Nearby the River Spey, nestled in a valley at the Northern end of Rothes, sits the Speyburn distillery. In the signature pagodad style of Charles Doig, this distillery is one of the most photographed distilleries in Scotland. Speyburn, named after the River Spey, was founded in 1897,by John and Edward Hopkins, two local men with an interest in the industry. That year, which also happened to be Queen Victoria's Diamond Jubilee, seemed the most opportune moment to debut the Speyburn whisky. The first batch was produced just in time for the Queen's Jubilee, and was a great success. The distillery was initially run by the Speyburn-Glenlivet company, who managed operations until 1916 when the distillery was acquired by Distillers Company Limited. Production ceased for a period of time from 1930 to 1934, and again in 1939 for 8 years straight due to WWII. Speyburn has also lived through a series of acquisitions but continued to stay in production. There's an instrumental key to Speyburn whiskies; the water. The water sourced for production comes from two local Burns, Broad and Granty, and it is the only distillery in Scotland to source its water from the Granty burn. Despite having only one wash and one spirit still, Speyburn produces an impressive 1.8 million liters a year. They source lightly seated malt for their recipe but used their own drum maltings until 1968. Speyburn was once known for having the longest fermentation time in the industry. Now shortened to a still lengthy 70 hours (one week), this method imparts a special character to the Speyburn whiskies. Another key factor in the distinct flavor profiles of their whiskies is largely due to a large amount of copper exposure in the stills. This exposure yields a strong fruity profile to the new make spirit. The whisky is aged in a combination of ex-bourbon and ex-sherry casks, that are stored in tall warehouses. This type of maturation also imparts an extra level of flavor to the Whisky. Bradan Orach is Gaelic meaning Golden Salmon, which many consider to be the best kind of salmon. This Speyburn expression has no age statement, you can expect sweet notes of orchard fruits, citrus, vanilla, and wood.

A celebratory release from Speyburn to commemorate the 18th anniversary of Bobby Anderson’s position as distillery manager. This single malt, aged for 18 years in American and Spanish oak casks, has aromas of toffee and sugared almonds, as well as tropical fruits on the nose. The palate holds flavours of rich dark chocolate, toffee and a touch of citrus, with plenty of smoke throughout. The finish is long and smoky, with a sweeter honeyed edge.

Aged within premium American oak ex-bourbon casks, the Speyburn Companion Cask pays homage to the enduring bond between Speyside and Kentucky. This Single Malt Scotch Whisky showcases a light golden hue and offers enticing hints of sweet vanilla and zesty citrus fruits in its flavor profile.

A bold, creamy 15-year-old whisky from Speyside's Speyburn distillery, matured in both American and Spanish oak casks.

Detailed Description

This 15 year old single malt from the Speyburn distillery, introduced to their range in the latter half of 2017. Maturing in a combination of American and Spanish oak casks for 15 years, this Speysider is particularly creamy and vibrant. A bold, creamy 15-year-old whisky, matured in both American and Spanish oak casks.

Speyburn 15 Year Single Malt Scotch Whisky Tasting Notes

Nose: Marmalade, sawdust, cacao nibs and stroopwafel dipped in coffee.

Palate: Honey'd barley and Tunnock's Caramel Wafers. A flash of flamed orange peel, shortly joined by lemon meringue.

Finish: Brown sugar, honeycomb and dried banana chips.

Distillery Information

The Speyburn distillery in Scotland, established in 1897 by John Hopkins, crafts its Speyside whisky from the Granty Burn, a stream flowing with soft and clear spring water and a major tributary of the River Spey. As part of its product line born in part from these waters comes now the new Speyburn 15-Year-Old.