Glen Moray is known for its soft and fruity character, which pairs exceptionally well with American oak. The distillery benefits from its proximity to the River Lossie, which is believed to create a slightly warmer and more humid microclimate, aiding the maturation process. Since its acquisition by La Martiniquaise, Glen Moray has increasingly used first-fill American oak, imparting additional buttery notes to the whisky. The distillery was also one of the pioneers of “cask finishing,” particularly with Chenin Blanc, Chardonnay, and Port casks, further enhancing its flavor profile.
Originally established as a brewery in 1897, Glen Moray underwent a transformation into a distillery, though it struggled with flooding due to its proximity to the river. The distillery went through various ownership changes, with Macdonald & Muir purchasing it in 1923 and later becoming part of Glenmorangie. During this period, Glen Moray was marketed as a “budget” malt, resulting in a drop in its image and limited profitability, despite increasing sales.
In 2008, La Martiniquaise acquired Glen Moray primarily for its use in blending with its Label Five and Glen Turner brands. Since the acquisition, Glen Moray’s capacity has been expanded by 40%, with new washbacks and additional stills added. The distillery has also begun releasing new expressions, including some peated malts, which marks a return to innovation and a refreshed presence in the whisky market.
