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Article: Miltonduff



In 1824 after years of illicit production, Miltonduff distillery finally could start legal production of whisky and quickly became one of the largest producers in Scotland by the end of the century by using triple distillation (an unusual technique for Highland/Speyside distilleries) and producing one million litres whisky a year.  


Miltonduff expressions show the extreme versatility of this superb Speyside whisky with notes of rich, spicy, dark and honey that can be found in the Cask Strength Collection of their bottlings. Meanwhile their Distillery Labels collection rather showcases a lightweight taste with more floral side. There are two official Single Malts released from the Miltonduff distillery one is Miltonduff and the other is Mosstowie (the latter was produced from 1967 to 1981 but from time to time a bottle surfaces.)  There are several independent releases of Single Malt in addition to these official releases too.

History of Miltonduff whisky distillery

In 1824 the distillery was founded by Andrew Peary and Robert Bain. After the distillery illicitly operating on the site for years, the passing of the Exercise Act came as a relief and allowed Miltonduff distillery to start legitimate business operations.

A successful start of the distillery had out the company to a great position and in 1866 the distillery was purchased by William Stuart. Later in 1936 Hiram Walker -who also acquired George Ballantine's & Sons from the wealth he made from smuggling alcohol to America during the Prohibition purchased the distillery.

Expanding it in 1964, they installed a pair of Lomond stills (interesting fact Ballantines was responsible for developing the design for this still) to start producing their official single malt release the Mosstowie Single Malt.

In 1974 they increased the number of pot stills and in 1981 the Lomond stills was replaced by regular pot stills to keep up with the high demand. This also meant the end of the production of Mosstowie. Jumping to 2005, Pernod Ricard (Chivas Brothers) has acquired Miltonduff through the corporate merger of Allied and Pernod.

Speyside Region

Although, Speyside was not accepted as an official whisky region it is now generally approved as a subdivision of the Highlands Region. Over half of all Scotland's distilleries are located in here which makes it the most densely populated whisky region in the world. Many of the most popular single malts are produced in Speyside also the malts here are typically said to be the sweetest of all scotch whisky malts. Their whiskies are known for being frugal with peat and full of fruit. Pear, apple, vanilla, honey, and spice all have a part a role in expressions from this region, which are commonly matured in sherry casks.


Whisky Type

Single Malt

Distillery Status



Pluscarden Valley



Fermentation Time

Minimum 48hrs

Grist weight (T)


Malt specification


Mash Tun Material

Stainless Steel

New-Make Strength


Spirit Still Charge (L)


Spirit Still Size (L)




Wash Still Shape


Washback Size (L)




Yeast type

Mauri Liquid

Condenser type

Shell and tube. Each still has a sub cooler

Filling strength


Heat source

Gas, steam via heat exchanger and thermocompression system

Malt supplier

Simpsons, Bairds

Mash Tun Type


Single Malt percentage


Spirit still shape



6 (3 wash, 3 spirit)

Wash still charge (L)


Wash Still size (L)


Washback type

Stainless steel

Water source

The Black Burn

Parent company

Pernod Ricard

Current owner

Chivas Brothers Holdings


+44 1343 554120




Mitonduff Distillery
IV30 8TQ
United Kingdom

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