Brora Distillery

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General
Pronunciation ’brora
Translation
Region Highlands
Distiller
Owner
Address
Telephone
LatLong 58° 01’ 29.8” N   03° 52’ 06.1” W
Altitude 21 m
Grid Reference NC897054
Website
E-mail
Open to public
Remarks

History
1819
Established by the Marquis of Stafford, later first Duke of Sutherland, as Clynelish Distillery to provide a use for the Barley grown by the tenants on his farms
1825-27
First licensed to James Harper, Midlothian when bankrupt
1827-28
John Matheson
1828-34
James Harper
1834-46
Lease was transferred to Andrew Ross
1846
George Lawson took over
1878-96
George Lawson & Sons
1896
A half interest in the distillery was acquired by James Ainslie & Co., blenders from Glasgow. The other half being owned by John Risk, previously of Bankier Distillery
....
Rebuilt
At turn of the century
After the whisky boom the distillery hardly survived
1912
Taken over after James Ainslie & Co. went bankrupt by the Clynelish Distillery Co. Ltd., jointly owned by John Risk and the Distillers Company Ltd. (DCL)
1916
John Walker & Sons Ltd. took a share
1925
John Risk was bought out and the distillery became part of Distillers Company Ltd. (DCL)
by 1930
Remaining share capital bought out and distillery transferred to Scottish Malt Distillers Ltd. (SMD)
1931-39
Silent
1961
Stills became steamheated
1967-1968
A new Distillery was built and named Clynelish 2
1968
Renamed to Clynelish 1 Distillery after completing the new distillery which was named Clynelish 2
1969
Closed for seven years before being refurbished. Clynelish 1 renamed to Brora, Clynelish 2 to Clynelish. Two stills. Licensed to Ainslie & Heilbron (Distillers) Ltd., Glasgow
1983-May
Distillery closed

Technical Specifications
General Water Source
  Annual Output
  Finished Spirit (phenols)
  Blending Roles
Malt Malt Source
  Malt Type
  Malt Specification (phenols)
  Own Malting Floor
  Malt Storage
Mill
  Grist Storage
Mashing Mash Tun
  Mash Size
  First Water
  Second Water
  Third Water
  Fourth Water
Fermentation Washbacks
  Washback Charge
  Yeast
  Amount of Yeast
  Length of Fermentation
  Initial Fermentation Temp.
  Strength of Wash
Distillation Wash Stills 1
  Wash Still Built
  Wash Still Charge
  Heat Source
  Wash Still Height
  Lyne Arm
  Low Wines Run
  Low Wines Collection Range
  Spirit Stills
1
  Spirit Still Built
  Spirit Still Charge
  Strength of Spirit Still Charge
  Heat Source
  Spirit Still Height
  Lyne Arm
  Coolers
  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
  Warehouses
  Vatting and Bottling Location



Sources used