Speyburn whiskies

History

The distillery was built at the end of the 19th century, in the year of Queen Victoria’s Diamond Jubilee. Tradition has it that, to distil before the year was out, work went on in the depths of winter with the distillery still unfinished. At the beginning of the 20th century Speyburn was a pioneer in using a mechanical drum malting system, which replaced turning the barley by hand. During the 20th century its whisky went mainly into blends. At the beginning of the nineties it passed to Inver House, which promoted its own malt.

House style

Speyburn’s style is light and fruity: apple, pear, lemon, honey, vanilla and sweet cereal, with a light body and a smooth finish. It matures mainly in bourbon casks, which add sweetness, and in some versions also in sherry. It uses no peat. It is a classic Speyside, simple and well made. With age it gains notes of honey, toffee and soft spice, and its texture becomes rounder. It is a consistent, friendly whisky.

Where to start

Speyburn 10 Year Old is the catalogue’s expression and one of the Speyside malts with the best value for money: light, fruity and honeyed. You’ll like it if you are after a malt to start with or an affordable everyday option. Drink it neat, with a few drops of water or on the rocks. If you like it, compare it with other light Speyside malts, such as Glen Moray or Glen Grant, to find your favourite.

• Speyburn 10 Year OldSingle malt · 40% ABV