Miltonduff is known for its fresh and floral new make character, making it a charming, light single malt often used to add top notes to the Ballantine’s blend. Its palate is noted for a succulent texture. Despite its significance in the world of blended whisky, Miltonduff has seen limited releases as a single malt. For a time, it was part of Allied Distiller’s Caledonian Malts range, which included Laphroaig, Tormore, Scapa, and GlenDronach. However, under Chivas Brothers’ ownership, there have been no official releases except for a limited edition 18-year-old cask strength bottling. Licensed bottlings have been made by Gordon & MacPhail, and some expressions of Mosstowie, a variant made using Lomond stills, occasionally appear.
In 2017, Miltonduff was released as a 15-year-old single malt under the Ballantine’s brand, alongside expressions from Glentauchers and Glenburgie, marking its first major appearance as a standalone single malt in recent years.
The distillery has historical ties to the Pluscarden Abbey, with distillation reportedly taking place at Milton Farm, located near the old meal mill of the abbey. Miltonduff legally began distilling in 1824 and, by the late 19th century, was one of the largest producers in Scotland, using triple distillation, which was unusual for a Highland/Speyside distillery.
Miltonduff’s next significant milestone came in 1936 when it was bought by the Canadian distiller Hiram Walker, which was expanding its operations in Scotland, particularly with Ballantine’s. In 1964, Lomond stills were introduced, producing Mosstowie until 1981. The distillery underwent significant expansion in 1974, increasing its capacity to over 5 million litres per annum, and in 2005, it became part of Chivas Brothers.
