Ga naar de inhoud


16 years old
Distilled 1976
Bottled 1992
Dailuaine Distillery, Carron,
Aberlour, Banffshire
Dailuaine is the Gaelic for 'the green vale'. The distillery, established in 1852, lies in a hollow by the Carron Burn in Banffshire. This single Malt Scotch Whisky has a full bodied fruity nose and a smoky finish. For more than a hundred years all distillery sup¬plies were despatched by rail. The steam locomotive 'Dailuaine No. 1 was in use from 1939 - 1967 and is preserved on the Strathspey Railway.
Amberkleurig, bijna rood. In de neus sherry, parfum. Vol van body. In de smaak sherry, mout, cederhout. Droog. Lange verwarmende afdronk

22 years old
60,92 %          
Natural Cask Strenght
Distilled 1973
Limited Edition
Genummerde flessen
Scottish Malt Distillers, Glasgow

13 years old
64,8 %               
Date Distilled Sep 78
Date Bottled Mar 92
Society Cask No. code 41.4
1000 liter bottled
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
Heel licht gekleurde single malt whisky. Waarschijnlijk zijn de vaten eerst gebruikt om fino- of manzanilla sherry in te laten rijpen. Opmerkelijke neus, scherp, maar met water toegevoegd, (wat hem goedkoper maakt), ronder en fijn van smaak met zwavel, buskruit en moutigheid. Vervolgens specerijen en een zoetje. Ook ziltig en heel aan¬trekkelijk om uw etentje mee te beginnen in plaats van soep. Niet voor de beginnende single malt whisky drinker.

16 years old
Distilled Nov 82
Bottled May 99
Society Cask No. code 41.18
477 bottles
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
"Palo Cortado"
A First Class blending malt, this is uncommon, because it is in such demand by blenders (notable the Johnnie Walker stable). The largish distillery was built during the boom of the 1890s and at one stage in its carreer was owned by the owners of Talisker Distil¬lery.

We reacked this cask into a frsh sherry butt in 1977, and the benefits are imme¬diately apparent in the rich colour, heavy beading, and lovely thick, creme caramel nose. There is little sherry on the nose initially, just a hint of mosto, the grapa juice from which sherry is made, but when water is added a hint of luxurious Palo Cor¬tado (a dry oloroso sherry) emerges, along with walnut oil and chocolate oranges. This comes through the flavour, both at natural strenght and reduced, but does not dominate. The overall impression is dry and rich, clean and appetising.

Aged 25 years
51,4 %          
Distilled on: 15/11/1979
Bottled on: 17.01.2005
Matured in a Sherry Butt
Cask No: 8958
509 Numbered Bottles
Natural Colour
Signatory Vintage
Scotch Whisky Co, Ltd, Edinburgh

16 years old
46 %              
Single Speyside Malt
Distilled  17/04/89
Bottled 14/02/06
Matured  in a refill  sherry hogshead
Cask no:   2171
Numbered Bottles
Natural Colour
Non Chillfiltered
The Ultimate Whisky Company, N.L.

18 years old
46 %
Single Speyside Malt
Distilled: 17/04/89
Matured in a refill Sherry hogshead
Cask no: 2173
Bottled; 09/08/07
Natural Colour
Non Chillfiltered
The Ultimate Whisky Company, NL
Aged  12 years   
58.1 %                                                                                                                                                                                                                                                     
SIR  JAMES  DOUGLAS                                                                                                                                                                                                                               
DOUGLAS  OF  DRUMLANRIG               
SINGLE  MALT  SCOTCH  WHISKY                                                                                                                                                                                                               
FROM  ONE  SINGLE  CASK                                                                
Region: Speyside                                                                                                                                                                                                                                       
Distilled: September 1999                                                                                                                                                                                                                      
Cask Reference - L D 7823                                                                                 
Cask Type: Sherry Butt                                                                                                                                                                                                                                 
Filled 150 Bottles                                                          
Un - Chill Filtered   
At Natural Colour                                                                                                                                                                                                                                         
Special Bottled for The International Whisky Society                                                                                                                                                                                       
Distilled and 100 % matured in Scotland by                                                                                                                   
Langside Distillers, Glasgow                                                                                                                                                                                                                                                                   
That rebellion came to a notorious ent at The battle of Culloden a year later in 1746.

To all Scotsmen around the world we therefore apologist for choosing to bottle this
fine Malt at 46 % alc vol ( occasionally by demand at cask Strenght ) – being our
preffered strength for a traditionally unchil- filtered Scotch Malt  of Quality.

It is perhaps a little stronger than you me used to bu it allows its regular drinker to note precisely how much ( if any) water is preferred – though our own preference, to
Whichever way you consumes this old Malt – enjoy it unhurriedly as it has waited all those many years for you.

“One second in your mouth for every year in wood “as we like to say and you will enjoy it in the best of spirits.

Aged 10 years  
61.9 %                             
Date Distilled: 14th  August 2003
Cask Type: First Fill Barrel / ex Bourbon
Society Single Cask Code: 41.59
Outturn: Only One of 233 Bottles
The Scotch Single Malt Whisky Society,
The Vaults, Leith, Edinburgh
"Appetizing and tantalizing"

We, the Tasting Panel, verify that the Scotch Malt Whisky inside this bottle has been
passed under some of the most scrupulous noses in the world and approved for re-
lease as a Society bottling.

Only single cask whiskies that promise to intrigue, entertain and delight our members
are selected, true to our motto: “TO  LEAVE  NO  NOSE UPTURNED “

The nose mingles lemon halm, grass and flowers with sandalwood and leather, plus
very appetizing notes of hingerbread, vanilla, toffee apple and chocolate orange.
The palate is also tasty – sherry, coconut, mocha, chilli chocolate, toffee, caramel and some apple and spice.

The nose was powdered with garden fragrances (lemon balm, fresh grass, flowers, herbs,
saplings); we also found orange oil, sandalwood and leather – and some lovely appetizing
aromas that increased with water – gingerbread, chocolate orange, vanilla, toffee apple,
caramel, butterscotch and crème Anglaise.

The palate was appetizing, but in a dark, pungent way: our tastebuds tantalized by sherry,
sweet coconut, mocha, chilli chocolate, cardamom and clove.

Adding water sweetened it – the rich, syrupy soft caramel and toffee over baked biscuit
base dominating more delicate apple, thyme and angelica.

This sample. From the Spey near carron seemed older than its years.

Aged  11  years  
60.3 %                            
Date Distilled: 14th August 2003
Cask Type: First Fill Barrel ex Bourbon
Outturn: One of only 216 Bottles
Society Single Cask: Code:  41.66
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh.
"Sweet citrus and attractive perfumes"
We, the Tasting Panel, verify that the Scotch Malt Whisky inside this bottle has been
passed under some of the most scrupulous noses in the world and approved for re-
lease as a Society bottling.

Only single cask whiskies that promise to intrigue, entertain and delight our members
are selected, true to our motto: “TO  LEAVE  NO  NOSE UPTURNED “.

The nose delivers Haribos, vanilla slices and pineapple humps, plus jasmine tea, cigars
and walnut oil. The palate has white chocolate, tinned pineapple, lemon drizzle cake
and gulab jasmun, chilli, tobacco and grapefruit. More attractive, perfumed and enjoyable with water.

The nose stimulated us with tons of Haribos (Dolly Mixtures for older generations),
vanilla slices, pinapple humps and cup cakes – eventually more complex – jasmine
tea, cigar boxes, walnut oil and flat – pack furniture.

The neat palate had plentiful sweetness ( peach juice, white chocolate, tinned pineapple,
syrupy gulab jamun ) – but never sickly, thanks to chilli heat and tobacco and grapefruit

The nose developed attractive perfumes with water (peach, jasmine, lily of the valley,
lemon cup cakes ).

The reduced palate was “satisfying”and “enjoyable” – sweetly citric, with caramelized
apple, lemon drizzle cake and ice cream, plus ginger pepper, mint and menthol to finish.

18 years  
46 %                               
Speyside Single Malt
Distilled: 21/05/97
Matured in a Hogshead
Cask no; 7191
Bottled: 20/08/15
282 Numbered Bottles
Natural Colour
Non Chillfiltered
Selected by The Ultimate
Whisky Company. NL

Matured for 7 years
46 %                                     
Speyside Single Malt
Distilled: 20/06/08
Matured in a Bourbon Barrel
Cask no: 800013
Bottled: 16/11/15
301 Numbered Bottles
Natural Colour
Non Chillfiltration
Selected by The Ultimate Whisky Company.NL

VINTAGE  2 0 0 8
7 years old  
46 %                                       
Speyside Single Malt
Distilled: 20/06/08

Bourbon Barrel
Cask no: 800014
Bottled: 16/11/15
304 Numbered Bottles
Natural Colour
Non Chillfiltered
The Ultimate Whisky Company.NL                 


Carron, Morayshire. Licentiehouder: Dailuaine - Talisker Distilleries Ltd. Onderdeel van Scottish Malt Distillers Ltd. (S.M.D.). De malt divisie van United Distillers Ltd. Eigendom van Guinness.
Dailuaine betekent 'het groene dal' en is gesticht in 1851 door William Mackenzie, een boer te Carron en Rinnachat.
Aanvankelijk was het afzetgebied van zijn produkt de direkte omgeving, maar met het gereedkomen van de Strathspey spoorlijn in 1863, werd zijn markt vergroot.
William Mackenzie stierf in 1865, en zijn weduwe verhuurde Dailuaine aan James Fleming, een bankier te Aberlour.
Thomas Mackenzie, haar zoon werd partner in 1865, en de naam van de firma werd Mackenzie & Co.
In 1884 werd Dailuaine aanzienlijk uitgebreid en was nu één van de grootste distilleerderijen in de Hooglanden met een kapaciteit van 160.000 gallons whisky per jaar.

In 1891 werd Mackenzie & Co omgevormd tot The Dailuaine - Glenlivet Distillery Ltd.

In 1898 was er een fusie met The Talisker Distillery Ltd en men ging samen verder met de naam Dailuaine - Talisker Distilleries Ltd, Directeur en manager werd Thomas Mackenzie die ook Imperial inbracht, die hij in 1897 te Carron had gebouwd. Het aandelenkapitaal was £ 580.000. De groep had ook nog een graandistilleerderij te Aberdeen.

Met het instorten van de whiskymarkt, ingeluid door het frauduleus bankroet van de Pattinson's in 1899, ging het Thomas Mackenzie, net als zoveel anderen in de whisky-industrie heel slecht. Bovendien werd North of Scotland, te Aberdeen in 1910 door brand verwoest.

Thomas Mackenzie stierf in Maart 1915, oud 66 jaar. Hij was weduwnaar en zonder kinderen.

Er werd een reddingspoging ondernomen door zijn belangrijkste afnemers: James Buchanan & Co, Ltd, John Dewar & Sons Ltd, The Distillers Company Ltd en John Walker & Sons Ltd, die in 1916 een controlerend belang in de onderneming namen.

Toen deze ondernemingen in 1925 samen gingen in een vergroote The Distillers Company Ltd, werd Dailuaine - Talisker een dochtermaatschappij van de D.C.L.

In 1917 werd Dailuaine voor een groot deel door brand verwoest. Heropend in 1920 en ook uitgebreid. In 1924 had Dailuaine vier ketels.
In 1959 - 1960 werd er gemoderniseerd, waarbij ook de vloermouterij werd vervangen door een mouterij volgens het Saladin systeem, ook kwamen er twee ketels bij.
Er werd ook een veevoederfabriek bijgebouwd.

Het ketelhuis werd gemoderniseerd in 1965, waarbij men overging op met stoom verhitting. Het water komt van de Bailliemullich Burn, het koelwater van de Carron Burn.
De Mash tun is 11,5 ton, de drie Wash stills zijn groot 20,500 liter elk, de Spirit stills zijn elk 18.7000 liter. De produktiecapaciteit is 2,75 liter spirit per jaar.
2005  Kapaciteit 3.200.000 liter spirit per jaar

In 1851 William Mackenzie, farmer at Carron and Rinnachat, founded a distillery in a hollow by the Carron Burn and gave it the Gaelic name Dailuaine, "the green vale". Communications with the outer world were improved in 1863, when the Strathspey Railway reached Carron, on the other side of the Spey, and the present bridge was built over the river, which there abandons its leisurely course to surge rapidly seawards.
Mackenzie died in 1865. His widow, Jane, let the distillery for a term of years to James Fleming, banker, of Aberlour. Her son Thomas became a partner in 1879, trading as Mackenzie & Co. The lease was renounced and a feu charter was granted in 1884, when a major programme of investment began.
"Within the last few years", Alfred Barnard wrote in The WhiskyDistilleries of the United Kingdom, 1887, "nearly the whole of the Distillery has been rebuilt on a larger and more modern style, and the work now contains all the latest improvements in the art of distilling. The main buildings form a quadrangle, and there are three outer sections, all built of solid granite and of handsome elevation". Power was supplied by a horizontal steam engine of 10 h.p., supplemented by a water-wheel. There was one wash still, with two spirit stills of half its capacity. Dailuaine, with an annual output of 10 gallons, "sold principally in England and abroad", was already one of the largest Highland distilleries. Barnard was much impressed by the contrast between this "little world of industry" and its location "surrounded by all that is beautiful and lovely in nature".
The business of Mackenzie & Co. was converted into a limited liability company, The Dailuaine-Glenlivet Distillery Ltd., in 1891. This company amalgamated in 1898 with The Talisker Distillery Ltd., in which Mackenzie had a substantial interest, to form Dailuaine-Talisker Distilleries Ltd. Mackenzie was chairman and managing director. The company had a capital of £50, divided equally into cumulative 5% preference and ordinary shares, of £10 each. Besides Dailuaine and Talisker (on Skye), it owned Imperial Distillery, just built by Mackenzie at Carron Station, and a grain whisky distillery in Aberdeen. The merger took place at a peak of prosperity in the whisky business. Not long afterwards, a recession set in, and in 1910 the company traded at a loss. It suffered a series of misfortunes: heavily reduced demand, endless litigation, and the destruction of the Aberdeen distillery by fire.
Thomas Mackenzie, DL, JP, died at Dailuaine House in March 1915, aged 66. He was a widower and left no family. The executors of his trust put his large shareholding on the market, giving a consortium of major customers the chance to mount a rescue operation. James Buchanan & Co. Ltd., John Dewar & Sons Ltd., The Distillers Company Limited and John Walker and Sons Ltd. consequently obtained a controlling interest in 1916. All of these companies merged in 1925 to form an enlarged Distillers Company, of which Dailuaine-Talisker is a subsidiary.

He set-up – six large stills, condensers – suggests that a light style should be produced, but instead it produces a heavy ‘meaty’ make thanks to long fermentation, rapid distillation and the use of stainless steel in the condensers to cut down on copper interaction. That Flora & Fauna bottling (from ex-Sherry casks) shows this mix of richness and sweetness at its best.

At the end of the 19th century, Dailuaine was the largest single malt distillery in Speyside and also one of the most innovative in terms of design. It was built in 1851 by William Mackenzie and by the 1860s was being serviced by the Strathspey railway.

A complete rebuild in 1884 saw the installation of Scotland’s first pagoda on a kiln whose pitch was deliberately steep to minimise the contact time between peat smoke and drying malt, one of the clearest indications of how the old ‘Strathspey’ style was changing. In 1898, it merged with Talisker to form Dailuaine-Talisker Distilleries Ltd. The distillery perished in a fire in 1917, by which time it had become part of DCL. Saladin maltings ran from 1959 to 1970.

Dailuaine is also home to a dark grains plant and processes all of the spent grains from Diageo’s southern and central sites. If you see clouds of smoke rising from a riverside glen as you drive by the slopes of Ben Rinnes, that’s Dailuaine at work.

William Mackenzie builds Dailuaine 2
distillery in Speyside alongside Imperial
The distillery is completely refurbished
and a steep-sided pagoda is installed
Mackenzie dies, and the distillery is
leased to Aberlour banker, James Fleming
Mackenzie's son, Thomas, forms Mackenzie
and Company with Fleming
Dailuaine merges with Talisker to form
Dailuaine-Talisker Distilleries
Thomas Mackenzie dies and a year later
the company is bought by John Dewar & Sons,
John Walker & Sons and James Buchanan & Co
A fire rips through the distillery, destroying
the pagoda roof and forcing it to close
Dailuaine reopens
DCL take over the operation of Dailuaine
A second fire rages through the distillery
The site is refurbished yet again with two
more stills installed, bringing Dailuaine up
to six.
A Saladin box replaces the maltings
Dailuaine converts to steam heating
The distillery's maltings is decommissioned
Dailuiane's first bottling as a single malt is
released – a 16-year-old in the Flora & Fauna
Production capacity is extended by 25%
A 34 year old in the Special Releases Series
A more Waxy style whisky is produced
Capacity: 5.200.000 Ltrs
Output: 925.000 Ltrs
A 33 years old released

Shell and tube
Non peated
Mainly in house
Non peaty
Lamp Glass
8 wood, 2 steel
Balliemullich Burn

1997 - present

United Distillers
1986 - 1997
Distillers Company Limited
1925 - 1986
John Dewar & Sons
1915 - 1925 (joint owner)
John Walker & Sons
1915 - 1925 (joint owner)
James Buchanan & Company
1915 - 1925 (joint owner)
Dailuaine-Talisker Distilleries Ltd
1898 - 1915
Dailuaine-Glenlivet Distilleries Ltd
1884 - 1898
The Mackenzie Family
1851 - 1884

Dailuaine was severely damaged by fire in 1917 and re-opened, after substantial rebuilding, in 1920. By 1924, there were four stills, and electric lighting had been introduced.
The electric grid reached the Carron area about 1938, but was not introduced into Dailuaine until 1950. Until then, electric light had been supplied by a d.c. generator driven by a small triple-expansion engine. The conversion from steam to electric power was gradual. A second steam engine was used in the stillhouse until 1950/51, to pump low wines, feints and spirits. The third engine, a large Tangye, was the main source of power; it drove the malt mill and dresser, with all the associated elevators and screws, and was used as required to turn the mash tun, stirrers or draff pump, until 1960. A fourth steam engine drove the tun-room switchers until 1961.
An alternative source of power for the makings was provided by two water wheels which allowed the barley elevators, dresser and band, with the malt elevators, screws and kiln turner, to be used independently. These water wheels worked in tandem; one was sited next to the main engine - to which it could be connected during a drought or other emergency - and the other was about 200 metres away, by the burn. They were coupled by means of a continuous wire rope supported on overhead pulleys - an arrangement worthy of illustration by Heath Robinson.
A major reconstruction took place in 1959-60, when the floor makings were converted into a Saladin box system, the number ofpot stills was increased from four to six, and hand-firing of furnaces was replaced by a mechanical coal-stoking system. A plant was also built to convert the solid residues left over from the mashing and distilling processes into a high-protein animal feedingstuff. The stillhouse was modernised in 1965, when external heating of the stills was replaced by internal heating by steam from a coal-fired boiler, converted to oil five years later.
The drawing at the head of this leaflet depicts the distillery as it looked before the major re-construction of 1959-60.
For more than a hundred years, all supplies for Dailuaine - barley, coal, empty casks - and outgoing consignments of whisky, were despatched by rail. Barnard noted in 1887 that the distillery office was connected by telephone to Carron Station, and that a tramline was about to be laid down; but it took twenty years before Dailuaine, Imperial, and Carron Warehouses were linked by sidings to the railhead. An 0-4-0 saddle-tank locomotive, made by Barclay of Kilmarnock in 1897, worked the line until 1939, when it was replaced by another Barclay engine, Dailuaine No. 1. Twenty years later, a retired BR engine driver described No. 1 as "truly a joy to behold", with well-cleaned paintwork and polished brass and copper. This much-loved distillery "pug" worked a five-day week, shunting rakes of three or four waggons, until the company ceased to use the condemned Strathspey Railway in 1967.

Dailuaine Distillery covers a site of 30 acres (12 hectares). Its process water comes from the Bailliemullich Burn, cooling water from the Carron Burn and steeping water for the malting from the Burn of Derrybeg. All of these streams are fed by springs on Ben Rinnes.

Dailuaine-Talisker Distilleries Ltd. owns 28 houses for occupation by employees, as well as Carron Mains, a farm of about 100 acres (40.5 hectares) originally leased by the Mackenzie family, and now managed by Scottish Malt Distillers Ltd. The main products are beef cattle and grain.

Diageo has announced that its 2005 Annual Rare Malts Selection will be the last.
The collection will consist of four cask strenght single malts from closed distilleries; Glen Mhor 28 years old, Millburn 35 years old, Glendullan 26 years old and Linkwood 30 years old.
Dr. Nicholas Morgan, global malts marketing director commented: 'As the Special Releases are now well established, it makes less sence to continue selecting and promoting a parallel series of Rare Malts with his own separate indentity'. In future, all premium and rare whiskies will be made available in the annual Special Releases series.

28 June 2011
Diageo has plans for a 10 million pounds to redevelop his Dailuaine distillery
to help increase the whisky production.

The plans would see an upgrade of the existing bio - plant at Dailuaine distillery
which deals  with whisky by - products from a number of distilleries from the group
opening the potential for future production capacity increases in Speyside.

It is also possible that the investments could rise to about 20 million pounds to in-
crease capacity at other distilleries by more than 10 million litres per annum.

Douglas of Drumlanrig Single Malt Scotch Whisky.
Distilled those many days ago, our selected Malt has matured in a cold dark, Scottish
warehouse until recent sampling has ensured its specific selection.

The independent and family owned company Langside Distillers have worked closely
with The Duke of Buccleuch and Queensberry on his ever - increasing range of preve-
red cask bottling - all endorsed by his signature on this box.

Drumlanrig Castle is where The Duke maintains a 700 year Douglas Family Link with its
symbolic winged heart crest commemorating The Courage of Sir James Douglas "The Good "
killed in action conveying The heart of King Robert The Bruce on a crusade to  The Holy

Within the Castle History abounds in every room. Distinquished visitors from
Mary Queen of Scots to the first "Moon Astronaut"  Neil Amstrong, were all warmly welcomed,
but for
One - Bonnie Prince Charlie, retreating in hiss ill - fated 1745 Rebellion invaded the castle
with 2000 followers two days before Christmas. They killed 40 sheep, ransacked the wine
cellars and  bayonets through a painting of King William IV. So much for the famous "45

That rebellion came to a notorious end at The Battle of Culloden a year later in 1746.

To all Scotsmen around the world we therefore apologist for choosing to bottle this
fine Malt at 46 % alc vol ( occasionally by demand at cask Strenght ) - being our
preffered strength for a traditionally unchill filtered Scotch Malt  of Quality.

It is perhaps a little stronger than you me used to buy it allows its regular drinker to note
precisely how much ( if any) water is preferred - though our own preference, to drink
is at 46 %.

Whichever way you consumes this old Malt - enjoy it unhurriedly as it has waited all
those many years for you.

"One second in your mouth for every year in wood "as we like to say and you will enjoy it in the best of spirits

April 2013
Diageo has named Teaninich near Alness as the location for its plans to build a new 50 million pound new malt whisky distillery and will be adjacent the existing Teaninich distillery
but will have its own name and indentity and will have the capacity to produce 13 million litres of spirit p[er annum from its 16 stills. Diageo also invest 12 million pound in expanding the Teaninich distillery to almost doubless capacity.The site will also feature a bio - energy plant.The work will begin in 2014.

Diageo also will invest in Mortlach distillery  in building a new still house and an other invest-
ment will be at Glendullan distillery to process co products in an anaerobic digestion process, producing bio - gas which will be used to power the Glendullan distillery.

There are also expansion and upgrade developments for more then 40 million pound in
Linkwood, Mannochmore, Glendullan, Dailuaine, Benrinnes, Inchgower, Cragganmore,
Glen Elgin, Glen Ord and in a new bio - energie plants in Glenlossie and Dailuaine.

Also new warehouse are build at Cluny near Kirkcaldy.

And at Talisker  a new visitor centre is build for a 1 million pound.

We, the Tasting Panel, verify that the Scotch Malt Whisky inside this bottle has been passed under some of the most scrupulous noses in the world and approved for release as a Society bottling.
Only single cask whiskies that promise to intrigue, entertain and delight our members are selected, true to our motto: "TO  LEAVE  NO  NOSE UPTURNED "

People and places don't just shape a Single Malt Scotch Whisky's flavour. They change the course of its future. Get a taste of how the whisky you love today came to be, with this brief Dailuaine timeline:

Founded by farmer William MacKenzie
in a hollow by the Carron Burn.
The name he chooses means ‘the green vale’ in Gaelic.
The Strathspey Railway arrives, opening
Dailuaine to the world.
William MacKenzie dies and the distillery is
let for a number of years to James Fleming.
William’s son Thomas becomes a partner in
MacKenzie and Co.
Thomas Mackenzie sets out to modernise the
distillery. Five years later it is one of the biggest
in the highlands in terms of production.
It becomes the first distillery to be fitted with
architect Charles Doig’s pagoda roof.
MacKenzie & Co converted to
Dailuaine-Glenlivet Distillery Ltd.
The distillery merges again to form Dailuaine-Talisker
Distilleries Ltd. Thomas MacKenzie had a substantial
interest in Talisker distillery and so becomes chairman and
MD of the new company.
A railway connection links the distillery with warehouses
at Aberdeen and Imperial Distilleries and Carron, both of
which MacKenzie part owned.
Thomas MacKenzie dies and the business is bought by a
consortium of Buchanan, Dewar and John Walker and sons.
After a decade of recession and poor returns, fire destroys
much of the distillery.
Production resumes, with power supplied by ingenious
including waterwheels and steam engines.
Dailuaine is connected to the national grid.
A 12 month period of restoration work begins.
The distillery expands from four to six stills, and
over the next five years the stillhouse is modernised.
The Strathspey railway is closed, and the much loved
Puggies – steam engines which had served the distillery
for decades – are given their last run.

In 2015  the fermentation time was changed to help archieve a more waxy character to the spirit. The reason for the change was that Clynelish distillery has been closed
for refurbishing. That is the only Diageo distillery so far that has accounted  for this style which is so important for some blends.
During 2018 they will  be doing flour short fermentation, 80 hours a week and 8 long = 107 hours amountin to 2,6 million litres of alcohol

Scotland: Diageo is to invest £20 million in its Speyside whisky facilities.

The company has submitted a planning application to Moray Council for the redevelopment of its Dailuaine distillery complex in Speyside. Consultations with local residents will begin this week. These plans would see a £9.5million upgrade of the existing bio-plant at Dailuaine, which deals with whisky by-products from a number of Diageo’s distilleries. The company said this would open the potential to up production capacity across Speyside.

Diageo is also developing other proposals, which would follow the Dailuaine project. The company said these other proposals would “see production capacity increased at existing distilleries by over 10 million litres per annum over the next two to three years” – the equivalent capacity to building a major new distillery – with an investment of around £10million. The details of these plans are still being developed and will be rolled out gradually over the next two to three years, subject to the relevant planning processes.

The Speyside region is home to 17 of Diageo’s 28 malt whisky distilleries in Scotland. Diageo’s recent investment in the region includes the opening of the Roseisle distillery - at a cost of £40million.

Bryan Donaghey, managing director of Diageo Scotland said: “Over the past six financial years Diageo has invested around £600 million in its business in Scotland, including our new £40 million distillery at Roseisle in Speyside which we opened last year. This announcement is another demonstration of our confidence in and commitment to the future of Scotland and Scotch.”

Diageo is also investing in scotch whisky growth outside of the Speyside area. This year will see £3.2million capital investment in increasing capacity at the Glen Ord distillery near Inverness.

Earlier this year, Diageo announced a £3.5million investment in increasing capacity at its Caol Ila distillery in Islay.
Terug naar de inhoud