Cragganmore, located by the Spey River at Ballindalloch, is renowned for its complexity. It uses lightly peated malt, long fermentation, unique still shapes, and worm tubs to create a rich and meaty new make that evolves with citrus, spice, and fruity notes as it matures. The distillery was established in 1869 by John Smith, a pioneering figure in the Scotch whisky industry, who was possibly the illegitimate son of George Smith of Minmore. He had extensive experience in distilling, having managed several notable distilleries such as The Glenlivet, Dailuaine, Macallan, and Glenfarclas.
Smith chose the Ballindalloch location due to its ideal conditions: spring water for the process, Spey water for cooling, and proximity to the Strathspey Railway, which enabled efficient transport of casks and coal. This foresight made Cragganmore both a successful distillery and an influential one in the whisky business.
The distillery’s stillhouse is a testament to Smith’s skill as a distiller. The wash stills have very acute lyne arms that descend into worm tubs, while the spirit stills are small, with flat tops and long, gently angled lyne arms. This unique design, particularly the spirit stills, contributes to Cragganmore’s signature complexity. Cragganmore was even rated A1 by blenders, a notable distinction for a single malt.
After Smith’s death in 1886, the family continued operating Cragganmore until 1923 when it was acquired by a partnership involving the Macpherson-Grants of Ballindalloch Estate and White Horse Distillers. By 1965, it was fully under the control of DCL (now Diageo). Cragganmore was one of the original distilleries included in Diageo’s “Classic Malts” range.
Despite its complexity and significance in blending, Cragganmore has not achieved the same recognition as some other Speyside malts, perhaps due to the limited availability of its single malt bottlings or its difficult-to-read label design. Nevertheless, it remains a highly respected and somewhat hidden gem in the whisky world.
