PHOTO CREDIT The Really Good Whisky Company

Convalmore

The Convalmore-Glenlivet Distillery Company was formed on 24.6.1893 with full production commencing on 19th February 1894. It was the fourth distillery to be built in Dufftown, Speyside. The buildings are to an extent still intact and were built close to the railway station which would have been a great benefit for reducing cartage fees. Dufftown architect Donald Mackay designed the distillery. Thanks to the use of gradient gravitation meant only one pump was required within the whole building. Originally power was mainly via a steam engine although, as was quite typical, the wash still rummager was powered by a small water wheel fed by the overflow from the worm tank. Process water came from the Conval Hills as did the distillery name whilst cooling water was from the river Fiddich. Initial shares in the business were mainly taken up by Glasgow brokers and merchants. Peter Dawson, a local from Glenrinnnes, was the managing director. He was formerly a grain and seed merchant in Dufftown learning distilling at Tullymet distillery in Perthshire. Peter Dawson Ltd were established in 1882 and were incorporated into DCL in 1925. Dawson built Towiemore distillery between Dufftown and Keith in 1896. This was a short lived venture, closing in 1930. In 1923 Dawson took over Balmenach in association with James Watson & Co. Ltd. of Dundee as well as MacDonald, Greenlees & Williams. Peter Dawson was also a director in SMD, he is buried at St Ninian’s, Enzie near Buckie.

In 1904 Convalmore Distillery Company went in to voluntary liquidation as a result of the down turn in the industry. March 1905 saw W. P. Lowrie & Co., a Glasgow based warehousing, blending and bottling firm that supplied merchants without such facilities, purchase the company for £6,000. Lowrie also owned Lochruan distillery in Campbeltown where experiments into continuous distillation with malted barley were carried out in 1910. Lochruan closed in 1925.

Lowrie was formerly manager at Port Ellen distillery and had in 1869 set himself up as a whisky broker. There are disputed claims that he was the first to blend malt and grain. It is also said his company was the first to bottle under bond.

After financial difficulties experienced in 1906 by the company Lowrie’s best customer, James Buchanan who got all his stock from Lowrie, bought the business. Lowrie was ready to retired being 75 years old and “invited Buchanan to succeed him as the chairman” of Lowrie’s. The offer meant Buchanan avoided potential supply issues. They had already acquired Bankier distillery in 1903.

A fire devastated Convalmore distillery on 29.10.1909. It seems due to the intensity of the flames and the position of equipment the hoses were unable to be connected to their water sources. As a result locals assisted the fire fight with buckets of water. Between £5,000 and £8,000 of damage was done but the distillery was back operating the following year. Luckily the business was Insured against this eventuality. It is thought the fire may have started due to an electrical fault. Malt barns, the malt mill, mash-house, kiln and tun room were all lost. The stillroom was however saved and the warehousing was also spared the flames. “At its height the flames rose to between 30 and 40 feet. Snow also began to fall, providing a never to be forgotten spectacle.”. It was the worst distillery fire in the area up to that point. Rebuilding of the distillery started promptly after the devastation.

During the post-fire rebuild the single pair of stills were joined by a column still, similarly to the trial at Lochruan, but the experiment was abandoned in 1916 after 6 years due to the resulting poor quality of spirit. It seems the scheme was to make malt rather than grain whisky.

After Buchanan’s became a part of DCL in 1925 Convalmore was transferred to Scottish Malt Distillers (SMD) in 1930. William Smith, a Campbeltown man was transferred from managing Lochindaal distillery on Islay to taking charge at Convalmore in 1931.

Like many distilleries no production was seen during the Second World War. From Brian Spiller’s profile of Convalmore: “The distillery accommodated a signals detachment of the 51st (Highland) Division from 1940 to 1942 and then gunners of the 52nd (Lowland) Division until 1944.” The use of offices and malting floors at distilleries by the military during hostilities was not uncommon.

The distillery was connected to the electric grid in the late 1940s although electric light had for some decades been powered via a dynamo driven by a steam engine.

Photo credit https://www.lost-distilleries.ch/

In 1964 the number of stills were doubled to 4, the number of wash backs were also increased at this point from 4 to 6. A new boiler joined the earlier one during these improvements. Another development was that the direct firing of the stills was replaced by steam coil heating around this time. Cooling was via worms in a cast iron tank, unlike many other sites shell and tube condensers never replaced this traditional method. All the stills were onion shaped and roughly held the same capacity. Output did not exceed 1mlpa.

As was common at the time the boilers were converted to oil firing in 1970.

A dark grains plant was built in 1972 but closed in 1983. The plant also handled waste from Craigellachie, Glendullan and Mortlach. There were 32 staff employed when both dark grains and distillery were working.
In 1975 the warehousing was expanded whilst a new stainless steel mash tun was added to the newly built mash house replacing the cast iron original. 6 worker’s houses were located at the distillery.

Production ended in 1985 with output being reduced in the lead up to the closure.

The dormant facility was sold to William Grant, owner of neighbouring Glenfiddich and Balvenie Distilleries, in the early 1990s for use as a maturation and storage facility there being space for 17,000 casks. The dark grains plant was dismantled in 1995. Convalmore’s last manager was a J. Marshall.

Diageo own the rights to the brand.

Among official bottlings there has been a 24yo Rare Malt from 1978 released in 2003. Also a 28yo was bottled in 2005 then a 36yo from 1977 came out in 2013.

Mark Davidson, aka The Jolly Toper Profile

Whisky Situation takes over former CASC Bar in Aberdeen City Center.

After the whisky bar had been in operation as CASC for 10 Years, the bar closed down citing covid & endless construction works in Aberdeen as the nails in the coffin.

Whisky Situation, a newer retailer in the industry, has taken over the bar adding 200 more whiskies to the shelves & removing 12 of the craft beer taps to make way for straight from cask whisky as it ages in the barrels.

Regular events are now run at the bar aiding in the regeneration of Aberdeen City centre.

The CASC store on King Street has also been taken over by the company.

The bar boasts single cask Japanese whiskies & other rare releases as well as cigars, Cuban & New World for smoking on site up on the terrace.

The bar is situated 2 minutes from the train station on 7 Stirling Street.

WHISKY SITUATION

Whisky Situation Aberdeen is the largest whisky & cigar bar in Aberdeen. Over 600 different whiskies to sample including Chichibu, Yamazaki, Rare Bourbon, Islay varieties, Glenfarclas Family Casks & hard to obtain whisky that are not often opened. We believe whisky is for drinking and will always keep the range exciting, different, ever changing & low priced.

Our Dram price for Yamazaki 18 Year Old starts with a 4! Not a 6 or 7. You will always spend less money with Whisky Situation compared to any other establishment worldwide.

Our selection of cigars include Cohiba, Hoyo De Monterey, H Upmann, Romeo y Julieta, AJ Fernandez, Alec Bradley, Black Market, Montecristo, Punch De Punch, Partagas, Olivia and much more!

Whisky Situation was born to be the most competitive whisky retailer with the largest selection of hard to obtain, rare, single cask, obscure and newly released whisky. As drinkers, we understand exactly what others love, and with a huge passion and thirst (no pun) for new varieties, we also operate out of Aberdeen with the largest whisky bar & shop with the largest selection. 

Established in 2023, we already carry more than 2500 different whiskies including Single Malts, Blended Malts, Blended Whisky, Rye, Bourbon, Liqueurs & anything else we can expand to. We work directly with distilleries and independent bottlers to showcase their ranges of products including our own exclusives. 

We also operate in Europe with partner bars, establishments, restaurants with our venues expanding to other territories and countries. 

Our YouTube Channel contains filming at whisky festivals, events, tastings, product reviews & documentaries. As time passes we will expand our content to cover much more of worldwide events including USA, Japan, Europe and many others that we attend. Guest appearances from musicians, comedians & industry experts are a regular with us. 

Whatever your preference or flavour profile, we have something for you in all price ranges and ages catering from 3 Year Old Japanese Chichibu & Mars releases to 50 Year Old + bottles from long established distilleries.

Join Courage Club today to access allocated, member-only whiskies before they’re gone!

Join Courage Club by August 31st to receive the September club shipment. Every quarterly shipment features a Courage Club member-only exclusive whisky…and more!
Member Benefits:

• Immediate access to the Courage Club whisky library
• Exclusive access to member-only releases
• Quarterly whisky shipments (billed when we ship)
• Complimentary tours & tastings

Additional event invitations and discounts

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Kentucky Distillers’ Association Statement on Return to Zero Tariffs on Bourbon in Canada

We applaud Prime Minister Mark Carney’s decision to restore reciprocal zero-to-zero tariffs for Kentucky Bourbon and many other remaining goods covered under the USMCA. We hope this action will jump start negotiations on a permanent trade deal, benefiting both American businesses and Canadian consumers seeking to enjoy America’s only native spirit.

We look forward to the day when Canadians can toast the return of Kentucky Bourbon to their provinces and territories, and we thank the leaders of Alberta and Saskatchewan for their earlier decisions to return Kentucky Bourbon and other American alcoholic beverages to their shelves.

— Eric Gregory, Kentucky Distillers’ Association President

Founded in 1880, the Kentucky Distillers’ Association (KDA) is the Worldwide Voice of Bourbon™.

About the Kentucky Distillers’ Association:

Founded in 1880, the Kentucky Distillers’ Association is the legendary voice for Kentucky’s signature Bourbon and distilled spirits industry. Its diverse and growing membership produces the overwhelming majority of the world’s Bourbon, from historic, global brands to emerging micro distilleries that are fostering the next generation of the Commonwealth’s landmark economic engine and its thriving, timeless craft. Member benefits include media relations, international trade development, private sampling events, technical assistance, economic development support, networking, legal defense, marketing strategies, governmental and regulatory advocacy and innovative tourism experiences through the KDA’s world-famous Kentucky Bourbon Trail® and Kentucky Bourbon Trail Craft Tour® adventures. A 501(c)(6) nonprofit organization, the KDA maintains an open membership policy, champions a strong commitment to the responsible and moderate consumption of spirits, and fights to curb underage drinking and drunk driving. Learn more at www.kybourbon.com and www.kybourbontrail.com.

KENTUCKY BOURBON TRAIL®, KENTUCKY BOURBON TRAIL CRAFT TOUR®, KENTUCKY BOURBON AFFAIR™, KBT®, BOURBON TRAIL™ and KENTUCKY BOURBON HALL OF FAME® are trademarks/service marks owned by the Kentucky Distillers’ Association.

WHISKIES FOR SUMMER

Don’t let anyone tell you that whisky is just for sipping neat by the fireplace. To prove that the noble dram can be refreshing on a summer’s day, we’ve assembled a selection of light, floral and fruit-forward singe malts and blends that really shine in the warmer weather (while warm weather is still here!).

For a crisp and zesty Japanese whisky, try Suntory Toki. This blend of malt and grain whiskies from Yamazaki, Hakushu and Chita distilleries is great neat or in a classic Whisky Highball. Prefer something from Scotland? Glenfiddich Orchard Experiment amplifies the white fruit notes in this classic Speyside through finishing in Somerset apple liqueur casks. And to end a sunny day, we’d recommend a best kept secret of the whisky world, Glencadam 10 Year Old with its elegant blend of fresh orchard fruits and floral vanilla.

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A GUIDE TO SCOTCH WHISKY

When you pick up a bottle of Scotch whisky, you’re holding a hugely complex spirit made from simple ingredients – cereals, water, yeast, and oak. With over 250 distilleries across Scotland’s six main whisky regions – Highlands, Lowlands, Speyside, Campbeltown, Islay, and the Islands – there’s a Scotch whisky for nearly every taste. From fruity and floral to smoky and peaty, the styles are shaped by how the whisky is made as much as where it’s made.

If you’re keen to learn more and discover which style suits you best, our Scotch whisky guide will get you started.

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Distillery profiles: Caperdonich

Caperdonich ‘Tobar-Dhomhnaich’ in Gaelic meaning ‘Secret Well’ or possibly ‘Sunday Well’, ‘Sabbath Well’ or ‘Lord’s Well’.

Opened as Glen Grant #2 in Rothes in Speyside in 1898 by Major James Grant, construction work had begun the previous year. It was the last of the 5 distilleries to be built in the town. A pipe fed new make, during the hours of daylight, from #2 to #1 where the spirits were combined to be recorded as Glen Grant on the insistence of customs and excise. It was not until the 1980s that the pipe was removed. As was often the case for the period a railway siding serviced the site. Due to a sudden slump in the industry resulting from over production the distillery closed in 1901.

After mothballing floor malting and kilning continued in order to augment Glen Grant’s own supply.

Likewise the warehouses were also taken advantage of.

Over time pieces of equipment were taken as spares for Glen Grant and presumably other distilleries. Production restarted in 1965 after a rebuild which saw it as the most modern distillery in Scotland. At this point there were 2 stills and 4 steel washbacks. A lot of the different parts of the stills were original and included riveting at joins rather than the modern practice of welding. The stills were at least latterly indirectly fired by steam (from 1967) in contrast to Glen Grant which maintained direct firing by coal for some of its stills at least until the 1980s, maybe as late as 1996 when gas firing was installed. Spirit vapours were condensed by shell and tube although again worm tubs would have originally been used at Glen Grant.

From Charles Maclean’s Whiskypedia “the original two stills were duplicates of the old small stills at Glen Grant; in 1967 two more stills were installed and all changed to boil-pot design; in the mid-1980s they were changed again to the ‘German helmet’ design found at Glen Grant.”

Misako Udo states that the wash stills had ‘cylindrical reflux bowls’ while the spirit stills had more conventional reflux bowls. As regards size: 11.5KL for the wash stills and 8KL the spirit stills. The number of stills were doubled to four in 1967, these required installing 2 more washbacks with another pair being added later. Of the 8 washbacks 6 were cast iron and 2 stainless steel. Glen Grant famously uses purifiers to lighten the spirit, a practice that was also employed at Caperdonich. Output has been recorded as 2.2mlpa. About a third of the distillery’s malt requirement was provided by Glen Grant at the time of the reopening and up until 1971 when Glen Grant’s drum maltings were closed.

Despite intending to be a second Glen Grant Caperdonich’s spirit was a degree lighter than its ’parent’. This is despite the malt and process water being the same.

Sir Dennis Malcolm

The first ‘modern’ manager was Ernie Sherret who was also the cashier at Glen Grant. He would later manage both distilleries. Dennis Malcolm succeeded him in 1983 with Willie Mearns was in charge from 1993.
The name ‘Caperdonich’ was adopted upon the distillery’s reopening, it came from the name of one of the wells that via the Back Burn supplied reducing water to both distilleries. It seems the well has only run dry on one single recorded occasion. The well was considered to have healing properties and was thought of as holy. Both distilleries took water from the Glen Grant Burn for other uses.

The gradual amalgamating of several whisky business eventually saw the distillery being owned by Glenlivet Distillers Ltd. This company also owned Glenlivet Distillery itself, Longmorn Distillery and Hill, Thomson & Co.. owners of the successful blend Queen Anne. The business had offices at 45 Frederick St. Edinburgh.

Some peaty spirit was also made at the distillery from around the early 1990s on for blending purposes. Seagram similarly used Benriach and Glen Keith as sometime sources for this purpose, the company did not have an Islay distillery. “Glen Isla“ was used to identify smokey malt from Glen Keith.

In 1977 Seagrams of Canada took over Glenlivet Distillers then 1987 saw a period of shut down whilst Glen Grant was being refurbished. Later, in 2001, Pernod Ricard of France became owner, mothballing Caperdonich in 2002 alongside other new acquisitions from the Seagram take over: Allt a Bhainne (re-opened 2005) and Braeval, formerly known as Braes of Glenlivet (re-started 2008). Glen Keith and Imperial were also later closed by Pernod, the former re-opened whilst Imperial is now another lost distillery.

Glen Grant itself was sold to the Italian company Campari in 2006.

The site was razed in September 2011 by coppersmiths Forsyth’s after they bought it in n 2009 from Pernod Ricard with the intention of expanding their works which were adjacent to the site.

Upon demolition most of Caperdonich’s utensils were recycled so although the ever reducing quantities of the spirit left in cask will eventually get bottled it is some consolation that both the land the distillery once occupied and parts of its equipment are involved with whisky production.

Wolfburn uses Caperdonich malt intake apparatus and two stainless steel wash backs and an iron one, one used as a water tank the another an effluent tank. One reference states Glenallachie has two stainless steel washbacks and certainly Falkirk distillery uses 2 stills as well as the rake and plough mash tun. The other 2 stills and the spirit safe went to the Belgian Owl Distillery. Some other washbacks apparently went to a German company whilst Annandale distillery also took some items including the Porteus mill.

Photo Credit McTear’s Auctioneers

Until recently official bottlings were rare, a 5yo for the Italian market in the 1970s and a version in Chivas’s 50cl cask strength range at 16yo and 55.8% was released in 2005. Blends contributed to: Chivas Regal, Passport, Queen Anne and Something Special.

Mark Davidson, aka The Jolly Toper Profile

North British 34 Year Old 1991 Fragrant Drops

This North British 34 Year Old 1991 is a rare Lowland single grain whisky bottled by the Keeble Cask Company for its acclaimed Fragrant Drops series. Distilled in 1991 and matured in two refill bourbon barrels, this elegant grain whisky was bottled in February 2025, yielding just 262 bottles. Aged for over three decades, it offers a refined profile of vanilla, coconut, and polished oak.

Why We Think You’ll Love It

A 34-year-old grain whisky from the historic North British distillery.

Matured in two refill bourbon barrels #204397 & #204398, showcasing subtle complexity.

Bottled at natural strength in February 2025—only 262 bottles.

Part of the sought-after Fragrant Drops series by Keeble Cask Co.

Natural cask strength (48.5% ABV), non-chill filtered, and natural colour.

A beautifully aged Lowland grain that proves patience delivers profound depth and grace.

Regular price

£89.46 GBP

Cambus 40 Years Old

ABV: 45.6% 70 cL

£210.00