Tag: Edradour

The most beautiful distilleries in Scotland

It’s a question often asked:  Which is the most beautiful distillery in Scotland?  But if beauty is in the eye of the beholder, how does one assemble a definitive list of Scotland’s most beautiful distilleries that adequately captures all the subjectivity from amongst the whisky community?  And when it comes to distilleries – which are nothing more than factories to produce alcohol – what metrics do we use to define beauty?  Is it architectural flair?  Aesthetic lines and symmetry?  And how do we compare architectural and construction fashions across timelines?  Many would suggest that the classic, quaint, stone-built distilleries of the Victorian era have a romantic advantage, but purists are correct to assert there is beauty in the functional architecture of modern behemoths such as Roseisle or Dalmunach.

There are further complexities:  How much does the surrounding environment impact our assessment of a distillery’s beauty?  For example, Lagavulin is, in reality, just a clump of relatively plain, white-washed buildings nestled together.  However, put them in a coastal location on the water, add some colour from the local vegetation, and throw in the ruins of a medieval castle nearby for good measure, and you have one extremely beautiful distillery.

A further difficulty arises when you look at the many distilleries that have been bastardised over the years with unsympathetic expansions, often resulting in clashing, jarring visuals.  There are many such examples that mix their original old-world Victorian charm with 1960’s modernism or 1970’s brutalism.   

Following a poll that Whisky & Wisdom ran on Twitter a few weeks ago to gauge public opinion, we offer you – in no particular order – the following list of Scotland’s most beautiful distilleries:

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How wood you like that?

[Update:  Aspects of the below article are considerably expanded upon and covered in more detail in our comprehensive feature piece, “The complete guide to oak and whisky maturation” which we suggest you head straight to now and read here. ]

Whisky maturation is a complex process. You’ve doubtless heard or read the oft-accepted mantra that the spirit’s contact with the wood during maturation contributes as much as 60-70% to the whisky’s final flavour.

When it comes to playing around with wood and cask experimentation, few do it better than Glenmorangie.  Often credited with the innovation of “finishing” (although Balvenie may beg to differ), Glenmorangie was certainly the first to commercially release a range of whiskies where the whisky was matured primarily in one type of cask, and then given a second period of maturation in a different cask.    The “Port Wood” expression was one of my early favourites, having spent 10 years or so in bourbon wood, before being finished for 6-12 months in port pipes.

20 years on, finishing is so common now, it’s passé.   For some companies, it also makes economic sense:  Not every distillery can afford to invest in expensive sherry casks for a 12 year maturation, but some impressive results can be had by re-racking the whisky in first-fill sherry butts for just 6-12 months.  Not surprisingly, the results merge and marry the characteristics of the contributing parent casks, and any number of permutations and possibilities can be trialled.   Tired or non-performing whiskies can also be rescued:  For some distillers, finishing the spirit in a new or exotic cask can polish or breathe life into whisky that was flat or over-cooked.  We won’t name names, but a number of resurrected distilleries have had to do this to rescue tired casks that were inherited when the distillery’s ownership changed hands.

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