Experience the rich flavour and smooth texture of Ballindalloch 2016 Bourbon Barrel Single Cask, Single Malt Whisky. This non-chill filtered, cask strength whisky features sweet citrus notes, complemented by soft caramel and mellow vanilla. Made with no added colour, this is a delicious limited edition offering from the skilled people of Ballindalloch Distillery.

All the whisky produced at Ballindalloch is made using their own Spring Barley grown in the fields on the Estate. Once the sugars have been extracted the remnants of the barley or draff is fed to their Aberdeen Angus Cows, the oldest continuous herd of Aberdeen Angus in the world.

About the Producer

The history of distilling on the Ballindalloch Estate dates back to the early 1820s when a distillery was built at Delnashaugh, above the junction of the rivers Avon and Spey near where the Delnashaugh Hotel stands today.

It was under the stewardship of Sir George Macpherson-Grant, the 3rd Baronet, that distilling on the Estate was firmly established. As co-founder of Cragganmore distillery with John Smith in 1869, Sir George was clearly a man for whom distilleries held a special place in his heart.

Sir George also enjoyed a close association with Robert Hay, who built Glenfarclas distillery on the North side of the Estate. His final direct involvement with a new distillery was the building of Speyside Distillery in Kingussie in 1896.

It can very much be said that the building of Ballindalloch Distillery is a return to the industry for the Macpherson-Grant family.

The idea of building a distillery at Ballindalloch began late in the summer of 2011. The old steading was viewed by Estate owners Clare and Oliver Russell as an embarrassment and certainly not representative of the high standards elsewhere on the Estate. After looking at a number of different ideas, they decided that a distillery would be the perfect solution both for the old steading and for the long term benefit of the Estate. A number of conversations took place with some leading industry figures with the decision taken a year later to commit to the project. Plans were then put in place to turn the dream into a reality.

Over the next two years, work was carried out to renovate and fit out the old farm steading next to the Estate’s Golf Course from the near derelict state it was in. Working on a building that dates back to 1848 required attention from a small group of exceptionally skilled craftsmen. From the stonework to the slates on the roof, the woodwork to the interior decoration, the family was committed to the use of local trades; the result was that the vast majority of the work was done by businesses within 25 miles of the steading.

From the very outset, the production of Ballindalloch whisky was always destined to be “hands on”. With a clear commitment to tradition, the Single Estate nature of their process allows full control of every aspect of whisky making. From the barley grown at their Home Farm to the draff fed back to cattle across the Estate, the whisky is crafted in a way that generations past would recognise.