At the heart of the Spey valley and founded in 1879 by James Fleming, Aberlour distillery is one of the most relevant Speyside whiskies just after The Macallan and creating whiskies that contains up to 50% of sherry casks aged whiskies.
Founded in 1815 by the MacDougall family, the Ardbeg distillery is located at the south of Islay, Scotland, between two peat monster like Lagavulin and Laphroaig. Ardbeg has recently rise from its ashes to conquer the world of peated single malt whiskies.
Founded in 1895 at Dufftown, Speyside, The Balvenie distillery is still own by the same company that founded it, William Grant and Sons. This great Speyside distillery protects its name so well that it is really hard to see any independent bottling.
Built in 1898 by John Duff at the Speyside, Benriach has been changing hands oftenly in its history. In its latest incarnation Benriach is producing a wide amount of finished whiskies and different styles.
Founded in 1779 *cough!*, Bowmore is perhaps the oldest distillery in Scotland. Located in Islay this distillery creates more smoky single malts instead of the peaty profile that most Islay distilleries use.
Founded in 1898 as Glen Grant II and located in front of Glen Grant distillery. Closed in 2002, it is hard to think of Caperdonich reopening soon as it was created as a production expansion for Glen Grant distillery.
Founded in 1824 at the heart of the Speyside, The Macallan is one of the most aristocratic and luxury single malts of Scotland. Their sherried whiskies established benchmarks that other had to aspire to.
Located on the eastern edge of the Monadh Liath Mountains, Tomatin has a feeling of remoteness about it. Illicit stills are part of the history of whisky distilling in Scotland; as a distilling site, illicit or otherwise, Tomatin 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 – perhaps the fore-runner to the current visitor centre! 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.
All whisky distilling requires good water. At Tomatin the Alt-na Frith (Free Burn), which springs up deep within the Monadhliath Mountains, supplies us with as much as we need. This water is combined with top quality barley, and traditional techniques are employed in all 4 stages of the distilling process – malting, mashing, fermentation and distillation. Traditionally our whisky has been used to provide fillings for the major blended whiskies in Scotland, but the emphasis now is very much on the Company own brands, first class malt and blended whiskies which have all won major international awards.