Linkwood is a distinguished distillery in the light Speyside category, producing a whisky known for its delicate yet complex character. The new make from Linkwood evokes the scent of a spring meadow, blending notes of cut grass, apple, and peach blossom. As the whisky matures, its freshness remains, but the palate develops a thicker texture that slows it down in the mouth. This combination of texture and delicacy is what makes Linkwood particularly prized by blenders and malt whisky enthusiasts alike.
The distillery achieves this aromatic profile through a meticulous production process, including creating very clear wort, employing long fermentation periods, and using slow distillation to maximize copper contact. Linkwood distills in pairs of stills where the spirit is larger than the wash, which further enhances the copper interaction and contributes to the whisky’s distinct flavor.
Established in 1821 by Peter Brown, Linkwood began production in 1824. Originally an independent operation, it was rebuilt in 1874 by William Brown and ran under the management of an Elgin-based whisky broker until 1932 when it became part of the Distillers Company Limited (DCL). After joining DCL, the distillery underwent several significant upgrades, including a new distillery in 1972. The original buildings continued to function as an experimental site until 1985, when they ceased production. These experiments, especially in copper, reflux, and worm tubs, contributed to Diageo’s advancements in whisky production.
In the late 1990s, Linkwood was considered for inclusion in The Classic Malts range but was not selected. In 2012, the old distillery building was demolished as part of a new upgrade, with six new washbacks and two new stills installed, boosting the distillery’s capacity to over 5.5 million liters per annum.
Linkwood is featured in Diageo’s Flora & Fauna range as a 12-year-old, and independent bottlings, often aged in Sherry casks, are regularly released by companies such as Gordon & MacPhail.
