Craigellachie

Introduction:

Craigellachie Distillery, known for its role in ensuring the high quality of Dewar’s Blended Whiskies, has gained recognition for its own Single Malt Whisky releases in recent years. While previously used primarily in blends like The White Horse, the distillery now offers original Single Malt expressions, including a 13, 17, and 23 year old Craigellachie. Characterized by a sweet, voluminous, and oily style with a hint of a dead match, Craigellachie Whisky presents a unique flavor profile.

The Craigellachie 13 year old showcases delightful aromas of citrus, mandarin, and orange. Its sweet and slightly dry palate reveals notes of fig and a hint of cinnamon, leading to a long and clear finish with citrus undertones. For those seeking caramel and fruity notes with a richer profile, the 17 year old Craigellachie offers a satisfying experience. Meanwhile, the 23 year old variant captivates with strong and distinct flavors of fig, pear, and bergamot, transitioning into a complex and oily aroma, culminating in a long-lasting liqueur-like finish.

Production:

Craigellachie Distillery boasts a significant production capacity, with a volume of approximately 4.1 million liters in 2015. The majority of this production goes into the blends of John Dewar & Sons. The distillery sources its malt from Glenesk Maltings in Montrose, where a special oil-fired kiln is used to prevent a specific sulfuric note. The malt designated for Craigellachie is kept separate from the other malt produced at Glenesk.

Water for Whisky production at Craigellachie is obtained from the Blue Hill spring in the Little Conval Hills. A 12-meter dam ensures a reliable and consistent water supply for the distillery.

The Mashing:

After passing through the Richard Sizer mill, which processes 10 tonnes per grind in 2.5 hours, the malt waits in two grist bins to be mashed. The impressive full lauter mashtun, manufactured by Steinecker, resides in the old kiln and features remarkable wooden beaming. With limited space around the large mashtun, which replaced the previous iron one in 2001, Craigellachie conducted 21 washes per week in 2015.

The Fermentation:

Craigellachie employs a specific yeast strain to expedite the fermentation process. The 192 liters of yeast are initially placed in a 4,500 liters yeast tank for pre-fermentation. Subsequently, the yeast is added to the sweet water pumped into the eight wooden wash backs, made of larch, where fermentation occurs for approximately 55-65 hours.

The Pot Stills and Worm Tubs:

Following fermentation, the wash is pumped into the two wash stills, joined by two spirit stills. Originally, there was only one pair of stills, but during a reconstruction in 1964, the number was doubled. The still room impresses with its large glazed front, providing a view into the facility. For condensing the alcohol vapors, Craigellachie employs traditional worm tubs, which are rare among distilleries. When the old iron tubs were replaced with stainless steel in 2014, the original copper worms were retained and continue to play their vital role at Craigellachie Distillery.

The History:

Craigellachie Distillery was established in 1891 as a joint project between Peter Mackie and Alexander Edward. Mackie’s family already owned Lagavulin, but the demand for Single Malt Whisky to produce the blend White Horse exceeded their capacity. Edward’s family also had a background in the Whisky industry, owning the Benrinnes Distillery. Architect Charles Doig designed Craigellachie, and while official records state that Whisky production commenced in 1898, tasting notes from Alfred Barnard’s visit in 1893/94 suggest earlier activity. Despite a decline in demand following the Whisky boom, Mackie’s business acumen ensured the distillery’s survival. In 1916, Alexander Edward left, and Mackie took over sole ownership, forming White Horse Distillers.

In 1925, the Distillery Company Limited (DCL) was established by John Walker & Co., James Buchanan & Co., and John Dewar & Sons. Two years later, they acquired White Horse Distillers. DCL eventually merged with Arthur Bell and Sons in 1987 to form United Distillers. In 1998, Bacardi purchased Craigellachie, along with Aberfeldy, Brackla, Aultmore, and John Dewar and Sons, from United Distillers. Despite some periods of closure, Craigellachie Distillery has never experienced an extended mothballing period.

Visitor Center:

Unfortunately, Craigellachie Distillery does not currently have a visitor center, although its proximity to notable Whisky-touristic destinations, such as the Speyside Cooperage, Craigellachie Hotel with an esteemed Whisky bar, Aberlour Distillery, Glenfiddich, Glen Grant, and Macallan, make it an ideal location for Whisky enthusiasts to explore.

Visitor information:

Craigellachie Distillery
Hill St.
Aberlour
AB38 9ST