Scapa distillery, once known for having the longest fermentation time in the industry at 120 hours, has since reduced this to up to 70 hours with the introduction of a seven-day distilling week. Despite this change, the fruitiness of Scapa’s wash remains a defining characteristic, enhanced by the distillation process in a Lomond-style still. These stills, originally designed in the late 1950s to create multiple flavor profiles from a single pot, featured barrel-like necks with moveable copper baffle plates. Although the plates have been removed, the amount of copper in the stills is still substantial, and a purifier pipe further increases reflux, imparting a characteristic oiliness to the whisky. This results in one of the juiciest new makes in Scotland, a profile that is refined through maturation in American oak and refill casks.
Scapa distillery’s history dates back to the late 19th century. By the end of the 1800s, there were three distilleries operating on Orkney: Highland Park, Stromness, and Scapa, which was founded in 1885 by Glasgow blender John Townsend. The distillery was damaged by fire in 1919 but was rebuilt. In 1936, it was purchased by Bloch Bros., and after nearly two decades, it was sold to Hiram Walker, which eventually became part of Allied Distillers. In 1959, Scapa installed a Lomond still, which continued to operate until 1979.
Production ceased in 1994, though occasional runs were done by the team from Highland Park. In 2004, Scapa was released as a single malt, and major refurbishments began. The distillery was acquired by Pernod Ricard in 2005, and the refurbishment was completed. The new owners also redesigned the packaging and increased the age of the whisky from 14 years to 16.
In 2015, Scapa opened a visitor’s center and introduced an extended range, marking a new chapter in its history.
