Whisky Guide > Distillery Profiles > Speyburn Distillery
Speyburn Whisky Distillery - About
Often described as the most photographed distillery in Scotland, Speyburn Distillery sits nestling in a valley on the northern edge of Rothes. There is a timeless feel and an air of serenity – the type of place whisky was meant to be made.
The distillery has a compact layout, due mainly to the geography of the land. The architect, Charles Doig, designed the distillery using height as opposed to width. The unique drum maltings occupy a smaller area than a conventional floor maltings and other buildings, including the cask warehouses, are on two or three levels.
Very little has changed over the last 100 years with most of the original features still intact – indeed still being used. Although the maltings are no longer in production, the malt deliveries are stored in the original 4 wooden malt hoppers. Once milled the grist and hot water is transferred to a traditional rake mash tun from which 25,000 litres of wort is pumped into Douglas Fir wash backs. The still room has never been extended and houses a single pair of stills. True to form the alcohol vapours are condensed using over 100 metres of copper pipe emerged in cold water worm tubs.
Although 80% of Speyburn is tankered away to be filled at Inverhouse’s headquarters at Airdrie, the remaining spirit is filled into cask and stored in one of two warehouses. Both have two floors and use wooden rails and tables to store casks two and three high.
A Challenging Beginning
John Hopkins had been insistent that the distillery should commence production on 1st November 1897 to ensure that the first fillings would coincide with year of Queen Victoria’s Diamond Jubilee. By the last week in December, with no doors or windows fitted, the distillery started production. With a blizzard blowing through the stillhouse, Hopkins’ wish was achieved with 1 butt of Speyburn being bonded bearing the year 1897.
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