Miltonduff Speyside Whisky Distillery
Miltonduff was founded by Andrew Peary and Robert Bain 1824 in an area known more for producing fine Ale (beer) as the nearby Pluscarden Abbey had been producing Ale from as far back as the 15th century. Much of the credit for their fine Ale (as well as divine intervention of course) was the water supply from the ‘Black Burn’ continuing the holy theme Peary & Bain were one of the first distillers to go legal with their whisky production. They sold Miltonduff to William Stuart in 1866 and according to a visitor in 1877 whey were still using ancient methods whish had changed little from smugglers methods 100 years before. This did not continue however into the 20th century as new owners Thomas Yool & Co renovated Miltonduff in the 1890’s however hit financial trouble along with everyone else during the Pattison crash when a Leith based whisky merchant went spectacularly bust.
Whisky magnate Hiram Walker took ownership in 1936 and licensed Miltonduff to Ballantine & Sons who later in the 1960’s added new washbacks and 2 Lomond stills brought in to create a whisky known as Mosstowie. Mosstowie is no longer in production however is still available from Gordon & Macphail as part of their Connoisseurs Choice series. Indeed to this day Gordon & Macphail bottle the whisky from Miltonduff for the now owners Fortune Brands. However the Lomond stills became surplus to requirements, when Miltonduff was required to produce more whisky for Ballantine’s blended whisky plus others such as Old Smuggler and Teachers.
Taste: The typical Miltonduff single malt is fragrant and heavily perfumed with a clean crisp finish. A cleansing, after diner single malt scotch whisky.