Here is a list of all the fine distilleries who's scotch we sell. Have a look around and learn a thing or two about your favorite malts.
In the latter part of the 1800s A D Rattray Ltd came to represent a number of well-known Highland Malt distilleries – most notably Stronachie – selling bulk whisky to West of Scotland wine and spirit merchants, publicans and the main Scotch whisky blending houses in and around Glasgow.
Like many other merchants, A D Rattray Ltd suffered during the crisis of the early 1900s and in the late 1920s the partners sold the business to William Walker. Well-established as a whisky broker, Walker set about expanding the business with the acquisition of a number of smaller merchants. Despite rationing during the 2nd World War, the company continued to supply the West of Scotland licensed trade until Walker’s death.
A D Rattray Ltd has now returned to the family and is owned by Mr Tim Morrison, previously of Morrison Bowmore Distillers and fourth generation descendent of Andrew Dewar Rattray. The company’s resurgence came about in 2002 with the bottling of a ‘new’ Stronachie 12yo. In April 2004, using his extensive knowledge and expertise in the whisky industry, Mr Morrison then bottled a selection of his own handpicked stock of whiskies for market release and the A D Rattray Cask Collection was born."">
We pick our casks on quality of build, quality of wood used in construction, and durability; with each cask having previously held other makes of spirit.
The choice of cask is critical as is the hunt for the perfect whiskies: We travel the length and breadth of Scotland, collaborating with distillers who we count as friends, taking pride in selecting only the finest, most exceptional whiskies that are a perfect match for our casks."">
Originally the range was our finest 6 to 10 year old single malt whiskies that have been selected for their exceptional characteristics. The range includes whiskies from Imperial, Auchentoshan, Miltonduff amongst others. The range has evolved and several older bottlings are now available such as 18yo Macallan and Aberlour 16yo."">
Until the middle of the 20th century there were many small firms that bottled and sold the pure product of the local distilleries. Since Victorian times the firm of William Cadenhead has provided this service.
However a diminution of public interest caused the small bottling companies to close down. Only a small handful of distilleries still remain in the ownership of their founding families and even fewer of the bottling companies remain active, William Cadenhead is one of the notable survivors.
Recent revival of interest in the whisky from different single distilleries has caused a surge of new firms to emerge. Many do not actually control their bottling operations and unfortunately feel it necessary to invent fictitious ancestries. However William Cadenhead has a well established pedigree and the experience of over one and a half centuries ensure that our customers can truly rely on what we put in a bottle. We guarantee that we never chill-filter or chemically alter the products that we bottle nor do we add colouring agents. Each of our bottlings of whisky, and indeed of our rums and cognacs, comes from an individually selected cask."">
Our restless pioneering spirit and the quest to create the most deliciously different single origin whisky has resulted in our installation in 1992 of the MPS. The Multi Pressure System facilitates distillation to progress at a range of optimised temperatures.
Best evidenced by our distillation under vacuum we have found that lower temperature distillation prevents burning and toasting thus delivering a spirit free from any 'caramelised' notes. This unique process also limits any formation of sulphur compounds ensuring our fledgling spirit is pure and vibrant. Ripe now for long maturation in our vanillin rich American White Oak (Quercus alba) casks."">
Towards the southern end of the Mull of Kintyre, Campbeltown is an isolated, distinctive place. The whisky produced here is special too - so much so that it’s classified as a separate region, quite apart from the Highland, Speyside, Lowland and Islay whiskies which are perhaps better known today.
With an excellent water supply, easy access to peat and grain and a growing market in Victorian Britain and beyond, little Campbeltown had 28 distilleries by 1851, and proudly proclaimed itself ‘the whisky capital of the world’. Today only three distilleries remain, of which ours, Glen Scotia, is one of the finest in Scotland."">
Glencadam is now the only distillery in the county of Angus, an area of the Highlands region of Scotland. The first owner was a “Mr Cooper”, who sold the distillery in 1827. The name “Glencadam” comes from the area known as “The Tenements of Caldhame”. These were plots of ground given to the burghs of Brechin for food production. They were situated to the north and south east of the Den Burn where the distillery stands."">
Kilkerran is the name that was chosen for the single malt produced at Mitchell’s Glengyle Distillery, there are two reasons for this. Firstly, because the name Glengyle is already used for a blended Highland malt and secondly, Mitchell’s Glengyle are very proud to be continuing and adding to the great Campbeltown Distilling tradition and the choice of name reflects that. 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. Kilkerran is thought to be a suitable name for a new Campbeltown malt since it was unusual for the old Campbeltown distilleries to be called after a Glen, a custom more usually associated with the Speyside region."">
We are constantly searching for new Single Malt, Blended Malt and Blended Scotch Whiskies which we believe are of a sufficient highest quality to be considered for the Grangestone Collection. All our products have been chosen for their own specific characteristic which typifies their own unique aroma, flavour and finish."">
This approach accounts in some way for the appeal of Highland Park; there is much more to how the remote site of an illicit still became The Best Spirit in the World. This accolade was no fluke, as we managed to repeat the feat in 2009 and 2013; it was based on an unbroken tradition of whisky- making stretching back over 200 years. Highland Park is arguably the most respected single malt in the world. As everyone knows, respect has to be earned; our distilling tradition, attention to detail and honesty have combined to achieve just that.
Since being named The Best Spirit in the World (three times), we have also received World’s Best Single Malt for Highland Park 21 years old and the Ultimate Spirit in 2013 for Highland Park 25 years old. This is the first time a spirit has been awarded a full 100 point score in the Ultimate Spirits Challenge. The rich, succulent, complexity of this exceptional single malt inspires passion in single malt enthusiasts everywhere. It has balance, character and provenance and, in that, epitomises all that is great about single malt Scotch whisky."">
Our Distillery was opened in 1995, at Lochranza, in the north of the Island. During the official opening ceremony, two golden eagles, who live on the mountain behind the Distillery provided a fly past as a 'thank you' for halting building work for several weeks to allow them to hatch their chicks. On a warm summer's day they can still be found, floating high on the thermal currents, before dropping like a stone, hunting their quarry.
Lochranza in Arran really is perfect location for producing the perfect Malt. The area is home to the purest water in all of Scotland – water that’s been cleansed by granite and softened by peat as it slowly meanders from the mountaintops into nearby Loch na Davie. Arran enjoys a warm microclimate – the atmosphere of sea breezes and clear mountain air, together with the warm flow of the Gulf Stream is ideal for the speedy maturation of single malts. The Island has a reputation for producing the highest quality whisky.
We only use the traditional methods of distilling, with wooden washbacks and copper stills, designed to our exact specification. We don’t use peat in the production process or caramel for artificial colouring – unlike many other distilleries. And all our Single Malts are non-chillfiltered, which means they’re natural in pigment and exactly the way whisky should be!"">
DEWAR’S is famed the world over for quality blended whiskies and a flair for innovative advertising and promotions. Today DEWAR'S is the fifth largest Blended whisky brand in the world, and the top selling Scotch Whisky in the USA.
It was John Dewar’s dynamic sons, John Alexander and Tommy Dewar, who made DEWAR’S an international success. The brothers also founded the Aberfeldy Distillery in 1898, the physical and spiritual home of DEWAR’S, which to this day produces the Single Malt Whisky that lies at the heart of every DEWAR’S blend. "">
Anthony Wills, the founder and managing director of the Kilchoman Distillery ran his own independent single cask bottling company for 8 years when he came up with the idea of building a farm distillery. The interest in malt whisky has been growing steadily since the early 1990’s, and enthusiasts and connoisseurs have become more and more interested in purchasing limited edition releases from various distilleries – so why not the ultimate farm distillery – ‘taking whisky back to its roots’. Whisky distilling started on farms all over Scotland and, especially on the west coast, and it was no accident that Islay became famous for whisky production. Islay is very fertile and therefore growing barley was no problem, it had plenty of water and peat for drying the malt.
Islay was chosen as the location for the distillery because of it’s reputation worldwide for producing top quality malts, and also because Anthony knew the island well having married into a family that had owned an estate on the Island for 60 years. He chose Rockside Farm because of the ideal buildings available and because the farm grows the best malting barley on the island."">
Lagavulin legitimately claims to being one of the oldest distilleries in Scotland. Distilling on the site is thought to date from as early as 1742. In the late 1700s it is believed that there were up to ten illicit stills operating in the district. By the 1830s only two distilleries remained in the bay. In 1837 these distilleries amalgamated to form Lagavulin.
Lagavulin has been described as the aristocrat of Islays. It has an unmistakable, powerful, peat-smoke aroma. Described as being robustly full bodied, well-balanced and smooth with a slight sweetness on the palate. "">
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. Wick became known for the barrels of silver (herring) and gold (whisky) which left the port in vast numbers.
The distillery itself has an absorbing history, with its unique stills defying convention to this day. The wash still, in particular, is a source of fascination to visitors due to the absence of 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! The Old Pulteney bottle now incorporates a bulbous neck to reflect the shape of the stills.
Over time, the distillery has passed through the hands of various owners, and even closed during times of trouble for the industry in 1930. Luckily, the repeal of an often forgotten period of prohibition in 1947 saw the welcome resumption of whisky production, with the distillery changing ownership a number of times, before its purchase by Inver House Distillers in 1995. Throughout this history what has endured is the quality of the whisky. Traditional craftsmanship and the distillery's windswept location continue to contribute to the award-winning whisky that is Old Pulteney Single Malt Scotch Whisky."">
The history of Tullibardine as a location for brewing and distilling is one of the oldest in Scotland. Located in Blackford, the gateway to the Highlands, it was here in 1488 that the young King James 4th of Scotland stopped by on his way to his coronation, to purchase beer from the local brewery. This is recorded as the first public purchase of beer. In 1503 the brewery received the first Royal Charter issued by James IV, in recognition of the fine beer produced at Tullibardine.
Although the easy access from the north and the south makes this the perfect location for distilling and brewing, the most important aspect is the plentiful supply of fresh, spring water from the surrounding Ochil Hills. These hills were formed more than 400 million years ago with layers of basalt and red sandstone, and are well known for the gold that was mined from them. The water that reaches the distillery has taken 15 years to reach the Danny Burn, which is the spring where we take our water from. This is the same water bottled by the renowned mineral water company, Highland Spring.
In 1947 William Delme Evans began converting the original brewery buildings that remained into a distillery, and in 1949 the first spirit was distilled at the newly named Tullibardine Distillery. The name in Gaelic means ‘lookout hill’, and was taken from the small medieval chapel built in 1446, which is close to the distillery.
In 1953 the distillery was sold to Brodie Hepburn, who were themselves later sold to Invergordon Distillers. For the next few decades production continued using the original two stills and maturing the spirit in sherry casks. In 1973 the capacity was increased with the addition of two more stills.
Recently Tullibardine began a new chapter in its history as in November 2011 the distillery was purchased by an independent family company already involved in the Whisky Industry. There is no doubt that the future of Tullibardine is in safe hands. With a wide portfolio of stock ranging back as far as 1952, Tullibardine is a lovely sweet, elegant and complex malt whisky."">