Established in 1891 by Alexander Edward and Peter Mackie, Craigellachie Distillery is located near the confluence of the Rivers Spey and Fiddich in Speyside. Designed by architect Charles Doig, the distillery was established to supply whisky to the White Horse blend.
Today, it forms part of John Dewar & Sons, the whisky division of Bacardi. Craigellachie remains distinctive for its traditional worm tub condensers, a production method retained by a small number of Scottish distilleries. This approach helps create a full-bodied and characterful spirit.
The unpeated whisky is known for its tropical fruit character, with notes of pineapple often cited as a hallmark of the distillery style. Alongside this fruit-forward character is a subtle sulphury edge that forms part of the distillery's distinctive style, contributing additional savoury complexity to the spirit.We feel this combination of tropical fruit and structure makes Craigellachie suited to extended maturation in refill
casks.
