Deanston Distillery, though constructed in the late 1960s, has maintained a traditional approach to whisky production, blending old and new techniques. One of the most notable features of its production is the open-topped mash tun, a nod to older methods. Deanston also utilizes low gravity worts, long fermentation, and slow distillation, producing a waxy new make that harkens back to the distillery’s original style. In contrast, during its time under Invergordon’s ownership, Deanston produced a lighter, “nutty-spicy” style whisky.
The distillery is known for its commitment to quality ingredients, including organic barley, and it follows a strict philosophy of not chill-filtering or adding caramel color to its whisky, staying true to a natural style.
Deanston’s roots stretch back to 1785, when Richard Arkwright built a large mill on the banks of the River Teith. The mill played a significant role in the development of the Spinning Jenny, a key invention of the Industrial Revolution. It was also home to what was said to be the largest water wheel in Europe at the time. Weaving continued at the site until 1964, after which the buildings were purchased by Brodie Hepburn. Whisky production began in 1969, but the distillery faced several ownership changes, with Invergordon acquiring it in the early 1970s. However, the 1980s whisky slump led to its closure in the 1980s.
In 1992, Burn Stewart purchased the distillery for £2.1 million, and since then, Deanston has gradually moved towards becoming a more prominent player in the single malt market.
One of the standout features of the distillery is its commitment to sustainability. It is one of the greenest distilleries in Scotland, generating all of its power through a turbine house that processes 20 million liters of water an hour. The excess electricity produced is even sold back to the National Grid.
Although Deanston began bottling single malt whisky relatively early in 1974, it has only more recently gained recognition as a front-line single malt brand, steadily growing its reputation in the whisky world.
