At CRAIGELLACHIE we believe in whisky made the old-fashioned way. A whisky faithful to tradition and heritage since 1891.
The product of this heritage is a singular, powerful and ambitious whisky that doesn’t conform to any convention when it comes to tasting its true worth.
Named after the rock on which the village sits, Craigellachie is located in the heart of Speyside, the birthplace of many of Scotland’s finest single malts. The early 19th century marked the end of the smuggling era. But before this practice disappeared, illicit Highland whisky was sought after and recognized for its organoleptic qualities. The geographical location of Craigellachie, at the confluence of the Fiddich and Spey rivers in a remote, hilly region, was ideal for the production of smuggled whisky. Paradoxically, it was the success of this illegal activity that led to regulation: whisky distilleries came out of hiding to form a flourishing industry. The strong growth in whisky production, the birth of the first blends and the construction of the first railroads all marked Craigellachie’s entry into the industrial revolution.
CRAIGELLACHIE, A UNIQUE TRADITION FOR AN EXCEPTIONAL WHISKY
The Craigellachie distillery was built by the extraordinary Peter Mackie, owner of the Lagavulin distillery and creator of White Horse whisky, and began production in 1891.
Peter Mackie’s business partner was Alexander Edward. Already owners of a distillery in the region, the two partners were in a position to make the most of the opportunities offered by the distilling industry.
They were able to respond quickly to market demand with Lagavulin and its smoky aromas, Benrinnes and the density of its character, and a third style of whisky, Craigellachie.
DISTILLATION
There was a time when distilleries cooled their spirits in cold-water tanks with pipes running along their walls, known as serpentine condensers. Unlike modern condensers, these tanks do not contain copper, a metal that reduces the sulfur content of the distillate. The Craigellachie distillery has remained faithful to this rare and traditional manufacturing process, despite the cost involved, because it is committed to producing a whisky of character that reveals powerful aromas.
WATER
Since the distillery was founded, the water used in the distillation process has come from the same source in the hills surrounding Little Conval. It is drawn from the waters of the Blue Hill dam, in the heart of a reservoir some 12 meters deep.
BARLEY
Craigellachie is the only distillery to use malted barley from a special kiln in Glenesk. The specific level of sulfur produced here makes for a spirit that is remarkably denser than most whiskies. In the words of Dave Broom, “there was a curious late-Victorian mix of entrepreneurship and respect for tradition – in other words, a blend of the past and the future. There’s something about Craigellachie that recalls this blend. It’s a place that evokes bridges, not just the ones in Telford, but also the more metaphorical ones that link traditional and modern whisky-making processes.
CRAIGELLACHIE THROUGH THE AGES
Alexander Edward’s masterstroke was the construction of the Craigellachie Hotel in 1896, which transformed a Highland village into a prime hunting and fishing destination. He went on to build three more distilleries, all of which contributed to Craigellachie’s development. Dave Broom also says: “Craigellachie, like most other distilleries, has always strived to supply blended whisky. Almost 90% of Scotch sold worldwide is the product of blends. The majority of malt distilleries are dedicated to supplying the whisky used to create the various blends.
“And Craigellachie is one of those whiskies. Where other distilleries have collapsed because they failed to adapt to changing styles, Craigellachie has stayed the course. It wears its stylistic difference as a standard, a hallmark created by Peter Mackie and Alexander Edward. Ultimately, this distillery was to become the only one in Scotland to produce such a whisky.
CRAIGELLACHIE – 13 YEARS OLD CRAIGELLACHIE –
Organoleptic notes: Baked apples studded with cloves. Dense, malty, exceptional flavor.
CRAIGELLACHIE – 17 YEARS OLD
Organoleptic notes: Tart candy, exotic fruit and vanilla. Major presence of licorice and a smooth, warm finish.
CRAIGELLACHIE – 23 YEARS OLD
Organoleptic notes: A generous spirit with malt accents and notes of cinnamon and mint.
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