Popular Scottish Whiskey Brands

The story of Scotch whisky is a big part of Scotland’s history and culture. It started long ago when people found a way to make drinkable spirits from wet barley, using the clean water from Scotland’s rivers. This special process makes Scotch whisky taste so good.

Long ago, monks brought the skill of making this drink to Scotland when Christianity was spreading. The first time someone wrote about making whisky in Scotland was in 1494. Friar John Cor got an order from the king to make “aqua vitae,” which means “water of life” in Latin. This shows how important whisky was to the people there.

The word “whisky” comes from the Gaelic phrase “uisge beatha,” which also means “water of life.” Making whisky wasn’t always easy, especially after 1644, when the government started taxing it. This led to many people making it secretly. By 1780, there were only a few legal whisky makers and many illegal ones.

Things started to improve for whisky makers in 1823 with a new law that made it easier for legal distilleries to operate and harder for illegal ones. There were also new inventions that made whisky smoother. In the 1880s, when France had trouble making wine and cognac, more people started drinking whisky.

Despite tough times like prohibition in the US, world wars, the Great Depression, and recessions, Scotch whisky has remained popular. Now, people in over 200 countries enjoy it, showing how special and loved Scotch whisky is, carrying the spirit and traditions of Scotland with it.

Johnnie Walker

Johnnie Walker started in 1820 in Scotland because of a man named John Walker. He had a small store in Kilmarnock where he first mixed different whiskies to sell to his customers. This small start led to the creation of the world’s most famous blended Scotch whisky, now loved in over 200 countries. The walking man on their bottles shows how Johnnie Walker always looks to do better and make great whisky.

John’s son, Alexander Walker, took over in 1852, making the business even bigger. He bought a whisky place called Cardhu in 1893 and, in 1859, came up with the square bottle so it wouldn’t roll away on ships. This smart idea made it easy for people to recognize their whisky.

Alexander and his sons, George and Alexander II, didn’t stop there. They started selling Johnnie Walker in other countries like Australia and India. They even created famous whiskies like Johnnie Walker’s Black Label and Red Label in 1909.

In the 1900s, Johnnie Walker joined a bigger company and is now part of Diageo, a big name in drinks. This means the whisky started in a small store and is now known everywhere. Johnnie Walker’s story is like the walking man on their logo, always moving ahead, showing their long history of trying new things and their hope for the future. Each bottle tells part of their journey.

Macallan

In the green area of Moray, Scotland, The Macallan distillery has become known as a top example of Scotch whisky, blending luxury with a history that started in 1824. Started by Alexander Reid, a farmer, and a teacher, The Macallan grew from simple beginnings to symbolize the best in the whisky world. A big part of its fame comes from carefully choosing oak barrels from Spain and America, giving the whisky a range of flavors like dried fruits, spices, and a bit of chocolate. With its fancy writing, the distillery’s logo shows The Macallan’s high status and dedication to making things well and keeping traditions.

The Macallan’s story includes many important events, from a small farm distillery to a world-known standard for quality. After getting official status in 1841 under Reid’s son, who brought in special stills, the distillery built a strong foundation on the Easter Elchies estate. When Roderick Kemp took over in 1892, a new chapter began, and top-notch sherried whiskies were made through the 20th century.

Later in the 20th century, The Macallan became a leader in promoting single malt Scotch worldwide, showing its innovative spirit. This era of new ideas and growth, supported by different owners and finally by Edrington in 1999, put The Macallan at the top of luxury whisky.

Near the River Spey, The Macallan keeps mixing old ways with new ideas, making sought-after whiskies like the 50-Year-Old, which are valuable to lovers and collectors. This long history of being special is shown in The Macallan’s logo, a sign of quality and a story of making whisky with care and skill.

Glenfiddich

In Dufftown, Moray, Scotland, tucked among the green, rolling hills, you’ll find the Glenfiddich Distillery. This place is special because it’s one of the few distilleries owned by the same family that started it. They make a kind of whisky that tastes like pears and has a smooth, oaky flavor. Their symbol is a big stag, which shows they’re proud of making top-notch single-malt whisky.

The story of Glenfiddich started in 1886 when a man named William Grant decided to make his dream come true. After working with wine and money, at 46, he wanted to make his very own Scotch whisky. He picked a spot called the Valley of the Deer, near the River Fiddich in Speyside, because it was perfect for making whisky. With the help of his nine kids, he built the distillery using stones from around there. They finished on December 7, 1887, and started making whisky.

Even though it was initially tough, with money problems and lots to learn, Grant kept focusing on making good whisky. By the 1920s, people started to notice Glenfiddich was something special. Over the years, the Grant family kept making the distillery better, even starting to make fancy whiskies aged in different kinds of barrels, which made Glenfiddich even more well-known.

Now, the fifth generation of the Grant family is in charge, and Glenfiddich is known worldwide, in more than 180 countries, as the top-selling single malt Scotch whisky. They’ve managed to keep up the traditions while also trying new things. The stag on their logo isn’t just for show; it stands for their dedication to making excellent whisky and honors the family’s long history at Glenfiddich.

Glenlivet

Tucked away in the quiet Speyside area, The Glenlivet Distillery started hidden, making whisky without official permission. But in 1824, George Smith, with his brother John Gordon Smith, decided to change that. They turned their family’s farm, Livet, into the first legally licensed distillery in the area. This brave step started The Glenlivet, becoming known worldwide for its smooth, fruity whisky that shows off what Speyside whiskies are all about.

George Smith was a true pioneer. He dared to make a different kind of whisky lighter and easier to enjoy than others at the time. This whisky quickly became popular in Scotland and even England. Even when times got tough in the early 1900s, The Glenlivet kept going strong. It joined forces with other whisky makers and was eventually bought by Seagrams, which helped it grow even more.

Today, The Glenlivet is looked after by Pernod Ricard’s Chivas Brothers. They keep the distillery’s long history alive by making various whiskies. There’s something for everyone, from the classic 12-year-old to special limited editions. The Glenlivet logo’s elegant design reminds us of the distillery’s journey from a small farm to a big name in whisky, loved in over 120 countries.

Ballantine’s

Ballantine’s is a big name in the world of Scotch whisky, known for making really good drinks that many people, from beginners to experts, enjoy. Their symbol stands for their long history of making great whisky and their commitment to keeping up the good work today.

The story starts in 1827 with George Ballantine setting up a small store in Edinburgh. He began mixing different whiskies to get the right taste for his customers, paving the way for the blended Scotch many people love today.

George’s family, especially his son Archibald in the 1860s and then George II, who started working with him when he was 15 in 1896, helped the family business grow big and strong. They even got to make whisky for British Royalty in the early 1900s because their whisky was so good.

Even after the Ballantine family stopped owning the company in 1937, and it changed hands a few times, ending up with Pernod Ricard, Ballantine’s kept getting better. Now, they’re famous for their older whiskies, like the 17- and 21-year-old ones, made from some of the best whiskies, helping Ballantine stay at the top of the whisky world.

Ardbeg

Ardbeg, located on the wild southern coast of Islay, is famous for making smoky whisky with a strong peat flavor and a bit of a medicinal twist. It started in 1815, thanks to the MacDougall family, and has since become a favorite among fans of peaty whisky worldwide. The Ardbeg logo represents their whisky’s special character, which many people love.

From the start, Ardbeg made its name by using the peat from its surroundings and aging the whisky near the ocean in old bourbon barrels. This gave their whisky a smoky taste with a hint of the sea. By the late 1800s, it was known for making the smokiest whisky on Islay, but the 1900s were tough, with the distillery closing down a few times and changing owners.

Everything changed in 1997 when the Glenmorangie Company bought Ardbeg just as it was about to be torn down. They slowly started making whisky again, bringing back Ardbeg’s famous flavors. Now owned by LVMH, Ardbeg is celebrated for making some of the best peaty whisky, like the famous 10-year-old, full of the distillery’s signature smoky and sea-salt taste.

This comeback saved Ardbeg’s history and helped make Islay whisky popular again. The Ardbeg logo, standing for the distillery’s long history and unique taste, is a sign of top-quality peaty whisky for fans everywhere.

Lagavulin

Lagavulin is a famous whisky from Islay, known for its strong smoky taste and smooth feel. People like it because it’s made with care, aged for a long time, and has many flavors. The Lagavulin symbol shows their pride in their long history and the high-quality whisky.

In 1816, John Johnston and Archibald Campbell started Lagavulin because Islay had great water and lots of peat, which they needed to make their whisky. At first, different people owned it, but then Alexander Graham took over in 1852. He made the distillery bigger and started selling their whisky to more places worldwide.

Towards the end of the 1800s, financial problems made it hard for them to keep making whisky all the time, but by 1908, a company named Johnston Graham & Co. helped it get steady again. Later, Lagavulin joined other distilleries to ensure it could keep going despite tough times. Diageo’s big company now looks after Lagavulin; their whisky is a big part of many different whisky mixes.

In 1987, Lagavulin got a special honor from the Royal Family, which showed just how good their whisky is. People worldwide love Lagavulin for its deep, smoky flavor with a hint of the sea. As they celebrate more than 200 years of making whisky, Lagavulin is one of the best examples of Islay’s tradition and top-notch Scotch whisky making.

Laphroaig

Laphroaig, tucked away on the beautiful island of Islay, is known for its breathtaking views and unique whiskies. It started in 1815, thanks to the Johnston brothers. They named it Laphroaig, “the beautiful hollow by the broad bay.” Today, it’s famous worldwide for making whisky that’s as rich and layered as its history. The Laphroaig symbol stands out, like its whisky, showing its proud history and the strong flavors that make it special.

Laphroaig’s taste comes from its special home. The local peat, the water from Valleyfield, and the sea air mix together to make a whisky that’s bold and full of peat, a bit like the ocean, and unforgettable. It’s a taste that people either love or don’t, but those who love it can’t get enough.

Over the years, many people have looked after Laphroaig, from the family who started it to the big companies that own it. Even though it’s owned by Beam Suntory these days, Laphroaig keeps making whisky the old-fashioned way, which is why it’s still so popular worldwide.

Laphroaig makes different kinds of whisky, from the famous 10-year-old to the rare 30-year-old. Each shows off the best of their work, taking you on a taste trip through Islay’s history and beautiful places. The Laphroaig logo is like a promise of top-notch quality for anyone looking for a truly unique whisky. In the big world of Scotch, Laphroaig isn’t just another whisky; it’s a real piece of history in a bottle.

Talisker

You’ll find the Talisker distillery in Scotland’s Outer Hebrides, on the Isle of Skye. It’s famous for making a special kind of whisky that tastes smoky and sweet simultaneously, with a bit of pepper, peat, and sea salt. The distillery’s symbol shows off Skye’s wild and beautiful nature, which fits perfectly with the strong and rich taste of Talisker whisky.

Talisker was started in 1830 and was made by two brothers, Hugh and Kenneth MacAskill, who chose Skye for its wild beauty and clean water. After Hugh passed away, Margaret MacAskill made Talisker the most famous whisky on Skye by the end of the 1800s.

In 1892, Roderick Kemp took over to help pay off some debts. He made the distillery bigger and set it up for a bright future. Later, in 1916, a big company that would become part of Diageo took over. Even though there were hard times during the World Wars and the 1930s, they kept Talisker going strong. They made the distillery bigger in 1960 and 1972, and now it can make 2.6 million liters of whisky with five big pots. Talisker is the only place making whisky on the Isle of Skye today.

Highland Park

In the wild and windy Orkney Islands, where the sea’s waves crash into Scotland, there’s a place called Highland Park Distillery. It’s famous for making some really special whisky that mixes the smoky taste of peat with the sweet scent of heather. This unique flavor comes from using local peat and aging the whisky in special barrels that hold sherry wine. The distillery’s symbol, which has some old Viking designs, shows how wild and beautiful Orkney is.

The Highland Park story started in 1798 with a guy named Magnus Eunson. He was a churchman during the day and a secret whisky maker at night. He even hid his whisky in the church to avoid being found. His early efforts laid the groundwork for what Highland Park would become, one of Scotland’s most famous whisky places, right up there in the far north where Vikings used to roam.

The distillery started to shine in 1937 when the Sutherland family took over. They expanded it, making sure Highland Park’s whisky got the reputation it deserves. The whisky here is special because of the peaty ground and the heather around Orkney, giving it a taste like a whisper of the sea and the smoky earth.

Since 1995, the Edrington group has been looking after Highland Park, keeping up the great work and making sure even more people around the world know about their fantastic 12 Year Old and 18 Year Old whiskies, plus some really special limited editions that whisky lovers can’t get enough of. The distillery’s Viking roots and Orkney’s stunning nature are all wrapped up in the Highland Park symbol, showing off the long history and the care they put into making every drop of whisky.

Dalmore

In Scotland’s Highland region, The Dalmore makes very fancy whisky. People love it because it tastes like dark chocolate, oranges, and spices. They have a picture of a big deer on their bottles, which shows how royal and special their whisky is.

The Dalmore story started in 1839 in a pretty place called Alness, Scotland. Alexander Matheson picked a great spot near a clean spring to make his whisky. At first, they had little money, and things were simple. But in 1867, Alexander Ross took over and made big changes. He made more whisky and won many awards for its taste.

In the 1900s, The Dalmore became famous, especially after Whyte & Mackay bought it in 1960. They made the place modern and made even more whisky. Later, The Dalmore started making really special and old whisky that was kept in special barrels, and people worldwide loved it.

Now, The Dalmore makes over 4 million liters of whisky yearly with eight big pots. They still use water from the same river to ensure their whisky stays smooth and rich. The big deer on their bottles is a way to remember all the great things about The Dalmore’s long history and how fancy their whisky is.

Glenmorangie

In 1843, in the beautiful Scottish Highlands, William Matheson started the Glenmorangie Distillery on what used to be the Morangie Farm’s brewery. He put in the tallest stills in Scotland, making a new kind of single malt whisky that was smooth and tasted like flowers and fruits with a creamy finish. The logo of Glenmorangie shows how proud they are of these tall stills and the high quality of their whisky.

Matheson used good barley and water from Tarlogie Springs, which are full of minerals and not near any cities. Even though different people owned Glenmorangie over the years, its whisky stayed special and got through tough times like Prohibition. 1918 The Glenmorangie Company took over, making even more kinds of fine whisky.

In 2004, a big company named LVMH bought Glenmorangie for a lot of money because they also wanted to be a big name in whisky. This helped Glenmorangie grow a lot, building new places to make and store whisky to make 6 million liters annually.

Now, Glenmorangie makes whisky that gets aged in special barrels that used to have wine or other spirits in them, adding all kinds of new flavors. More than 150 years after it started, Glenmorangie is still known for making some of the best whisky, with a logo that reminds everyone of its long history and fancy taste.

Oban

In the middle of Scotland’s West coast, in the small port town of Oban, a distillery has been making whisky since 1794. It was started by two brothers, John and Hugh Stevenson. Oban Distillery is famous for making a special whisky that tastes just right. It’s a little sweet and smoky and has a hint of sea salt. This taste is a big part of what makes Oban whisky special and how they stick to old ways of making it.

Oban Distillery is one of the oldest in Scotland and has always stood out because of its whisky. The whisky is special because it captures what Oban is like, with its unique weather and place by the sea. Over the years, different people have owned and cared for the distillery, each adding their touch. By 1881, under Dan MacEachern’s lead, Oban whisky became known as one of the best in Scotland.

A big change happened in 1928 when Oban joined the Distillers Company Limited (DCL), and now it’s looked after by a company called Diageo. They’ve updated some things, like switching from coal to gas heating in 1962, but they’ve kept the important parts the same. Oban still uses two special copper pots to make its whisky, producing nearly 700,000 liters yearly. This whisky is known for its fruity and smoky flavors, showing off the best of the West Highlands.

Balvenie

In Speyside, Scotland, right in the heart of whisky country, there’s a place called Balvenie that’s all about making whisky the traditional way. This place was started in 1892 by William Grant in a small town called Dufftown. Balvenie is famous for making whisky that tastes like honey, with little touches of vanilla and oak, because they stick to the old ways of making it. They even have their malting floors where they prepare the barley and a team of coppersmiths to take care of the stills. Their logo indicates how hands-on and crafty they are when making their whisky.

William Grant, who also started the famous Glenfiddich distillery, wasn’t done with just one distillery. He wanted to make an exceptional whisky that captured the special taste of Speyside, so he set up Balvenie not too far from Glenfiddich. At first, Balvenie helped out with blends for Grant, but then they made their single malts, which let them get creative and build up a big name for themselves.

The Grant family has kept an eye on Balvenie for generations, ensuring they keep doing things traditionally. This includes growing their barley, malting it, and having skilled coopers make and maintain the barrels. This dedication to tradition is why Balvenie’s whiskies are loved worldwide.

As Balvenie became increasingly known for its smooth and delicious single malts, it started making special ones like the DoubleWood, aged in two different types of barrels. They’ve also come out with rare whiskies, like a 50-year-old, for which people pay a lot of money at auctions. Under the guidance of Sam Simmons, Balvenie continues to produce amazing whiskies that honor their long history while also exploring new ideas, all from the same historic location they have called home for over 130 years.

Glen Grant

In the beautiful area of Speyside, the story of Glen Grant started in 1840 when the Grant brothers, John and James, decided to make their whisky. At first, they were just making it on the side without anyone knowing, using simple tools. But by 1872, they turned their secret side project into a real business known for making some of the best Scotch. Glen Grant whisky is bright and tastes like flowers, fruits, and nuts all mixed. This special taste comes from their clever way of making whisky, which was pretty ahead of its time.

As time went on, Glen Grant kept getting better and better. At first, only a few people made the whisky, focusing on keeping it high-quality. Then, in the late 1800s, James “The Major” Grant took over and made the place bigger because more and more people wanted their whisky. This spirit of always trying to do better didn’t stop there. In the 20th century, Roderick Grant returned from his travels with new ideas that made their whisky even better, and soon, people worldwide wanted a taste.

Even though different companies have owned Glen Grant over the years, the distillery has always stayed true to what the Grant family started. With Gruppo Campari in charge, they make almost 6 million liters of whisky every year. Their whiskies, which can be as old as 10 to 18 years, have won many awards, and people everywhere think they’re pretty great. These whiskies are known for being light and showing what Speyside whiskies are all about, thanks to more than 181 years of hard work and tradition.

The Glen Grant logo tells the story of how this small, once-hidden operation became a world-known example of how to make amazing whisky. It’s a reminder of the distillery’s humble start and its commitment to making whiskies that are both fancy and easy to enjoy, loved by people all over the world.

Glenfarclas

Right in the heart of Speyside, a place in Scotland famous for its whisky, sits the Glenfarclas Distillery. It’s a place full of history, going back to 1836. Before it became the well-known distillery today, it was a small spot making whisky without permission called Rechlerich. But then, Robert Hay started it officially, and by 1865, a guy named John Grant bought it and named it Glenfarclas, which means “valley of the green grass.”

As time passed, John Grant’s sons, George and John, helped make Glenfarclas known worldwide. They made it big by making good Scotch whisky that tasted like no other. Today, a family member from way back, John L. S. Grant, keeps the distillery running strong, ensuring every bottle of Glenfarclas is as good as ever. They’re known for making whisky the old-fashioned way, which gives it a rich flavor, like fruitcake.

Glenfarclas’ logo tells a story all on its own. It’s a reminder of all the history and hard work that goes into every bottle. Drinking Glenfarclas is like tasting a bit of Scotland’s history, made with care by the same family for generations.

Bowmore

Right by the sea on Islay, Bowmore Distillery stands as a historic icon in the whisky world, dating back to 1779. It’s famous for its unique way of combining the smoky taste of peat with hints of fruit and flowers, creating rich and complex whiskies. Bowmore’s logo, which is quite stylish, reflects the long history and deep flavors of its whisky.

John P. Simson started Bowmore by turning a family-owned flour mill into a distillery next to Loch Indaal. It became Islay’s first official distillery and one of the oldest in Scotland, making the most of the local peat and its location by the harbor.

Bowmore got going in 1816, under David M. Steward’s leadership, and became known worldwide in the 1800s. Even though it changed hands a few times, when Morrison’s Bowmore Distillery Ltd took over in the 20th century, they focused on making single malt whiskies. This tradition continued when Suntory took over.

Today, Bowmore is celebrated for its special whiskies, like the 12-year and 18-year single malts, each showing the legacy and craftsmanship passed down since Simson’s time over two centuries ago.

Bruichladdich

In 1881, the Harvey brothers started the Bruichladdich distillery on Scotland’s Isle of Islay, right by the rocky shores. Their whisky is known for the place it is produced and its uniqueness: they make everything from smooth drinks to super smoky ones, always trying new and innovative ideas.

At first, Bruichladdich was all about doing things differently, using old wooden stills instead of the usual copper ones. But even with these cool ideas, they had a tough time through the years, facing all sorts of ups and downs, including closing down a few times. But in the 2000s, things took a turn for the better. New folks took over, bringing back old recipes and even getting whisky expert Jim McEwan to help.

Nowadays, Bruichladdich is all about being bold and new. They make sure their whisky shows off the local land, using barrels from nearby and making special whiskies like Port Charlotte and the super smoky Octomore. They’re known for shaking up the whisky world and getting praise for it.

The Bruichladdich symbol is modern, just like their approach to making whisky. It shows that they’re all about mixing the old ways with new ideas, making whiskies that tell a story of where they’re from and the new paths they’re exploring.

Springbank

In the old town of Campbeltown, the Springbank distillery has a long history, starting in 1828 by the Mitchell family. It’s special because it sticks to the old ways of making whisky, hardly changing anything since the 1800s. This means every bottle of Springbank whisky is a mix of smoky peat, sea air, and a bit of sweetness, making it complex and rich.

Springbank’s story is about sticking through tough times and always focusing on making top-notch whisky. Even when Campbeltown’s whisky scene had ups and downs, Springbank continued, proud of its craft. They do everything the old-fashioned way, from preparing the barley to putting the whisky in bottles to ensure every drink tells a story of tradition.

They make different kinds of whiskies, like the smoky Longrow, the smooth Hazelburn, and the classic Springbank, which come in ages 10 to 21 years. This shows how Springbank likes to try new things but still respects its history.

The Springbank logo is a nod to its long past and the care they put into making whisky. Springbank is all about quality and a deep, flavorful drink. This symbol invites whisky fans to explore a place where history meets taste, offering a sip of something truly special.

Caol Ila

In 1846, the Caol Ila distillery was born on the windy shores of Islay’s Sound, thanks to Hector Henderson. Its name, from the Gaelic for “Sound of Islay,” perfectly suits its spot by the water that separates Islay from Jura. The peaty land and clear Loch Nam Ban water are key to making Caol Ila’s special, lightly peated single malts. Even though it faced some challenges early on, by the 1880s, Caol Ila had made a name for itself and became an essential part of Islay’s whisky story.

Through the 1900s, Caol Ila joined the Distillers Company in 1919, had some quiet times, and then in 1972, it made a strong comeback, focusing on making its smoky, peaty whisky mainly for blends like Johnnie Walker. This shift towards smoky blends led Caol Ila to launch its aged single malts. With Diageo in charge, Caol Ila expanded its range, bringing out a collection of aged single malts that whisky lovers everywhere admire, raising the bar for peaty whisky elegance.

The Caol Ila logo reminds us of its maritime roots and traditional whisky-making, highlighting its strong connection to the ocean and its long history. This logo represents the unique coastal flavor and careful making of its light-colored whisky, known for its smooth finish and the perfect mix of peat and sea breeze. Today, Caol Ila is proud to be a key player in Islay malts, offering refined drinks that keep lifting Islay’s whisky tradition higher.

Bunnahabhain

Bunnahabhain Distillery stands out at the top of Islay, making whiskies slightly different from the usual style. Instead of the strong peat flavor Islay is known for, Bunnahabhain’s whiskies mix sweet, spicy, and a little bit of sea salt. Their logo, which shows the connection between land and sea, perfectly represents how they make their whisky.

Started in 1881 in Islay’s most northern village, Bunnahabhain means “mouth of the river” in Scottish Gaelic. They chose this spot for the clean water of the Margadale River and used local peat and barley. This choice made their whisky less peaty than others from Islay, giving Bunnahabhain a unique spot in the world.

Over the years, Bunnahabhain faced ups and downs, including a big rebuild between the 1920s and 1950s, changes in who owned it, and sometimes when they weren’t making anything until things picked up again in 1962. At first, they mostly made whisky for blends, but in the 1980s, they started selling their 12-year-old single malt, showing off an Islay whisky that wasn’t as peaty.

With Distell and Edinburgh Whisky Ltd. looking after it, Bunnahabhain keeps getting more popular. They’re proud of making whiskies like the 18-year-old and 25-year-old single malts, which show off what makes Bunnahabhain special. Their logo invites whisky fans to discover the unique flavors and stories behind their drinks.

Aberfeldy

In the quiet part of Perthshire, surrounded by the beautiful Scottish Highlands, there’s a place called Aberfeldy Distillery. It’s a special spot where people have been making whisky since 1896, thanks to the smart thinking of John Dewar & Sons. Aberfeldy is famous for its super tasty whisky, known as ‘the golden dram’ because it’s sweet, like heather honey, and has a little spice. This yummy drink uses clean water from the Pitilie Burn and its rich lands. The symbol for Aberfeldy looks just like the whisky they make: warm, inviting, and golden, just like the pretty nature around the distillery.

When Aberfeldy first started, it had four stills and made a lot of whisky, more than 3.5 million liters annually. Even when times were tough, like during prohibitions or wars, they never stopped making whisky, thanks to the Dewar family, who kept things running smoothly. Over the years, big companies owned Aberfeldy, from Allied Distillers to Pernod Ricard and now Bacardi. Each owner brought something new but always respected Aberfeldy’s old ways of making whisky.

When Bacardi took over in the 2000s, they brought in some new technology and made the place even better, but they made sure to keep making whisky the Aberfeldy way. Today, Aberfeldy’s whisky is still a big part of Dewar’s blends, like the 12 and 18-year-olds, known for their fruity taste just right for the Highlands.

Glenrothes

The Glenrothes distillery is a special place known for making good whisky in the quiet village of Rothes, right in the heart of Speyside, Scotland. They’re all about ensuring every batch of whisky is right, capturing flavors like sweet fruits, a hint of citrus, and creamy vanilla. Their logo, which looks like an old-fashioned fountain, stands for the high quality of their whisky and the unique taste that comes with each batch they make.

James Stuart and Charles Bain Yule started The Glenrothes way back in 1879, and it didn’t take long for their distillery to get noticed for wanting to make the best whisky. As time passed, especially when John Buchanan and his business friends took over, The Glenrothes got even better, especially when people worldwide started enjoying Scotch whisky more and more.

For a while, in the 1960s, The Glenrothes mostly made whisky that would go into other famous whisky brands like Cutty Sark and The Famous Grouse. But everything changed in 1995 when a company named Edrington bought the distillery. They decided to show off what The Glenrothes does best, making fantastic Speyside malts aged in special sherry casks. This decision led to some fancy whiskies, like the Vintage Reserve and Select Reserve, that whisky lovers everywhere appreciated.

Now, The Glenrothes is where you can find some of the best whisky, with each batch telling its story of the place and the people who made it. The logo isn’t just for show; it’s a promise of high-quality whisky from a distillery with a long history of making something truly special. As The Glenrothes keeps making their amazing Speyside malts, they carry on the tradition of a distillery that’s been around for nearly 150 years, always aiming to be the best.

Mortlach

In a small town called Dufftown, right in the middle of Speyside, Scotland, there’s a place called Mortlach Distillery. It’s known as ‘The Beast of Dufftown’ because it makes strong and flavorful whisky. This distillery has a special way of making whisky that gives it a deep taste, and its logo shows off its long history and the strong taste of its drinks.

Mortlach started in 1823, thanks to local farmers and business folks who liked the area’s clean water. It became one of the oldest places in Scotland to make whisky. John Gordon made the distillery bigger in the late 1800s, and Mortlach became known for making thick and rich whisky. This whisky was so good that it was used for a long time to make famous brands like Johnnie Walker and Chivas Regal even better.

Through the 1900s, Mortlach changed owners a few times and had its ups and downs, sometimes focusing more on blends than making single malts. But in 2010, a company called Diageo took over and started highlighting Mortlach’s whiskies, like the 12, 18, and 25-year-old ones, which whisky lovers worldwide enjoy.

Nowadays, Mortlach is famous for its top-notch single malts, and it has earned its spot in the story of whisky. Its unique and bold flavors make Mortlach an important name among the best single malt whiskies.

BenRiach

In the late 1800s, in the beautiful Speyside region of Scotland, two guys named John Duff and Oscar Merkel decided to start making their whisky at BenRiach. It was an old distillery; it was special because it was right near another famous whisky place called Longmorn, and it did something not many others did at the time: it made a super smooth whisky without using peat, which was pretty unusual for the area.

BenRiach’s story is all about toughing it out and trying new things. For a long time, especially in the first half of the 1900s, it went through many ups and downs, changing owners and even shutting down from 1965 to 1994 because not as many people wanted malt whisky. Then, a company called Gordon & MacPhail saw something special in BenRiach and brought it back to life in 2004. With a guy named Billy Walker leading the way, they started making whisky using peat, which was a big hit and helped put BenRiach back on the map as a top whisky maker.

In 2016, a new chapter began when BenRiach was bought by Brown-Forman. They kept the tradition but started trying new things, like aging whisky in rum barrels and bringing back their famous 16-year-old whisky. It’s all about mixing the old ways of making whisky with new ideas.

The BenRiach logo is pretty modern because it shows what the distillery is all about being creative, making different kinds of whisky, and always respecting the old ways of doing things. It’s like a promise that they’re always going to make amazing whisky that’s both classic and new.

Dalwhinnie

In the peaceful Scottish Highlands of Inverness-shire, there’s a place called Dalwhinnie Distillery. It’s known for making a very special kind of whisky that tastes like heather honey with a bit of peat. Dalwhinnie is pretty high up in the mountains, the highest spot for a distillery. This high place helps make the whisky taste so good, and the Dalwhinnie logo shows off this clean, highland air and the smooth taste of their whisky.

In 1897, John Grant, Alexander Mackenzie, and George Sellar picked this chilly but beautiful spot for their distillery because of the clear spring water and mountain streams. This clean water is why Dalwhinnie’s whisky tastes light and fresh. In 1905, they decided to add two more stills for making whisky, making it four in total. That was a big deal back then because most places only had two.

Over the years, different people owned Dalwhinnie, each adding something new to its story. In 1919, it was bought by a company that focused on making blended whiskies, which helped more people get to know Dalwhinnie. Later, it became part of Diageo, a big company that makes all sorts of drinks, after a couple of mergers.

Now, Dalwhinnie makes over 5.5 million liters of whisky every year. It’s an important part of Diageo’s whisky-making for blends and people who love trying single-malt whiskies worldwide. The Dalwhinnie logo, with its nod to the highlands, perfectly captures the special character of their whisky.

Old Pulteney

Old Pulteney distillery started in 1826 in Wick, a place busy with herring fishing. James Henderson, helped by Sir William Pulteney, decided this was the perfect spot for making whisky because it’s right by the sea in the north of Scotland. The buildings were designed by Thomas Telford, who was pretty clever with his ideas, like making a special chimney that could handle the windy weather and using some cool technology to chill the whisky mix.

Under James Henderson’s careful management, Old Pulteney became known for its unique whisky by 1860. As time passed, more people started to love their whisky. Then, in 1995, Inver House Distillers bought Old Pulteney and updated everything to make it an even better whisky. This hard work paid off when they won a big 2012 award named the “World Whisky of the Year.”

Old Pulteney gets its water from Loch Hempriggs and has made Highland single malt whisky for over 195 years. Its whisky tastes a bit like the sea because of where it’s made. The Old Pulteney logo shows how proud they are of their connection to the ocean, and when you try their whisky, you can almost taste the sea air.

Glendronach

In a beautiful part of Scotland called the Highlands, there’s a special place where they make a type of whisky called Glendronach. This whisky is special because it tastes like dark fruits, chocolate, and spices, thanks to its aging in barrels used to hold sherry. The symbol for Glendronach shows how important these sherry barrels are to making their whisky so tasty.

A long time ago, in 1826, James Allardes started making Glendronach in a town called Forgue. But back then, it wasn’t exactly allowed by the rules. It wasn’t until 1847 that they got the official OK to make whisky. They used barley and water from nearby and started using sherry barrels from Spain to age their whisky, making it taste rich and yummy.

Glendronach has gone through a lot over the years, including changing owners a few times. In 1960, a company called William Teacher & Sons bought and helped it grow, even when not as many wanted Scotch whisky. There was a time when they had to stop making whisky, but in 2008, a new company started things up again and made some fancy whiskies that people loved.

Now, Brown-Forman owns Glendronach, and they’re still making amazing whiskies, like one that’s been aged for 21 years! Glendronach’s story is about sticking with it and being good at making a special kind of whisky. It shows how much care and history go into every bottle of their richly flavored whisky.

Craigellachie

In the world of Speyside whiskies, Craigellachie stands out because it does things differently. It makes a kind of bold whisky with a unique sulphuric taste. This is all thanks to some old-fashioned equipment they use called worm tub condensers. Their logo is a little nod to how they like mixing things up and sticking to traditional ways of making whisky, making their drinks special.

In 1891, Alexander Edward decided to start Craigellachie right in a spot known as ‘the rock of the ravens,’ overlooking the little village of Craigellachie in Moray, Banffshire. They got their whisky-making going in 1898. Over the years, they’ve seen a lot of changes, including new owners and making their distillery bigger in 1948 so they could make even more whisky.

There were times when things slowed down, especially in the 1980s and 1990s, but then John Dewar & Sons, part of the Bacardi family, bought Craigellachie in 1998 and helped it shine again. They put money into making everything even better and kept on making their unique whisky.

Today, Craigellachie is known for its top-notch single malt whiskies. They’ve got a bunch of special ones that whisky lovers are into. With Bacardi’s help, they’re making more whisky than ever and trying new things with how they age, all while keeping true to what makes them different. Craigellachie is like a beacon for anyone who’s after a whisky that’s not afraid to be a bit different, and you can see that spirit in the symbol they use to represent themselves.

Glen Scotia

Glen Scotia is a special whisky place in Campbeltown, a small area known for making really good whisky. Their whisky tastes a bit salty and smoky, which is unique to where they make it. The picture on their bottles shows how proud they are of Campbeltown’s history with the ocean and making whisky for a long time.

In 1832, two brothers, John and Anthony MacTaggart, started the Glen Scotia distillery. They picked a spot near a lake for a good water supply. Even though they had some tough times, like having to close and change owners a lot, they kept going. In the 1860s, they tried to make things better but had to close again in 1877. Then, two townspeople helped start it up again in 1886.

In 1919, Glen Scotia joined another company and got bigger and better. They even changed their name to Glen Scotia in 1923. But then, they had to stop making whisky from 1930 to 1933 because times were hard.

The 20th century was up and down for them, with some times when they weren’t making whisky at all, until 1964, when things started to look up. Later, a company called Allied Domecq bought them and updated everything. The newest part of their story started in 2014 when the Loch Lomond Group bought them, and since then, Glen Scotia has been doing well. They’re making whisky that shows off what’s special about Campbeltown, and their logo is a nod to their long history and hope for the future.

Isle of Jura

A whisky place on the Isle of Jura, a beautiful and wild island that makes Scotch special. It all started in 1810 when a man named Hugh Fletcher built the distillery on Craig Farm. The Fletcher family took good care of it but had to close in 1837. It wasn’t the end, though, because in 1846, new people came in, and with the help of Charles Stein, they built it again. But in tough times in the early 1900s, they made it closer again.

Then, in 1956, two guys named Robin Fletcher and Tony Riley-Smith decided to bring the distillery back to life with some help from the William Grant & Sons company. They added four stills and used Tony’s smart ideas to get people worldwide to know about Jura whisky. In 1993, Whyte & Mackay bought Jura, made it even better, and helped its whisky win big awards, like Scottish Whisky of the Year.

The Jura logo shows how much the distillery loves its island home. It tells a story of where it comes from and the special taste of its whisky, from slightly smoky to really strong. The logo isn’t just a picture; it shows the heart of Jura Distillery, a place known for making amazing whisky on the Isle of Jura.

Auchentoshan

Auchentoshan is a special Scotch whisky known for being made uniquely, making it smooth, and giving it flavors like grass, citrus, and nuts. This special touch is shown in their logo, which tells you that Auchentoshan is different from other Scotch whiskies.

Back in 1823, a group of farmers and business folks started Auchentoshan near Glasgow in a place that used to be a farmhouse. At first, they called it ‘Duntocher,’ but in 1837, it got the name ‘Auchentoshan,’ which means ‘corner of the field’ in Gaelic. The person who renamed it, John Bulloch, helped make the distillery bigger and better. They used a special process to make their whisky more like Irish, making Auchentoshan whisky smooth. By 1861, they were making over 50,000 gallons every year.

Through the years, Auchentoshan changed owners a few times and faced tough times but kept going strong. In the 1960s, a company called Bass Charrington bought it and kept the old-fashioned parts of the distillery just like they were. Later, in 1984, a big company named Diageo took over but didn’t change much, keeping the traditional way of making whisky.

Then, in 2002, Auchentoshan became part of Kilbeggan Distillers, which is owned by a big company from Japan called Suntory. This new chapter brought exciting changes, like making aged single-malt whiskies and selling them worldwide. But even with these changes, Auchentoshan stayed true to making whisky the old-fashioned, crafty way that makes it so special.

Ben Nevis

Right at the foot of Britain’s highest mountain, there’s a place called the Ben Nevis Distillery. It’s a special spot where they make whisky that tastes like the Scottish Highlands’ wild and beautiful nature. Imagine a drink full of rich malt flavor, with little hints of fruits and a smoky background. That’s what they do here. The picture they use to represent themselves shows just how brave and grand the place around them is.

In 1825, Ben Nevis started making whisky, and it’s one of the oldest spots in Scotland where they’ve been doing this with an official thumbs-up. A guy named “Long John” McDonald made it famous long ago because he was good at sending their whisky everywhere. But, like any old story, they had their ups and downs, sometimes even stopping for a while, until 1951, when they got back on their feet and started fresh.

Then, in 1989, a company from Japan called Nikka bought Ben Nevis. They cared about preserving Scottish traditions, introducing new ideas, and creating whiskies that people sought, such as ten- and twenty-year-olds. These whiskies are special because of where they’re made, close to the mountain, with really pure water that adds something extra to their taste.

Nowadays, Ben Nevis is known for making a strong and bold kind of whisky that feels just right for the Highlands. Even though some of their whisky goes to make other blends, their single malt whisky shows off the place’s wild spirit. They make whisky as deep and interesting as the mountains and valleys around them.

Clynelish

In the quiet beauty of the Brora region in the Scottish Highlands, the Clynelish distillery started in 1967, opening a new page in the story of Scotch whisky. It was built by its parent company to replace an old distillery and to meet the growing love for single malt whiskies around the world during the 60s and 70s.

Clynelish was made to follow in the footsteps of an older distillery, aiming to make a whisky just right for mixing into blends, different from the stronger whiskies made by Brora in 1968. Even though it had some tough times at the start, Clynelish became known for its unique waxy feel, hints of the sea, and light smokiness, winning many whisky fans, especially with its special releases.

Now owned by Diageo, Clynelish plays a big part in making the famous Johnnie Walker blends and has made a name for itself as a top maker of Highland single malts. Its whiskies, often aged over 14 years, are loved for their elegance, lively taste, and mix of salty, citrus, and smoky flavors. The Clynelish logo, reflecting the distillery’s coastal roots and the deep flavors of its whisky, has become a favorite among whisky lovers. Today, Clynelish is important for making blended Scotch and is celebrated for its excellent Highland single malts, known for innovation, overcoming challenges, and a dedication to making quality whisky.

Deanston

In the peaceful Scottish countryside, by the flowing River Teith, something special happened in 1965. An old cotton mill turned into the Deanston whisky distillery, known for making a very special kind of smooth whisky with a sweet, honey taste. They used the clean water from the river to make their whisky and set up big machines to start making a lot of it yearly, mostly to help make blended whiskies taste better.

Deanston’s journey had some changes along the way. In 1971, a big company from Canada called Seagram bought it, and it kept making whisky non-stop for over 20 years. But around 2000, the distillery had to stop for a while, and it was quiet for four years. Then, a company named Burn Stewart Distillers saw how special Deanston could be, and in 2005, they started making whisky there again. They made even more whisky than before and started making special bottles of single malt whisky, which helped Deanston get noticed more.

In 2013, another Distell Group company bought Deanston, which helped the distillery improve even more. They kept focusing on making whisky correctly, caring for the environment, and using the best local stuff to make them. The symbol for Deanston shows how much they care about being good to the planet and making top-notch whisky.

Deanston’s story is really about changing for the better and sticking through tough times. It went from being a place that made fabric to a distillery that’s all about making excellent Highland single malt whisky, always ensuring to stay in tune with nature.

Edradour

In a small town called Pitlochry in Perthshire, Scotland, there’s a special place called Edradour Distillery. It’s the smallest traditional distillery in Scotland and started in 1825. A group of local farmers built it using stones from around the area. Over the years, Edradour went from being a small farm operation to a well-known name for making excellent single-malt whisky. The picture they use to represent the distillery shows how much care and personal touch they put into making every bottle, and it captures the small, cozy feeling of the place.

Despite some tough times over the years, including almost closing down and changing owners a few times, Edradour got a new lease on life in the mid-20th century thanks to Campbell Distillers. Then, in 2005, a company called Signatory Vintage, known for picking out and bottling really good whiskies, bought Edradour. Since then, the distillery has been doing great, focusing on making high-quality whisky with a rich, creamy taste that sometimes hints at sherry flavor.

What’s amazing is that Edradour makes all its whisky with just three people and uses one small machine for washing and another for distilling. They make about 90,000 liters of whisky every year, which isn’t a lot compared to big companies, but it’s all about keeping the quality high and sticking to the old ways of making whisky. Edradour is a special spot for people who love whisky because it’s like a step back when making whisky was all about craftsmanship. It’s a place where every drop of whisky is made with care, and that’s why people from all over the world love it.

Glenallachie

Glenallachie is a special place in Speyside, Scotland, where they make a very rich and tasty type of whisky, mostly using sherry casks to age it. This process makes their whisky full of flavor and color, which you can see in their logo. It shows how much they care about making great whisky.

In 1967, a company called Mackinlay McPherson started Glenallachie to help make more whisky for a blend called The White Horse. They built it near Aberlour and used designs from W. Delme Evans. They also used clean water from nearby Ben Rinne’s springs. Right from the start, they could make a lot of whisky each year because of their big setup.

For a long time, Glenallachie’s whisky was mostly used to mix with other whiskies to make blends. But now and then, some of its whisky would be picked to be sold by itself because it was so good. In 1989, a company owned by William Grant & Sons bought Glenallachie, and they made even more whisky, still mostly for blends.

Then, in 2017, everything changed. Billy Walker, who knows a lot about whisky, and his friends bought Glenallachie. They started focusing on making really special whiskies that were all by themselves, not mixed with anything else. They wanted to show the world how good Glenallachie’s whisky could be, moving it from being mostly in blends to standing out as a top-notch single-malt Scotch whisky.

Glengoyne

Glengoyne is a special whisky place at the edge of the Scottish Highlands. It’s famous because they make whisky very carefully, without using peat to dry the barley, and they take their time to distill it slowly. They only use special sherry barrels to age the whisky, making it taste smooth and flavorful. Their symbol shows their patience and respect for their old whisky-making methods.

The story of Glengoyne began in 1833, started by the Lang Brothers near a peaceful place called Loch Lomond. It was first called ‘Burnfoot.’ A big change happened in 1865 when George Connell took over. He rebuilt it between 1876 and 1879, making Glengoyne known for its unique Highland whisky that doesn’t taste smoky because it’s made without peat and uses clean water from Dumgoyne Hill.

Over the years, different people owned Glengoyne, each adding something new and making it even better. In 2003, Ian Macleod Distillers took over, making more whisky and focusing on very special old single malts. They even started using barrels that had wine before to add new flavors to the whisky.

Now, Glengoyne has a few big pots for making whisky, including two big ones that look like onions, and they keep making amazing Highland single malts. This tradition goes back almost 200 years, and their dedication to making high-quality whisky the way they always have is shown in their symbol. It’s a sign of their promise to keep making whisky the best way they know how.

Glenkinchie

Right near Edinburgh, surrounded by green fields, you’ll find the Glenkinchie Distillery. It’s famous for making a type of Scotch whisky that’s very light and has a flowery taste. The Glenkinchie logo captures the peaceful place it’s made and the gentle taste of the whisky, showing off its long history in a simple, elegant way.

Glenkinchie was started back in East Lothian in 1837 by two brothers, George and John Rate. It’s one of the oldest in the Lowland area. They used clean water from the Lammermuir Hills nearby, which helps make their whisky taste special. This was possible because a law passed in 1823 made it easier and cheaper for small distilleries to operate, letting Glenkinchie lead the way in its area.

Their whisky is known for being light and flowery, which goes back to its beginnings on a family farm. Even though different people have owned it over the years, and it was closed down a few times, Glenkinchie kept going strong, especially after joining a big company called the Distillers Company Limited (DCL) in the 1960s, now part of Diageo.

1969, they made some big updates, like getting bigger stills to make more whisky. Glenkinchie is a key part of Diageo and makes almost 3 million liters of whisky yearly. Its whisky is used in some famous blends. The logo, showing its countryside origins and the whisky’s soft flavor, invites people to try sipping the Lowlands’ quiet and classy taste.

Linkwood

Thanks to Peter Brown, Linkwood started as a tiny distillery on a farm near Elgin, Scotland, in 1821. Over time, it turned into a well-known spot for top-notch whisky. At first, it used clean water from nearby springs. Under Brown and later William Robertson, Linkwood grew greatly, becoming key to Speyside’s reputation for great whisky by the early 1900s.

Different groups, including United Distillers, have looked after Linkwood. It’s been important for making famous blends like Johnnie Walker and Dewar’s even better with its single malt. In the 1990s, Linkwood started focusing on special versions of its whisky under Diageo and manager Derek Stewart. These versions showed off the gentle yet full taste that comes from aging a long time ago.

In 2020, Linkwood had to pause operations, but its impact lives on. For over 200 years, it’s been part of making good blended Scotch whisky. The Linkwood logo symbolizes the careful making and refined taste of every whisky they produce. Known for its light, flowery flavors, Linkwood keeps winning over whisky lovers worldwide with its aged whiskies and the fans who love its classy taste.

Tomatin

In a peaceful part of the Highlands, next to the Altna Frith River, there’s the Tomatin Distillery. It started in 1897, thanks to some forward-thinking folks from Glasgow. At first, Tomatin was small, making about 250,000 gallons of whisky yearly. But now, it’s huge and makes more than 5 million liters annually. It’s a big change from using the clean river water nearby to making smooth whisky that tastes sweet and has hints of fruits and nuts. They even make different kinds, some smoky and some not, showing they like to try new things.

Through the 1900s, Tomatin underwent many changes, with different companies running it and adding new technology to make even more whisky. In 1980, a company from Japan called Takara Shuzo bought it, bringing in cool gadgets and making the distillery even bigger. Then, in 2017, a group of investors, including Shinji Fukuyo, took over, spotlighting Tomatin’s single malt whiskies and helping the distillery grow in a good way.

Tomatin is a big name in making whisky, with many warehouses and lots of whisky made yearly. It’s still all about the Highlands, using water from the river and nearby springs to make their famous drinks. The Tomatin logo looks fancy and tells the story of the distillery’s long history and how committed they are to making great whisky that captures the spirit of the Highlands.

Arran

In the 1990s, Harold Currie and David Hutchison started the Isle of Arran Distillers. It was a big deal because it was Scotland’s first new legal whisky place in over 150 years. The distillery is on the Isle of Arran, using clean water from Loch na Davie to make whisky that shows what the island is all about.

From its start in 1995 to building a second place called Lagg Distillery twenty years later, Arran Distillery has always been about making great whisky and trying new things. They make different kinds of whisky, like the Arran 10 Years and the older 18-Year-Old, known for being tasty, smooth, and a bit fruity. People like them, and they’ve even won some big awards.

Arran Distillery is still doing its own thing, making special batches of whisky besides their usual ones. This approach has helped make Arran a well-known name in whisky worldwide, leading to a greater interest in Scottish whisky.

The Arran logo represents what the distillery and its whisky are all about the beautiful Isle of Arran and making whisky uniquely. It’s a sign that when you get a bottle of their whisky, you get something special from a place that loves making great whisky.

Benromach

Benromach is a special whisky place in Speyside, Scotland, where they make whisky the old-fashioned way but with some new twists. They mix smoky flavors with sweet ones from sherry barrels, making a unique taste that people like. The symbol for Benromach shows how much they care about making whisky carefully and well.

Duncan McCallum and F.W. Brickman started this distillery long ago, at the end of the 1800s. A smart architect named Charles Doig helped build it. Benromach uses water from the Romach Hills, which helps make its whisky taste special. Even though it’s a small place with just two pots for making whisky and doesn’t make a huge amount each year, it’s still very important in the world of whisky.

In the 1980s, Benromach had to stop making whisky because the whole whisky business was struggling. It stayed quiet for over 15 years. Then, in 1993, Gordon & MacPhail, who knew much about whisky, decided to bring Benromach back to life. They fixed the place and started making new whisky in 1998, 100 years after it opened.

Benromach kept getting better, and in 2013, they made the distillery bigger so they could make more whisky and let more people visit. In 2023, Benromach celebrated 125 years since it started, showing how it’s kept going through tough times and still traditionally makes great whisky, even though it’s one of the smaller ones.

Kilchoman

In 2005, a special place called Kilchoman Distillery started making whisky on the quiet side of Islay, an island known for its amazing drinks. It was a big deal because it was the first new distillery there in over 100 years. The guy who made it happen, Anthony Wills, used to work with wine before deciding to make whisky. He chose a farm on Islay to grow his barley and make whisky all in one spot, just like people used to do long ago.

Anthony focused on making whisky the old-school way but on a small scale. He only makes about 100,000 liters yearly, which isn’t a lot for whisky, but it’s all top-notch. In 2011, he even got a couple of new machines to help make more. What’s cool about Kilchoman is that their whisky tastes good, even though it’s pretty young. They use water and barley from Islay, making their drinks taste unique. They have a few kinds they make all the time and some special ones that come out once a year that people look forward to.

The Kilchoman logo is simple but tells a lot about how they do things. It’s all about keeping the old ways of making whisky alive while still being top quality today. From just an idea to becoming one of the best, Kilchoman shows what you can do with a lot of care and a bit of Islay magic.

Port Charlotte

In 1829, Port Charlotte distillery started on Islay, a place with lots of whisky making. It was first a farm, but then John Clark, Donald Macgilchrist, and Charles Brown decided to make whisky there. They were doing what many others on Islay were doing—making legal whisky. But it wasn’t always easy, and they had to stop making whisky a few times until Archibald Coats bought it in 1848. He was good at business and made Port Charlotte a big name in whisky by 1879.

But when the 1900s came, things got tough, and by 1929, they stopped making whisky. The buildings were used for storage, except for the malting floors, which other whisky makers used.

Then, in 2001, Dr. Bill Lumsden bought the place for The Bruichladdich Distillery Company. They didn’t start making whisky immediately but made special Port Charlotte whisky.

Now, they’re not always making whisky at Port Charlotte, but the Bruichladdich team wants to bring back the tradition of making Port Charlotte whisky. Their logo shows they’re about old and new ways, making whisky with a deep, peaty taste that whisky fans worldwide love.

Royal Lochnagar

You’ll find the Royal Lochnagar Distillery near the Scottish Highlands near the famous Balmoral Castle. It’s known for making whisky that tastes light, fruity, and a bit spicy. This special taste comes from the pure water of the Lochnagar hills. The distillery’s symbol, which hints at its royal approval, reminds everyone of its special connection to the royal family.

Back in 1845, a man named John Begg started the distillery, and soon after, Queen Victoria gave it her royal thumbs up. This approval meant Royal Lochnagar was all about making top-notch whisky in small, well-watched batches.

Even though it had to stop making whisky for a bit in the late 1800s, Royal Lochnagar didn’t give up. It made a comeback and helped create blends for some big names in whisky. Over the years, different companies owned it, from John McEwan & Co. in 1837 to now being part of Diageo.

In the 1970s, the distillery got some updates but kept its old-school Victorian look, and its special stills look like onions and can’t hold more than 10,000 liters. Now, making about 500,000 liters of whisky each year, Royal Lochnagar celebrates its royal history and the craft of making fine Highland malts, known for their classic elegance and taste.

Tamdhu

In the beautiful Speyside area of Scotland, surrounded by green valleys and clean springs, there’s a whisky place called Tamdhu. It started in 1897 when a group of smart whisky people decided to make their special drink. They use special barrels that hold sherry wine to make their whisky, which gives it a yummy taste like fruitcake, spices, and vanilla. The symbol for Tamdhu shows how proud they are of using these barrels, and it tells you just how cozy and inviting their whisky is.

Tamdhu chose a spot near the Knockando stream because the water there is perfect for making whisky. A clever builder named Charles Doig helped set everything up with four big pots for distilling. Over time, different people owned Tamdhu, and they made it bigger and better, even though there were tough times when they had to stop making whisky.

In the 1970s, people started liking single malt whisky (from just one place, not mixed with others), so Tamdhu began selling its special bottles. Even though it changed owners a few times and closed for a little while in 2010, it didn’t stay closed for long. In 2011, a company called Ian MacLeod Distillers saw how special Tamdhu was and bought it. They put a lot of work and money into making it great again, and by 2012, Tamdhu was back and even better, focusing on making that delicious sherry-aged whisky.

Now, Tamdhu makes more than 4.5 million liters of its amazing single malt whisky, keeping the tradition of Speyside whisky strong. Thanks to Ian MacLeod Distillers, Tamdhu is all about making high-quality whisky and showing off what Speyside can do.

Tobermory

Tobermory Distillery is a special place on the Isle of Mull in Scotland. It makes two kinds of whisky: Tobermory, which is smooth and doesn’t have a smoky taste, and smoky Ledaig. These whiskies capture the beauty and feel of their island home. The Tobermory logo shows their pride in their long tradition and lively island spirit.

The distillery was started in 1798 by John Sinclair, who used to be in the Navy and made money from seaweed. He picked a spot by the harbor because it was a great place for making whisky. After John Sinclair, the distillery had many different owners, and it had to close in 1837 because money was tight. But in 1879, a man named Donald MacDonald got it going again.

The 1900s were tough, with the distillery changing owners a few times. It even became part of some big whisky companies. In 1972, they fixed up the place and started calling it Tobermory, the name of where it is. Over the years, it changed hands a few more times and is now owned by a company from South Africa called Distell. They keep the Tobermory spirit alive, making it one of Scotland’s most interesting and pretty whisky places, with a history of over 220 years.

Bladnoch

Bladnoch Distillery sits by the River Bladnoch in Wigtown, a small town in southern Scotland. It’s known for making a special kind of Scotch whisky that tastes light, a bit like grass, and has a hint of lemon. The distillery is famous for being able to keep going and make great whisky, even when times get tough. Their symbol shows how strong and lively their whisky is.

John and Thomas McClelland started Bladnoch in 1817, making it one of Scotland’s oldest and the most southern whisky makers. Initially, it did well because the owners kept improving it. But in 1907, they had to stop making whisky for a while. Even with hard times, like in the 1980s, Bladnoch returned, showing it could overcome anything.

In 2015, a businessman from Australia named David Prior bought Bladnoch. He wanted to improve the distillery, so he invested a lot of money. Bladnoch could keep making its special light and floral whisky, thanks to him.

Now, Bladnoch uses four big pots to make whisky, which is still strong after over 200 years. It’s a big part of the whisky world in Scotland, always looking to make things better while remembering its long history. The symbol of Bladnoch is a promise of their dedication to making excellent whisky, no matter what.

Glen Elgin

Glen Elgin Distillery is a special place for making whisky in Speyside, near Elgin. It started in 1898 because Alexander Edward had a big idea. He worked with a famous architect, Charles Doig, to build it next to a pretty lake called Millbuies Loch. The water there is just right for making good whisky. At first, selling their whisky was hard, and they even had to close for a while in the 1920s and 30s. But after World War II, they got better and started making a whisky that’s used in the White Horse blend, which is very popular.

In the 1960s, Glen Elgin got some updates with new equipment. Then, in 1998, a big company called Diageo bought it, ensuring Glen Elgin kept making great whisky. Over 100 years since it started, Glen Elgin is still going strong with Diageo. They make a Speyside malt known as sweet like honey and full of different tastes. Sometimes, this malt is used in fancy blends, like Jonnie Walker Green Label.

The Glen Elgin logo shows how classy and complex their whisky is, just like the distillery. It’s been around for more than 120 years, always getting better at making whisky, thanks to the people who work there and their smart ideas.

Glenlossie

Glenlossie is a special place in Speyside where they make whisky. It was started by Henry Bain and Colonel A.H. Gillanders in 1876. They chose a spot near Mannochmore Farm because it had clean water from Bardon Burn, perfect for making good whisky. Even though starting was tough, Glenlossie became known for making nice and gentle whisky. Their logo is simple but shows how classy their whisky is.

After facing money problems and floods, Henry Bain left in 1889, and Colonel Gillanders helped the distillery grow slowly. Later, George E. Bamet and his company took over, updating everything and making more whisky. Over the years, Glenlossie changed owners a few times and, in 2008, became part of a big company named Diageo.

Glenlossie mostly makes whisky for famous blends like Famous Grouse, but sometimes, they make special bottles you can buy by themselves. These special bottles, like the 10-year-old one, are fresh and taste like flowers and fruits, which is what Glenlossie is all about.

Glenlossie makes almost 1 million liters of whisky yearly, most of which goes into big-name blends. But they keep making their special whisky, carrying on what Henry Bain and Colonel Gillanders started. The logo and the whisky from Glenlossie remind people of how elegant and nice Speyside whisky can be.

Strathisla

Strathisla is a very old whisky place in Keith, Morayshire, next to the River Isla. It has been making whisky since 1786, making it the oldest in Scotland and still works today. It was started by William Longmore, a farmer, and Alexander Milne, who was good at business. They made really good whisky that tasted like fruits and nuts. Even though a big fire damaged it in 1876, Strathisla didn’t give up. They joined with other whisky places and became part of a big group called the Glenlivet Distillery Company that year.

Through many changes and different owners in the 1900s, Strathisla was known for making great whisky. They even updated how they make whisky to be modern but kept the old look and feel of the place.

Now, a company called Pernod Ricard owns Strathisla. It’s very important for making the Chivas Regal blend, which many people like. They also make a special 12-year-old whisky that people who love whisky enjoy a lot.

Strathisla has been making whisky for more than 200 years, and its logo shows how beautiful and special it is, just like its whisky. It’s a place full of history and makes whisky that tastes good, right in the heart of Speyside.

Fettercairn

In the beautiful Scottish Highlands, close to the Grampian Mountains, you’ll find Fettercairn Distillery. It started in 1824, thanks to Sir Alexander Ramsay. This place is known for making really special whisky that tastes like tropical fruits and is very fresh. Fettercairn does something cool when they make their whisky—they use a special ring that sprinkles water to keep it still cool, which makes their whisky taste unique and pure.

Sir Alexander chose a spot on his land to build Fettercairn because he wanted to make whisky for the people nearby and use the clean water and air from around. Over the years, the distillery had some tough times, like closing now and then and changing owners a few times. But in the 1860s, they built it even bigger, and it started doing well, even though it had to close again in the 1920s and 30s.

In 1973, John Walker & Sons Ltd bought Fettercairn and updated everything, focusing on making whisky for mixes even though Fettercairn’s whisky is mostly used in blended whiskies, people like their special single-cask whiskies because they show off the strong Highland taste.

Fettercairn is part of Whyte & Mackay, and they’re still making their traditional Highland single malts. These whiskies are used in famous blends, and Fettercairn’s aged whiskies are kept in big, old warehouses. Their logo, showing off their love for making great whisky, tells everyone about their long history and how they’re always trying to make their whisky even better.

Royal Brackla

Near Cawdor Castle in the Scottish Highlands, there’s a special place called the Royal Brackla Distillery. It started in 1812, thanks to Captain William Fraser, to help make money for the Cawdor Estate. At first called it Cawdor Distillery, and they quickly became known for making really good Scotch whisky. Their fancy whisky tastes like fruits and nuts and gets even tastier because they let it sit in sherry barrels.

The Royal Brackla symbol is about how fancy and important their whisky is. It even got a special “Royal” title, the first Scotch to do so, which shows it’s a big deal.

The story of Royal Brackla is pretty exciting. It started small, then John Fraser took over in 1835 and grew it. They had tough times and had to change owners a few times until a big company called DCL bought it in 1919. It got its “Royal” name in 1926 after some royal visitors came by, which was a huge honor.

For a long time, Royal Brackla’s whisky was mostly used to make other whiskies even better, but you could also buy it by itself if you liked it. Then, in 2009, Bacardi bought it from another company, Diageo, ensuring people could still enjoy Royal Brackla’s special Highland single malt whisky.

The story of Royal Brackla, from starting to getting royal thumbs-up and making great whisky all along, is shown in their logo. It’s a reminder of how fancy and connected to royalty their whisky is.

Inchgower

In 1871, two smart guys named James Mackie, who was good at mixing different whiskies, and Peter Mackenzie, who knew how to sell things, started the Inchgower distillery. It’s in a beautiful place called Buckie in Banffshire. They named it “Gow’s Inch” because it was close to some islands near the River Spey, which is a cool way to remember where it is.

They built the distillery near train tracks so they could easily send their whisky and get the stuff they needed. Their whisky was mostly used to make other whiskies taste better, and it had a bit of a smoky taste like other whiskies from Speyside.

Through the years, Inchgower was passed on to new owners. In 1936, a company called Arthur Bell & Sons took over, and they made sure Inchgower kept making whisky mainly for mixing into blends. Even when it changed hands again in 1985 to a big company now called Diageo, Inchgower kept its special taste. Diageo made some updates to use modern equipment and make more whisky because many people wanted it for famous whisky blends like Johnnie Walker and Bell’s. Sometimes, Inchgower makes bottles of whisky that people enjoy.

More than 150 years later, Inchgower is still an important part of Diageo’s whisky mixes, but finding a bottle of just Inchgower whisky is a treat. Its logo and the taste of its whisky – a bit salty, fruity, and nutty – tell the story of its long history and how it adds something special to the world of whisky.

Glenturret

In Scotland, there’s a very old whisky place called Glenturret. It’s been making whisky since 1763, making it the oldest one in Scotland that is still working. At first, John McCallum and John Drummond made whisky without permission, but in 1817, they followed the rules and got a license. The Glenturret logo looks fancy and shows they’re serious about making top-notch whisky that tastes smooth and gentle.

Back when it started, the founders made Glenturret a great place for making whisky. Then, in the 1800s, the McCallum brothers took over and improved the place, including getting some important equipment they still use. Over the years, new owners came in, each adding their touch, from Joseph E. Hobbs to a company called Lalique Group SA. A big change happened in 1981 when they started focusing on making single malt whisky, a kind of whisky that whisky fans like.

In the 2000s, the Edrington Group owned Glenturret and connected it with another famous whisky called The Famous Grouse. This helped more people find out about Glenturret. Later, the Lalique Group bought it, promising to keep making amazing whisky. Now, Glenturret is known for its history and for making whisky that is a bit sweet and a bit spicy, all of which is demonstrated by its elegant logo.

Cragganmore

In Speyside, Scotland, close to the River Spey and the small village of Ballindalloch, there’s a whisky place called Cragganmore. It was started in 1869 by John Smith, who thought the water from Craggan Burn nearby was perfect for making good whisky. The symbol for Cragganmore shows how fancy and special their whisky is, thanks to the smart way they make it with unique stills that help give the whisky lots of flavors.

Charles Doig, who was good at designing distilleries, helped build Cragganmore. At first, they had just two big pots for making whisky, but they made more as more people wanted their tasty drink. Even though different people owned Cragganmore over the years, it eventually became part of a big company called Diageo, which helped make even better whisky, especially the kind that’s a bit smoky.

In 1973, Cragganmore became known worldwide when it was picked for the “Classic Malts Selection,” showing off the special taste of whisky from Speyside. They started making special bottles that were older or made specially so people could see how good they were at making whisky.

Now, with help from Diageo, Cragganmore can make even more whisky and does it in a way that’s good for the earth. After more than 150 years, Cragganmore’s whisky is a big part of what makes Speyside whisky famous, and their symbol shows they’re all about making whisky full of different tastes and smells.

Teaninich

Teaninich distillery is a special place in Alness, in the northern part of the Scottish Highlands. It was started back in 1817 by a man named Hugh Munro. Even though it’s not the most famous name, Teaninich makes a really important kind of whisky many people use to make their blends taste better. The whisky is strong and has a grassy taste with some spice. The symbol for Teaninich is simple but shows how pure and fancy their whisky is.

The story of Teaninich is about not giving up and always trying new things. It was built near a port, so they could easily get what they needed and send out their whisky. At first, money was tight, but John McGilchrist Ross took over in 1830. He knew a lot about different things and improved the distillery by adding new equipment that made more whisky. Later, other people who owned Teaninich kept making it better, like adding more stills and using new technology to make whisky-making easier.

In the 1900s, a big company named Diageo ended up owning Teaninich. Even with wars and money problems happening, Teaninich kept going. Its whisky became a key part of famous blends like Johnnie Walker. Over time, they kept making the distillery bigger and better, so now they can make over 4.5 million liters of whisky every year.

Over 200 years since it started, Teaninich is still very important for making whisky in Scotland, helping make some of the whiskies people love a lot.

Longrow

In 1973, J & A Mitchell and Co. decided to try something new right by the Springbank distillery in Campbeltown, a pretty place in Scotland. They started Longrow to make a special kind of whisky with a smoky taste, using peated barley from Port Ellen. Longrow whiskies have a strong, earthy flavor with a little bit of a sea taste, reminding you of its home by the ocean.

At first, Longrow didn’t make whisky all the time. They only made it a few times each year when they needed smoky whisky for their blends. Most of this whisky stayed with the company, helping create a really good single malt that people would later love. In the mid-1980s, when more people started liking smoky whiskies from places like Islay, the Mitchell family decided to sell Longrow by itself. Even though they didn’t make it all year round, people liked how different it was from Springbank’s gentler whiskies, with its strong peaty taste and hints of the sea.

Over the years, Longrow tried new things, like aging their whisky in different kinds of barrels, and they made their distillery better so they could make more whisky. Today, Longrow is known for sticking to old ways of making whisky, making each batch special with its smoky, coastal flavor. It’s a story about trying new things and keeping to tradition, all thanks to the Mitchell family.

The Longrow symbol stands for its smoky whisky tradition, making it a favorite for those who love a strong, full-flavored Scotch whisky. It shows Longrow’s love for making bold, smoky drinks that tell the story of Campbeltown’s whisky history.

Auchroisk

In 1972, Justerini & Brooks created the Auchroisk distillery near a small village called Mulben in Speyside, Scotland. They wanted to make a special whisky for their famous J&B whisky mixes. The distillery’s design was quite modern, thanks to the ideas of William Delmé-Evans. It had a round building for making whisky and used new tech like stainless steel and machines to make really good whisky more efficiently.

Only four years after it opened, Big Distillers Company Ltd (which later became part of Diageo) took over Auchroisk. This change helped Auchroisk become an important part of Diageo’s collection of whiskies. Even though Auchroisk’s whisky was mostly used to make blended whiskies better, it wasn’t often sold.

The late 1980s and early 1990s were exciting times for Auchroisk. In 1989, its whisky was featured in a special series called Flora and Fauna, letting more people try it. Then, in 1994, Diageo made the distillery bigger to make even more whisky. This helped Auchroisk get known for making a light, spicy, and fruity whisky that more people could enjoy, even outside of blends.

The symbol for Auchroisk is simple but shows what makes its whisky special: light, clean, and fancy. This symbol tells everyone that Auchroisk is about making great whisky that fits both old traditions and what new whisky drinkers like. Today, Auchroisk is proud to make its special single malts, showing off the great work they’ve been doing since they started.

Balblair

Balblair is a very old whisky place in the Scottish Highlands. It was started by John Ross in 1790 on land called Balblair Farm. This distillery is known for making balanced whisky with fruity and floral notes. Their symbol shows how proud they are of their long history and the beautiful area around Edderton, where they’re located.

At first, Balblair made whisky in a sort of secret way to share with people nearby. In 1824, it became official, showing how the making of Scotch whisky changed over time. Through the years, Balblair grew bigger and got updated, always mixing new ideas with old ways of making whisky.

Even though different people owned Balblair over time, it always kept its special character. When a big company called Diageo owned it, they started making special whiskies from specific years, which helped Balblair get known around the world for its great Highland malts.

In 2007, a company named Inver House Distillers bought Balblair and focused on showing off what makes Balblair unique, especially its history and how they make whisky from different years. Balblair invites people to learn about its more than 200-year-old tradition, which only stopped briefly during the First World War, making it one of Scotland’s most lasting whisky makers.

Invergordon

In the beautiful Northern Highlands of Scotland, there’s a place called Invergordon Distillery. Since 1959, it’s made a special whisky from grains like barley. The people who started Invergordon picked it because it was close to good land for growing barley and a big harbor. They wanted to try new ways of making whisky and spent a lot of money.

Invergordon uses big, fancy machines called column stills to make a lot of whisky that tastes sweet, with a bit of vanilla and toffee flavor. These machines help them make smooth whisky very efficiently, which is great for mixing into other drinks or making gin.

Over the years, Invergordon has grown a lot. It became one of the biggest places in Scotland to make alcohol by the 1990s. In 2019, a company from the Philippines bought it, starting a new time of making even more whisky and trying new things.

The symbol for Invergordon shows how they mix old ways of making whisky with new ideas to be good at what they do. It’s a sign that they care a lot about making high-quality grain whisky and are proud of being part of the whisky world in Scotland.

Rosebank

The Rosebank distillery, started in 1798 by the Stark brothers in Scotland’s Lowlands, is famous for making very special single malt Scotch whisky. Its whisky is known for being light, with a flowery smell and taste, which is different from other whiskies from the same area. Even though Rosebank had to stop making whisky in 1993, people still remember and love it. The symbol for Rosebank shows how elegant and well-liked its whisky is.

For almost 200 years, Rosebank changed owners a few times and got bigger and better, especially in 1894 when a company called Scottish Malt Distillers made it even nicer. Even when times were tough, like when it was illegal to sell alcohol or during big wars, Rosebank kept making its famous whisky. In the 1970s and 80s, they made special bottles people liked because they tasted so different.

In the 1990s, things got hard for Rosebank, and it had to stop making whisky. It stayed quiet for a long time until 2017 when a company named Ian Macleod Distillers decided to fix it up and start making whisky again. By 2022, Rosebank was back in business, ready to make its light and flowery whisky for new fans.

The Rosebank symbol is simple but tells much about how special and timeless Rosebank whisky is, linking its long history to a bright future.

Imperial

In Speyside, Scotland, there was a whisky place called the Imperial Distillery, started by Thomas Mackenzie in 1897 in the village of Carron. Even though it’s not making whisky anymore, Imperial is remembered for making smooth whisky with a hint of citrus and toffee. The symbol for Imperial reminds people of its special place in whisky history.

When it first opened at the end of the 1800s, Imperial had a hard time and had to close just two years later. It was quiet until 1919, when it got a fresh start and grew to make a lot of whisky by the 1950s. But it had to close a few times because of money problems and changes in the whisky world, like from 1925 to 1955 and 1985 to 1991.

Imperial’s whisky was usually used to make other whiskies taste better, but sometimes, they made their bottles, which are now rare and sought after by people who collect whisky. Through ups and downs, Imperial showed it could keep going even when things were tough.

In 1998, the company that owned it then, Pernod Ricard, decided not to use it anymore. By 2013, they took down the buildings, ending more than 100 years of making whisky there. But people still remember Imperial, not just for the bottles out there but for its part in the story of Scotch whisky. The Imperial symbol is a reminder of how special Speyside whisky is and keeps the memory of Imperial alive as an important part of whisky history in Scotland.

Glenglassaugh

In 1875, Colonel James Moir and his nephew, Alexander Edward, started the Glenglassaugh distillery near a pretty bay and a clean spring. This place makes all kinds of whisky, from light and airy tastes that remind you of the coast to rich and complex flavors from aging the whisky in special barrels.

Glenglassaugh had to face a lot of tough times. They even had to make their whisky in secret when making and selling alcohol was not allowed, and they had to stop completely in 1908 when people found out. But in 1920, a company from Edinburgh decided to give Glenglassaugh a new start, making whisky again for over 50 years. Then, in the 1980s, things got hard for whisky makers, and Glenglassaugh had to pause for 22 years.

Two thousand-eight things began to look up when a new group bought Glenglassaugh and started fixing it up. By 2013, a big American company took over, giving Glenglassaugh the push to become known again for making excellent Highland single malt whisky.

The symbol for Glenglassaugh is a reminder of its amazing story and how the sea and land around it help make its whisky special. It’s a sign that Glenglassaugh has returned strong and is ready for new adventures, keeping its tradition alive and well.

Littlemill

Littlemill is a very old whisky place that started way back in 1772 near a river called the Clyde, close to a place called Bowling in Scotland. They picked this spot because it was near clean water from the Kilpatrick Springs, which helped them make a special kind of whisky that tasted light and had a flowery smell.

Over many years, different people owned Little Mile, like the Gibson family a long time ago and a guy named Duncan Thomas in the 1830s. Even a company from America took care of it for a while. Each owner changed the distillery slightly, making its story even richer.

Duncan Thomas did something smart by using a new kind of still to make whisky, which was a big deal back then. But Littlemill had some tough times, like when there wasn’t enough money around, and it had to close a few times. In 1992, it stopped making whisky for good, and in 2004, the buildings were taken down to make room for something new.

Even though the Littlemill distillery isn’t there anymore, people still remember it because of the few bottles of whisky with collectors. Drinking this whisky is like taking a tiny trip back to taste something special. The symbol for Little Mile on these bottles reminds people of the distillery’s long history and how good its whisky was. Even though Littlemill isn’t making whisky now, its story and tastes are still a big part of whisky history in Scotland.

Glen Keith

In 1957, in a pretty part of Keith, Moray, by the calm waters of Balloch Hill, the Glen Keith distillery was started by the Chivas Brothers. It wasn’t just any distillery; it was a place where they tried new things to make whisky even better. They made whiskies that tasted lively, with a hint of grass and fruit, showing how creative they were.

Glen Keith had six big pots for making whisky, and it could make 3.5 million liters of alcohol every year. The distillery was special because of its clever design, like its stills that had a unique shape. But in 1999, they had to stop making whisky because there was too much and little room to keep it all.

It stayed quiet for 14 years until 2013, when the company that owns it, Pernod Ricard, decided to start it up again with a big investment. They updated everything with new equipment, bringing the distillery back to life. Now, Glen Keith is back in the game, making great single malts that are important for making Chivas Regal whisky, which many people love.

The symbol for Glen Keith shows how proud they are of being innovative and making high-quality whisky. It’s a sign that they’re always looking to the future, ensuring their whisky is one of the best.

Tormore

Tormore Distillery is a special place for making whisky near the beautiful Cairngorm mountains. It’s known for making great whisky and looking amazing because of its special design. Tormore’s whisky is full of fruity flavors with a little spice and is very smooth to drink. The symbol for Tormore shows they like to do things in a new and clean way.

The story of Tormore was started in 1958 by a company called Long John Distillers. They picked a spot near a stream called Allt a Torra Mhoir Burn because the water there is perfect for making whisky. They set up the distillery with big pots for making whisky, planning to make a lot yearly. In 1972, another company made Tormore even bigger, adding more pots for making whisky.

By 1974, they doubled how much whisky they could make, thanks to adding more equipment. Then 2005, Chivas Brothers bought Tormore, making it part of a big family of famous whisky brands. They added even more equipment between 2008 and 2010, so now Tormore can make over 5.2 million liters of whisky a year.

In 2016, a different part of the company cared for Tormore but kept making important whisky for Chivas blends. Now, Tormore is owned by Elixir Distillers, a team-up between big whisky companies, and it’s a key place for making lots of the whisky that goes into blends.

Loch Lomond

The Loch Lomond distillery is known for being creative in making whisky. They make all kinds of single malt whiskies that taste fruity and are special. The symbol for Loch Lomond shows off the beautiful lake it’s named after and how the distillery likes to try new ways of making whisky.

This distillery started in 1964 in Alexandria, thanks to the smart folks who used to run the Littlemill Distillery. They were all about being good to the environment and making different kinds of whisky. They used water from deep underground and from Loch Lomond to make their whisky taste pure and natural. They set up lots of different stills to make all sorts of whisky, being able to make up to 23 million liters every year.

Over time, different people have taken care of Loch Lomond, adding their touch to the whisky it makes. A big change happened in 2014 when Sandy Bulloch and his team started the Loch Lomond Distillery Company, bringing in new ideas and better equipment. These special stills allow them to make many different kinds of whisky.

Now, after over 50 years, Loch Lomond is still making amazing whisky and is one of the most innovative places for whisky in Scotland. They love making great whisky just as much as they love the beautiful lake they’re named after. Loch Lomond is all about mixing old traditions with new ideas to keep making whisky better and more interesting.

Strathmill

In Moray, right in the heart of the Speyside region of Scotland, there’s a special place called Strathmill Distillery. It started a long time ago, in 1891, not as a place for making whisky but as a mill for grinding flour. Thanks to the hard work of James Robertson & Sons in Keith, this mill turned into a distillery. This big change shows how the flavors of Strathmill’s whiskies have evolved, from the taste of the grains it used to work with to the smooth, grassy, and malty flavors of the whisky it makes now. People appreciate Strathmill’s whisky for its gentle complexity and simple beauty, and the distillery’s symbol reflects its long journey from milling grain to creating fine whisky.

Strathmill was carefully placed near some clean springs, giving it the perfect water for making whisky. At first, it had just four stills and could make 350,000 liters of whisky each year. But soon, it became famous worldwide for its unique Scotch, especially in the early 1900s. Over the years, different companies have owned Strathmill, from Highland Distillers to Bells, and then Diageo, a big name in whisky, took over in the 1990s. The distillery grew and updated its equipment with each new owner, so it can now make 1.8 million liters of whisky yearly.

Strathmill is known for being able to change and keep going strong, making whisky for over 130 years with just a few breaks to fix things or add new equipment. This long history and hard work have made Strathmill an important part of making whisky in Speyside, especially for the blends made by Diageo. Strathmill celebrates its past with every bottle of whisky it makes while also looking forward to mixing old traditions with new ideas.

Caperdonich

In a beautiful part of Speyside, Scotland, close to the peaceful Caperdonich Burn in Rothes, there was a distillery called Caperdonich. It was started in 1898 by a man named John Grant. He made smooth, sweet, and sometimes spicy whiskies, which people liked. Even though the distillery doesn’t make whisky anymore, the remaining bottles are still very much wanted by people who love whisky. The symbol for Caperdonich shows how great its whisky was and how much people still love it.

Caperdonich had its ups and downs. After it opened, it had to close in 1902 when John Grant passed away, and it didn’t make whisky again for more than 60 years. Then, in 1965, Glenlivet Distilleries Ltd. decided to fix it and make whisky there again. After that, some other companies owned Caperdonich, including Seagram and Pernod Ricard 2001, which are big names in the whisky world.

Caperdonich wasn’t a big place; it mostly made whiskies used in mixes with other whiskies and didn’t often sell its whisky by itself. But in 2002, Pernod Ricard decided to close it down after it had been making whisky again for about 35 years. In 2010, they took apart the equipment and tore down the buildings, so it’s not there anymore. But people who collect whisky and enjoy it still remember Caperdonich for the amazing whisky it made. Even though it’s gone, the taste of its whisky and the memories people have of it are still around.

Mannochmore

Right near Elgin in the green area of Speyside, there’s a place called Mannochmore Distillery that’s been making its special kind of whisky since 1971. It was started by John Haig & Co., now part of Diageo’s big group. Mannochmore makes its whisky using clean water from Bardon Burn and is known for making whisky that tastes bright and fresh, with a mix of grassy and flowery hints and just the right touch of sweetness. Their symbol shows how much they care about making pure and simple whisky.

When Mannochmore started, it had six big stills and planned to make 3.2 million liters of whisky yearly. This was part of Diageo’s big plan to make more Scotch whisky, especially for mixing different malts. Mannochmore has always been important for making the Scotch into famous blends like Johnnie Walker.

Around 2000, Mannochmore grew its production to more than 5 million liters a year, making it even more important to Diageo, especially as it marked its 50th anniversary in 2021. Even though Mannochmore mostly makes whisky for blends, the few times it releases its single malt whisky, people look forward to trying it. These special bottles show what makes Mannochmore unique, even though it usually helps make other whiskies taste good.

Mannochmore is a great example of what Speyside whisky is all about making whisky that’s easy to enjoy but has lots of interesting flavors.

Tomintoul

Tomintoul whisky is expertly made and has a gentle taste in the beautiful Speyside Glenlivet area, famous for its peaceful scenery and clean water. It started near the little village of Tomintoul in 1964, thanks to William H. Hey, Charles MacLeod, and their partners W. and S. Strong. They set up the distillery to use the clear water from the Ballantruan spring, and with their equipment, they planned to make over 3 million liters of alcohol every year.

Over time, different companies owned Tomintoul, including Seagram in the 1970s and Glen Catrine Bonded Warehouses Ltd in the 1980s. There were some tough times, like when they had to stop making whisky. But in 1998, Whyte and Mackay took over and updated the equipment, giving the distillery a fresh start. In 2017, a local company, Angus Dundee Distillers, bought it, focusing on making really good Tomintoul single malt whiskies that show off more than 50 years of making whisky.

The Tomintoul symbol is all about the calm place where it’s made and how smooth and easy to enjoy the whisky is. This symbol shows their pride in making whisky in such a beautiful and quiet place, aiming to make whiskies rich in taste but easy to like.

Glencadam

Right next to the River South Esk in Brechin, Angus, there’s a special place called Glencadam Distillery that George Christie started way back in 1825. This place is famous in the Highlands of Scotland for making whisky that tastes like a mix of fruits and flowers, which is nice and fancy. The symbol they use for Glencadam shows off how proud they are of making such classy whisky and tells you a bit about the long story of the place.

Even though it had some tough times and had to close down when people weren’t buying much Scotch whisky in the 1930s, the buildings and everything stayed the same for about 60 years. Then, in the early 2000s, a company called Inver House Distillers Ltd decided to fix it up, putting in new equipment and getting everything started again. By 2003, Glencadam was back in action, making whisky just like it used to, and now it’s been going for over 175 years.

They can make 1.5 million liters of whisky every year now, thanks to big machines and two sets of stills that can hold a lot of liquid. This new chapter improved when Angus Dundee Distillers bought Glencadam in 2016, making more whisky and keeping up the tradition of using clean water to make their drinks. Today, Glencadam is known for being one of those places that make the classic Highland single malt whisky, showing off the long history and beautiful nature of where it’s made.

Hazelburn

In the special whisky town of Campbeltown, there’s a whisky called Hazelburn made by the well-known Springbank distillery. This distillery started way back in 1825. Hazelburn is unique because it’s made a bit differently than other whiskies. It’s distilled three times and doesn’t use peat, which is a way of adding a smoky flavor. Instead, Hazelburn has a smooth and slightly sweet taste. Its symbol is a way of showing off how smooth and different it is from other whiskies.

Hazelburn started a long time ago and was big in Campbeltown, becoming the largest distillery in the area by the 1800s. But, like many others, it had to close in 1926 when times got tough for whisky makers there. The Hazelburn name didn’t disappear, though. Springbank brought it back in 1997, wanting to make a whisky that reminded people of the old days in Campbeltown but without using much peat.

In 2005, they released the first Hazelburn whisky that had been aged for eight years. It was a big deal because it showed a new side of what whisky from Campbeltown could be like. Now, Springbank keeps making Hazelburn the same careful way, using a little bit of peat to make a nod to the old styles of whisky from the area. Hazelburn is like a bridge between the past and now, showing how Campbeltown’s tradition of making great whisky is still strong.

North British

Right in the middle of Edinburgh, there’s a place called the North British Distillery that’s super important for making grain whisky in Scotland. This place makes special sweet whisky, like vanilla and toffee. They have a symbol that shows how proud they are to be a big part of making blended whiskies and being connected to Edinburgh’s long history.

Back in 1885, some smart whisky makers named Andrew Usher, William Sanderson, and John M. Crabbie had a great idea. They noticed more people wanted grain whisky to mix with other kinds to make blended Scotch. So, they started North British to make the best grain alcohol around. It soon became famous worldwide for making a lot of whisky, nearly 16 million liters yearly!

Over the years, they made the distillery bigger, adding more equipment to make even more whisky, which was important for making all sorts of blended whiskies. The people who started North British were good at figuring out new ways to make whisky, which helped set new standards for how whisky could be made.

Even when times got tough in the 1930s, and lots of whisky places were joining together, North British kept going strong. It became a big part of a group called Scottish Distillers Group, and later on, it worked closely with a big company named Diageo. Now, it’s looked after by Lothian Distillers, a team-up between Diageo and another company called the Edrington Group since 1975. With 15 big stills for making whisky, it’s one of the biggest places in the UK for making grain whisky.

Glen Ord

Right in the Scottish Highlands, on the Black Isle, there’s a special whisky place called Glen Ord Distillery. It’s been around since 1838, thanks to Thomas Mackenzie. Glen Ord makes a really good whisky that tastes rich and spicy. What’s cool about this place is they do everything right there – from turning barley into malt to letting the whisky age until it’s just right. Not many places do all that themselves, which shows how much they care about making their whisky the best.

Over the years, Glen Ord has changed a lot. They’ve tried water from different places until they found the perfect one from the White Burn, which makes their whisky taste special. Different companies have owned Glen Ord, like James Watson & Co. back in 1863, and now it’s part of a big company called Diageo. They’ve built more parts of the distillery to make even more whisky – up to 12 million liters yearly!

Glen Ord’s symbol shows their pride in making whisky traditionally and their drink’s strong, rich taste. Even after over 180 years, Glen Ord is still important for making famous Scotch whisky blends and its special bottles of single malt that celebrate its long history of making whisky.

Allt-a-Bhainne

Right in the middle of Speyside, a place known for making awesome whisky, there’s a distillery called Allt-a-Bhainne. It’s cool because it mixes old-school smoky flavors with new, fruity tastes. They have a symbol showing how they like to shake things up by mixing these flavors.

Allt-a-Bhainne was started in 1975 by the Chivas Brothers when they were part of Seagram. They needed more whisky for their blends because people liked Scotch whisky. The name means “Burn of Milk,” a nod to the clean, fresh water they get from a nearby hill for making their whisky. The whole place was built with big stills meant to make lots of spirit for mixing with other whiskies.

Over the years, the distillery changed hands a few times, but it’s now run by Chivas Brothers again, which is part of a big company called Pernod Ricard. They’ve made the place bigger a couple of times, so now they can make more than 4 million liters of whisky a year with their four stills.

At first, Allt-a-Bhainne was all about making whisky for blends. But since the 2000s, they’ve started putting out special bottles of just their whisky, and people like them. Even though they’re still big on making whisky for blends, these special bottles show what makes Allt-a-Bhainne different and have helped them get noticed for doing something unique.

Scapa

Right in the middle of the Orkney Islands, which are pretty and rugged, there’s a whisky place called Scapa. They make a special kind of super smooth whisky with a nice honey taste and a bit of flower and heather. They use a special kind of still that looks like a rare barrel, which helps make their whisky taste unique. The symbol they use for Scapa has a bit of the sea and Orkney’s old-timey feel, showing how they make whisky as nice as the sea breeze.

In 1885, two guys named Macfarlane and Townsend decided to start Scapa, making it one of the first legal whisky places in Orkney. They picked a spot close to this clean stream for making their whisky. They had a couple of stills and could make a lot of whisky yearly. Over the years, different people owned Scapa, and at one point, it was owned by a company called Hiram Walker Gooderham & Worts.

Scapa had to stop making whisky around 1930 and didn’t start up again until the 1970s when a company called Allied Breweries fixed it up and got it going again. Later on, a big company named Pernod Ricard made some upgrades, like getting a new place to mash the grains, a new still, and swapping out some old stuff for steel, which let them make even more whisky.

In 2005, Scapa became part of a group called Chivas Brothers, also part of Pernod Ricard. They kept making Scapa’s special kind of whisky that tastes like the sea and has a little smoke, just like in Orkney.

Scapa is now known as one of the whisky places way north in Scotland. It’s been around for over 130 years, except for a big break in the middle. People like Scapa because it’s like taking a sip of Orkney, with all its history and the cool sea air.

Inchmurrin

In the big world of whisky from the Loch Lomond Distillery, there’s a special kind called Inchmurrin. It’s named after the biggest island on Loch Lomond and is known for tasting fresh and fruity, with a super smooth ending. The symbol they use for Inchmurrin shows how calm and clean the island is, just like the whisky.

Inchmurrin isn’t made in its place but is one of the special kinds of whisky made by the Loch Lomond Distillery. This distillery was started in 1966 and was set up by the same people who used to run the Littlemill Distillery, which isn’t around anymore. Loch Lomond is good at making different kinds of whisky because they have all these cool stills and equipment that let them make a bunch of different flavors.

Inchmurrin is one of the special whiskies they make, and they wanted it to feel like you’re near the sea in Scotland, even though it’s not made on one of those famous whisky islands like Islay. They named it after a big island in Loch Lomond to tie it to the beautiful nature and history of Scotland’s lakes and islands. Even though it’s not from one of those well-known island distilleries, Inchmurrin has made a name for itself with its unique taste, showing off the variety of flavors you can find in Scottish whisky.

Dufftown

Dufftown Distillery is a special place in the Speyside area of Scotland, known for making some yummy whisky. This place is so important in the whisky world that some call it the ‘Malt Capital of the World.’ The whisky they make is fruity and a little bit nutty, and their symbol shows how proud they are of their long history and important spot in Speyside, where lots of famous whiskies come from.

The story of Dufftown started in 1895 when it was set up by a company with the same name as the town it’s in, which is also a big deal in the whisky-making world. They use super clean water from a place called Jock’s Well and another spot in the Conval Hills to make their whisky. When they first opened, they had three big pots for washing the whisky stuff and three for making the spirit, which helped them make a lot of whisky.

As time passed, different companies owned Dufftown, which saw many changes, just like many other places where they make whisky. In the 1960s, they got even bigger, adding more pots for making whisky, making them make up to 4 million liters yearly!

Dufftown is part of a big company called Diageo, which was founded in 1998. Diageo owns many different whisky places, and Dufftown helps them by making the malt whisky that goes into famous drinks like Johnnie Walker. Sometimes, they also make special Dufftown whisky people can buy and try.

Knockando

In the beautiful area of Speyside, close to the clean Cardnach spring, there’s a special place where Knockando whisky is made. In 1898, John Tytler Thomson started this distillery, naming it after the Gaelic words for “little black hill” because of the pretty, peaceful hills around it. Knockando whisky is known for being gentle, smooth, and complex, showing off the traditional way it’s made. They even put the year they made the whisky on the bottle, celebrating that year’s special touch and conditions.

Knockando started small, with just enough equipment to make a little over 250,000 liters of whisky each year. In 1919, a company called W&A Gilbey Ltd bought it, starting a new chapter. Later, in the 1970s, it joined the Glenlivet Distillers Ltd group and was bought by Seagram in 1978. This brought modern updates and growth in the 1990s, increasing its production to 1.8 million liters by 1994.

When 2000 came around, Diageo, a big company, bought Seagram’s whisky stuff, including Knockando. This made Knockando an important part of Diageo’s collection, but it kept its special history alive through some unique bottles made by Gordon & MacPhail. The Knockando logo looks simple but elegant, just like the whisky, and shows the peacefulness of Speyside. It symbolizes the brand’s focus on making quality whisky in a beautiful, calm place.

Glen Spey

Close to the calm Donnie Burn River in Rothes, Moray, there’s a special place called Glen Spey Distillery. Since 1878, James Stuart & Co. started it, and this distillery has been making its kind of whisky. The whiskies from Glen Spey are known for being light and having a fresh taste with a mix of gentle herbal and floral flavors. It’s like a hidden gem in Speyside, playing a big part in making the famous J&B whisky blend taste so good. The logo of Glen Spey is simple but pretty, showing off the smooth and classy taste of its whisky, much like the quiet, beautiful area of Speyside it comes from.

Glen Spey started small, with just enough equipment to make 350,000 and 500,000 liters of whisky yearly. Over time, as the distillery changed owners and the whisky world changed around it, Glen Spey grew. By the 1950s, it was part of International Distillers & Vintners, and then it became part of United Distillers, where it got updated and grew.

In the 60s and 70s, Glen Spey made big changes, like switching from coal to steam heating, which helped make more whisky. These changes helped Glen Spey fit into Diageo’s big family of whiskies in 1998. Now, Glen Spey can make up to 1.4 million liters of whisky yearly, thanks to its bigger stills. It keeps making its special, light, and fragrant whiskies that show off the true taste of Speyside.

Speyburn

In Speyside, a place full of green fields and clear rivers, there’s a whisky distillery called Speyburn. It’s famous for making a very special kind of whisky that tastes like honey, vanilla, and a little bit of spice. The symbol for Speyburn shows how important the clean and lively Spey River is to their whisky.

Speyburn started making whisky in 1897, thanks to a company called John Hopkins & Sons Ltd. They built it next to the Granty Burn, a small river in Speyside. They started small, making about 100,000 liters of whisky each year. But then, in 1922, the Hopkins family stopped making whisky, and the distillery changed hands several times, ending up with companies like United Distillers and Allied Domecq.

Things started to look up in 2006 when Inver House Distillers bought Speyburn. They made some big updates, like putting in new equipment and starting to bottle their whisky right at the distillery. These changes helped them make more than a million liters of whisky a year, but they kept making their special Speyburn malt and some whiskies to mix with others.

In 2022, Speyburn celebrated being around for 125 years. They’re still making their light, grassy Speyside malt, sticking to the original recipes and methods from the 19th century. The Speyburn logo, with its nod to the Spey River, shows just how much the clean water and beautiful nature around them mean to their whisky.

Ballechin

In Scottish Whisky, Ballechin is Edradour distillery’s adventure into making whiskies with a strong peat smoke flavor. This whisky is different because it’s much smokier than Edradour’s usually gentle drinks. The symbol for Ballechin shows off its strong taste, making it a favorite for people who love a big, bold peat flavor in their whisky.

Ballechin got its start way back around 1810 in Pitlochry, Perthshire. It was one of the first places in the area to make whisky, known for making good Highland single malts for over 100 years. Even though it changed owners a lot, it kept making whisky when many other small places stopped.

In the late 1800s, Ballechin tried teaming up with another distillery but returned to making its whisky soon after. Sadly, by 1927, it couldn’t keep going because of hard economic times and had to close down. The place where Ballechin used to be turned into a sawmill and not much of its whisky-making past is left.

But Edradour distillery, still making whisky from those early days, keeps the Ballechin name alive with its peated whisky. It’s like a tribute to the old ways of making Scotch, and its symbol is a nod to the strong, enduring spirit of those times.

Braeval

In 1973, in the quiet part of Banffshire, Scotland, the Chivas Brothers started the Braeval distillery, which some call Braes of Glenlivet. This place is known for making whisky that tastes smooth, fruity, and a bit like flowers. This makes it a great addition to mixed whiskies. The symbol for Braeval is pretty and shows what the distillery is all about, taking its vibe from the calm and beautiful Braes of the Glenlivet area.

The Chivas Brothers made Braeval because more people wanted blended Scotch whisky. They got water from different places, including Preenie & Kate’s Well for making the whisky and the Pitilie Burn for cooling things down. They set it up to make more than 4 million liters of whiskies yearly, using big stills for washing and distilling.

But even with its success, Braeval had to close down for a bit from 2002 to 2008. The company that owned it then, Pernod Ricard, decided to do this because there was too much whisky around the world. When it opened again, they made some big changes to modernize the place, like adding new washbacks made of stainless steel and coming up with a special kind of yeast. This helped make a special kind of whisky that tastes like rich toffee and spicy aromas.

Many years after it first opened, Braeval is still run by Chivas Brothers (part of Pernod Ricard), and they mainly make single malt whisky for the famous Chivas blends. Over 45 years, Braeval has created a big story for itself, as shown in its logo. This logo is a tribute to the whisky’s special taste and the calm, pretty area where Braeval is.

Tamnavulin

Tamnavulin, whose name means ‘mill on the hill,’ is a special place in Speyside whisky, mixing modern ways of making whisky with old traditions. Its symbol shows this mix, looking towards new ways to make Scotch whisky.

This whisky place was started in 1966 by Invergordon Distillers in a beautiful part of Speyside near Tomnavoulin, Banffshire. From the start, Tamnavulin focused on using soft spring water from Easterton for its whisky, which helps make it taste so good. They set up six big stills to make a lot of whisky, planning to make up to 4 million liters yearly.

Over the years, Tamnavulin changed owners a few times, with companies like Whyte & Mackay, Kyndal Spirits, and Malibu-Kahlua taking turns. In 2007, Whyte & Mackay took over again, updating and improving the place, ensuring the old ways were kept while moving forward.

Now, Tamnavulin makes really special whiskies, including ones that have been waiting for 12, 20, or even 40 years. They put their whisky in special sherry oak casks, making it taste rich, smooth, and fruity. The Tamnavulin symbol, simple but pretty, shows how serious they are about making top-notch whisky while still trying new things.

Glendullan

In the beautiful Speyside area, close to the quiet Goats Wellspring, the Glendullan distillery was started in 1897 by William Williams & Sons. This special spot, near clean spring water and using tall, skinny stills, lets Glendullan make a kind of smooth and light whisky, making it a favorite for mixing with others.

Glendullan changed owners a few times, with the Distillers Company Limited (DCL) taking over in 1916. This led to it becoming part of Diageo, the big company that owns it now. In 1972, a big update by DCL boosted how much whisky Glendullan could make, helping Diageo have enough whisky for their mixed drinks.

Even though Glendullan was important for mixed whiskies, in the late 1990s, it started getting noticed for its special drinks. These whiskies, loved for their sweet and fresh taste, have earned fans who like how Glendullan mixes old ways of making whisky with a special smoothness and interesting taste. The symbol for Glendullan shows this mix of old traditions and the special taste of its whisky, with light, fresh hints of fruit and flowers.

Now, over a hundred years since it started, Glendullan is important for making whisky to mix with others and as a maker of great single malt Scotch whiskies. Its easy-to-like taste brings in experts and people just starting to try whisky, making it an important part of the Speyside whisky family.

Bell’s

Back in 1851, Arthur Bell started something special in Perth, Scotland. He mixed different kinds of whisky, making a good drink people liked. At first, he called it “Bell’s Blender’s Mash,” but then just “Bell’s.” People everywhere started to know Bell’s as a really good whisky because it tasted great and was always the same good quality.

Arthur’s family kept making Bell’s even better. Arthur Kinmond Bell’s son ensured more people in North America and Europe could enjoy it, too. But when times got tough in the 1930s, they had to sell Bell’s to a big company called Distillers Company Limited (DCL) to keep it going. Even though the big company took over, the Bell family still helped ensure Bell’s stayed special.

Later, Bell’s became popular all over the world, especially in the 1970s and 1980s. Now, a company named Diageo makes Bell’s, using whisky from special places like Blair Athol and Invergordon. This ensures Bell’s is still a top choice for people who like whisky.

The symbol for Bell’s, which you might see on the bottle, is all about how good and reliable Bell’s whisky is. It reminds people of the long history of making good whisky and makes you feel fancy. So, every time someone pours Bell’s, they enjoy a piece of history that started way back in 1851 with Arthur Bell.

Girvan

In 1963, William Grant & Sons started the Girvan distillery, quickly making a name for themselves by producing top-notch single-grain whisky. Located by the River Girvan in South Ayrshire, the distillery was designed to meet the growing needs of Grant’s blended whisky with plenty of grain whisky. This led to putting in big column stills, showing Girvan’s dedication to new ideas and working smart.

With five big stills running, Girvan ramped up its production to more than 100 million liters a year by the 2000s. This made Girvan one of the biggest grain distilleries in Europe and a key player in providing spirit for Grant’s blends, like the famous Grant’s Family Reserve.

Over sixty years, Girvan has kept up its reputation for being modern and great at making grain whisky. While it mainly makes whisky for blends, Girvan has also tried making its single-grain bottles. These special bottles show off Girvan’s light, sweet whisky with hints of fruit and vanilla, proving the distillery’s skill and flexibility.

The Girvan logo’s clean and modern look perfectly shows the distillery’s approach to making whisky and its big role in the whisky world. It’s a sign of Girvan’s commitment to doing great work, coming up with new ideas, and making whiskies that add to Scotland’s rich whisky story.

Strathclyde

Nestled in the bustling city of Glasgow, Strathclyde Distillery started its journey in 1927, created by Seagers Evans & Co. This distillery was all about making grain whisky, a big part of many Scotch blends. From the start, Strathclyde focused on using column stills for making grain whisky, making it stand out for its high-quality, high-volume production. The distillery uses water from Loch Katrine, which helps make its whisky light, sweet, and sometimes creamy.

Over the years, Strathclyde saw a lot of changes, including new owners and updates to its technology. By the 1950s, it had grown significantly, making more than 7 million liters of whisky yearly. Now, under the ownership of Chivas Brothers, which is part of Pernod Ricard, Strathclyde plays a big role in the blended whisky world. It has two of the biggest column stills and can make 40 million liters of whisky every year, making it super important for meeting the needs of Pernod Ricard.

For almost 100 years, the whisky from Strathclyde has been a key part of many famous Scotch whisky brands, known for its consistent quality. The distillery’s logo reflects its city roots and its important place in making blended whisky. It celebrates the distillery’s long history and mission to keep providing a crucial part of the blend, mixing traditional ways of making whisky with modern methods.

Chivas Regal

In the early 1800s, two brothers, James and John Chivas, started mixing Scotch whiskies in Aberdeen, creating a standard for top-notch drinks. Their focus was on making whiskies that tasted of honey, fruits, and herbs, which set Chivas Regal apart as a top choice in blended Scotch whisky.

Chivas Regal’s story includes moments of growth and new ideas, especially noticeable in 1909 when they introduced the Chivas Regal 12-year-old, a first in the luxury Scotch category, making it popular worldwide. The brand kept evolving, especially under Charles Howard in the 1950s and 60s, making it a big name in Scotch whisky.

Being bought by Seagrams in 1949 and later by Pernod Ricard helped Chivas Regal reach more places with more options like the 12, 15, 18, and 25-year-old blends, all made from the best distilleries in Speyside, keeping the Chivas brothers’ tradition alive.

With its special symbol, the Chivas Regal logo shows the brand’s strong commitment to high quality and luxury. This logo represents the brand’s long history and continuous effort to be the best in the Scotch whisky world.

Brora

In the scenic Highlands of Scotland, nestled near a quiet coastal town, Brora Distillery has a special story that makes it stand out in the world of whisky. This distillery is known for making a very special kind of whisky that’s smoky and peaty but also has a hint of something fancy. The symbol for Brora, which you might see on bottles or signs, tells a story of its long history and the rare, fancy whisky they make.

Back in 1819, Brora started making whisky, which was quite early in Scotland’s history of making whisky. They used soft water from a local stream and old-fashioned coal-fired stills to make their whisky, which was so good people remembered. The distillery had to close down for a while in 1883 but returned in 1898. Then, in the 1960s, they built a new place for making whisky next door and started calling the old place ‘Brora.’

In 1983, the people who owned Brora stopped making whisky there, and it stayed quiet for almost 40 years. But people loved Brora’s whisky, so the company that owns it now, Diageo, decided to start making whisky there again in 2017. They spent a lot of money fixing it up, and by 2020, Brora was back in business.

The story of Brora is like a fairy tale for whisky fans because it came back to life after being quiet for so long. The symbol of Brora is a reminder of its adventure from starting to taking a long nap and then waking up to make delicious whisky again. It’s a symbol that tells us about keeping good things going, making top-notch whisky, and never forgetting the old ways of making it.

Dewar’s

Dewar’s is a famous name for a special kind of drink called Scotch whisky, which people enjoy for its smooth taste and mix of flavors like heather, honey, and fruit. The symbol of Dewar’s, which you might see on bottles, tells you it’s a top-notch drink with a long history of being good at making whisky.

A man named John Dewar started this company way back in 1846 in Perth, Scotland. He had a big idea to combine different kinds of whisky to make a new, yummy drink. His idea worked, and people liked it! They even won lots of awards because their whisky tasted so good.

John Dewar’s son helped the company grow and send their whisky to places worldwide, like South Africa, Australia, and North America. This made Dewar’s not just a favorite drink in Scotland but all over the place.

Even though Dewar’s company changed owners a few times and is now owned by Bacardi, they still make whisky the same way, mixing it just right to keep it tasting great. Dewar’s has a special label, usually white and red, which means you’re getting a drink made with great care and a long tradition of being the best.

Kilkerran

Kilkerran is a special whisky from the Glengyle distillery in Campbeltown, brought back to life after many years. It’s known for its mix of light smoke, sea salt air, and a bit of sweetness. The Kilkerran symbol represents the long history of making whisky in Campbeltown and the brand’s promise to keep up the old ways.

The Glengyle distillery was first opened in 1872 by the Mitchell family, who were well-known in the whisky business. But like many others in Campbeltown, it had to close in 1925 and was forgotten for a long time. Then, the people running the Springbank Distillery decided to save it and started fixing it in 2000. By 2004, they were making whisky again at Glengyle, calling it Kilkerran to celebrate a new chapter for whisky in Campbeltown after almost 80 years.

Now, Kilkerran whiskies are coming out, showing everyone the result of those early efforts. They’re a sign that the traditional way of making whisky by hand is still alive and that Campbeltown’s rich whisky history is getting a new lease on life. The Kilkerran logo represents this proud tradition and the distillery’s focus on making top-quality whisky.

White Horse

The White Horse brand, famous for its smooth and rich Scotch whisky, is named after an old inn in Edinburgh. This whisky has a long history, starting in 1861 when James Logan Mackie opened a shop in Scotland’s capital. By 1871, his company started blending whiskies, creating the White Horse brand known for quality. It even caught the attention of Winston Churchill during the Boer War in 1900, showing how special it was.

Over the years, White Horse became a top Scotch worldwide, thanks to its unique flavor and smart marketing. In 1933, it joined the Distillers Company Limited, which later became part of Diageo, joining other famous whiskies like Johnnie Walker. This helped White Horse reach even more people around the world.

Over 150 years since it started, White Horse is still a favorite for many, showing the lasting power of its tradition and taste. The logo, with the White Horse Cellar Inn, reminds everyone of its rich history and the craftsmanship behind every bottle.

The Famous Grouse

In the heart of Scotland, right on the West coast in Oban, there’s an old whisky distillery. It’s been there since two brothers, John and Hugh Stevenson, started it in 1794. Oban Distillery is known for making a special kind of whisky that tastes just right – a mix of sweet, smoky, and salty, like the sea nearby.

Since it started, the distillery has had many owners who all added something special to the whisky, making it better and better. In 1881, Dan MacEachern helped make Oban whisky famous all over Scotland for being top-notch.

Then, in 1928, Oban joined a big group of distilleries, which helped it grow even more. They made some updates over the years, like switching from coal to gas, but they always kept using their big copper pots for making whisky. These pots help make about 700,000 liters of whisky every year, keeping the taste just like it’s always been – full of the flavors and smells of the West Highlands, with a hint of fruit and smoke.

Wolfburn

In the wild parts of Caithness, not far from Thurso, you’ll find Wolfburn, where they make traditional Scottish whisky. This distillery has come back to life, blending old whisky-making ways with the clean, coastal air to create smooth whiskies full of rich fruit flavors with just a touch of sea salt. Wolfburn’s symbol shows its connection to the coast and its commitment to making whisky the old-fashioned way.

Wolfburn started in 1821 thanks to William Henderson, making it a key part of Scotland’s whisky history. But in 1877, it stopped making whisky and was forgotten for many years. In 2012, Shane Fraser led a project to rebuild the distillery, and by early 2013, after more than 100 years, Wolfburn was making whisky again.

Wolfburn is all about making whisky well, not just making a lot of it. They use water from the Wolf Burn River and nearby springs, which helps make their whisky special. They only make about 125,000 liters of whisky each year using eight stills, so every bottle is a taste of top-quality Scottish malt.

Wolfburn’s whiskies, aged in barrels that once held bourbon, sherry, and red wine, have earned praise for their quality. Now managed by Aurora Brewing, Wolfburn keeps honoring its history while looking forward to the future. Its logo represents the distillery’s enduring spirit at the edge of Scotland, where old traditions meet the sea.

Octomore

From the peat-filled lands of Islay, a place famous for its whisky, comes Octomore. It’s known for being incredibly peaty and having a complex flavor that sets it apart. The symbol of Octomore shows off its strong and pure character, marking it as the top choice for fans of peaty single malt whisky.

Octomore’s story starts with a farm called Octomore Farm on Islay, where a distillery existed from 1816 to 1852. Jim McEwan, a whisky expert from Bruichladdich, decided to bring the Octomore name back to life in 2002. He aimed to make the whisky with the highest peat levels ever, reaching over 140 parts per million (ppm) of phenol, making it super peaty.

The first Octomore whisky came out in 2005 as a nod to its history but with a modern twist. Every five years, they release new versions, each using different types of barrels for aging, pushing past 200 ppm of peatiness, making it one of the smokiest whiskies you can find.

In 2012, when Rémy Cointreau bought Bruichladdich and Octomore, it helped spread Octomore’s fame worldwide. Today, Octomore celebrates Islay’s long history of making whisky, taking peat flavors to new levels. The logo and story of Octomore honor an old distillery while leading the way in creating bold, peaty whisky.

Cardhu

In the middle of Speyside, close to the calm River Spey, a distillery has become a big part of whisky history. Cardhu started in 1824, thanks to John Cumming and his wife Helen, who were farmers in Moray. They started making whisky that was on the edge of being legal and became one of the first to get a license. This was the start of something special in the world of Scotch whisky.

Cardhu became famous when Queen Victoria picked it as her favorite whisky 1893. This was a huge deal because a queen had chosen no other distillery like this. This royal nod made Cardhu known far and wide. For over a hundred years, the Cumming family ran the distillery, making whisky that was smooth, rich, and complex.

One thousand nine hundred eighty-one things changed when Cardhu became part of a big deal and joined what would later be called Diageo. This brought new things to the distillery, like renovations and more stills to make more whisky. Now, Cardhu makes over 3 million liters of whisky a year. Its whisky is a key part of the famous Johnnie Walker blends, but people also love Cardhu’s single malts.

The symbol of Cardhu, with its warm colors and inviting feel, shows what the distillery is all about: making smooth and welcoming whisky, just like its story, inviting everyone to enjoy a taste.

anCnoc

In the beautiful area of Knock, Banffshire, there’s a whisky place called Knockdhu distillery. Since 1894, it’s been known for making really special Highland whisky. Their whisky, called anCnoc, mixes old Highland traditions with new flavors. It tastes light and complex, with hints of citrus and honey. anCnoc’s symbol looks modern, showing that they like to mix the old ways of making whisky with new ideas, which many whisky lovers today enjoy.

The distillery became even more modern in 1988 when Inver House Distillers bought it. They decided to give the whisky a new name, anCnoc, in 1993, which helped it stand out and move past a time when there was too much whisky and insufficient buyers. The name anCnoc means “the hill” in Gaelic, a nod to Knock Hill nearby that gives the distillery clean water.

With Inver House in charge, anCnoc has become a well-known single malt whisky, winning awards and being loved worldwide. They make different kinds of whisky, like 12, 16, and 24-year-old ones, some with a smoky taste and some aged in special barrels for extra flavor. anCnoc is all about being at the cutting edge, blending tradition with new ideas in a way that’s exciting for whisky drinkers. Their logo perfectly shows off this mix of old and new.

Royal Salute

In 1953, when Queen Elizabeth II became queen, the Chivas Brothers introduced Royal Salute, a very fancy Scotch whisky. It was made to celebrate important royal events, quickly becoming known for being super fancy and top-quality. Every bottle of Royal Salute, which must be aged at least 21 years, shows off how grand and special it is, like the royal salute given to royalty.

Royal Salute was made to be a very special Scotch right when Queen Elizabeth took the throne, which makes it a cool way to remember that big event. Aging their whisky for at least 21 years is a nod to the 21-gun salute, a big honor for royalty, mixing tradition and fanciness.

Making Royal Salute is about picking the best whiskies, including some really old and rare ones from places like Strathisla in Speyside. The bottles are just as fancy as the whisky inside, made of porcelain with gold writing and symbols that remind you of Scottish royalty. From the start, Royal Salute set the standard for luxury Scotch.

Over time, Royal Salute has added special editions and unique blends, like one to celebrate its 50th anniversary, which was 38 years old. Now, with the Chivas Brothers (part of Pernod Ricard) in charge, Royal Salute is still at the top of its game, making amazing blended Scotch whisky almost 70 years after it first came out, staying true to its royal beginnings while also getting creative with whisky making.

Braes of Glenlivet

In the middle of Speyside, inside the green Livet Glen of Scotland, you’ll find the Braeval distillery. It’s known for making whisky that tastes both flowery and fruity. Started in 1973 by the Chivas and Glenlivet Group, now part of a big company called Pernod Ricard, Braeval was smartly placed to use the area’s super clean spring water and be close to the famous Glenlivet distillery. This spot helped them make pure and special whisky.

At first, it was called Braes of Glenlivet, but that name made some people mix it up with the Glenlivet distillery next door. So, in 1994, they changed the name to Braeval to keep things clear but still show they were from Speyside. With a new name and some updates to make more whisky, Braeval kept making the classic whisky often used in Chivas blends and sometimes sold as a single malt.

Almost 50 years later, Braeval is still making great Speyside whisky. It’s part of the Pernod Ricard family, focusing on quality. The logo, which looks very peaceful, shows how quiet and beautiful the distillery’s location is and their commitment to making pure Speyside whisky.

Grant’s

Back in 1887, a man named William Grant made his dream come true by starting the Glenfiddich Distillery. This began Grant’s, a Scotch whisky loved worldwide today. This whisky isn’t just known for having about 25 top-notch single malt and grain whiskies. Its logo stands for a long history of making quality drinks and the strong family ties behind the brand. It invites whisky fans to dive into their carefully made blends.

William Grant created the first Grant’s Family Reserve Blended Scotch in 1898, using whisky from Glenfiddich. This move was about making a top-quality blend, showing off innovation from the start. As the Grant family took turns leading the brand, it became famous for being smooth, affordable, and growing strong without being part of a big company. This kept it as a proud family-owned business.

Grant’s became one of the top Scotch brands in the world thanks to special whiskies like the Triple Wood and Grant’s Ale Cask Reserve. These whiskies showed off the brand’s knack for developing new ideas while sticking to its family roots.

Over a century later, Grant’s is a big name in the Scotch world, run by the same family. They offer a wide range of whiskies, each with its own age and special finish, but all keep the smooth taste Grant’s is known for. The logo, representing family tradition and top quality, keeps inviting whisky lovers to join in celebrating more than 125 years of staying true to their independent, quality-focused roots.

Banff

In Aberdeenshire, on a farm called Fiskaidly, there was a whisky place called Banff Distillery, which was started in 1863 by James Simpson. He used the farm’s soft spring water to make a Highland malt whisky that tasted light, fruity, and a bit like the sea. People liked Banff whisky, and it became quite popular. Over the years, different people owned it, from the Simpson family to the Mile End Distillery Company. Then, a big company named Distillers Company Ltd (now called Diageo) took over in 1932. Banff kept making whisky for a long time, but in 1983, they had to stop and shut everything down.

After it closed, the old Banff distillery was left alone for a long time. Some people wondered if it might start up again, but in 1991, they knocked it down. Now, if you find a bottle of Banff whisky, it’s pretty special because there aren’t many left. It’s something whisky collectors want to have.

The Banff logo reminds people of the distillery and the special whisky it made. It’s like a link between the past and now, letting whisky fans remember a place that was once great at making whisky, even though it’s not around anymore. It’s a way to keep the story and taste of Banff whisky alive for people who love learning about old whiskies.

Black & White

In 1879, a smart guy named James Buchanan decided to change the Scotch whisky world in the busy city of London. He knew a lot about business and cared a lot about making quality drinks. He made a whisky blend that was super smooth and tasted great, and people liked it. Its simple black and white label made his whisky stand out, showing Buchanan’s belief in making things simple but excellent. This label helped people recognize and love his whisky.

Buchanan was also a pioneer in making his whisky brand look good. He made “Buchanan’s Blend,” whose Black & White label stands for top-notch Scotch. His work helped make Scotch blends popular in England at the end of the 1800s, starting a new chapter for whisky. Later, a big company called the Distillers Company bought his brand in 1925, which helped make more whisky and sell it to more places. After a few more company changes, including becoming part of Diageo, the Black & White brand grew even bigger.

Through the 1900s, Black & White became one of the most famous Scotch whisky brands worldwide. Diageo kept the brand to its original idea, mixing some of the best whiskies to keep its famous taste that whisky fans love. More than 140 years after it started, Black & White is still celebrated for its classic taste. Its simple black and white logo reminds people of its long history and the pure taste of its Scotch, making Black & White a sign of elegance in the whisky world.

Convalmore

In Moray, close to the small town of Dufftown, Convalmore Distillery started making whisky in 1893. It got its water from the Conval Hills, perfect for making their special single malt whiskies. Even though not many people knew about Convalmore, its whiskies became treasures for those who love finding rare and special drinks. The distillery’s symbol shows how proud and special Convalmore is in the whisky world.

Not much is known about how many stills Convalmore had or how much whisky they made, but everyone agrees it was great at making traditional Scotch whisky. A big change happened when William Grant & Sons, a big name in whisky, took over. In the 1980s, they stopped making whisky there, turning Convalmore into a place where whisky is stored and ages.

Now, Convalmore’s story goes on not by making new whisky but by keeping amazing whiskies as they get older, all under the care of William Grant & Sons. The old buildings and warehouses remind people of Convalmore’s past. Even though they don’t make whisky anymore, the rare bottles from Convalmore are still very much wanted. The Convalmore logo stands for finding something very special in the big world of Scotch whisky, keeping the distillery’s charm and unique story alive for those who love extraordinary whiskies.

Annandale

Annandale Distillery shines where new ideas meet old traditions in the colorful Scotch whisky world. It’s in a small town called Annan, in the historic area of Annandale, and was started in 1836 by a forward-thinking guy named George Donald. People liked its single malt whiskies because they were made carefully, following the best Scotch-making traditions of the time.

During its best years in the late 1800s, Annandale made a lot of great whisky and got a lot of praise. But then, World War I and tough economic times made it close in 1918, and it stayed closed for almost 100 years. In 2006, David Thomson, Teresa Church, and Donnie Campbell decided to bring it back. By 2018, they made whisky again, mixing Annandale’s old stories with new dreams.

Annandale kept its old Victorian look but added new, modern equipment to make whisky. This mix lets Annandale make special single malt whiskies that remember its long history and try new things in whisky making.

The Annandale logo tells a story of bringing something back to life and paying respect to it. It shows how much Annandale cares about bringing back the tradition of making whisky in the Lowlands and mixing the past with new ideas. This idea is in every drop of whisky they make, carefully crafted to be both old-fashioned and modern.

Pittyvaich

Near Dufftown, Scotland, there was a place called Pittyvaich distillery. It was started in 1974 by Arthur Bell & Sons because more people wanted blended Scotch whisky. They used really clean water from nearby springs to make high-quality whisky.

Arthur Bell & Sons ensured Pittyvaich did well in its early days, making Speyside single malts used in famous blends. In 1987, a bigger company named United Distillers took over. Pittyvaich made great whisky, an important part of Bell’s and other big-name blends through the 1990s.

But things in the whisky world were changing. In 1993, due to tough economic times and changes in the industry, United Distillers decided to close Pittyvaich. It stayed closed, and by 2002, the distillery was taken apart, ending its story after just 28 years.

Even though the distillery isn’t there anymore, the story of Pittyvaich lives on. Its logo reminds people of its place in whisky history and why collectors love it. Pittyvaich’s whiskies are like treasures from the past, sought after by those who love Scotch and want to remember a distillery that, even if only for a short while, was a special part of Scotland.

Dimple

In the world of Scotch whisky, Dimple has made a special place for itself, known for its unique curved bottle and the smooth mix of malt and grain whiskies inside. The Dimple logo shows off the bottle’s special shape and the high quality of the whisky.

Dimple started in 1893, created by a famous whisky company, Haig & Co., led by John Haig. At that time, more and more people wanted blended Scotch, and Dimple quickly became popular. It was known for its dimple-shaped bottle, a new whiskey bottle idea.

Dimple was one of the first to be made, especially for the American market and English speakers worldwide. It was easy to mix with other drinks and became famous worldwide, growing fast in the late 1800s and early 1900s.

Even though it underwent a few changes in ownership, including being part of United Distillers and Diageo, Dimple kept its reputation. There was a time when it was the only Diageo Scotch whisky not made entirely in Scotland because of costs, but now it’s made in Diageo’s place in Leven, Scotland again. This move showed Dimple’s strong connection to Scottish tradition and quality, sticking to the light, sweet Highland taste Dimple has always been known for.

Glenugie

In the northeast of Scotland, close to the Wellington Spring’s clear waters, there was the Glenugie distillery, known for making really good single malt Scotch whisky. It started in 1831, thanks to Donald McLeod & Co., with just two stills for making whisky. This small start began a long story of ups and downs.

Glenugie underwent many changes through the years, including new owners and times when it wasn’t making whisky. In 1875, a company called Scottish Highland Distillers saw its promise and made it bigger, but money problems made them go bankrupt in just four years. Despite these tough times, Glenugie kept going, changing owners until Whitbread & Co. Ltd took over in 1975, a tough time for the whisky business.

In 1983, Glenugie stopped making whisky for good, partly because of damage from warehouse fires. By 1985, the buildings were taken down. But the memory of Glenugie lives on. Its logo, which represents its long history and the great quality of its whisky, reminds people of what Glenugie was. Now, the whiskies from Glenugie are rare finds, loved by collectors who appreciate the story and spirit of a distillery that’s no longer there but still remembered for its contribution to the world of Scotch whisky.

J&B

In 1749, two forward-thinking guys, an Italian-Swiss wine merchant duo named Justerini & Brooks, started J&B. They began by bringing fine wines and spirits to London. But then, they had a new idea: mixing high-quality Scotch whiskies aged in their cellars. This was something different and helped them stand out. They made special blends, including delicious flavors from Speyside malts like those from the Aberlour distillery, leading to famous ones like J&B Rare.

As time passed, especially in the 20th century, J&B became popular in America. It was seen as fancy and classy, partly because of smart advertising. J&B became a whisky for quiet nights, parties, and fun times with friends, fitting right in with the cocktail scene.

The J&B logo is well-known for being trustworthy and easy to find, showing that J&B keeps up its promise of quality. Diageo looks after J&B, and even though the company has changed hands a few times, J&B is still going strong. With more than 270 years behind it, the whisky’s links to Aberlour’s malts are still important, and Diageo’s big network helps J&B reach people all over the globe. It’s a story of developing new ideas, making great whisky, and lasting success.

Whyte & Mackay

In 1844, John Whyte and Charles Mackay started a whisky company in Glasgow. They were good at mixing different types of whisky to make something smooth and rich. This skill made their company, Whyte & Mackay, very special. The logo of Whyte & Mackay shows how proud they are of making high-quality whisky and their long history.

Whyte & Mackay first became popular in Glasgow and the west of Scotland, quickly making a name for itself in the whisky world. People liked their whisky because it tasted unique. Over the years, especially in the early 1900s, more and more people worldwide started enjoying their drinks, like the Whyte & Mackay Special and Vladivar Vodka.

In 1971, a big company called United Distillers bought Whyte & Mackay, helping it grow even more. Then, in 2007, a company from the Philippines took over, which was pretty unusual for a Scottish whisky company.

Now, Vijay Mallya is in charge, and Whyte & Mackay is doing better than ever. They own other fancy whisky brands like The Dalmore and Isle of Jura, plus their famous blends. Even after over 175 years, Whyte & Mackay is still about making great whisky, staying true to its roots in Glasgow but now known worldwide.

Raasay

The Raasay distillery is on the Isle of Raasay in Scotland. It was started in 2014 by Bill Dobbie and Alasdair Day. They wanted to make Scotch whisky in a new way on Raasay, a place that hadn’t been legally made since 1817. The Raasay logo shows the beautiful nature of the island and the new ideas they bring to making whisky.

Bill and Alasdair wanted to bring back the whisky-making tradition on Raasay. They used clean water from a spring on the island and ensured everything ran on renewable energy. The distillery is made from local stone and wood and has special stills showing how much they care about making great whisky.

In September 2017, they made their first whisky, and by July 2020, they released their first Isle of Raasay Single Malt whisky, which many people loved. They can make about 250,000 liters of whisky a year, and they’ve already won awards for how good their whisky is. This tells how Raasay is mixing old traditions with new ideas to make something special, a story that continues to grow.

Knockdhu

The Knockdhu distillery, where AnCnoc single malt comes from, mixes old Scotch whisky-making traditions with modern tastes. John Morrison started it in the late 1800s near the Black Hill, known as ‘Knockdhu’ in Gaelic. This place is known for making high-quality and innovative whisky. The AnCnoc logo links its long history and modern way of making whisky, showing its heritage and new ideas.

Knockdhu has a story of coming back strong and starting fresh. It uses soft water from Knock Hill to make a light and welcoming whisky that tastes citrus and honey. Even though it had to close in 1994 because the whisky business was struggling, it didn’t give up. After being quiet for seven years, it got a big makeover and started again in the early 2000s with new owners, CL Financial.

In 2010, Inver House Distillers took over, beginning a new era of focusing on improving its main malts. Now, Knockdhu is known for its whiskies with a bit of peat smoke, thanks to the special shape of its stills. It makes enough whisky to be a big name worldwide.

Knockdhu keeps up with old ways and new ideas, ensuring AnCnoc single malt is seen as a friendly luxury and well-made whisky. It shows the distillery’s lasting story and always fresh whisky take.

Lindores Abbey

In the small town of Newburgh, Fife, the Lindores Abbey Distillery is a modern tribute to the old way of making whisky. It sits on a site famous for making Scotch whisky since 1494. In 2017, the McKenzie Smith family, Drew, and Helen, decided to return the whisky-making tradition to this historic place. They built a new distillery that combines the old ways of making whisky with new technology.

The distillery gets its water from its source and uses traditional methods and new tech to make whisky. They started making their own Single Malt whisky in 2021. This whisky, which is five years old, is all about bringing the history and new ideas of the McKenzie Smith family together in one bottle.

Lindores Abbey Distillery also lets visitors take tours, taste their whisky, and learn about the rich history of whisky making. The awards their whisky has won show how good it is, with each bottle honoring the abbey’s important role in whisky history.

Their logo connects the abbey’s long history with its new life as a distillery. It symbolizes how they respect the past but look to the future, making each bottle celebrate Lindores Abbey’s spirit.

Chieftain’s

In 1936, Ian Macleod started a distillery that shook the whisky world. He and his team were all about keeping the tradition of Scotch whisky alive and collecting amazing whiskies from all over Scotland, even from places that don’t make it anymore. This love for whisky led to the start of Chieftain’s in 1994, a special line of whiskies that lets people try some of the best and rarest drinks they have.

Chieftain’s is all about showing off the art of mixing different whiskies. They have whiskies aged 12 to 21, including single malt and grain types. These whiskies come from all over Scotland, like the smoky ones from Islay and the sweet, fruity ones from Speyside. The idea is to celebrate the Scottish tradition of being a chieftain, which means being a leader and showing excellence, and that’s what they aim to bring to every bottle. The logo even nods to this Scottish heritage, promising top-notch quality and taste.

Chieftains keeps impressing whisky lovers with everything from their regular whiskies to special ones from distilleries that aren’t around anymore. These bottles are like holding a piece of history, which Ian Macleod would be proud of. Drinking Chieftain’s is like taking a journey through the history and future of Scotch whisky, all thanks to Ian Macleod Distillers’ commitment to making exceptional whisky.

Cutty Sark

In 1923, Berry Bros. & Rudd, a company in London that sells wine and spirits, came up with Cutty Sark, a type of Scotch whisky. They made it, especially for people in America who, after Prohibition ended, liked their drinks a bit lighter. They named it “Cutty Sark” after a famous British ship, linking the whisky to adventure and the sea, especially because the ship had just been fixed up for people to see in Greenwich.

Cutty Sark whisky got to the United States just six weeks after it was legal to drink again, showing how eager the brand was to fit in with what Americans liked. This smart plan, along with the whisky’s light taste, made it popular in America and around the world.

The bottle stands out because it has a bright yellow label with a picture of the Cutty Sark ship. This picture comes from a painting by James McBey. It helps tell the story of the brand’s spirit of adventure and its connection to tradition, making the Cutty Sark symbol well-known for blending new ideas with old traditions in making whisky.

Strathearn

Strathearn Distillery, started in 2013 by Douglas Laing & Co, is located near the famous whisky areas of Speyside and the Highlands in Methven, central Scotland. This small distillery is on an old mill site from the 17th century. It’s all about making Scotch whisky traditional with some new twists, like using different kinds of barrels to finish it, making each taste unique.

They use special Lomond stills, which are not very common. These stills let them change how they make their whisky so they can create lots of different flavors. In August 2013, they started making their very own whisky. Their first special whisky, “The Historic Edition,” aged five years, came out in 2018. It was a way to celebrate how far they’ve come and their spirit of trying new things.

Strathearn is known for trying out different types of barrels, like ones used for sherry or port wine, which gives their whisky interesting tastes. Tony Reeman-Clark, who manages the distillery, keeps looking for new ways to make their small batches of whisky stand out by being creative with how they make it.

Their logo is simple but classy, showing that Strathearn cares a lot about making high-quality whisky in small amounts. It represents their blend of old-school whisky making and new ideas, showing their promise to make different whiskies worth remembering.

Highland Queen

Roderick Macdonald made Highland Queen whisky for the first time in 1893. Now, it’s made by Tullibardine Distillery in the Scottish Highlands, run by Terroirs Distillers. This company is special because it’s one of the few that still makes Scotch whisky.

They mix their whisky the way Scots have been doing for a long time, ensuring it’s smooth and tastes just right. The idea behind their whisky goes back to 1561 and is meant to honor Mary, Queen of Scots. The picture they use for Highland Queen is very royal, showing their pride in their whisky’s long history and promise to make something good, like what a queen would drink.

Teacher’s

Back in 1830, in Glasgow, Scotland, a man named William Teacher started something special. He made Teacher’s Highland Cream, a type of Scotch whisky that’s stood the test of time. This whisky is known for having a lot of malt, giving it a rich taste with a hint of peat smoke and butterscotch sweetness. The Teacher’s logo represents a long history of making top-notch whisky.

William Teacher aimed to make a whisky blend that tasted just right, smooth yet full of flavor. By 1884, he introduced “Highland Cream,” which quickly became a favorite, especially in England, where people liked their Scotch a bit smoother.

Teachers didn’t just stay in Scotland; they became famous worldwide, reaching over 34 countries by the 1930s. Even though different companies have owned it over the years, Teacher’s has always been a go-to choice for those who love blended Scotch whisky. Now, it’s part of the Beam Suntory group but still holds on to its reputation for quality.

Over time, Teacher’s has added new flavors to its lineup, adding smoky, sherried, and spiced varieties, but it’s always kept the original taste that made it famous. Today, people in more than 110 countries enjoy Teacher’s, easily recognized by its unique square bottle. This brand has been around for over 180 years, showing its commitment to making good whisky.

VAT 69

In 1882, a pair from Leith, Scotland, named William Sanderson & Son, who were in the wine business, came up with VAT 69, a Scotch whisky blend. They named it after the storage vat number 69 in their Edinburgh warehouse because they thought this batch was the best. The logo of VAT 69, which looks classic, shows that people have loved this whisky for a long time because it’s always good and reliable.

VAT 69’s special taste comes from carefully choosing malt whiskies from Speyside and grains. They made it this way to sell in South Africa, making VAT 69 one of the first Scotch whiskies worldwide. People liked it because it was smooth and had a hint of spice and fruit.

In the 1890s and early 1900s, VAT 69 started selling in the United States and other places where English is spoken, making it known as a top-notch Scotch whisky. In the 1930s, they got creative with their ads, using newspapers, radio, and movies to show everyone how great VAT 69 was.

Even though different companies have owned VAT 69 over the years, like Buchanan-Dewar, Distillers Company, Guinness, and now Diageo, it’s still the same great whisky.

Peat Reek

Peat Reek is a type of Scotch whisky that’s strong and smoky. It’s made for people who love the taste of peat, a kind of earthy flavor from burning peat moss. The logo of Peat Reek shows just how bold and smoky this whisky is, reminding you of the smoke from peat fires in Scotland.

The company behind Peat Reek, Blackadder International, was started in 1995. It’s a family business run by Robin Tucek, with his daughter Hannah and son Michael helping out.

Robin Tucek, who helped start Blackadder, also wrote a book about malt whisky with John Lamond. The book is well-loved by whisky fans.

Blackadder makes a special kind of whisky called Raw Cask. These whiskies are bottled with some of the cask’s sediment, so you get the full whisky experience straight from the cask when you drink it.

Ledaig

On the Isle of Mull, in the west of Scotland, there’s a special place called the Tobermory Distillery. Here, they make Ledaig single malt whiskies, famous for their deep, smoky flavor and a taste that reminds you of the sea. These whiskies show how tough and dedicated people have been making Scotch whisky for a long time, capturing the wild, coastal feel of Mull in every sip and even in the picture they use to represent their whisky.

The story of Ledaig began in 1798 with John Sinclair, a businessman who started making whisky, probably using extra barley from farming. By 1816, Ledaig was officially recognized as a distillery. But it wasn’t always easy. Being in a hard-to-reach place caused many problems, and by 1837, they had to stop making whisky. It stayed quiet for 40 years until 1878 when two wine merchants from Glasgow decided to give it another go. They fixed it up, and even after running into more troubles, like insufficient supplies and bad weather, they kept going.

Through the 1900s, Ledaig overcame challenges, including the tough times of the World Wars and economic troubles. Diageo, a big company, helped it regain its feet in 1920. Even with some stops and starts, Ledaig kept its tradition alive and is now part of the Tobermory Distillery. It’s been making whisky for over 200 years, proving it’s one of the oldest and most respected places to make Scotch. Ledaig’s, with their strong and smoky taste, continue to win the hearts of people who love whisky, showing the unbreakable spirit of the Isle of Mull.

Ardmore

Deep in the Scottish Highlands, there’s a special place called the Ardmore Distillery. It’s known for making a really interesting kind of whisky that’s a bit smoky from peat but also has a sweet side. This way of making whisky is a big deal for Ardmore, and they’re proud of it, which you can see in their logo.

Back in the 1800s, there was a really popular drink called Teacher’s Highland Cream blend. To ensure they had enough whisky, the company that made Teacher’s decided to start their distillery in 1898. They picked Kennethmont in Scotland because it was quiet and had clean water from the Knockandy spring, perfect for making really good whisky. Ardmore’s main job was making malt whisky for Teachers, and they’ve been doing that ever since, even though different companies have owned them.

In 2005, a company called Beam Suntory took over, and since then, Ardmore started making its special bottles of whisky, too, like the Legacy, which people can buy and try. They still make the smoky whisky that Teachers’ Blend needs, but now they also show off different kinds they can make, some that aren’t smoky.

Today, Ardmore continues to evolve, creating blends and single-malt whisky. People worldwide can enjoy a sip of Ardmore and taste a bit of history and the hard work that goes into every bottle.

Glen Moray

In a special part of Scotland known for making really good whisky called Speyside, there’s a place called Glen Moray Distillery. This distillery is famous for making whiskies that are easy to like because they taste a bit fruity and sweet. It’s a great spot for anyone trying Speyside whisky for the first time or even those who know much about it. Like a badge, their symbol shows Glen Moray is friendly and open to everyone.

In 1897, Glen Moray started up, thanks to some smart business folks from Elgin. They saw that people all over the world wanted more whisky. By 1920, the people running Glen Moray decided to make some changes to keep up with how much people wanted their blended Scotch whisky, a mix of different kinds.

But making whisky isn’t always easy. From 1931 to 1958, Glen Moray had to stop making whisky because things got tough. Luckily 1959, another company started things up again, focusing on making a special kind of whisky called single malt, which comes from just one place and not mixed with others.

Even though different companies have owned Glen Moray over the years, it has always been part of making famous blends like Chivas Regal and Ballantine’s. At the same time, Glen Moray started making its single malt whiskies, like a popular one that’s been aged for 12 years.

Through all these years, Glen Moray has kept being a key player in Speyside, making whiskies that introduce people to the area’s typical whisky styles. They’ve maintained a great reputation for being top-notch and easy for everyone to enjoy.

Longmorn

In Moray, Scotland, in 1893, a place called Longmorn Distillery was started by John Duff and Charles Shirres. They chose a spot that used to have an old chapel right in the beautiful Speyside area. This place is where they made a special kind of whisky that tastes fruity and has lots of different flavors mixed in. People who love whisky think Longmorn is special because every sip feels fancy and reminds you of its long history.

Longmorn’s story is about how a small local distillery became famous worldwide. It was first called “Longmorn-Glenlivet Distillery” because it was close to the famous Glenlivet place. But in 1970, things changed. Longmorn joined with two other distilleries, The Glenlivet and Strathisla, to make a new company. Then, in 1977, a bigger company called Seagram bought it, which helped Longmorn grow and try new things. Later, in 2001, another company called Chivas Brothers, which is part of Pernod Ricard, took over. They made sure Longmorn kept making great single malt whisky and used it to make their famous Chivas Regal blend taste good.

Longmorn uses water from springs around it to make about 3.5 million liters of whisky yearly. They use eight big stills to make their whisky, which shows they like trying new ways to improve it. The Longmorn logo looks simple but fancy, showing how serious they are about making rich and fancy whisky. It’s like a little piece of Speyside in every bottle.

Benrinnes

North of Aberlour, in a place full of hills and nature, there’s a whisky distillery called Benrinnes. It started in 1826 on a Benrinnes Farm by John Innes. This place is known for making a special kind of whisky that tastes rich and savory, meaning it has a deep flavor that’s a bit like food. They make their whisky coolly, distilling it three times instead of just two and using special sherry casks that add more taste. Their logo shows they’re all about trying new things to make their whisky stand out.

Over the years, Benrinnes has changed a lot. In the 1890s, they fixed up the place and made it bigger to make more whisky. Later, a big company took over, and they made even more changes that let them make tons of whisky every year. Even though Benrinnes whisky was mostly used to make blended whiskies that lots of people like, sometimes they bottle it just by itself so people can taste how unique it is.

In 1996, another big company, Diageo, took over, and Benrinnes kept being important for making blends and making its special single malt whisky. They use water from nearby streams and have six big pots to distill the whisky, which helps make it taste bold and full.

Today, Benrinnes is still doing its thing, ensuring its strong and tasty whisky gets to people worldwide who enjoy a good drink.

Aberlour

Aberlour is a special name for people who love whisky. It’s known for making a very nice kind of whisky in Speyside, Scotland, with a spicy and sweet taste because they finish making it in sherry barrels. The picture they use to represent Aberlour shows how much care and thought they put into making their whisky, ensuring it’s both fancy and has many different flavors.

James Fleming, who was good at business and liked to help others, started the Aberlour Distillery in 1879. He picked Charles Doig, famous for designing distilleries, to help build it. They started making whisky there in 1880. Sadly, James Fleming passed away in 1881 after an accident while riding a horse. His son, John Gordon Fleming, took over and did a great job keeping his dad’s dream alive.

Over the years, different people owned Aberlour. It started with a group in 1896, then the Sutherland family in 1922, followed by a man named Joseph Seagram in 1977. In 2001, a big company called Pernod Ricard bought it through Chivas Brothers. Since then, Aberlour has made some really special whiskies, like the A’bunadh, and now they make almost 4 million liters of whisky every year.

Aberlour’s story from over 140 years ago shows how much they care about making amazing whisky. Their whiskies are loved for being full of different tastes and being smooth. It’s a tradition of making something special that makes Aberlour a favorite for many who like whisky.

Port Ellen

Port Ellen is a very special name in the whisky world. It’s known for making an amazing type of whisky that’s not made anymore because the place where they made it closed down in 1983. This whisky is really special because it tastes like the sea and smoke, and you can only find it now if you’re collecting rare whiskies. The symbol of Port Ellen reminds people of its long history and the special taste of its whisky.

This whisky place started in 1825 on Islay, an island in Scotland. It was named after a small village nearby. Over the years, different people owned it and made it bigger. It was good at sending its whisky to other places by 1908. Then, a big company took over in 1919, and Port Ellen helped make many different whiskies mixed, stopping only when big wars existed.

A really big company, Diageo, ended up owning it, but they had to stop making whisky there in 1983 because there was too much whisky and not enough people wanted to buy it. Even though no one was making whisky there, Diageo kept Port Ellen’s story alive by sometimes releasing some of its old whisky, which made collectors very happy.

Diageo plans to start making Port Ellen whisky again by 2023 after not making it for 40 years. They’re spending a lot of money to do this, which means Port Ellen will be part of the whisky world again, making it very special for new people to try.

Blair Athol

Blair Athol Distillery is a place in Scotland where they’ve been making a special kind of drink called whisky since 1798. A long time ago, two people, John Stewart and Robert Robertson, decided to start making whisky in Pitlochry. This distillery is really old and has gone through many ups and downs. Sometimes, it had to close because making whisky was hard or not enough people could buy it. But each time, it managed to open again and keep making whisky.

In 1933, Arthur Bell & Sons bought and tried to improve it. Later, in 1961, another company took over, and now it’s part of a big group called Diageo. They make a lot of whisky every year—about 2.5 million liters!

Blair Athol’s whisky is known for being sweet and smooth. They use water from a nearby stream to help make it taste good. Even though most of their whisky goes into mixes with other whiskies, they also make special bottles that you can buy and try.

The symbol for Blair Athol shows their pride in their long history and the tasty whisky they make. It reminds people of the distillery’s story and their drinks’ yummy, warm flavors. They’ve been doing this for more than 220 years, making a drink that tastes like fruitcake and smoke, which sounds interesting!

Dailuaine

Dailuaine distillery is a special place in Speyside where they make a very unique kind of Scotch whisky. Their whisky is known for being rich and having a strong flavor, which is important for making blended whiskies taste great. They have a symbol that shows how strong and complex their whisky is, sometimes with a hint of sherry flavor.

In 1852, a successful businessman named William Mackenzie started making whisky near Aberlour by a stream called Bailliemullich Burn. He hired Charles Doig, a smart architect, to build a distillery that would be a model for others. They named it Dailuaine, after a nearby castle, and started making whisky using the clean water from their location.

As time went on, Dailuaine grew and joined the Scottish Malt Distillers in 1917, which was a big step for them. Later on, in the 20th century, the distillery got new equipment and kept up its important role in making whisky for blends like Johnnie Walker, but they also made sure to keep making their special 12-year-old single malt.

Now, Dailuaine uses six big stills to make whisky and is known for making both the kind of whisky that goes into blends and its special single malts. After more than 170 years, Dailuaine is still a big name in the whisky world, showing the long history and quality of Speyside whisky through its symbol.

Glen Garioch

Glen Garioch is an old whisky place in the Eastern Highlands of Scotland, started by John Manson in 1797. It’s in a village called Oldmeldrum in Aberdeenshire. This distillery is known for making strong, non-smoky whisky that tastes a bit spicy and sweet. Their logo shows how tough and lasting the distillery and its whisky are, just like the granite land around them.

From the beginning, Glen Garioch used clean water from Coutens Farm nearby. Over the years, it went through tough times, including changing owners a lot in the 1800s and almost closing it down. But a big makeover in 1895 and later help from different companies kept it going and important to the area’s whisky making.

In the late 1900s, there was a moment when it almost had to close for good, but then a company called SB Brands bought it in 1995 and started making whisky again. A good turn happened in 2009 when Beam Suntory bought it, fixed it, and promised to keep making excellent whisky.

Glen Garioch is over 200 years old and makes over 1 million liters of whisky annually. They still use the same water source and are proud of their long history of making high-quality whisky. Glen Garioch’s logo shows the distillery’s strong spirit, reminding us of its long and rich story of making whisky.

Aultmore

In the middle of Speyside, a place known for making great whisky, there’s a distillery called Aultmore. They make a very special kind of whisky that tastes light and fresh, with a little peat and flower smell. Their logo shows how pure and special Aultmore whisky is.

Aultmore started in 1896, thanks to Alexander Edward, who knew much about making whisky. He chose a spot near Keith, Banffshire because it was close to a train line for sending whisky places and had clean water for making it. With the help of Charles Doig, who was good at designing distilleries, they built Aultmore to make over 500,000 liters of whisky a year. This whisky was so light and fruity that it was perfect for mixing with other whiskies.

After Alexander Edward, John Dewar & Sons bought Aultmore in 1922. This helped Aultmore’s whisky get into famous blends like Dewar’s. Over the years, Aultmore had times when they stopped making whisky and times when they started again, especially stopping in the late 1920s and then picking back up in 1957. When Bacardi bought Dewar’s in 1998, Aultmore got the chance to grow and now makes over 2 million liters of whisky. This helps Bacardi make their blends, and Aultmore also makes some special whiskies that are just theirs.

Now, Aultmore uses four big pots for making whisky and keeps up the tradition Charles Doig started. The logo and the whisky from Aultmore tell a story of more than 100 years of making some of the best drinks in Speyside.

Tullibardine

Tullibardine is a whisky place in Perthshire, Scotland, close to a small town called Blackford. It’s known for making whisky that tastes nutty and sweet with a little bit of spice. Their symbol shows they’re all about using old ways to make smooth whisky.

Long ago, back in the 1400s, a brewery made beer for Scottish kings. Tullibardine started making whisky around the 1940s. 1949, it became a full-on whisky distillery, thanks to some smart architects named Bauer and Burnett. Over the years, different people owned it, which is common in the whisky world.

The late 1900s were tough times for Tullibardine, and it even had to stop making whisky. But 1993 things started to look up thanks to some big money that helped get things going again. Then, in 2011, a company from France called Picard Vins & Spiritueux bought it and worked hard to make Tullibardine known for its excellent single malt whisky.

Tullibardine uses water from the Ochil Hills and has four stills that can make almost 3 million liters of whisky yearly. It’s a place proud of its long history of making whisky, blending the strong taste of Highland whiskies with the smoothness you might find in Speyside whiskies. Tullibardine keeps celebrating its old traditions and the beautiful area it’s from while making great whisky.

Glenburgie

In Moray, Scotland, near Forres, a whisky distillery named Glenburgie started in 1810. William Paul and James Gray were the ones who got it going, making it one of the first legal whisky places in Forres. James Gray left early on, and after that, different people owned Glenburgie, and it faced a lot of tough times. There was a big fire in 1870 that closed it for eight years. Then Charles Hay reopened it in 1878, making everything more modern.

Glenburgie had to close a few more times because money was tight between the 1920s and 1930s and between 1981 and 1983. But it kept coming back. The whisky from Glenburgie is usually mixed into famous blends, but you can find it by itself sometimes. It’s really special and tastes sweet, like flowers and citrus fruits.

In 2005, a company called Chivas Brothers bought Glenburgie and fixed it up, making sure it could keep making great whisky for the Ballantine’s blend, a very famous whisky.

Now, Glenburgie has six stills and is part of a big company named Pernod Ricard. They’ve been making whisky for more than 200 years, always finding ways to keep going and improve their whisky. The Glenburgie logo looks simple but shows how important and nice their whisky is, with a taste that’s both smooth and full of different flavors.

Port Dundas

Port Dundas became famous in Glasgow, Scotland, for making a special whisky. It started in 1811 when a man named Daniel M’Farlane decided to make grain whisky, a kind needed for mixing different drinks. Port Dundas was good at making this whisky, which was smooth and sweet and made drinks taste better.

Over the years, lots of people owned Port Dundas, and they made more and more whisky. By the 1990s, a big company named Diageo was in charge. Port Dundas made a huge amount of whisky to fill many bottles! But in 2010, Diageo decided to close Port Dundas after making whisky for more than 190 years.

Even though Port Dundas isn’t making whisky anymore, the special whisky it made is still part of some very popular drinks that people enjoy. And when people see the Port Dundas logo, they remember all the great whisky made there and how it was part of a long history of making drinks in Scotland.

SPEY

SPEY whisky from the Speyside Distillery is smooth and easy to like, with flavors like honey, vanilla, and fruits. It’s a perfect example of what whisky from the Speyside region tastes like. Like the River Spey, the SPEY logo looks elegant and pure, showing how much the distillery cares about making great whisky.

This distillery sits in a quiet spot near the Cairngorm Mountains and is pretty small, built by hand. It still makes whisky the old-fashioned way, which people admire. It’s also known as one of the most beautiful distilleries in Scotland.

The place used to be a barley mill and farm in the 1700s but stopped working in 1965. Then, over 25 years, a stone mason named Alex Fairlie turned it into a whisky distillery, and they started making whisky there in December 1990.

The distillery gets water from the River Tromie, which flows into the Spey River. This water used to run a waterwheel for the old mill.

Even though it’s small, the distillery does everything in one building, which is pretty special.