Glen Garioch Distillery, located in Oldmeldrum, Aberdeenshire, has a storied history dating back to 1797, though there are claims of it operating even earlier, which would make it the oldest distillery in Scotland if substantiated. The distillery was originally self-sufficient in malt, with its maltings—though no longer in use—once dwarfing the production facility. The traditional layout of Glen Garioch, with its small rooms converted as production expanded, still houses relatively modern equipment. The distillery features a lauter mash tun squeezed into a tiny room, stainless steel washbacks, and a stillhouse with three stills, though only one pair is currently in use.
The distillery’s fermentation process is short, which imparts a deep cereal and spice note to the new spirit, along with a distinctive waxy, tallow-like character. With maturation, this heaviness transforms into a thick, fat texture, allowing honeyed fruits and heather notes to emerge. While Glen Garioch has been unpeated since the 1990s, small batches of smoky barley have recently been produced again.
Glen Garioch’s survival through tough times is notable. After ownership passed to J.F. Thompson of Leith in 1884, and later William Sanderson, the distillery survived even when other eastern distilleries closed. It was part of DCL (now Diageo) after a series of mergers, but was closed in 1968 due to water supply concerns and a shift in focus to Brora for heavily-peated whisky. However, production resumed under the ownership of Stanley P. Morrison, who brought in a water diviner to locate a new water source, increasing production. The firm also installed a heat recovery system, where waste heat was used to warm greenhouses growing tomatoes.
The distillery operated heavily peated malt production until 1995, but after another closure, it reopened in 1997 with a different style, now focusing solely on single malt. Today, Glen Garioch is part of the Beam Suntory portfolio, continuing its legacy as a producer of distinctive single malts.
