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The History of Auchentoshan Distillery

Taking its name from the Gaelic language and meaning Of The Field, the Auchentoshan distillery is located in the west of the country, producing high quality single malt. Sometimes known as Glasgow’s malt whisky, the distillery is close to the city, and its whisky is sometimes called “the breakfast whisky” thanks to its delicate and sweet nature.

Originally, legalised whisky making began on the Clyde’s banks in 1817 when John Bulloch built the Duntocher distillery. Like most early whisky start ups, this distillery had a troubled early history, with Bulloch going bankrupt early in its development. However, his grandson was the co-founder of Bulloch Lade, one of the most well-known broking and blending firms of the 19th century.

In 1834, Alexander Filshie and John Hart purchased the distillery and it was at this time that its name was changed to Auchintoshan. In 1875 they sold the distillery on to a grain merchant from the local area and this led to it being passed between a number of owners for several years. In 1941, one of the distillery’s warehouses was hit by a bomb and sent blazing whisky streaming into the river. However, this tragedy was turned into a positive since a bomb crater is now the distillery pond.

Tennants, a Glasgow based company, owned the distillery between 1960 and 1969 when it was then sold on to Eadie Cairns, a publican, at which time it was completely rebuilt. In 1984 the distillery was then sold on to Morrison Bowmore distillers and a few years later in 1989, Suntory invested in the brand, going on to acquire all of its holdings in 1994. Suntory Holdings Ltd merged with Beam Inc in 2014 creating Beam Suntory Inc and this company now own the Auchentoshan distillery along with other Morrison Bowmore holdings.

Somewhat unusual for Scottish distilleries, the Auchentoshan distillery uses triple distillation with a third still called the Intermediate Still helping to boost the final spirit’s strength up to 81% ABV.It also helps to give the whisky a sweeter and more delicate flavour than most other Scotch whiskies. Usually maturation takes place in ex-sherry butts and ex-bourbon barrels, however some mature in ex French wine casks.

Periodically there are releases of special bottlings. The oldest of these was distilled in 1957 and was released in 200.

This distillery is still in operation and boasts its own visitors centre as well as conference facilities both of which were finished in 2005. Public tours take place every day of the week. Auchentoshan’s whiskies have traditionally performed well in competitions with both its 18 year old and 16 year old scotches having been awarded double gold at the San Francisco World Spirits competition in 2008.