Speyburn

Speyburn was established in 1897 by John Hopkins & Co.; the site was designed by architect Charles C. Doig and is located in a valley near the Granty Burn, a historic water source for distillation. During the 20th century it came under the control of Distillers Company/United Distillers and was acquired by Inver House Distillers in 1991. Inver House now operates under the ownership of International Beverage Holdings (linked to ThaiBev). The distillery has retained traditional elements of the original site while updating some equipment.

To produce consistent, easy-drinking single malts using local resources (Granty Burn water) and traditional distillation techniques; the brand image emphasizes simplicity, Speyside character and value for money.

Speyside (Rothes), Moray, Scotland. Local spring water: Granty Burn.

Speyburn has received recognition at international competitions: recent examples include medals at the San Francisco World Spirits Competition, International Spirits Challenge and International Wine & Spirits Competition for expressions such as the 10, 15 and 18 year old bottlings and some Bourbon/Rum Cask releases.

Production based on unpeated malted barley; fermentations in wooden washbacks, use of discontinuous pot stills heated by steam and condensation via worm tubs, followed by maturation in oak casks. Some technical details reported by specialist sources: fermentation ~48 hours, new-make around 69.3% ABV, wooden washbacks.

Discontinuous pot stills with steam heating; condensation via worm tubs; typical wash and spirit still configuration (historically: 1 wash still + 2 spirit stills).

Maturation in oak casks; the range includes aged expressions (10/15/18 years) and sherry or bourbon finishes for specific releases. The distillery commonly uses ex-bourbon casks for some core expressions.