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We fill our casks at the Distillery once a week and these casks are laid down in our traditional dunnage warehouses on site and just a few miles along the road at Marypark.

We take the traditional approach: worm tubs and not a shell and tube condenser. Worm tubs are associated with the creation of a heavy spirit character, so the question is often asked as to why we can create such a smooth complex and delicate spirit from them. The answer is simple: at Ballindalloch we run … Read More

Standard pre-heating takes place: the cold wash is transferred to the wash still, going through a heat exchanger. Uniquely, pre-heating is carried out of the low wines and feints in the spirit still during the night before, allowing reflux to commence a full night before distillation. Our distillation times reflect this slow process, with copper … Read More

Only spring barley (laureate) grown on our Estate is used to make our spirit. It is sent to be malted in Inverness and returns to us ready to be milled.

We mill one tonne a day which takes 2 hours. We aim for a grist ratio of 19.4 husk, 67.0 grits and 13.4 flour. This represents a higher flour content than is standard.

From the grist and 9900 litres of hot water from our own Garline Springs, we are aiming for an ultra-clear wort with fruity, aromatic compounds. A mash take 6 hours.

We have 4 wash-backs made of Oregon Pine. We fill them with 5000 litres of wort and ferment for between 90 and 140 hours. Our wash has time to benefit from the fruity esters produced from the dead yeast at the bottom of the wash-backs. This gives our fermented wash not the usual beer flavour, … Read More