Speyburn Distillery, located in a small glen opposite Glen Grant, is an excellent example of the blend between tradition and innovation in single malt whisky production. Originally designed by architect Charles Doig in 1897, Speyburn has remained largely unchanged since its inception, retaining key traditional elements such as the use of worm tubs for condensing. This method produces a distinct sulphury new make spirit, which, over time in cask, transforms to reveal a delicate and fragrant character. Speyburn’s stillhouse has been modernized with steam-driven stills, but the distillery has kept its heritage intact.
Speyburn’s original innovation came from Doig’s design of the distillery’s pagoda, which was used to ventilate the kiln. The pagoda is an iconic feature of many Scottish distilleries today. Additionally, Doig introduced the first ‘pneumatic’ (drum) maltings in the Highlands, which allowed for more flexible production and removed the dependency on malting floors.
The distillery changed ownership over the years, eventually becoming part of Inver House Distillers in 1991. It is now marketed primarily as a value-for-money malt in the United States, which has led to large sales volumes. However, this focus on affordability has affected its reputation, with many whisky drinkers underestimating Speyburn’s quality, despite it being a top-10 best-selling brand. Its historical significance and traditional production methods, along with its delicate character, make Speyburn a whisky worth appreciating more widely than it currently is.
