The Speyside Distillery, located near Kingussie in the southernmost part of the Speyside region, has remained a quiet yet notable player in the world of single malt whisky. Despite its small size, the distillery has carved out a unique identity with its slow and relaxed production process. The distillery features a pair of stills that were originally installed at the Lochside distillery but were modified to fit the new site. This unconventional adaptation adds to its distinctive character.
The whisky-making process at Speyside Distillery is characterized by long ferments and slow distillation, resulting in a light and delicate style of whisky. While its single malt expressions have not been widely seen, the distillery’s whisky has made its way into various blends around Asia and has even been launched in Mongolia. The spirit has also found a home under different labels such as Drumguish and Glentromie, and more recently, the single malt range known as “Spey” has been sold in Taiwan. Additionally, the distillery’s whisky has been blended with neutral spirit to produce Bhutanese whisky, further expanding its reach.
The distillery’s origins trace back to the 1950s when George Christie, a legendary figure in the whisky industry, conceived the idea of a single malt distillery. Christie had previously built the North of Scotland grain plant in Clackmannan, and it would take him 30 years for his vision of Speyside Distillery to come to fruition. In 2013, the distillery and company were acquired by Harvey’s of Edinburgh with backing from Taiwanese investors, marking a new chapter for the distillery.
Despite its relatively low profile in the single malt market, Speyside Distillery’s whisky has had an intriguing and diverse journey, finding its way into international markets and contributing to whisky production in unexpected ways.
