In 1897, John Grant, George Sellar and Alexander Mackenzie started a distillery between the Great North Road and the Highland Railway. But the distillery closed, was put into US ownership in 1905 and suffered a fire in 1934. However, Dalwhinnie is back on track today, operating since 2006 under distillery manager Alan Rae. He runs a team that between them has over 160 years of whisky experience.
Known as the ‘mountain malt’, this remote Highland whisky sits between two large ranges in the centre of the region. No other distillery may use the water from the Lochan an Doire Uaine, Gaelic for 'Loch of the green thicket', which lies at 2,000 feet above sea level in the Drumochter Hills. This is a classic Highlands malt, halfway between the gentle, grassy style of the Lowlands to the south, and the more austere character of Speyside just 25 miles to the north.
How to Enjoy
With its clean, heather flavours, the 15 Year Old can be served neat or with still water in a tumbler. Celebrate the cool climate origins of Dalwhinnie by chilling a bottle in the freezer and serving in a frozen glass. These delicately smoky flavours also pair well with crème brûlée or bread and butter pudding. As the Distillers Edition undergoes a second maturation in casks that have previously been used to make oloroso sherry, it is delicious sipped neat.
Don’t snub good old H20. Stay refreshed by drinking water between drinks.