Wolfburn

Introduction:

Wolfburn distillery is located near the village of Thurso, situated on the watercourse that shares the same name. The distillery has been producing whisky since 2013 and offers a range of expressions without age statements. These include Aurora, a non-peated single malt aged in bourbon and sherry casks; Langskip, exclusively matured in bourbon casks and named after Viking ships; Morven, a slightly smoky whisky with 10 ppm peat level; and Northland, which exhibits subtle smoky notes from the refill casks previously used for Islay whisky.

Production:

Wolfburn distillery produces approximately 125,000 liters of whisky per year using traditional methods. The water used in production is sourced from the Wolfburn stream, which serves as the distillery’s water source. The production process relies heavily on manual labor, with minimal computerization. The distillery operates two pot stills manufactured by Forsyths, and the wash still has a capacity of 5,500 liters, while the spirit still holds 3,800 liters. The production setup aims to create a classic, light, and fruity North Highland whisky.

The Mashing:

Paragraph: The semi – lauter mash tun at Wolfburn combines 9,000 liters of water with 1.1 tonnes of malt grist. The mashing process involves three cycles, lasting a total of six hours, to extract starch and sugar from the mixture. For ten months of the year, Wolfburn produces a non-smoky mash, while for two months, a slightly smoky mash with around 10 ppm is produced.

The Fermentation:

Fermentation takes place in four washbacks with a capacity of 9,000 liters, filled to just over halfway to prevent overflow during fermentation. A special South African yeast is added to initiate fermentation, which lasts between 76 and 90 hours. The resulting beer is characterized by its light, fruity, and floral qualities.

Storage and Bottling:

Wolfburn has four dunnage warehouses with clay floors and low ceilings, allowing for a maximum of three stacked casks. Plans are underway to construct an additional warehouse to accommodate longer maturation for future older bottlings. The distillery employs manual work in the warehouses, including hand – labeling casks instead of using barcodes. Various cask types, such as ex-bourbon, hogsheads, sherry, port, and Madeira casks, are used for maturation. Notably, Wolfburn operates its own bottling plant, where the team handles the bottling and labeling process.

History:

Wolfburn distillery was originally founded in 1821 by William Smith on the outskirts of Thurso. The distillery took its name from the nearby Wolfburn watercourse. It rapidly became a major producer of malt whisky, with an annual production of approximately 28,056 gallons (125,000 liters) by 1826. The distillery was owned by the Smith family until 1850. Over the years, the distillery fell into ruins but was rebuilt in 2011 at a new location, not far from the original site. Present-day Wolfburn produces a similar volume of whisky to its earlier years under William Smith’s ownership.

Visitor Centre:

Paragraph: While Wolfburn does not have a dedicated visitor center, tours of the production facility are available. Visitors can observe the craftsmen at work on their single malts during scheduled tours at 10am, 12pm, and 2pm on weekdays. The 1.5 – hour tour includes a tasting of four whiskies and a complimentary glass.

Visitor information:

Wolfburn Distillery
Henderson Park
Thurso
KW14 7XW
Tel: +44 (0)1847 – 891051
Email: info@wolfburn.com