macallan's production. He also developed most of the company's quality standards, which included ageing its whiskies only in unbroken Spanish oak sherry casks. Although Kemp died in 1909, the management of the distillery was taken over by The Roderick Kemp Trust and the Kemp family remained in control until it was acquired by Highland Distillers Ltd in 1996. During the early 1960s there was a rise in interest for single malt whisky which encouraged Macallan to increase its whisky production however, they maintained their commitment to traditional distilling methods that included the use of small, handcrafted stills. So instead of converting to larger, industrial-sized stills, the company began adding new matching small stills, doubling the number of stills to 12, in 1965. In 1970, the company began construction of a new generation of stills, adding another six in 1974 and three more the following year to reach a total of 21 stills. During the 1990s, following a series of cross sharing ownership agreements the distillery was acquired by the Edrington Group. In 2004 the Fine Oak range was introduced, this new single malt is matured in carefully selected European and American oak casks, which have previously held Sherry or Bourbon.

    Maltman (The)

    The Maltman is an independent bottler of single malt Scotch whisky based in Glasgow, Scotland.

    The Maltman bottlings are all single cask releases without any added colouring or chill-filtration. The whisky as natural as the day it left the cask, leaving all the goodness of mother earth’s oils, fats and proteins, offering you a dram with outstanding aroma, texture and most importantly, taste.

    The Maltman, a brand of the Meadowside Blending company, is an independant family firm, Donald Hart and his son Andrew bring together over half a century of experience in the Scotch whisky industry and offer some of the finest single malt whiskies available in Scotland. They have proved that they can pick good casks with balance, a trademark quality.

    Individual casks are very carefully selected for quality, those that are not good enough to make the cut go into the blending side of the business, only the very best casks are selected for the Maltman range. There are even a few real gems from lost distilleries available from time to time.


    The Midleton distilleries complex is situated outside Midleton, Co. Cork, Ireland. Located alongside is the Old Midleton Distillery which was established in the early 17th century. The original Midleton distillery building started life as a woollen mill in 1796 leased by Marcus Lynch who sold the property to the government. They in turn sold it on to Arch Bishop of Cashel in 1823. He died the following year so the property reverted to Lord Midleton. He sold the property to James Murphy and his two brothers. The property was converted into a distillery in 1825 at some point they installed the world’s largest pot still with a 31,648-gallon capacity. The still was operational until 1975 and can still be seen outside the distillery visitor centre. In 1966, John Power & Son, John Jameson & Son and the Cork Distillers company (which owned the Old Midleton distillery) merged to form the Irish Distillers Group. The board of the newly formed company decided to close their existing distilleries and consolidate all production at a new facility. This was built at Midleton as it was the only existing site with room for expansion. In July 1975, production ended at the old distillery and began in the new one. The old distillery has since been turned into the visitors' centre. Midleton is one of the most modern distilleries in the world, and with a production capacity of 19 million litres per annum is the largest in Ireland. The distillery boasts thirteen, 75,000 litre stills, both pot and column. As a result of the different stills combinations can be achieved to produce a range of different whiskies.


    Situated six miles southwest of Elgin is Pluscarden Abbey. Initially a Priory, it was founded by King Alexander II in 1230. Miltonduff Distillery is said to be situated on the site of the Abbey’s meal mill, two miles from the Abbey. A stone from the original Abbey is retained at the distillery. The distillery's water source is the Black Burn, which flows from springs near the Abbey. Miltonduff was established in 1824 by Robert Bain and Andrew Peary - shortly after the legalisation of whisky production. In 1866 William Stuart bought the distillery and remained the sole owner for three decades, until Thomas Yool & Co. acquired part of the distillery in 1895. In 1936 Miltonduff was acquired by Hiram Walker, but in 1986 the majority of the Hiram Walker stocks were acquired by Allied and one year later they obtained the rest. They introduced a 12yr old official bottling with the green label, but it has since been replaced with a 10yr old bottling from Gordon & MacPhail. Allied Domecq was acquired by Pernod Ricard in 2005. From 1967 to 1981, Miltonduff aslo produced a Single Malt called Mosstowie, using a 'Lomond Still' but in 1981 the Lomond stills of Mosstowie were replaced with regular pot stills to increase production of the Miltonduff malt whisky. Miltonduff is a key component of the Ballantines blend.


    Muirhead’s Scotch Whisky was first produced by Charles Muirhead and Sons, a whisky and wine merchant based in Edinburgh. Charles Muirhead and sons was founded in 1824, and had its offices close to the port of Leith in the city of Edinburgh. Initially a wine merchant, the company soon branched out to become blenders and exporters of Scotch whisky, under their flagship brand Muirhead’s Blue Seal. In the 1920’s the company was acquired by Macdonald & Muir Distillers, better known today under the name of the Glenmorangie Company.

    In 2008 Muirhead’s Scotch Whisky was acquired by another independent family distiller, also owner of the Tullibardine Highland Single Malt Distillery, and the brand is today distributed in over 30 markets around the world as the Silver Seal range of Speyside single malt whiskies. The name Muirhead’s means “Head of the Moor” or “Highest Point of the Moor” in Gaelic.


    Nikka Whisky is made at two separate Japanese unique distilleries, 'Yoichi' and 'Miyagikyo'

    Of Nikka's two malt whisky distilleries, Yoichi produces rich, peaty and masculine malt. The whisky gets its distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal, the traditional method that is hardly ever used today, even in Scotland.

    Miyagikyo's location was selected for whisky production because of its clean air, just the right humidity for storage, and abundant underground water filtered through a layer of peat.


    Lying on the west coast of Argyll, Oban is conveniently located between the islands and the highlands of Scotland. Its unique whisky also manages to combine the peaty flavours from the islands with a sweeter lighter flavour of the highlands. The distillery is located on a busy laneway in the heart of Oban township.

    In 1794 John and Hugh Stevenson chose this seaside location to start their distillery because of its harbour and accessible transport by sea. Soon the town of Oban began to grow up around the distillery and the Habour. Two further generations of Stevensons continued the family's business interests in Oban. Hugh's son, Thomas, purchased the distillery and the slate quarries from his father and uncle's trustees.

    Later he built the Caledonian Hotel, but, alas, he ran into financial difficulties through supporting his brother in a printing business in Edinburgh. He attempted to satisfy his creditors by supplying them with slates and whisky. His son, John, who had been living in Peru, but who returned and took over the running of the distillery in 1830, helped Thomas. He managed Oban until shortly before his death in 1869, when it passed out of the family.

    In 1883 the unforgettably named J. Walter Higgin bought the distillery. Between 1890 and 1894 he dismantled and rebuilt it bit by bit, in order to keep it in production - such was the demand for Oban's malt. He carefully replicated the famously small stills and other traditional features in order to preserve the quality of the whisky.

    The distillery buildings and their internal arrangements remain almost the same today as they were following Higgin's refurbishment.

    Old Pulteney

    Old Pulteney has a long standing association with the sea and is known as the "Maritime Malt"

    Founded in 1826 by James Henderson at the height of Wick's celebrated herring boom, the Pulteney Distillery is the most northerly on the British mainland. At a time when road links to the town were yet to be established, the distillery was dependent on the sea for its supply of barley and for the shipping out of its malt whisky. The distillery itself has an absorbing history, with its unique pot stills defying convention to this day. The wash still, is unique in that it doesn't have a 'swan neck'. Legend has it that when the still was delivered it was too tall for the still house and the manager simply decided to cut the top off! Over time, the distillery has passed through the hands of various owners, and even closed during times of trouble for the industry in 1930. It is now owned by Inver House Distillers.

    OveReem (Old Hobart Distillery)

    Old Hobart Distillery is a boutique distillery located in Tasmania, producing hand-crafted whiskies by owner Casey Overeem. The distillery is a family affair where Casey has been joined by his daughter, Jane, a marketing graduate, to handle the operation's sales and marketing.

    They distill about 40 runs a year, with most of the whisky stored in 100-litre or 'quarter casks', which comes from the South Australian Cooperage. They are French oak casks which are ex-sherry and port barrels which are cut down to the smaller size. Some of the original casks contained premium port which was 50 years old or even older.

    Recently Overeem Port Cask whisky starred at two competitions. It received the 'highest scoring' Australian whisky of 2012 from the Malt Whisky Society of Australia and a couple of weeks later was awarded 'overall winner' of the Australian section at the World of Whisky event in Sydney. Overeem Sherry Cask was runner-up in the single malt category, while the cask strength sherry topped the cask strength section.

    Port Charlotte

    Port Charlotte Distillery, on the island of Islay was a purpose-built distillery, founded in 1829, which was still in operation until 1929. It was formerly called the Lochindaal distillery. The distillery is located in the centre of the Port Charlotte village which is about two miles southwest from the Bruichladdich Distillery. After various owners, the distillery was finally closed in 1929. However, the buildings have remained intact and are owned by Bruichladdich, who are planning to start up the distillery again. It is planned to have a maximum capacity of 1.2 million litres. The distilling equipment comes from the former Inverleven Distillery, Dumbarton, which was demolished in 2003. The equipment was dismantled and shipped to the island by barge. (note that the PC8, was actually distilled at Bruichladdich)

    Royal Brackla

    Royal Brackla Distillery was built in 1812 by William Fraser on the estate of Cawdor Castle, the scene of the death of King Duncan in William Shakespeare's Macbeth. In 1835, Royal Brackla became the first whisky to receive the Royal Warrant, by order of King William IV of the United Kingdom. It is one of only three ever granted permission to use the word ‘Royal’. In Brackla’s case, it was bestowed as a result of King William IV’s particular liking for the whisky and it was called ‘The King’s Own Whisky’. The distillery was expanded in 1970, closed in 1985, and reopened in 1991. The distillery was rebuilt in 1898 and again in 1966 when the floor maltings were closed and the single pair of stills became two. In the course of that reconstruction programme, most of the older buildings were demolished.

    Royal Lochnagar

    Though the origins of the Lochnagar distillery go back to 1826, it was some 22 years later that its received its royal approval. In 1848, Queen Victoria selected Balmoral Castle as her holiday residence. Only three days after she had arrived, the distillery manager John Begg made an invitation to Prince Albert to visit his distillery, knowing he was interested in all things mechanical. To his surprise, Queen Victoria, Prince Albert and their three eldest children visited the next day. The rest, as the saying goes, is history. So impressed were they with the whisky, John Begg immediately received a Royal Warrant of Appointment as supplier to the Queen.

    The history of the distillery nearly ran a very different course. The first licensed Lochnagar distillery was set up on the north side of the river in 1826 by a former illicit distiller – but it was soon burned down by fellow smugglers who were not impressed by a rival deciding to abide by the law! It was then rebuilt by Begg in 1845 on the south bank of the river – and he renamed it New Lochnagar. The north-bank distillery closed by 1860 and Lochnagar continued to prosper - although the Abergeldie Estates refused to sell the distillery the grounds it occupied, seeing the value increase as the distillery flourished and expanded.

    Royal Lochnagar is one of the smallest distilleries in The Classic Malts Selection™, and has been rebuilt three times. However, it still retains the traditional distillery appearance - with its two pagoda kiln heads – and techniques, including an open mash tun.

    Singleton of Dufftown

    The city of Dufftown is a small town in the heart of Speyside and was founded in 1817 by the fourth Earl of Fife, James Duff. The Earl was a local laird and built Dufftown, initially named Balvenie, to give employment after the Napoleonic Wars.

    Dufftown Distillery - a converted meal mill - was founded in Speyside in 1896, and still draws its pure water from the same spring. It was acquired in 1897 by Peter MacKenzie and Richard Stackpole (owners of Blair Athol distillery) who were seeking to expand their production capacity during the whisky boom of the 1890's. The recession of the 1930’s forced MacKenzie to sell the Dufftown distillery, along with Blair Athol to Arthur Bell.

    Since 1985, Dufftown is part of the drinks conglomerate Diageo and used to be Diageo's 'powerhouse' distillery with the largest capacity of all the distilleries in the group. Dufftown is not widely advertised, as the majority of the output goes in blends (Bell's, Dewar's White Label and Johnnie Walker)

    Speyside (The)

    The distillery takes its name from the original Speyside Distillery in Kingussie which started in 1895 and only produced until 1905. It was demolished in 1911.

    Speyside Distillery was built following one man's dream to have his own malt whisky distillery. George Christie, a well known merchant, chose the tranquil spot at Tromie Mills, below the small village of Drumguish and three miles from Kingussie to build his dream. George Christie commissioned Alex Fairlie, a dry stane dyker, to build the distillery. Alex single-handedly laid all the stonework over a period of nearly 20 years and the distillery started production on the 3rd of December in 1990. The old mill and water wheel were retained from the original distillery and are still in working order.

    The distillery is not a large production plant, being equipped with a four tonne GlenSpey mash tonne, four 20,000 litre wash backs, a 13,000 litre wash still and a 7,000 litre spirit still, both stills being made by Forsyth's of Rothes, mass production never being one of Mr Christie's objectives.

    The distillery draws its water from the old mill lade which originally ran the waterwheel that powered the old mill that gives the site its name.


    Springbank is amongst Scotland's most traditional distilleries. It is run by a descendent of the family that founded the company in the early 1800's. John and William Mitchell had a background of illicit distilling before they founded Spirngbank in 1828.

    The town that houses Springbank, Campbeltown, was once home to about 30 distilleries. There are now just three Campbeltown distilleries: Springbank, Glen Scotia and Kilkerran, which the Springbank team opened in 2004.

    Springbank runs its whole production process in-house from the cutting of peat and malting of the barley (6 hours over a peat fire) through to the partial triple distillation process and the bottling of the final product. Every year, the distilling apparatus is cleaned out and the peatier (48 hours over a peat fire), double-distilled, Longrow is produced before reverting to Springank again.

    The whisky is never chill-filtered, so all flavours, aromas and textures are retained.

    Springbank is one of those whisky gems that serious Scotch fans love.


    Strathmill was converted into a distillery in 1891, from the Strathisla corn and flour mill, in the village of Keith.

    It is now part of the Diageo stable of distilleries.

    Sullivan's Cove

    Tasmania Distillery was established in 1994 on the banks of the River Derwent at Sullivans Cove, the site where the British planted their flag and began to build the settlement that became the City of Hobart. The distillery named the whisky it produced ‘Sullivans Cove’ to acknowledge the history of the site and the place it was distilled. The first distillations commenced in 1995.

    The whisky has won gold, silver and bronze medals at Malt Whisky Society of Australia’s blind tasting in 2005, is the winner of the 2007 World Whiskies Awards ‘Best Other” whisky and is consistently scoring in the 90’s in Jim Murray’s Whisky Bible.

    Each bottle of whisky is drawn from a single or a limited number of casks in the case of the double cask. As each cask offers a unique flavour and colour characteristic you can expect to find variances from one bottling to the next. The Sullivans Cove Single Malt is selected from only the best barrels and each bottle is filled and labelled by hand. No chill filtering, colours or flavours are used.

    Sullivans Cove has achieved a global profile, including being given 'Liquid Gold' status by British whisky authority Jim Murray.

    Sullivans Cove, won a 'Gold' and four 'Silver' medals and was voted 'Australasian Distiller of the Year' at the inaugural Wizards of Whisky blind tasting in London 2012.

    • Sullivans Cove has officially entered global whisky royalty, they scored a record breaking 96.5/100 in the whisky bible 2013, the highest yet for a Tassie whisky and have been named 'Souther Hemisphere Whisky of the Year'.


    Standing on the shores of beautiful Loch Harport beneath the brooding Cuillins is Talisker, the only distillery on the Isle of Skye. Translating from Gaelic to mean “sloping rock” Hugh MacAskill managed the Talsiker Estate for the Macleods and in 1830 leased some land and built a distillery. The distillery was and still is the centre of the tiny gaelic speaking community of Carbost, which relies on the production of whisky for tourism and employment. The sheltered waters of the Loch Harport provided a safe harbour for loading the whisky on to the little puffer boats which delivered supplies and took out the matured whisky.

    In the surrounding hills are no less than twenty one bubbling springs which provide the distillery with a continual fresh supply of peaty highland waters. The water which runs off Hawk Hill has a reddish tinge with a distinctly peaty flavour.

    There are five large onion shaped copper stills with gleaming swan-neck tops to provide the unique distillation process which gives Talisker its world famous peaty flavour and a warm peppery finish.


    Tamdhu Distillery located in the town of Knockando in Banffshire, Scotland, was founded in 1897 by a group of local people and one year later was purchased by Highland Distillers.

    The word Tamdhu is derived from the Gaelic meaning 'Little Dark Hill' and the name sets it apart from the numerous "Glens" distilled in Speyside. The history of the distillery was fairly quiet, without changing owners, but still marked by a long dormant time between 1927 and 1947. Its production capacity was tripled between 1972 and 1975 and now has 3 wash stills and 3 spirit stills. The distillery was mothballed in March 2010 but Ian Macleod Distillers has recently announced the purchase of the Tamdhu distillery, from the Edrington Group. The major part of the production from the Tamdhu is used in the blends : Famous Grouse, J&B and Cutty Sark.


    Captain Hugh Munro, owner of the Teaninch estate, founded the distillery on his own land in 1817. Teaninich Distillery was later carried on under Lieutenant General John Munro. General Munro was absent for many years on service in India and he granted a lease of the distillery to Robert Pattison in 1850. The next lessee, John McGilchrist Ross, succeeded about 1869, and was in charge when Alfred Barnard , author of The Whisky Distilleries of the United Kingdom, 1887, paid a flying visit. Ross gave up the tenancy in 1895, when he was succeeded by Munro & Cameron, of Elgin, John Murno, a spirit merchant, and Robert Innes Cameron, a whisky broker. Cameron became the sole proprietor of Teaninich in 1904 but when he died in 1932, his trustees sold Teaninich to Scottish Malt Distillers Ltd and today, it is owned by Diageo.

    The spirit produced at the Teaninich Distillery is a key component of Johnnie Walker Blended Scotch.


    The Tobermory (previously known as Ledaig) distillery was founded in 1798 and is the only one on the island of Mull. The present buildings were erected during its first period of operation which continued until 1826. Tobermory is the main village on Mull and the home of the distillery. It is a dramatic location at the foot of a steep hill with the distillery signalling the beginning of the village, which spreads round a broad bay. The distillery was 'silent' for long periods in the mid 1800s and mid 1900s and was twice revived during the 1970s. Now it has been revived again and is owned by Burn Stewart Distillers. One of the oldest commercial distilleries in Scotland, he Tobermory Distillery is quite unique to other distilleries as it produces two very distinct single malt Scotch Whiskies, Tobermory single malt, which has an extremely smooth taste profile and the robustly peated Ledaig single malt.


    Located on the eastern edge of the Monadhliath Mountains, Scotland, Tomatin Distillery has a feeling of remoteness about it. Its history reaches back to the 15th Century when drovers, bringing their cattle over high mountain passes to the market at Tomatin, filled their flasks from a still at the Old Laird’s House, beside the current distillery buildings. A formal distillery was commissioned on the site in 1897, and at 315 metres above sea level it is one of the highest in the country. In 1985 the Distillery was acquired by Japanese shareholders, who established The Tomatin Distillery Co Ltd and secured the future of whisky distilling in the Monadhliath hills. Tomatin now operates 12 stills, and in 2007 produced 2.5 million litres. Water is supplied from the Alt-na Frith (Free Burn), which springs up deep within the Monadhliath Mountains.


    Located near the village of Tomintoul, in the Glenlivet Estate, at Ballantruan on the east side of the River Avon and in the valley between the Glenlivet Forest and the hills of Cromdale lies the Tomintoul Distillery. Tomintoul (pronounced tom-in-towel was built in the mid 1960s. At a height of around 350m, it is the highest village in the Highlands. The distillery is capable of producing over three million litres of alcohol per annum and distilling equipment includes a semi-Lauter mash tun, six stainless steel washbacks and four stills (with boil balls in their necks). The spirit is matured in a combination of American oak bourbon casks and refill hogshead with some Oloroso sherry butts. Tomintoul has been owned by Angus Dundee Distillers since 2000 and currently operates at full capacity.


    Tullibardine distillery is situated in the village of Blackford in Perthshire, at the foot of the Ochil Hills where the Highlands of Scotland begin, and lies on the site of Scotland’s oldest brewery dating back to the twelfth century. These hills are renowned for the crystal purity of their spring water.

    In 1947, a Welshman by the name of William Delme Evans purchased the brewery with a view to converting it to a distillery with the original capital being supplied by friends and relatives. Delme Evans was an engineer to trade and designed the distillery to maximise efficiency initially using nature, and latterly science, where necessary. The distillery was built under very difficult circumstances as material was under licence and building and construction work at that time was subject to severe building controls. However, in 1949, Tullibardine distillery produced spirit for the first time and ran under Delme Evans ownership until 1953 where failing health forced him to sell it to the company of Brodie Hepburn. Throughout his time at Tullibardine he was assisted in the project by Mr C I Barrett, a retired Excise Officer who had considerable experience of Highland Malt Distilleries. Mr Barrett was subsequently manager of Tullibardine Distillery until 1958. The distillery lay dormant for 9 years until the June of 2003 when it was bought along with the existing stock of Tullibardine whisky. In the December of 2003, Tullibardine distillery fired up the boiler and spirit flowed from the stills again. Throughout the re-commissioning process, care was taken to maintain as many of the traditional methods of production as possible.

    Recently Tullibardine began a new chapter in its history as in November 2011 the distillery was purchased by an independent family company, Picard Vins & Spiritueux.

    US Heit

    The Golden Spirit of Frisia.

    Located in Bolsward, in the Netherlands, this Frysk Hynder whisky is a Dutch single malt whisky, distilled and bottled in the Frisian, Us Heit Distillery.

    Beer brewer, Aart van der Linden, started distilling whisky in 2002. They use malted barley from their own maltings. The wort is the same as the one used for their beer, minus the hop. They use double distillation, just like most Scottish distilleries. The spirit is matured in casks that previously held sherry, wine or brandy.

    Traditional spirits with all the characteristics of the 'breed-true' Friesian horses, strong, opinionated and pretty.


    Yamazaki is a Japanese distillery and lies at the confluence of the Katsura, Kizu and Uji rivers, nestled up against forested hills rising out of the Kansai plain. Its malts show a tendency towards a delicate fruitiness, often with sweet spice, incense, vanilla and coconut tastes and aromas.

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