Aberlour Distillery

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Pronunciation aber’louwer Pronunciation
Translation Mouth of the Chattering Burn
Region Highlands / Speyside
Distiller Chivas Brothers Ltd.
Owner Chivas Brothers Ltd. (Pernod Ricard)
Address Aberlour
Telephone +44 (0)1340 - 88 12 49
+44 (0)1340 - 87 17 29 (Fax)
LatLong 57° 28’ 04.6” N   03° 13’ 44.8” W
Altitude 97 m
Grid Reference NJ263426
Website www.aberlour.co.uk
E-mail aberlour.admin@chivas.com
Open to public January - Easter : mo - fr 09:30 - 16:00 (please call for winter tours)
Easter - October : mo - su tours at 10:30 and 14:00, booking in advance is advisable
November - December : mo - fr 09:30 - 16:00 (please call for winter tours)
Admission charged, maximum 16 guests each tour
Children under 8 years cannot be admitted to production areas
For information on individual tours or group bookings please contact Caroline Mitchell (Visitor Centres Manager) on +44 (0)1340 - 87 24 07 or +44 (0)1340 - 87 17 29 (Fax) or caroline.mitchell@chivas.comSource : Chivas Brothers 2008 leaflet
Also known as Aberlour-Glenlivet, Aberloir and Aberlour House

Founded by James Gordon & Peter Weir
Peter Weir withdrew leaving Gordon to continue
Walker Grant & Co.
Most of the Distillery was lost after a huge fire. A new Distillerywas constructed by James Fleming jun., local banker and owner of the Dailuainne Distillery, a few kilometers upstream the River Spey
Sold to Robert Thorne & Sons Ltd. of Greenock who continued to 1920
Several of the distillery buildings and most of the whisky stocks destroyed by fire. Under the supervision of Charles Doig of Elgin, the Aberlour Distillery was largely rebuilt
Sold by Robert Thorne & Sons Ltd. to W.H. Holt & Sons (Chorlton-cum-Hardy) Ltd., a brewery near Manchester
Sold to S. Campbell & Sons Ltd. and extended
Aberlour-Glenlivet Distilleries Ltd. was incorporated with J. Ross and A.J. Campbell as directors, the bulk of the shares being held by the Commercial Bank
Floor Maltings closed
Two stills added to the two already in use. Also said that the distillery was re-equipped with four stills. Stills all steamheated
S. Campbell & Sons Ltd. was acquired by Société Pernod Ricard which maintains Aberlour-Glenlivet Distilleries Ltd. as an operating subsidiary (1975 mentioned as well)
Won the Pot Still Trophy and the gold medal at the International Wine and Spirit Competition
Won the Pot Still Trophy and the gold medal at the International Wine and Spirit Competition
Owned by Campbell Distillers (Pernod Ricard)
The 7th best selling Distillery in the world
After Pernod Ricard bought Chivas Brothers Ltd. from Seagram, Campbell Distillers was merged under Chivas Brothers Ltd. (2001 mentioned as well)
A new Visitor Centre is opened

Technical Specifications
General Water Source
for production from St Drostan's Well, for cooling water of the Burn of Abelour
  Annual Output 3,500,000 litres of alcohol (2006)
  Finished Spirit (phenols)
  Blending Roles
50% production as single malt, 50% for blending (mainly Clan Campbell)
Malt Malt Source Black Isle, Moray Coast, Scottish Borders
  Malt Type Chariot & Optic
  Malt Specification (phenols) 2ppm
  Own Malting Floor
  Malt Storage 200 tonnes
Mill Porteus
  Grist Storage
Mashing Mash Tun 2 made of stainless steel, semi-lauter
  Mash Size 13 tonnes, mashing time 6 hours, 15 mashes a week
  First Water 40,000 litres at 68°C
  Second Water 26,000 litres at 68°C
  Third Water 26,000 litres at 82°C
  Fourth Water n/a
Fermentation Washbacks 6 made of stainless steel, totally sealed, 70,000 litres each, painted all yellow
  Washback Charge
  Yeast Mauri distillers yeast
  Amount of Yeast 175kg per washback
  Length of Fermentation 48-60 hours
  Initial Fermentation Temp.
  Strength of Wash 8.5%
Distillation Wash Stills 2, 21,120 litres each
  Wash Still Built 1973 by Forsyths, Rothes
  Wash Still Charge 12,500-15,000 litres
  Heat Source steamheated
  Wash Still Height
  Lyne Arm slightly descending
  Low Wines Run 22.7%
  Low Wines Collection Range 3 hours
  Spirit Stills
  Spirit Still Built 1973 by Forsyths, Rothes
  Spirit Still Charge
  Strength of Spirit Still Charge
  Heat Source steamheated
  Spirit Still Height
  Lyne Arm slightly descending
  Foreshot Run 5% of total distillation time
  Spirit Run 18% of total distillation time
  Feints Run 35% of total distillation time
  Spirit Cut
  Distilling Strength
Storage Storage Strength 69.1%
  Average Spirit Yield
  Disposal of Pot Ale/Spent Lees
  Type of Casks sherry, bourbon and refills, cork bungs are used
  Warehouses 6, capacity of 27,000 casks
  Vatting and Bottling Location Kilwinning, North Ayrshire (bottling)

Sources used