We
brought peat
to Speyside
Back in the 70’s they said you shouldn’t mix peat with Speyside, that smokiness and sweetness couldn’t work. But we followed our nose and started distilling whisky our way.
Speyside is known for its fruity whiskies but we went against the grain, bringing peat to the rugged mountain ranges. We’ve created a single malt whisky with an unconventional flavour that’s just a bit different.