Ben Nevis distillery, located near Fort William at the foot of Britain’s highest mountain, has a rich history that dates back to 1825 when ‘Long’ John Macdonald first took out a licence for the distillery. Macdonald’s distillery was known for producing quality whisky, and his son, Peter, built the business significantly, even establishing a second distillery called ‘Nevis’ to keep up with demand. By the end of the 19th century, the distillery’s “Dew of Ben Nevis” brand had become a successful single malt, a testament to the early foundation of the distillery’s craft.
Ben Nevis whisky has always adhered to traditional practices, such as using wooden washbacks and brewer’s yeast, which is notably rare in today’s industry. This old-fashioned fermentation process results in a deep, rich distillate that matures beautifully in ex-Sherry casks, producing a whisky with a ripe, chewy texture. This traditional approach was revived in 2011 with the launch of Macdonald’s Traditional Ben Nevis, an expression said to be an homage to the old-style whiskies of the distillery’s past.
The distillery’s golden age was marked by the construction of a second distillery, ‘Nevis,’ which ran in tandem with the original plant. At its peak, the two distilleries employed over 200 people. However, the fortunes of the distillery took a downturn in the early 20th century. Nevis closed in 1908, and the original distillery operated intermittently until 1941, when Canadian entrepreneur Joseph Hobbs bought the firm. During WWII, production halted, but Hobbs restarted it in 1955 after installing a Coffey still and introducing the practice of blending malt and grain whisky.
Ben Nevis continued to change hands over the years, and in 1981, production resumed after the distillery was purchased by Long John International, later acquired by the Japanese company Nikka in 1989. Since then, the distillery has produced both blends and single malt expressions, with their whisky often supplied in bulk to Japan. Over the years, Ben Nevis has produced several notable expressions, including the Macdonald’s Traditional Ben Nevis, which is known for its inclusion of smokier components, as well as rare releases such as a 40-year-old whisky from one of the last “Blended At Birth” casks.
Today, Ben Nevis remains one of the last distilleries that practices old-school methods, retaining much of its heritage while continuing to produce single malt whiskies that are both respected and sought after.
