Scotland’s northernmost mainland distillery, Wolfburn, derives its name from a nearby water source. The distillery operates with a 1.1-ton mash, producing clear worts that undergo an extended fermentation process before being distilled in a 5,500-litre wash still and a 3,600-litre spirit still. The whisky matures primarily in ex-Bourbon casks, with some ex-Sherry casks also in use. The new make spirit is characterized by malty, fruity, and sweet notes with a touch of floral aroma.
Thurso, the northernmost town on the British mainland, surprisingly lacked a distillery for more than 160 years. The original Wolfburn distillery, named after the local water source, was established in 1821 by William Smith and operated by his family until 1837. It was the largest whisky producer in Caithness during the 1820s. Although records suggest it closed in 1837, there is evidence that David Smith briefly revived it in 1852, and some claim intermittent operations continued into the 1860s.
The modern-day Wolfburn distillery, launched in the 21st century, was essentially a reconstruction project rather than a revival of an old facility. By that time, the original site was little more than a pile of stones. The new owners rebuilt the distillery as close as possible to the original location, using the same water source. Construction began in August 2012, and production officially started on January 25, 2013.
