The history of distilling on the Ballindalloch Estate dates back to the early 1820’s when a distillery was built at Delnashaugh, above the junction of the rivers Avon and Spey near where the Delnashaugh Hotel stands today.
It was under the stewardship of Sir George Macpherson-Grant, the 3rd Baronet of Ballindalloch, that distilling on the Estate was firmly established. As co-founder of Cragganmore distillery with John Smith in 1869, Sir George was clearly a man for whom distilleries held a special place in his heart.
Sir George also enjoyed a close association with Robert Hay, who built Glenfarclas distillery on the North side of the Estate. His final direct involvement with a new distillery was the building of Speyside Distillery in Kingussie in 1896.
It can very much be said that the building of Ballindalloch Distillery is a return to the industry for the Macpherson-Grant family.
Sadly at the moment we are not in a position to welcome visitors to the site and expect this to be the position for at least the rest of this year. Due to the size and layout of the distillery we are not able to physically comply with even the most limited COVID-19 social distancing requirements. We will of course keep you updated.
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The idea of building a distillery at Ballindalloch began late in the summer of 2011. The old steading was viewed by Estate owners Clare and Oliver Russell as an embarrassment and certainly not representative of Clare’s ancestral home. After looking at a number of different ideas, they decided that a distillery would be the perfect solution both for the old steading and for the long term benefit to the Estate. A number of conversations took place with some leading industry figures, together with their sons Guy and Edward, with the decision taken a year later to commit to the project. Plans were then put in place to turn their dream into a reality.
Over the next two years, work was carried out to renovate and fit out the old farm steading next to the Estate’s Golf Course from the near derelict state it was in. Working on a building that dates back to the 1820’s required attention from a small group of skilled group of craftsmen. From the stonework to the slates on the roof, the woodwork to the interior decoration, the family were committed to the use of local trades wherever possible.
From the very outset, the production of our whisky was always destined to be “hands on”. With a clear commitment to tradition, the Single Estate nature of our process allows us to control every aspect of whisky making. From the barley we grow at our Home Farm to draff fed back to cattle across the Estate, we craft our whisky in a way that generations past would have recognised.
The result is a distillery that has a look and an attitude more akin to the traditions so rarely seen today.
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With several decades of combined experience, the team at Ballindalloch use their skills to craft the finest spirit with traditional attitudes at heart of all that we do.
Colin Poppy – Distillery Manager
With over 16 years of production experience, based initially at Auchroisk and later moving to Knockando, Colin oversees all aspects of production. From the very first Mash in September 2014, to the selection of casks today, he sets out the building blocks that form the basis and progression of our spirit character.
With a natural ability to embrace the science behind whisky making, Colin has a commitment to producing an outstanding spirit that fits the profile needed for our long term maturation needs.
Davey Norquoy – Distillery Assistant
Davey has been in the whisky industry since the 1980’s when he took up the role of Kilnman at Highland Park. He moved onto being a Mashman, then Stillman often spending time covering at Scapa Distillery. David finished his time on Orkney as Warehouse Supervisor for Highland Distillers. Moving to Macallan in 2000, again as Warehouse Supervisor, Davey took the decision in 2017 to return to the hands on nature of whisky production that he first experienced at the beginning of his career.
Ian McMurdo – Distillery Assistant
Ian joined the whisky industry in 2012 as Bottling Team Leader for William Grant and Sons. Over the following 5 years, time was spend at both Strathclyde Business Park and Glenfiddich Distillery overseeing the bottling of a number of their brands. Before joining Ballindalloch, Ian was responsible for overseeing the distilling and bottling at Glen Grant. With a strong engineering background and a desire to be involved in the day to day production of whisky, Ian is now able to apply his skills to a manual production environment.
Situated at the heart of Speyside in the northeast of Scotland, Ballindalloch Estate is a diverse and forward-thinking business owned and managed by the Macpherson-Grant family.
Responsible stewardship is at the core of everything we do. We are working to help sustain the rural community of Speyside and to preserve the landscape and heritage of this beautiful part of the Scottish Highlands for future generations.
Our commercial activities are varied, encompassing arable and cattle farming, forestry, residential and holiday lets, our very own Championship standard golf course, and corporate entertainment and of course Ballindalloch Single Malt Distillery – Scotland’s first ever single estate distillery.
We are also a famous Highland sporting estate, welcoming guests from around the world to enjoy excellent fly-fishing on the Rivers Spey and Avon, as well as pheasant and grouse shooting and world renowned roe stalking.
You can find out more about the the estate and its activities at the following links.
Ballindalloch Castle and Gardens
Ballindalloch Highland Estate
Ballindalloch Castle Golf Course
Ballindalloch distillery is situated on the A95 around 14 miles north east of Grantown on Spey and 24 miles south of Elgin.
From the West and Elgin
Follow the A941 south driving through Rothes and on towards Aberlour. Just after the river Spey, continue on the A95 (stay on the main road, the A941 becomes the A95 a mile outside Aberlour). Continue through Aberlour and on a further 8 miles towards Ballindalloch. The distillery is located on the left hand side around one mile south of the Castle entrance.
From the East and Aberdeen
Take the A96 west towards Elgin. Just after Huntly take the A920 to Dufftown and onto the A941 to Craigellachie. Turn left onto the A95 and head through Aberlour and on a further 8 miles towards Ballindalloch. The distillery is located on the left hand side around one mile south of the Castle entrance.
From the South
Take the A9 north from Perth and turn right onto the A95 just north of Aviemore. Follow the A95 to Grantown on Spey and then onto Ballindalloch.
Fuel is available at a filling station 500 meters to the north of the distillery and also at Grantown on Spey and Aberlour. Opening times vary so it is recommended that you fill up when you can and don’t wait until you have to!
Inverness Airport is adjacent to the A96, a little over forty miles north west from Ballindalloch Distillery with Aberdeen Airport around sixty miles to the east, also just off the A96. Both airports have connections to mainline railway stations. There are more flight options at Aberdeen for both national and international routes, including daily flights to and from London, Bristol, Birmingham and Southampton, as well as international destinations such as Amsterdam, Dublin, Esbjerg, Paris and Stavanger. Many attractive low cost air fares are available from a number of airlines at both airports as well as private plane facilities. Most national car rental companies have depots in Aberdeen and Inverness and a number of them now have outlets in Elgin.
Banffshire is served by the Perth to Inverness mainline currently operated by Scotrail. There are town centre railway stations at Aviemore and Elgin and a rural station at Carrbridge. Connections both north to Inverness and south to the central belt and onward to England can be made at Aviemore station. The Caledonian Sleeper is operated daily into Inverness from London Euston.