Glencadam Distillery, with nearly 200 years of history, is only in recent years starting to gain recognition as a celebrated single malt. The distillery’s new make spirit is characterized by floral and pear drop notes, a result of its distillation process, which maximizes reflux. The stills at Glencadam feature lyne arms that are angled upwards, enhancing this reflux and contributing to a lighter, fresher character in the new make. When matured, particularly in refill American oak casks, the whisky develops a soft, buttery quality that imparts a silky texture to the palate.
Located in the Burgh of Brechin, Glencadam was established during the optimism following the 1823 Excise Act, which facilitated the legal production of whisky. The distillery has changed hands several times over the years, most notably being acquired by Glasgow-based blender Gilmour Thompson & Co in 1891. After the blending house ceased operations in 1954, Glencadam was sold to Canadian distiller Hiram Walker, marking the beginning of its connection with large multinational firms.
Following a period of ownership by Allied Distillers, Glencadam was mothballed in 2000. However, in 2003, it was purchased by Angus Dundee, a London-based company, which revitalized the distillery. Today, Glencadam is gradually making a name for itself as a single malt producer. Its recent releases are notable for not being chill-filtered or artificially colored, allowing the natural character of the whisky to shine through.
