Craigellachie
In the beating heart of the Scottish Speyside, the small village of Craigellachie was already home in the 19th century to an important whisky trade, as it was one of the few destinations served by a railway line. In 1891, the first distillery was born, the Craigellachie distillery, founded by Alexander Edward and a group of distillers and merchants with the aim of satisfying the high demand for whisky of those roaring years. In 1916, Peter Mackie, owner of Lagavulin, entered the scene, who, to rebuild the new still house, relied on Charles Doig, who installed the most modern and technological equipment of the time, accompanied by a long selection of wooden casks. It was in these casks that the ever-growing success of the distillery and the philosophy of thought of the two talents resided. Today, the distillery, which first passed into the hands of DCL (Distillery Company Limited) in 1927 and then to the John Dewar & Sons group in 1998, has maintained the ancient charm of tradition intertwining it with a more modern vision.
imposing windows where you can see 4 majestic stills of considerable size (producing over 4 million liters of alcohol per year) connected to ancient worm tubs, where the vapors pass and then cool in a coil immersed in cold water. This process allows for the extraction of a pleasant sulfurous sensation, which has become over the years the distinctive trademark. The raw material used is of high quality and is not affected by invasive processes such as heavy filtration or the addition of colorants or exogenous substances.
In the beating heart of the Scottish Speyside, the small village of Craigellachie was already home in the 19th century to an important whisky trade, as it was one of the few destinations served by a railway line. In 1891, the first distillery was born, the Craigellachie distillery, founded by Alexander Edward and a group of distillers and merchants with the aim of satisfying the high demand for whisky of those roaring years. In 1916, Peter Mackie, owner of Lagavulin, entered the scene, who, to rebuild the new still house, relied on Charles Doig, who installed the most modern and technological equipment of the time, accompanied by a long selection of wooden casks. It was in these casks that the ever-growing success of the distillery and the philosophy of thought of the two talents resided. Today, the distillery, which first passed into the hands of DCL (Distillery Company Limited) in 1927 and then to the John Dewar & Sons group in 1998, has maintained the ancient charm of tradition intertwining it with a more modern vision.
imposing windows where you can see 4 majestic stills of considerable size (producing over 4 million liters of alcohol per year) connected to ancient worm tubs, where the vapors pass and then cool in a coil immersed in cold water. This process allows for the extraction of a pleasant sulfurous sensation, which has become over the years the distinctive trademark. The raw material used is of high quality and is not affected by invasive processes such as heavy filtration or the addition of colorants or exogenous substances.
