Dalwhinnie Distillery was built in 1897, and is one of the highest working distilleries in Scotland. Their remote location was choosen for the profusion of local peat and its proximity a wonderfully clean water source. They produce a lightly peated style of whisky.

Aberlour Distillery was originally built it in 1879 and it has been damage, refurbished and expanded many times since then. Their Single Malts are made from expertly crafted new spirit, usually double cask matured for at least 12 years in the finest hand-picked Oloroso Sherry butts and American Oak casks. The depth of flavour comes from how it is made and the ingredients including specially sourced local barley and crystalline spring water used to produce it.

The history of distilling on the Ballindalloch Estate dates back to the 1820’s. In 2011 they began construction of a malt whisky distillery in a 19th century farm steading, making it Scotland’s only whisky distillery to operate within a castle’s grounds and production officially began in late 2014. They have committed to waiting at least eight years before bottling any of Ballindalloch’s whisky, so their Single Malt Whisky is not ready but will be avalible in the future.

BenRiach Distillery was built in 1898 and is located in the 'heart' of Speyside. Their independent ownership allows the distillery to experiment with several interesting wood finishes and it continues to produce whisky from both peated and non-peated malted barley. Fruit is at the heart of the Benriach character, manifesting itself as pears and peaches with an added aromatic top note.

Benromach Distillery make a classic Speyside single malt which is beautifully balanced with a light touch of smoke, and they started making whisky in 1900. They still make their whisky by hand using Scottish barley grown locally and malted with a little peat smoke to our exact specifications. The water they use comes from the Chapelton Spring in the Romach Hills, just a short distance from the distillery.