Ardmore Distillery

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General
Pronunciation ard’more Pronunciation
Translation Big Height
Region Highlands / Speyside
Distiller Ardmore Distillery
Owner Beam Global Spirits & Wine, Inc.
Address Arden
Kennethmont
Huntly
Aberdeenshire
AB54 4NN
Scotland
Telephone +44 (0)1464 - 83 12 13
+44 (0)1464 - 83 14 28 (Fax)
LatLong 57° 21’ 02” N   02° 44’ 38” W
Altitude
Grid Reference NJ553291
Website
E-mail
Open to public Open to public by appointment only
Remarks
Distillery has its own cooperage. The old distillery maltings have been converted into a filling store. Mounted on the wall in the Mash Room, is the side plate of the distillery’s original mash tun. The original steam engine is on display.

History
1898-99
Built by William Teacher’s & Sons (the company of the two sons of William Teacher, Adam and William) to secure the fillings for the Teacher’s blend. Adam Teacher dies before it is completed
1923
Incorporated as a limited company
1955
Extended from two to four stills (1958 mentioned as well)
1962
Dried-solubles plant opened
1973
Visitor Centre is opened
1974
Extended from four to eight stills (1975 mentioned as well)
1976
William Teachers & Sons Ltd. became part of Allied Brewers (now Allied Distillers Ltd.). Own Saladin box maltings closed
1993-Nov
Owned by Allied Distillers
1994?
Operating subsidiary Teacher (Distillers) Ltd.. Stills coal-fired. Steam-engine, boiler front and other relics of original distillery preserved
2002
Switched from direct coal-fired stills to steam-heated stills (April 2001 mentioned as well)
2005
Taken over by Fortune Brands

Technical Specifications
General Water Source
for production from 14 different Springs on Knockandy Hill, for cooling from little burns around distillery
  Annual Output approximately 3,000,000 litres of alcohol (November 1993)
  Finished Spirit (phenols)
  Blending Roles
Used in Teacher’s Highland Cream and Ballantine’s
Malt Malt Source Kirkcaldy (Fife)
  Malt Type
  Malt Specification (phenols) 10-15 ppm
  Own Malting Floor no
  Malt Storage 1,000 tonnes
Mill Robert Boby
  Grist Storage
Mashing Mash Tun traditional copper domed (25 feet in diameter)
  Mash Size 12.0 tonnes
  First Water
  Second Water
  Third Water
  Fourth Water
Fermentation Washbacks 14 made of Oregon Pine with a capacity of 90,000 litres each
  Washback Charge
  Yeast
  Amount of Yeast
  Length of Fermentation approximately 48 hours
  Initial Fermentation Temp.
  Strength of Wash
Distillation Wash Stills 4, onion shaped, steam heated, each with a capacity of 15,000 litres
  Wash Still Built
  Wash Still Charge
  Heat Source
  Wash Still Height
  Lyne Arm approximately 40°ree; descending
  Low Wines Run
  Low Wines Collection Range
  Spirit Stills
4, onion shaped, steam heated, each with a capacity of 15,000 litres
  Spirit Still Built
  Spirit Still Charge
  Strength of Spirit Still Charge
  Heat Source
  Spirit Still Height
  Lyne Arm approximately 40°ree; descending
  Coolers condensers (all inside the still house)
  Foreshot Run
  Spirit Run
  Feints Run
  Spirit Cut
  Distilling Strength
Storage Storage Strength
  Average Spirit Yield
  Disposal of Pot Ale/Spent Lees
  Type of Casks bourbon, sherry and refill
  Warehouses
  Vatting and Bottling Location

Staff

Distillery Manager
Jim Black (2004)

Sources used