Blair Athol
SCOTCH SINGLE MALT WHISKIES > B
BLAIR ATHOL
27 years old
54,7%
RARE MALTS SELECTION
Natural Cask Strenght
Distilled 1975
Bottled April 2003
Limited Edition
Genummerde fissen
Blair Athol Distillery, Pitlochry, Pertshire
Scottish Malt Distillers, Elgin
We, the Tasting Panel, verify that the Scotch Malt Whisky inside this bottle has been
passed under some of the most scrupulous noses in the world and approved for re-
lease as a Society bottling.
Only single cask whiskies that promise to intrigue, entertain and delight our members
are selected, true to our motto: “TO LEAVE NO NOSE UPTURNED “.
Rosy checked bakers with warm brioche buns studded with ginger and glossily iced buns
topped with marron glace. Steaming mugs of mead laced with orange zest and nougat
with crushed hazelnuts. Toasted dark rye bread with thick cut grapefruit marmalade.
The kitchen windows steamed up with the heady aromas seeping from the hot ovens.
Rosy cheeked bakers toiled over trays of warm brioche buns studded with the ginge
and nutmeg and glossily iced buns decorated with marron glace and crystalised orange.
The bakers downed their tools and fortified themselves with mugs of mead laced with
orange zest and traces of chilli. They niebbled at soft, sweet nougat with crushed
hazelnuts while reading glossy expensive magazines. Back to work! They drew hot
loaves from the ovens: dark rye bread and toasted spelt rolls, ready to be enjoyed
with thick cut grapefruit marmalade.
BLAIR ATHOL
8 years old
46 %
FROM THE HOUSE OF BELL'S
(Very old Bottle)
Arthur Bell & Sons Ltd, Distillers, Perth
BLAIR ATHOL
12 years old
43 %
FLORA & FAUNA
Distilled 1980
Bottled 1992
Blair Athol Distillery, Pitlochry, Pertshire
Blair Athol distillery, established in 1798, stands on peaty moorland in the foothills of the Grampian Mountains. An ancient source of water for the distillery, All Dour Burn, The Burn of the Otter, flows close by. This single Malt Scotch Whisky has a mellow deep tonded aroma, a strong fruity flavour and a smooth finish.
BLAIR ATHOL
16 years old
43 %
SIGNATORY VINTAGE
VINTAGE 1987
Single Highland Malt Scotch Whisky
Distilled on 13th May 1987
Bottled on 22nd April 2004
Cask No. 3222
395 Bottles
Genummerde flessen
Natural Colour
Signatory Vintage
Scotch Whisky Co, Ltd, Edinburgh
BLAIR ATHOL
12 years old
46 %
THE ULTIMATE SINGLE
MALT SCOTCH WHISKY
SELECTION
HIGHLAND SINGLE MALT
Distilled: 02/04/97
Matured in a Hogshead
Cask no: 2294
Bottled: 14/04/09
387 Numbered Bottles
Natural Colour
Non Chillfiltered
The Ultimate Whisky Company, Amersfoort
BLAIR ATHOL
Matured for 11 years
46 %
1 9 9 8
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY
Highland Single Malt
Distilled: 08/04/98
Matured in a hogshead
Cask no: 2761
Bottled: 25/03/10
401 Numbered bottles
Natural Colour
Non Chillfiltered
Selected by The Ultimate Whisky
Company. N L, Amersfoort
Kleur; Goud
Neus: Appel, tropisch fruit, mout, perzik, zacht
Smaak: peren, romig
Afdronk: middellang, romig en weer fruit
BLAIR ATHOL
VINTAGE 1 9 8 6
25 years old
46 %
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY
Distilled: 21/10/88
Matured in a Refill Sherry Butt
Cask no: 6928
Bottled: 14/08/14
394 Numbered Bottles
Natural Colour
Non Chillfiltered
Selected by The Ultimate Whisky Compnay, NL
BLAIR ATHOL
VINTAGE 1 9 8 8
Matured for 26 years
46 %
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY
Highland Single Malt
Distilled: 14/10/88
Matured in a Refill Sherry Butt
Cask no: 6850
Bottled: 13/11/14
632 Numbered Bottles
Natural Colour
Non Chillfiltered
Selected by The Ultimate Whisky Company. NL
BLAIR ATHOL
9 years
46 %
CONNOISSEURS CHOICE
Highlands
Distilled 2006
Matured in a 1st Fill Sherry Butt
and a Refill Sherry Hogshead
Bottled 2015
Natural Colour
Non Chill Filtered
Specially selected, produced
and bottled by
Gordon & Macphail, Elgin
The Highlands are noted for varying styles
of Single Malt from spicy, aromatic whiskies
in the north, to the fuller, slightly peaty
and nutty whiskies in the south.
Blair Athol Distillery is located in Pitlochry.
It was established in the 1790’s and is one of Scotlands oldest working distilleries.
The carefully maintained stone buildings
Are shrouded in a cloth of green ivy.
A visitor centre opened in 1987.
This particular expression from Blair Athol
Distillery was matured in a 1st Fill Sherry
Butt and a Refill Sherry Hogshead.
The whisky has Sherry influences with
candied peel, fig and toasted malt noted.
The palate is peppery initially, with tan-
gerine, grapefruit and hints of almond,
complemented by clover spice.
BLAIR ATHOL
27 years
46 %
THE ULTIMATE SINGLE MALT
SCOTCH WHISKY
Highland Single Malt
Distilled: 21/10/88
Matured in a Wine Treated Butt
Casl no: 6929
Bottled: 23/10/15
616 Numbered Bottles
Natural Colour
Non Chill Filtered
Selected by The Ultimate
Whisky Company. NL.
The Midlands
BLAIR ATHOL
MALTY, RICH, NUTS, DRIED FRUIT
Pitlochry, Perthshire. Licentiehouder: Arthur Bell & Sons Ltd. Blair Athol is onderdeel van Scottish Malt Distillers Ltd. (S.M.D.). De malt divisie van United Distillers Ltd. Eigendom van Guinness.
Pitlochry, Perthshire. Licentiehouder: Arthur Bell & Sons Ltd. Blair Athol is onderdeel van Scottish Malt Distillers Ltd. (S.M.D.). De malt divisie van United Distillers Ltd. Eigendom van Guinness.
In 1798 werd hier een distilleerderij gesticht door John Stewart en Robert Robertson, die Aldour werd genoemd, naar de beek Alltdour, wat staat voor beek van de otter.
Maar de distilleerderij kon niet concureren met de illegale distilleerderijen in de omgeving en sloot zijn poorten.
In 1826
werd Aldour weer opgestart door Alexander Conacher,
die de distilleerderij de naam Blair Athol gaf.
In 1882
In 1882
werd Peter Mackenzie & Co de eigenaar en
verhoogde de kapaciteit aanzienlijk, zodat men
454.000 liter spirit per jaar kon produceren.
In 1897
In 1897
werd P. Mackenzie & Co een N.V.:
P. Mackenzie Distillers Ltd en nam
Dufftown-Glenlivet over.
In 1932
In 1932
werd Blair Athol gesloten.
In 1933
In 1933
werd P. Mackenzie Distillers Ltd, overgenomen
door Arthur Bell & Sons Ltd.
Pitlochry, Perthshire. Licentiehouder: Arthur Bell & Sons Ltd. Blair Athol is onderdeel van Scottish Malt Distillers Ltd. (S.M.D.). De malt divisie van United Distillers Ltd. Eigendom van Guinness.
In 1949
In 1970
In 1986
Blair Athol is een schitterend gebouwencomplex, omringd door rhodondendrons en rozen-tuinen.
Er kan ook worden getrouwd en er is een gedeelte waar lokale ambachtsmensen hun produkten kunnen verkopen.
Distilleerderij manager is David Hardy, hij is ook de manager van Dalwhinnie. (2003). De distilleerderij kater heet Beavis.
Blair Athol Distillery is located in the beautiful Victorian town of Pitlochry. Documented evidence suggests that the distillery on the present site dates from 1798.
Robert Robertson and John Stewart founded a distillery which the named Aldour, after the distillery's water source; the Allt Dour Burn. It is thought that the distilling operation did not last long time, possible due to the heavy exise levies enforced by the government of the time.
Following the 1823 Licensing Act, John Robertson revived Blair Atholl in 1827. Incidentaly it is not known how Blair Athol Distillery became to be spelt with one 'l', instead of two, like the town of Blair Atholl which is located a few miles north of Pitlochry.
Blair Atholl itself is home to Blair Castle, the magnificent former home of the Dukes and Earls of Atholl. Blair Athol Distillery was taken over by Peter Mackenzie & Co in 1882 and enlarged and improved so that by 1886 the distillery was capable of producing 6.800 litres per week.
The distillery closed in 1932 and was then purchased by Arthur Bell & Sons Ltd in 1933. Blair Athol remained silent for many years until 1949 when distilling recommenced after a period of Extensive renovation. In 1970 an additional two stills were added.
Blair Athol sources its unpeated malt from Glen Ord Maltings. Operating with 8 tonne semi- Lauter mash tun, around 44.000 litres of spring water from the Allt Dour Burn- meaning 'the Burn of the otter"in Gaelic - is mixed with grist to finally produce approximately 38.000 litres of worts. The worts are then cooled to approximately 18 degrees Celsius before being added to one of eight wash backs. Four wash backs are made from traditional Oregon pine, the other four are made from stainless steel. The wooden wash backs were sourced from Mortlach Distilleery in Dufftown when Blair Athol was further expanded in the late 1980s.
Cream yeast is added and the worts ferment for approximately 50 hours. A longer fermentation of 110 hours is extended over the weekend.
Output:
Blair Athol Distillery is located in the beautiful Victorian town of Pitlochry. Documented evidence suggests that the distillery on the present site dates from 1798.
Robert Robertson and John Stewart founded a distillery which the named Aldour, after the distillery's water source; the Allt Dour Burn. It is thought that the distilling operation did not last long time, possible due to the heavy exise levies enforced by the government of the time.
Following the 1823 Licensing Act, John Robertson revived Blair Atholl in 1827. Incidentaly it is not known how Blair Athol Distillery became to be spelt with one 'l', instead of two, like the town of Blair Atholl which is located a few miles north of Pitlochry.
Blair Atholl itself is home to Blair Castle, the magnificent former home of the Dukes and Earls of Atholl. Blair Athol Distillery was taken over by Peter Mackenzie & Co in 1882 and enlarged and improved so that by 1886 the distillery was capable of producing 6.800 litres per week.
The distillery closed in 1932 and was then purchased by Arthur Bell & Sons Ltd in 1933. Blair Athol remained silent for many years until 1949 when distilling recommenced after a period of Extensive renovation. In 1970 an additional two stills were added.
Blair Athol sources its unpeated malt from Glen Ord Maltings. Operating with 8 tonne semi- Lauter mash tun, around 44.000 litres of spring water from the Allt Dour Burn- meaning 'the Burn of the otter"in Gaelic - is mixed with grist to finally produce approximately 38.000 litres of worts. The worts are then cooled to approximately 18 degrees Celsius before being added to one of eight wash backs. Four wash backs are made from traditional Oregon pine, the other four are made from stainless steel. The wooden wash backs were sourced from Mortlach Distilleery in Dufftown when Blair Athol was further expanded in the late 1980s.
Cream yeast is added and the worts ferment for approximately 50 hours. A longer fermentation of 110 hours is extended over the weekend.
Pitlochry, Perthshire. Licentiehouder: Arthur Bell & Sons Ltd. Blair Athol is onderdeel van Scottish Malt Distillers Ltd. (S.M.D.). De malt divisie van United Distillers Ltd. Eigendom van Guinness.
In 1949
werd Blair Athol, na een grondige renovatie weer opgestart.
In 1970
werden er twee ketels bijgebouwd, en de vier ketels kunnen 1 miljoen liter spirit per jaar produceren.
De Mash tun heeft een inhoud van 8 ton, de zes washbacks kunnen elk 40.000 liter bevatten.
De Wash stills hebben elk een inhoud van 13000 liter, de Spirit stills elk 11500 liter.
De Mash tun heeft een inhoud van 8 ton, de zes washbacks kunnen elk 40.000 liter bevatten.
De Wash stills hebben elk een inhoud van 13000 liter, de Spirit stills elk 11500 liter.
Het water komt van de Allt Dour Burn (beek van de otter)
In 1986
wordt Arthur Bell & Sons Ltd, tegen zijn zin overgenomen door Guinness.
Bell's bracht toen vijf distilleerderijen in, Dufftown - Glenlivet,
Pittyvaich - Glenlivet, Inchgower, Blair Athol en Bladnoch.
In 1987
In 1987
wordt te Blair Athol een bezoekerscentrum geopend.
In 1987
In 1987
wordt The Distillers Company Ltd, (D.C.L), ook tegen hun zin
overgenomen door Guinness en in
1998
samengevoegd met Arthur Bell & Son Ltd, de nieuwe naam wordt
United Distillers Ltd.
Blair Athol is een schitterend gebouwencomplex, omringd door rhodondendrons en rozen-tuinen.
Er kan ook worden getrouwd en er is een gedeelte waar lokale ambachtsmensen hun produkten kunnen verkopen.
Distilleerderij manager is David Hardy, hij is ook de manager van Dalwhinnie. (2003). De distilleerderij kater heet Beavis.
Blair Athol Distillery is located in the beautiful Victorian town of Pitlochry. Documented evidence suggests that the distillery on the present site dates from 1798.
Robert Robertson and John Stewart founded a distillery which the named Aldour, after the distillery's water source; the Allt Dour Burn. It is thought that the distilling operation did not last long time, possible due to the heavy exise levies enforced by the government of the time.
Following the 1823 Licensing Act, John Robertson revived Blair Atholl in 1827. Incidentaly it is not known how Blair Athol Distillery became to be spelt with one 'l', instead of two, like the town of Blair Atholl which is located a few miles north of Pitlochry.
Blair Atholl itself is home to Blair Castle, the magnificent former home of the Dukes and Earls of Atholl. Blair Athol Distillery was taken over by Peter Mackenzie & Co in 1882 and enlarged and improved so that by 1886 the distillery was capable of producing 6.800 litres per week.
The distillery closed in 1932 and was then purchased by Arthur Bell & Sons Ltd in 1933. Blair Athol remained silent for many years until 1949 when distilling recommenced after a period of Extensive renovation. In 1970 an additional two stills were added.
Blair Athol sources its unpeated malt from Glen Ord Maltings. Operating with 8 tonne semi- Lauter mash tun, around 44.000 litres of spring water from the Allt Dour Burn- meaning 'the Burn of the otter"in Gaelic - is mixed with grist to finally produce approximately 38.000 litres of worts. The worts are then cooled to approximately 18 degrees Celsius before being added to one of eight wash backs. Four wash backs are made from traditional Oregon pine, the other four are made from stainless steel. The wooden wash backs were sourced from Mortlach Distilleery in Dufftown when Blair Athol was further expanded in the late 1980s.
Cream yeast is added and the worts ferment for approximately 50 hours. A longer fermentation of 110 hours is extended over the weekend.
Output:
2,2 million litres of alcohol
Cask Storage:
Cask Storage:
3 dunnage warehouses
Water Source:
Water Source:
All Dour Burn
Malt Source:
Malt Source:
Glen Ord
Malt Type:
Unpeated
Malt Storage:
Malt Storage:
80 Tonnes
Mill Type:
Mill Type:
Porteus
Grist Storage:
Grist Storage:
8 Tonnes
Mash Tun Construction:
Mash Tun Construction:
Semi - Lauter
Mash Size:
Mash Size:
8 Tonnes
No of Wash Backs:
No of Wash Backs:
8
Wash Back Construction:
Wash Back Construction:
4 Oregon Pine
4 Stainless Steel
Wash Back Capacit:
19000 litres
Yeast:
Yeast:
Cream
No. of Wash Stills:
No. of Wash Stills:
2
Wash Still Charge:
Wash Still Charge:
13000
Heat Source:
Heat Source:
Gas fired steam pans and coils
Wash Still Shape:
Wash Still Shape:
Onion
No. of Spirit Stills:
No. of Spirit Stills:
2
Spirit Still Charges:
Spirit Still Charges:
11.500
Spirit Still Shape:
Spirit Still Shape:
Onion
Two large gas-fired wash still (with a capacity of 13.000 litres) stand proudly beside two spirit stills (with a capacity of 11.500 litres) and work to produce a spicy, nutty aroma that permeates the atmosphere. At current production levels the annual output is around 2.000.000 litres of alcohol
95 % of Blair Athol's production is filled into ex-bourbon American oak casks, the remaining 5 % is filled into ex-sherry casks. Stowed up to five high, three traditional earthen-floored warehouses store 15.000 casks on site.
The Highlands are noted for varying styles
of Single Malt from spicy, aromatic whiskies
in the north, to the fuller, slightly peaty
and nutty whiskies in the south.
Blair Athol Distillery is located in Pitlochry.
It was established in the 1790's and is one
Two large gas-fired wash still (with a capacity of 13.000 litres) stand proudly beside two spirit stills (with a capacity of 11.500 litres) and work to produce a spicy, nutty aroma that permeates the atmosphere. At current production levels the annual output is around 2.000.000 litres of alcohol
95 % of Blair Athol's production is filled into ex-bourbon American oak casks, the remaining 5 % is filled into ex-sherry casks. Stowed up to five high, three traditional earthen-floored warehouses store 15.000 casks on site.
The Highlands are noted for varying styles
of Single Malt from spicy, aromatic whiskies
in the north, to the fuller, slightly peaty
and nutty whiskies in the south.
Blair Athol Distillery is located in Pitlochry.
It was established in the 1790's and is one
of Scotlands oldest working distilleries.
The carefully maintained stone buildings
Are shrouded in a cloth of green ivy.
A visitor centre opened in 1987.
The carefully maintained stone buildings
Are shrouded in a cloth of green ivy.
A visitor centre opened in 1987.
Cloudy worts and a short fermentation time give the nutty base, but it is distillation which adds real weight to the distillate. A controlled level of solids coming across in the wash still add a rich, deep, malt-loaf character to the new make. It is this character which allows it to show so well in ex-Sherry, although for blending purposes the majority of the make is destined for ex-Bourbon.
The central Perthshire town of Pitlochry sits on the banks of the River Tay and has had a distillery since 1798, making its plant one of the oldest legal whisky-making sites in Scotland. The original distillery was named Aldour after the burn which supplied it with process water, but changed its name to Blair Athol [after a village seven miles to the north] in 1825. This could conceivably have been to sweeten the Duke of Athol who owned the land
It became part of the Peter Mackenzie blending house in 1886, but like many distilleries suffered during the economic troubles of the 1930s and fell silent between 1932 and 1949. In the interim period however Mackenzie (and its estate, which also included Dufftown distillery) had been bought by Perth-based blender, Arthur Bell & Sons.
By the 1970s, Bell’s was being built into the UK’s top-selling blended Scotch and, as a result, Blair Athol was doubled in capacity. Guinness (which bought Bell’s in 1985, and after further mergers evolved into Diageo) opened a visitor’s centre in 1987.
In an attempt to tap into the then infant single malt market, Bell’s bottled it as an 8-year-old in the 1980s, but in the Diageo era it has only appeared as a member of the Flora & Fauna range (at 12 years of age), matured in first-fill ex-Sherry casks.
1798
Aldour distillery founded by John Stewart and Robert
Robertson in Pitlochry
1825
The distillery name is changed to Blair Athol after
a nearby village
1826
The Duke of Atholl leases the distillery to Alexander
Connacher & Co
1860
Ownership is passed onto Elizabeth Connacher
1886
Blair Athol is purchased by Peter Mackenzie, future
founder of Dufftown
1932
Blair Athol falls silent
1933
Peter Mackenzie & Co, along with Blair Athol, is
purchased by Arthur Bell & Sons
1949
Production restarts at the distillery once again
1973
Production capacity is expanded from two stills to four
1985
Guinness buys Arthur Bell & Sons
1987
Blair Athol’s visitors’ centre built
2003
A 27 year old 1975 is released in the Rare Malts
Series
2010
A distillery Exclusive single cask, no age 1995
is released
2016
A distillery exc;usive no age bottling is released
2017
A Special Releases 23 year released
2020
Capacity: 2.800.000 Ltrs
Output: 2.200.000 Ltrs
CONDENSER TYPE i
Shell and tube
FERMENTATION TIME i
Maximum 50hrs
FILLING STRENGTH i
63.5%
GRIST WEIGHT (T) i
8.2
HEAT SOURCE i
Steam
MALT SPECIFICATION i
Unpeated
MALT SUPPLIER i
Mostly in-house
MASH TUN TYPE i
Lauter
NEW-MAKE STRENGTH i
67%
SPIRIT STILL CHARGE (L) i
11,500
SPIRIT STILL SHAPE i
Plain
STILLS i
4
WASH STILL CHARGE (L) i
14,000
WASH STILL SHAPE i
Plain
WASHBACK TYPE i
4 wood, 2 steel
WASHBACKS i
6
WATER SOURCE i
Kinnaird Burn
WORT CLARITY i
Cloudy
YEAST TYPE i
Creamed
Diageo
1997 - present
Arthur Bell & Sons
1933 - 1997
Peter Mackenzie & Co
1886 - 1933
Peter Mackenzie
1882 - 1886
Elizabeth Connacher
1860 - 1882
Alexander Connacher & Co
1852 - 1860
Peter Fraser & Co
1829 - 1842
Alexander Connacher & Co
1827 - 1829
James Robertson
1825 - 1826
John Stewart and Robert Robertson
1798 - 1825
Blair Athol Distillery is located in the beautiful Victorian town of Pitlochry. Documented evidence suggests that the distillery on the present site dates from 1798.
Robert Robertson and John Stewart founded a distillery which the named Aldour, after the distillery's water source; the Allt Dour Burn. It is thought that the distilling operation did not last long time, possible due to the heavy exise levies enforced by the government of the time.
Following the 1823 Licensing Act, John Robertson revived Blair Atholl in 1827. Incidentaly it is not known how Blair Athol Distillery became to be spelt with one 'l', instead of two, like the town of Blair Atholl which is located a few miles north of Pitlochry.
Blair Atholl itself is home to Blair Castle, the magnificent former home of the Dukes and Earls of Atholl. Blair Athol Distillery was taken over by Peter Mackenzie & Co in 1882 and enlarged and improved so that by 1886 the distillery was capable of producing 6.800 litres per week.
The distillery closed in 1932 and was then purchased by Arthur Bell & Sons Ltd in 1933. Blair Athol remained silent for many years until 1949 when distilling recommenced after a period of Extensive renovation. In 1970 an additional two stills were added.
Blair Athol sources its unpeated malt from Glen Ord Maltings. Operating with 8 tonne semi- Lauter mash tun, around 44.000 litres of spring water from the Allt Dour Burn- meaning 'the Burn of the otter"in Gaelic - is mixed with grist to finally produce approximately 38.000 litres of worts. The worts are then cooled to approximately 18 degrees Celsius before being added to one of eight wash backs. Four wash backs are made from traditional Oregon pine, the other four are made from stainless steel. The wooden wash backs were sourced from Mortlach Distilleery in Dufftown when Blair Athol was further expanded in the late 1980s.
Cream yeast is added and the worts ferment for approximately 50 hours. A longer fermentation of 110 hours is extended over the weekend.
Two large gas-fired wash still (with a capacity of 13.000 litres) stand proudly beside two spirit stills (with a capacity of 11.500 litres) and work to produce a spicy, nutty aroma that permeates the atmosphere. At current production levels the annual output is around 2.000.000 litres of alcohol
95 % of Blair Athol's production is filled into ex-bourbon American oak casks, the remaining 5 % is filled into ex-sherry casks. Stowed up to five high, three traditional earthen-floored warehouses store 15.000 casks on site.
In 2019 in the visitor centre the mash tun from Clynelish
distillery is turned into a nosing and tasting bar
The Highlands are noted for varying styles
of Single Malt from spicy, aromatic whiskies
in the north, to the fuller, slightly peaty
and nutty whiskies in the south.
Blair Athol Distillery is located in Pitlochry.
It was established in the 1790's and is one
The Highlands are noted for varying styles
of Single Malt from spicy, aromatic whiskies
in the north, to the fuller, slightly peaty
and nutty whiskies in the south.
Blair Athol Distillery is located in Pitlochry.
It was established in the 1790's and is one
f Scotlands oldest working distilleries.
The carefully maintained stone buildings
Are shrouded in a cloth of green ivy.
A visitor centre opened in 1987.
The carefully maintained stone buildings
Are shrouded in a cloth of green ivy.
A visitor centre opened in 1987.