Cragganmore was established in 1869 by local distiller John Smith, one of the most experienced whisky managers of his day. He took greenstone from the nearby Craggan More hills for Cragganmore, and sited the distillery next to the Strathspey railway line, for ready access to new markets. The distillery was rebuilt in 1901 by his son Gordon, keeping many old features but expanding to meet demand. In 1998, the Distillers Edition was released, winning Gold at the International Wine and Spirit Competition.
Smith specifically chose Speyside for his distillery because of the region's reputation for producing outstanding, fruity and delicate whiskies. Two flat-topped stills that date from 1901 are still in use. These, along with traditional wooden worm tubs promote Cragganmore’s complexity. Peat from the uplands to the south, and water from the Spey also add to the uniqueness of this outstanding malt.
How to Enjoy
The 12 Year Old is best sampled on the rocks in a tumbler or tulip glass to concentrate flavour – a splash of water releases more of its complexity. It can be paired with slightly sweet, rich foods such as lobster, suckling pig or a combined dish of prunes and bacon. Cragganmore's Distillers Edition undergoes a second maturation in casks that previously housed port. This results in deeply fruity, banana and cocoa flavours that can be enjoyed neat, or over ice.
Don’t snub good old H20. Stay refreshed by drinking water between drinks.