Miltonduff Whisky

Miltonduff Distillery was established in 1824 The distillery's water source is the Black Burn which flows from springs. Thanks to the excellent supplies of water and barley in the 'Pluscarden' area of Speyside a lot of distilleries chose this location after the distillation of whisky was legalised in Scotland in the year 1823 through the Excise Act.

In 1866 William Stuart bought Miltonduff distillery. He remained the sole owner for three decades until Thomas Yool & Co. acquired part of the distillery in 1895. At that point they also expanded the distillery. Later Thomas Yool & Co. would gain control and ownership of the entire distillery. In 1936 Miltonduff was acquired by Hiram Walker - Gooderham & Worts Ltd.

In 1964 a pair of Lomond stills was installed, the spirit of which was named Mosstowie, but they were removed in 1981. There are now three pairs shaped in the traditional Miltonduff configuration. Miltonduff used to be triple-distilled, a final vestige of the old routine when stills were a little less efficient than they are today.