Some of you may already be familiar with Jamie, our Food and Beverage Manager, from whisky tastings and events where his passion for the water of life always shines through. He has an uncanny ability to match drinkers with their perfect drams, and with World Whisky Day upon us this month, we thought it would be the ideal time to ask him about to share one of his favourite distilleries.
Known for its rich Highland character and deep connection to some of Scotland's most famous blends, Blair Athol Distillery has a fascinating history stretching back more than 200 years. In this guest blog, Jamie explores the story behind the distillery, its unique production and the flavours that make its whisky so remarkable.
Enjoy the read, and perhaps pour yourself a wee nip while you do...
Located just a few minutes from our front door, Blair Athol is one of the oldest working distilleries in Scotland. Founded in 1798 it was originally known as Aldour Distillery, named after the cattle farm that once occupied on this site. The name Aldour comes from the fresh water burn that runs through the grounds. In Gaelic, 'Alt Dour' translates to 'Burn Of The Otter', and because the distillery still draws its water from this source today, you'll see the otter as a logo on their bottles.
Peter Mckenzie took over the distillery in 1882 and changed the name to Blair Athol, not to be confused with Blair Atholl, a village 7 miles north of Pitlochry. There are many stories that surround the name change and much speculation as to whether it was to antagonise or endear the nearby Duke of Atholl.
Blair Athol became part of the Peter Mackenzie blending house in 1886, but like many other distilleries, it suffered during the economic difficulties of the 1930s, ultimately falling silent between 1932 and 1949. During this period Mackenzie and its estate (which also included Dufftown Distillery) were acquired by Perth-based blender, Arthur Bell & Sons. By the 1970s, Bell’s was being built into the UK’s top-selling blended Scotch leading Blair Athol to double capacity to facilitate this. Following Guinness' acquisition of Bell's in 1985, and the later formation of Diageo, a visitor centre was opened at the distillery in 1987.
As interest in single malts began to grow, Blair Athol briefly released an 8 year old expression during the 1980's under Bell's. Today however it only appears as a part of the Flora and Fauna range, bottled as a 12-year old and matured in first fill ex-sherry casks.
Blair Athol produces 2.5 million litres of spirit every year, which is considered a small production compared to much larger distilleries who will produce upwards of 20 million litres annually. Remarkably, 99.7% of its production goes into blends such as Johnnie Walker and Bell's, while only the remaining 0.3% becomes official single malt bottlings.
Blair Athol 12 Year Old Single Malt
First-fill Oloroso Sherry Casks - 43% ABV
Tasting Notes: Rich dried fruits and aromatic spice dominate this medium to full bodied dram. Expect notes of Muscat and Madeira wine, dried apricots in the foreground as well as Treacle and Toffee.
The Nosing: Take a good nose of the whisky. The best way to do this is to breath through your nose with your mouth open slightly which will enable you to recognise the aromas and prepare for what to expect on the the palate.
The Palate: I like to treat whisky like a fine wine. Take small sip and let the liquid coat all of your mouth for a full 10-12 seconds. This awakens the tastebuds and helps reveal the texture, sweetness, spice and balance. It will also indicate whether a few drops of water will help open up the whisky further, unlocking additional aromas and flavours hidden beneath the surface.
Blair Athol may not be the most famous single malt distillery in Scotland, but that is part of the charm. Hidden behind some of the world's best known blends is a rich Highland whisky full of character. For me, it is a reminder that some of Scotland's finest drams are often the quietest ones.
Jamie
