Glentauchers Distillery

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General
Pronunciation glen’tochers Pronunciation
Translation
Region Highlands / Speyside
Distiller William Teacher Ltd.
Owner Chivas Brothers Ltd. (Pernod Ricard)
Address Mulben
Keith
Banffshire
AB5 2YL
Scotland
Telephone +44 (0)1542 - 86 02 72
LatLong 57° 32’ 07.4” N   03° 02’ 59.5” W
Altitude 136 m
Grid Reference NJ372499
Website
E-mail
Open to public Not open to public
Remarks

History
1898
Built by the Glentauchers Distillery Co., partnership of three of the partners in W.P. Lowrie & Co. Ltd., blenders, and James Buchanan & Co. Ltd.. James Buchanan realized that he should secure a supply of malt whisky when he wanted to complete the ranch of his operations. Buchanan was, along with Dewar’s and Walker’s, one of the "Big Three" whisky houses
by 1903
Incorporated as the Glentauchers-Glenlivet Distillery Co. Ltd.
1906
Glentauchers-Glenlivet Distillery Co. Ltd. taken over by James Buchanan & Co. Ltd.
c.1910
Experiments made with continuous distillation of malt whisky
1923-25
Large extension and improvements to distillery had been made. A new spirit store was built to the design of the distillery architect
1925
Buchanan merged with the Distillers Company Ltd. (DCL)
1930
Transferred to Scottish Malt Distillers Ltd. (SMD)
1963
Stills became steamheated
1965-66
Rebuilt when enlarged from two to six stills. Licensed to James Buchanan & Co. Ltd.
1985
Distillery closed
1989
Sold to Allied Distillers and reopened
1999
Owned by Allied Distillers Ltd.
2004
Owned by Allied Distillers Ltd.

Technical Specifications
General Water Source
for production from Burn of Rosarie coming from the Hill of Towie, for cooling from the Burn of Tauchers
  Annual Output
  Finished Spirit (phenols)
  Blending Roles
99.9% blend (Black and White, Buchanan's, Ballantine's, Teacher's)
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 6 made of Larch
  Washback Charge
  Yeast
  Amount of Yeast
  Length of Fermentation
  Initial Fermentation Temp.
  Strength of Wash
Distillation Wash Stills 3
  Wash Still Built
  Wash Still Charge
  Heat Source steamheated
  Wash Still Height
  Lyne Arm
  Low Wines Run
  Low Wines Collection Range
  Spirit Stills
3
  Spirit Still Built
  Spirit Still Charge
  Strength of Spirit Still Charge
  Heat Source steamheated
  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 mainly refill
  Warehouses
  Vatting and Bottling Location



Sources used