David Thomson the owner of Annandale Distillery tells great story's about his new distillery:
“It will be a manually-operated distillery, and the emphasis will be on craftsmanship and heritage”
“It will also be a very ‘green’ distillery, and we are restoring the malting floor so that ideally we can one day make our own malt.
“Initially, we plan to distil 250,000 litres per year, then double that once we are fully up and running”
“The distillery has to be able to produce enough whisky to make it economically viable, and ultimately it needs to have a fantastic reputation for quality.”
“To an extent you design the plant to produce the style of whisky you want, and we will make both peated and un-peatedspirit, to keep our options open. We will have lots of fun experimenting and we will end up with a unique Annandale style.
”Part of that style will be provided by the unusual still configuration, which is to consist of one large wash still and two spirit stills, to be fabricated by renowned Speyside coppersmiths Forsyth’s of Rothes.
Get involved by Annandale Whisky
At Annandale, we want to produce a Scotch whisky that will be really enjoyed. In time, we hope that it will become a 'classic'. It makes sense therefore that we should involve you, our future customers, in helping us to define the sensory profile of Annandale Lowland Single Malt Scotch whisky.
There are only two stipulations at the start: Firstly the primary expression of Annandale should be 'detectably' smoky/phenolic in character, in deference to the original style of the distillery.
Secondly the spirit should not be obviously rubbery or sulphury in character.
The Long History of Annandale Distillery
1830 George Donald, a former excise officer, builds the original Annandale distillery
1883 The distillery is sold to John S. Gardner & Son
1887 Annandale Distillery is rebuilt and extended
1896 John Walker & Sons buy the distillery for £2,000
1919 John Walker & Sons mothballed the distillery after making the decision to focus on its new blend, Johnnie Walker
1921 The site is officially closed and stripped of its equipment
1924 The distillery is purchased by the Robinson family for the production of Provost porridge oats
2007 Annandale Distillery Company purchases the site with a view to returning the distillery to its former glory
2014 The distillery begins operation for the first time in 95 years
Curious about the technical details? (Only for real whisky nerds :)
Water source Borehole
Grist weight 2.5 tonnes
Mash tun 1 Semi-Lauter Copper Domed Forsyths
Wort clarity Clear
Malt Peated (45ppm) and unpeated
Malt supplier Bairds and Pencaitland
Fermentation 66-96 hours
Douglas fir Capicy in Litres of the washback 15000 Litres
Amount of wort in Litres that is added to the washback for fermentation 12000 Litres
Large Wash Still 1
Onion 12000 litres Forsyths
Low wines 24%Abv
Small Spirit Stills 2
Tall Slim necked Boil ball
The capacity in the Spirit still, unless otherwise specified 4000 liters
Amount of low wines in Litres added to the spirit still for distillation 3400 litres
Condencer type Copper shell and tube
Heat source Steam
New make phenol level 13-14ppm
New make strength 72.5%
Low wines receiver tank Annandale Distillery will produce smoky and non-smoky expressions so we need duplicate compartments in the tanks.
Output 250000 litres of pure alcohol per year with single shift working
Cask filling strength 63.5%
Single malt percentage 100%
Warehouse Dunnage in two-level Sandstone warehouse