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The Distilleries of Scotland
Whisky distilling boasts a rich and vibrant history. In the absence of modern painkillers, whisky served as a go-to remedy for Scots over the centuries.
Whisky distilling boasts a rich and vibrant history. In the absence of modern painkillers, whisky served as a go-to remedy for Scots over the centuries, frequently prescribed by doctors for various ailments. It’s no surprise that whisky translates to ‘the water of life’. This widespread use inevitably caught the eye of successive governments, leading to high taxes. Consequently, during the 18th and early 19th centuries, whisky distilling was largely an illicit activity.
Annandale Distillery, Dumfries and Galloway
We start our journeys around the distilleries of Scotland, appropriately enough, at 'A', with Annandale Distillery, nestled in picturesque hills of Annan. With a history dating back to 1836. Many Scottish distilleries have tales of their whisky being smuggled across hills, evading the excise men. Annan is no exception, with stories of local smugglers being apprehended while attempting to transport whisky across the border to England. A significant change occurred in 1823 with the passing of the Excise Act, which legalized whisky distilling once more. Shortly after this, the Annandale Distillery emerged, operating from around 1830 until just after the First World War, spanning approximately 90 years.
Founded in 1836 by George Donald, Annandale Distillery quickly gained recognition for its exceptional whiskies.
George Donald, an excise officer, was posted to Annan in 1830. His mother, who was still living in Aberdeen, apparently thought George was being sent to the end of the world! George Donald rented the Warmanbie Home Farm from the Mackenzie family, and soon after established the Annandale Distillery Company. Annandale Distillery quickly gained recognition for its exceptional whiskies. However, the distillery's fortunes fluctuated over the years, facing closures and changes in ownership. By 1918, Annandale fell silent, its stills dormant and its legacy seemingly forgotten.
In 2007, Professor David Thomson and Teresa Church embarked on a remarkable journey to revive Annandale Distillery. Driven by their passion for Scotch whisky and a deep respect for its traditions, they meticulously restored the distillery to its former glory. The project involved painstaking research, careful reconstruction, and the installation of state-of-the-art equipment, all while preserving the distillery's historic charm. In 2014, the distillery was re-opened.
Under the stewardship of Professor David Thomson and Teresa Church, Annandale Distillery has been revitalized, producing award-winning single cask single malt Scotch whiskies that capture the essence of its rich heritage. Today, Annandale Distillery produces a range of exceptional single cask single malt Scotch whiskies with two of their most celebrated expressions are Man O'Sword and Man O'Words.
Annandale now has branched out into further attractions, with the Maltings Coffee shop, and also is host to a variety of events, including for example a Carruthers clan gathering taking place at the distillery, which we will be attending in August 2024.
The Scottish Borders' Very Own Whisky Distillery
We now move east, and to 'B' (kind of!) for the distillery based very near to our own HQ, in the Scottish Borders. Hundreds of years ago the Scottish Borders was thriving with whisky distilleries a major contributor to the rural economy and livelihoods of local people, but tax men sent by the English to collect duties forced the distilleries to re-locate to the highlands, a more remote region where whisky production could continue unhindered.
July 2018 saw the grand opening of The Borders Distillery in the historical town of Hawick. A very exciting development as there has not been a whisky distillery in the Scottish Borders since 1837.
The Borders Distillery is owned by The Three Stills Company (TTSC), founded in 2013 and made up of four men who previously worked as executives for William Grant & Sons. The company feel strongly about supporting the local economy and respecting the history of the historic town of Hawick, and this is very apparent from the way the building has been restored to the links with the local high school to bring in young people. The distillery originally set out to create 19 new jobs, bring tourism to the local area through the distillery tours, and as they only use barley grown in the Scottish Borders within a 30 mile radius this is a truly local affair. With a tasting area, and super smart bar upstairs visitors can enjoy a dram in comfort after their tour to learn all about the production process. Every member of staff at the distillery takes their turn to deliver tours adding another different element to their day and allowing them to share their passion and knowledge of the process. John's passion for bringing young people into the business and giving everyone the opportunity to train to be fully fledged distillers was evident and it was good to see a mix of male and female staff in what is traditionally a male dominated profession.
We thoroughly enjoyed learning about Mashing (where the starch is broken down into fermentable sugars), then Wort (the beige-coloured sugary liquid). A cloudy wort containing husks and flour from the barley gives you a malty, nutty and spicy spirit whereas a clear wort gives you spirit with less cereal character. There was a lot of temperature taking and the smell made me want to have a drink, but this is a slow process so we must be patient. It is ironic that this old building was previously owned by five Irishmen and home to the Hawick Temperance Society and today it is producing alcohol. The 19th century Temperance movement advocated against excess drunkenness and promoted abstinence from alcohol. The Hawick Total Abstinence Society was founded in 1838, with members pledging to avoid all intoxicating beverages.
It is ironic that this old building was previously owned by five Irishmen and home to the Hawick Temperance Society and today it is producing alcohol. The Society was founded in 1838, with members pledging to avoid all intoxicating beverages.
The distillery started operating on 1st May 2018 and it takes a minimum of 3 years in cask before any whisky can legally be sold. But as all whisky connoisseurs will attest, the longer you wait the better it tastes. In the interim TTSC created a new blend of whisky called Clan Fraser which will be the first blend to flow through the pipes. This blend was inspired by the roots of the company, as the Fraser family settled in the Borders after travelling from France over 900 years ago. It will reflect the spirit of the Borders with a taste that will be both honeyed and buttery, with hints of cinnamon spice and vanilla. Amongst all the whisky, the unique Carterhead Stills (which use steam to create amazing flavours) are already producing the Puffing Billy vodka and Kerr's gin, to the delight of us here at ScotlandShop. Kerr's is the only Scottish Gin made with malted barley spirit. Named after William Kerr, born in Hawick in 1779, and one of the 19th century's most accomplished plant hunters and botanists.
The Glenturret Perthshire
In 1763, a rental document of Sir Patrick Murray of Ochertyre, refers to Thurot Distillery, giving rise to the claim that The Glenturret is Scotland's oldest working distillery.
Moving over west now to Perthshire, and leaping to 'G'. Having been visited down through the centuries by writers and poets, including Robert Burns, feted by Prime Ministers, Princes, and home to a long honour roll of skilled and dedicated distillers, The Glenturret Distillery has long stood proud at the heart of Scotch Whisky country since 1763.
Hidden in a secluded location in the ‘Hosh’, Crieff, deep in the Perthshire countryside, flanked by high hills and perched on the bank of the river Turret, sits The Glenturret Distillery. Steam rising from the still gives the distillery a sacred, magical air. It is a place unfettered by technology, fads, or impatience – here, time-worn experience is highly valued and respect for the craft of whisky-making by hand and heart practiced and preached.
In 1763, a rental document of Sir Patrick Murray of Ochtertyre refers to Thurot Distillery, the earliest known name for The Glenturret. The Murrays of Ochtertyre were a baronial family that owned extensive lands and property that they would rent out to tenants. This gives rise to the claim that The Glenturret is Scotland's oldest working distillery.
In 1814, the Murray family, sold Thurot Distillery to Thomas MacInnes, who renamed it The Hosh Distillery. It remained The Hosh until 1873, when The Glenturret name was introduced. Around this time MacInnes' uncle Thomas McComish also started to operate the nearby mill as a distillery. It is likely that uncle and nephew worked closely together to run both operations, they were collaborators, competitors but most of all, dedicated whisky makers.
The Ochtertyre Agreement granted the distillery explicit permission to use both water from Loch Turret and peat from the riverbank in its production.
In 1825, seven years after purchasing the Hosh Distillery, local distillers and grain merchants John and Hugh Drummond secured the Ochtertyre Agreement, which granted the distillery explicit permission to use both water from Loch Turret and peat from the riverbank in its production. Being passionate pioneers, securing the best quality ingredients, understanding the importance of the terroir, and obsessive around detail, the brothers were important in setting the foundations of the crucial elements of today's whisky.
By the late 19th century, two more brothers were at the helm of The Glenturret. David and William Mitchell were Scots-born whisky merchants with global ambitions. In 1886 they purchased Connswater Distillery in Belfast, one of the largest in the British Isles at the time, and in 1890, they added The Glenturret to their portfolio. Soon, this famed family of distillers, merchants, and blenders were exporting their whisky to Australia, the USA, and South Africa.
The Mitchell brothers passed the business on to their respective sons, who ran the distillery as a family business until the challenging times of the 1920s. High duty rates, alcohol prohibition in the USA, and a growing support for the temperance movement saw the virtual collapse of the Scottish whisky industry and by 1923, production at The Glenturret had stopped. While the distillery was silent, it was reported that 96,000 gallons of whisky continued to mature in its warehouses. A small, dedicated team continued to look after this precious stock, whilst maintaining the distillery for future generations.
In 1980, James Fairlie established a distillery visitor centre, one of the first in Scotland.
In 1957, James Fairlie purchased The Glenturret Distillery, which had been silent for over 30 years. Fairlie was a visionary with the ambition to preserve the traditional methods of distilling and to grow the appreciation for whisky. He sought to bring back the magic of the past and reinstated the original distilling equipment. James Fairlie subsequently led the distillery for over 20 years as both Director and Master Distiller.
James Fairlie believed The Glenturret's exceptional whisky-making heritage should be celebrated. In 1980, he established a distillery visitor centre, one of the first in Scotland. In the early years, one visitor described The Glenturret as 'the nearest thing to a one-man distillery in Scotland.' 11 years later in 1991, the distillery welcomed its millionth visitor.
In 2014, the Duke and Duchess of Cambridge visited the distillery during an official tour of Scotland. Known as "the Earl and Countess of Strathearn" in Scotland, William and Kate enjoyed a dram - and also hand-filled and signed a bottle, which is now stored at the distillery in preparation for future auction.
In September 2022, decanter #1 of 150 of The Glenturret 50 Years Old Release, was auctioned off by Sotheby's as part of their Whisky in Lalique' auction. The final auction price of the decanter and bespoke artwork from Matthew Draper sold for £63,000, presented in a bespoke black case with mother-of-pearl inlays.
The distillery continues to expand and provide all manner of additional reasons to visit and stay, with the distillery shop, Lalique boutique, Lalique whisky bar, Glenturrret Cafe, and the introduction of the Michelin starred Lalique Restaurant too.
The 25 cover restaurant promises to deliver a gastronomic experience, with a seasonal tasting menu, created to highlight produce sources from the local terroir. Diners will be taken on a culinary journey nestled at the foot of the rolling hills of Crieff, alongside the river Turret.
