Highland Malts

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* means Price is for 50ml miniature bottle

Includes the distilleries north of the Highland Line which very roughly bisects Scotland from Greenock
in the west to Dundee in the east [Speyside distilleries though grouped separately are Highland]. It is historically considered that “the best malt whisky was and still is made in the Highlands of Scotland”
[Sir Robert Bruce Lockhart: Scotch] - they are generally sweet, peaty and full-bodied.

ABERFELDY: Aberfeldy, Perthshire. [Central]
Comment: built by “Whisky Tom” Dewar [it was he who made the very 1st commercial - “Make it a Dewar’s” - in the USA] in idyllic surroundings on the River Tay’s bonnie banks near woodlands where our native, red squirrel thrives, and, though now owned by United Distillers plc, it is still Dewar’s signature malt.
Notes: est.1896; water - hard, from the Pitilie Burn. Best: after a satisfying dinner.

“smoky, spicy, stewed apple nose with a crowded, orange-box finish”

BALBLAIR: Edderton, Ross-shire. [Northern]
Comment: locally, the Edderton area is known as “the Parish of the Peats” and the air is said to be “the Purist in Scotland”. Because it was closed between 1847 and 1915 it has retained many period features and it remains a very picturesque example of a small, country distillery.
Notes: est.1790; water - The Allt Dearg, a peaty burn 4 miles from the distillery. Best: before dinner here.

“a sweet raspberry/aniseed fragrance”

BEN NEVIS: Lochy Bridge, Fort William. [Western]
Comment: founded by “Long John” MacDonald who on 14th June, 1827 acknowledged that whisky’s manufacture was “no miracle other than that which is worked when science and nature combine”.

BRECHIN [NORTH PORT]: Brechin, Angus. [Eastern]
Comment: its name was taken from the north gate in the once-walled Brechin. Barnard recorded that “the district around Brechin being highly cultivated, barley of the highest quality is grown and carted” to the distillery, “where nothing but the best barley is malted.”
Notes: est.1820, closed 1983 [& now demolished]; water - Loch Lee [by pipeline]. Best: as an aperitif.

“light, sweetish, smoky nose, smooth, heather honey but becoming dryer in the finish”

“could this be Islay? - tar, iodine, seaweed and salt though maybe more delicate
but still dry, peppery and very reminiscent of the West Coast islands”

CLYNELISH: Brora, Sutherland [Northern]
Comment: pronounces “clin-LEASH”, this “island” character distillery is a successor to Brora/Clynelish, which was originally built because the Marquis of Stafford, later the notorious 1st Duke of Sutherland, wished to create a market for his coastal barley, this was during the time of the infamous Highland Clearances [in 1819 in just one night, 250 crofts were burned] to allow his Cheviot sheep to graze freely. As a whisky though it has always been very highly regarded - the renowned Victorian connoisseur, Professor George Saintsbury [notes on a Cellar Book], declared it his favourite and thought that blended with The Glenlivet it was a sublime dram.
Notes: est.1967 [Brora est.1819]; water - The Clynemilton Burn. Best: with a Portmahomack lobster.

“a rich Russian caramel, flowery and fennel nose and then like swallowing a
foamy sea-spray with just a modicum of mustard”

THE DALMORE: Alness, Ross-shire. [Northern]
Comment: this “meadowland” distillery is beautifully situated overlooking the Cromarty Firth and the fertile Black Isle and signals a more relaxed bygone age - its offices are very finely oak-panelled.
Notes: est. 1839; water - the River Alness flowing from Loch Marie. Best: after a leisurely dinner.

“bubbling Dundee marmalade spread on brown toast”

DALWHINNIE: Dalwhinnie, Inverness-shire. [Central]
Comment: pronounced “dull-WHINNY”, it means “meeting place” for it was where the cattle from the North and West converged on their Lowland drives; and on the whisky smuggling routes; and where General Wade’s military road divided and also the scene of many clan battles against the “auld enemy”. It was Scotland’s highest distillery [1,073 feet above sea-level] and is still an official meteorological station.
Notes: est. 1897; water - Allt an t’Sluie Burn, The Lochan an Doire-Uaine. Best: as an aperitif.

THE EDRADOUR: Balnaud, Pitlochry, Perthshire. [Central]
Comment: pronounced “edra-dower”, this picturesque distillery is Scotland’s smallest. Some of its almost hand-crafted output is the “top dressing” for the celebrated “House of Lords” and “King’s Ransom” blends [these were supplied in specially shaped strong bottles to bootleggers during the U.S.A.‘s misguided “Prohibition Era”]. It is aged exclusively in ex-Oloroso sherry casks.
Notes: est. 1825; water - a Ben Vrackie peaty granite spring [it is a very widely held belief throughout the Highlands that the best whisky is made from water which comes off granite through peat]. Best: after dinner.

“very sweet - roasting chestnuts with marzipan and mint overtones; big, malty, smooth and rich buttery finish"

FETTERCAIRN: Fettercairn, Laurencekirk, Kincardineshire. [Eastern]

Comment:the whisky from this distillery matures early. In 1829 Prime Minister Gladstone's family acquired the neighbouring Fasque estate and he subsequently helped and encouraged the whisky trade - especially in 1853 by abolishing the quite iniquitous Malt Tax. Formerly used in "Johnnie Walker" but is now in the "White & Mackay" blends.

GLEN GARIOCH: Old Meldrum, Aberdeenshire. [Eastern]
Comment: pronounced “glen geerie” it is situated in the Valley of the Garioch - often called “The Granary of Aberdeenshire”. Some doubts surround its establishment date as it appears its first spirit may have been reported on 1st December, 1785 in The Aberdeen Journal - somewhat before its claimed date.
Notes: est. 1797?; water - Percock Hill springs, peat - Pitsligo Moss. Best: with haggis

“from malty, syrupy notes through heather to a perfumery, smoky character”

GLENGOYNE: Dumgoyne, near Killearn, Stirlingshire. [Southern]
Comment: steeped in “Rob Roy” lore and though above the Highland Line is regarded as a Lowland malt for fillings and blending purposes as it is not peated and mainly matured in plain oak casks.
Notes: est. 1833; water - The Distillery Burn on Dumgoyne Hill. Best: anytime.

GLEMORANGIE: Tain, Ross-shire [Northern]
Comment: pronounced “glen-MORRengy”, this smallish, local [telephone 01862 892477 to book a guided tour] distillery, nestled in its “glen of tranquillity” produces the most popular malt in Scotland [all its creation is sold as single malt]. Its copper swan-necked stills [ex-London gin stills] are the tallest “whisky stills” in Scotland. It is matured, except for special “finishes” [i.e. Madeira, Port & Sherry etc. - during which the whisky spends a final period of ageing, after its 10 years in the oak barrels, in the respective casks which allows it to develop further intriguing characteristics] in ex-Bourbon white oak casks from The Ozark Mountains in Missouri and then depending on age maybe transferred to “new oak”.
Notes: est. 1843; water - very hard and mineral-rich from Tarlogie Hills’ lime and sandstone springs, peat from Pitsligo, Aberdeenshire. Best: here & now!

“delicate whiff of mincemeat-stuffed, baked cooking apples”

“rich with a heady vanilla, lemon balm, butterscotch and tablet nose, smooth
yet spicy, with a long-lingering dark chocolate finish"

“the full excitement of warm Christmas pudding with an Atholl Brose cream - rich,
sweet and spicy with chocolate orange, mint and coffee notes. Braw!”

GLEN ORD: Muir of Ord, Ross-shire. [Northern]
Comment: The New Statistical Account of Scotland recorded in 1840 that the “distilling of aquavit” was the sole industry of this Black Isle area. Much of the production is blended [Dewar’s], but it was awarded the International Wines & Spirits Competition Trophy for the “best single malt up to 15 years”.
Notes:est. 1838; water - Allt Fionnaidh from Lochs nan Eun and nam Bonnach [“The Heaven and Hell of the White Burn”] in The Knockudas Hills. Best: after eating.

“a delicate balance of barley-sugar sweetness and malty dryness”

GLENTURRET: The Hosh, Crieff, Perthshire. [Central]
Comment: claims to be the oldest distillery [distilling was recorded from 1717], it is certainly the most venerable in the Highlands and one of the smallest. Glenturret’s rodent operative, Towser [21/4/1963-20/3/1987], caught a world record 28,899 mice.
Notes: est. 1775; water - Loch Turret. Best: after dinner.

“full and profound - sweet, peppery with citric, liquorice and mint notes”

OBAN: Stafford Street, Oban, Argyllshire. [West Coast]
Comment: founded by the Stevenson family, whose many and various activities helped Oban grow from a wee fishing village into the bustling gateway to the Isles, but, who, at times, regretfully neglected their distillery.
Notes: est. 1794; water - Lochs Gleann and Bhearraidh in Ardconnel. Best: with a meal.

“creamy, nutty-malt with spicy oak shavings”

OLD PULTENEY: Wick, Caithness. [Northern]
Comment: the most northerly distillery on the mainland and known as “the Manzanilla of the North”
Notes: est.1826; water - The Loch of Hempriggs. Best: before a seafood dinner.

“very dry, sandy and seaweedy with bitter chocolate and nut oil notes”

TEANINICH: Alness, Ross-shire. [Northern]
Comment: pronounced “tea-an-inich”, this large distillery is on the River Alness at the Cromarty Firth so tourists [by appointment only], dolphins and porpoises are welcomed. When Barnard visited he marvelled that “it is the only distillery north of Inverness that is lighted by electricity; besides which it possesses telephonic communication with the Proprietor’s residence and the quarters of the Excise Officers!” It is one of the features of Bonnie Prince Charlie’s Liqueur [“Drambuie”].
Notes: est.1817; water - Averon River, The Dairywell Spring. Best: after luncheon.

“like wandering in the woods”

TULLIBARDINE: Blackford, Perthshire. [Southern]
Comment: pronounced “tully-barn-eye-n”, it is built on the site of an ancient brewery. The soft Blackford water has always been renowned - its ale toasted James IV at his investiture in 1488 at Scone; Barnard reported its “fine character” in the 19th century; and today it sources “Highland Spring” and “Gleneagles” mineral waters.
Notes: re-est. 1949; water - The Danny Burn. Best: before eating.

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