Liz and Paul dropped by the new Ballindalloch distillery recently, as they have two groups on tour later this Spring also going there, high time for a visit!

As Paul says; Brian welcomed us and did the tour, in fact, there are only 3 guys working there; Brian, Colin and Charlie; master distiller – who has more than 40 years’ experience in the industry, we met all three. The tour didnee take long, a wee distillery and a small footprint (unlike Dalmunach we also did on the same weekend), it is nestled in the Spey valley in the Ballindalloch Estate, home to the Macpherson-Grant family since 1546, the castle is also a good visit by the way. Ballindalloch is Scotland’s first Single Estate Distillery. It is open for visitors by appointment only and to small groups. Their own whisky will not be ready for a few years, up to a decade before you can sample the first drams, but the family had the foresight to establish a collection of private casks (including rare examples from the Macpherson-Grant family private Cragganmore casks from the 1980’s) Brian will happily pour you a dram or two. Brian is Distillery Host.

There is no automation/computer, nothing happens without the 3 guys being directly involved, whisky is crafted, not produced. When asked where the casks come from (to be filled) Brian said, the Speyside Cooperage, to source the finest available casks. It will produce around 100,000 litres of new spirit each year.  Ballindalloch estate owner and distillery founder Guy MacPherson-Grant, whose family have lived there since 1546, said the whisky was named “single estate” for good reason. “The estate has facilitated the project, but the partnership between the estate and the community has brought real benefits to both, and one that will continue in future months and years. The main principle behind calling it a single estate whisky is that around 80% of the tradesmen, and of course our distillers all come from within 20 miles of the distillery. The water comes from the hills, the barley comes from the fields, the people that made the equipment, the people that make the whisky, and we even feed the draff from the distillery to the cattle that graze the estate’s fields, so the whisky really is all from our single estate.”

On our visit, last minute work was being carried out, completing various things including the tasting rooms – “I look forward to going back, as that posh tasting room looks good to me!” MCLEANSCOTLAND will be back in April with friend and tour guest Ingvar Ronde, then may with a whisky club from Netherlands, who will be filling their two casks with new make!

Story by Paul McLean, http://www.angelswhiskyclub.com/ www.mcleanscotland.com