Ballindalloch
Introduction:
No official whisky has been released yet since the distillery’s establishment on September 22, 2014. The Macpherson-Grant family aims to create a non-smoky, strong, and expressive whisky, avoiding very young releases.
Production:
The distillery operates in a single-shift mode with three employees, producing approximately 100,000 liters of whisky annually. The production process is entirely manual without automation or computers.
Pot Stills:
Distillation occurs in a 5,000-liter wash still and a 3,600-liter spirit still, both manufactured and installed by Forsyths. The spirit still features a Reflux Ball, enhancing copper contact and providing additional reflux. The distillery’s Spirit Safe is a second-hand equipment gifted by Cragganmore distillery.
Mashing:
The semi-lauter mash tun uses one ton of malt sourced from the Macpherson Grants’ estate fields, malted by Bairds in Inverness. Water for the distillery is obtained from seven boreholes near the Ballindalloch estate in Garline Woods.
Fermentation:
Fermentation takes place in five Oregon pine washbacks. Due to the 5-day week, fermentation lengths vary. Wort is collected from three washbacks that ferment for 114 hours and two washbacks that ferment for 66 hours, resulting in consistent quality when combined.
Warehouses:
The distillery’s on-site warehouse quickly reached capacity. Since May 2015, Ballindalloch has been relocating casks to other warehouses near Glenfarclas.
History:
The Macpherson-Grant family has resided on the land since 1546, spanning 23 generations. Distilling activities began in the area in the early 19th century, with the 3rd Baronet of Ballindalloch, Sir George Macpherson-Grant, co-founding Cragganmore Distillery in 1869. There were also connections to Robert Hay, who built Glenfarclas distillery. The construction of Speyside Distillery in Kingussie in 1896 marked the last distillery association with Sir George. After a hiatus, the current owners, Clare and Oliver Russell, along with their sons, Guy and Edward, decided to build a distillery in old farm buildings on the Ballindalloch estate. The distillery was planned as a “single estate” operation, encompassing all production steps from raw materials to bottling. Charly Smith, former Talisker manager, served as the Master Distiller and advisor during construction. The official opening occurred on April 16, 2015, by the Duke and Duchess of Rothesay (Prince Charles and Camilla).
Visitor Center:
The distillery does not have a permanently open visitor center, but tours can be arranged by appointment.
Visitor information:
Lagmore
Ballindalloch
Banffshire
AB37 9AA
Tel: +44(0)1807-500 331
Email: enquiries@ballindallochcastle.co.uk
Information about the Distillery: |
|
| Number of bottles: | 0 Bottles |
| Country, Region: | Scotland, Speyside |
| Coordinates: | -3.368709 57.406345 |
| Status: | Active |
| Still 1: | 1 x 5,000 l |
| Still 2: | 1 x 3,600 l |
| Founding year: | 2014 |
| Distillery output: | 100,000 l |
| Official Website: | http://www.ballindallochdistillery.com/ |
Introduction:
No official whisky has been released yet since the distillery’s establishment on September 22, 2014. The Macpherson-Grant family aims to create a non-smoky, strong, and expressive whisky, avoiding very young releases.
Production:
The distillery operates in a single-shift mode with three employees, producing approximately 100,000 liters of whisky annually. The production process is entirely manual without automation or computers.
Pot Stills:
Distillation occurs in a 5,000-liter wash still and a 3,600-liter spirit still, both manufactured and installed by Forsyths. The spirit still features a Reflux Ball, enhancing copper contact and providing additional reflux. The distillery’s Spirit Safe is a second-hand equipment gifted by Cragganmore distillery.
Mashing:
The semi-lauter mash tun uses one ton of malt sourced from the Macpherson Grants’ estate fields, malted by Bairds in Inverness. Water for the distillery is obtained from seven boreholes near the Ballindalloch estate in Garline Woods.
Fermentation:
Fermentation takes place in five Oregon pine washbacks. Due to the 5-day week, fermentation lengths vary. Wort is collected from three washbacks that ferment for 114 hours and two washbacks that ferment for 66 hours, resulting in consistent quality when combined.
Warehouses:
The distillery’s on-site warehouse quickly reached capacity. Since May 2015, Ballindalloch has been relocating casks to other warehouses near Glenfarclas.
History:
The Macpherson-Grant family has resided on the land since 1546, spanning 23 generations. Distilling activities began in the area in the early 19th century, with the 3rd Baronet of Ballindalloch, Sir George Macpherson-Grant, co-founding Cragganmore Distillery in 1869. There were also connections to Robert Hay, who built Glenfarclas distillery. The construction of Speyside Distillery in Kingussie in 1896 marked the last distillery association with Sir George. After a hiatus, the current owners, Clare and Oliver Russell, along with their sons, Guy and Edward, decided to build a distillery in old farm buildings on the Ballindalloch estate. The distillery was planned as a “single estate” operation, encompassing all production steps from raw materials to bottling. Charly Smith, former Talisker manager, served as the Master Distiller and advisor during construction. The official opening occurred on April 16, 2015, by the Duke and Duchess of Rothesay (Prince Charles and Camilla).
Visitor Center:
The distillery does not have a permanently open visitor center, but tours can be arranged by appointment.
Visitor information:
Lagmore
Ballindalloch
Banffshire
AB37 9AA
Tel: +44(0)1807-500 331
Email: enquiries@ballindallochcastle.co.uk
Information about the Distillery: |
|
| Number of bottles: | 0 Bottles |
| Country, Region: | Scotland, Speyside |
| Coordinates: | -3.368709 57.406345 |
| Status: | Active |
| Still 1: | 1 x 5,000 l |
| Still 2: | 1 x 3,600 l |
| Founding year: | 2014 |
| Distillery output: | 100,000 l |
| Official Website: | http://www.ballindallochdistillery.com/ |