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Dufftown, Glenfiddich Distillery
Distillery (19th Century)
Site Name Dufftown, Glenfiddich Distillery
Classification Distillery (19th Century)
Canmore ID 16854
Site Number NJ34SW 12
NGR NJ 3233 4109
Datum OSGB36 - NGR
Permalink http://canmore.org.uk/site/16854
- Council Moray
- Parish Mortlach
- Former Region Grampian
- Former District Moray
- Former County Banffshire
NJ34SW 12 3233 4109.
See Architecture
(Location cited as NJ 324 410). Glenfiddich Distillery, founded 1887 by William Grant. Much modernised in recent years though the old maltings and kilns still exist. Open to the public.
J R Hume 1977.
Publication Account (1986)
Before the 19th century the upland areas of the northeast contained many small stills from which illicit whisky was exported over the hill passes to the south. The Glenlivet area, to the south of Duffiown, was a particular centre of this activity, until its owner, the duke of Gordon, instigated legislation in 1823 to suppress smuggling and to permit distilling under licence. The first licensed distillery owner was the former illicit distiller George Smith of Glenliveti many others were founded in adjacent glens during the 19th century, with the result that Speyside soon became the heartland of Scotch whisky production. Today a signposted 70 mile long trail links six of these distilleries that open regularly for visitors (Monday to Friday, not weekends: from ApIil to September, two all year round).
GlenfIddich, like nearby Glenfarclas (NJ 211381) is open all the year round and is an excellent example of a distillery producing a single malt. Founded in 1887 by Williarn Grant using stills bought from the old Cardow distillery, all the processes from mashing to bottling can be seen. A vivid audio-visual programme introduces the guided tour.
In the Mash House ground malted barley (grist) is heated in a huge vat of spring water to produce wort which is then fermented in the Tun Room in deep, dark foaming vats of Oregon pine. The wash thus produced is piped to the Stillhouse where it is distilled twice in dull copper swan's neck stills (the small size reflects the size of the original old stills bought from Cardow). The liquor is passed through gleaming brass and glass spirit safes which allow the fme 'middle cut' spirit to be retained for maturing for eight years in oak casks in quiet, dark crypt-like bonds. After maturation the whisky is mixed with spring water to reduce it to a drinkable strength and then bottled in the bottling hall. The old Malt Barn in which the barley was germinated and dried, is preserved as a visitor centre.
Information from ‘Exploring Scotland’s Heritage: Grampian’, (1986).
Publication Account (1996)
Before the 19th century the upland areas of the north-east contained many small stills from which illicit whisky was exported over the hill passes to the south. The Glenlivet area, to the south of Duff town, was a particular centre of this activity, until its owner, the duke of Gordon, instigated legislation in 1823 to suppress smuggling and to permit distilling under licence. The first licensed distillery owner was the former illicit distiller.
In the Mash House ground malted barley (grist) is heated in a huge vat of spring water to produce wort which is then fermented in the Tun Room in deep, dark foaming vats of Oregon pine. The wash thus produced is piped to the Stillhouse where it is distilled twice in dull copper swan's neck stills (the small size reflects the size of the original old stills bought from Cardow). The liquor is passed through gleaming brass and glass spirit cafes which allow the fine 'middle cut' spirit to be retained for maturing for eight years in oak casks in quiet, dark crypt-like bonds. After maturation the whisky is mixed with spring water to reduce it to a drinkable strength and then bottled in the bottling hall. The old Malt Barn in which the barley was germinated and dried, is preserved as a visitor centre.
Information from ‘Exploring Scotland’s Heritage: Aberdeen and North-East Scotland’, (1996).
