One of the best-known single malt whisky brands in the world, Singleton, is not actually a distillery, but rather three distilleries: Glen Ord, Glendullan and Dufftown. Originally, each one catered to a specific global market based on its flavour profile, but these days they can each be found further afield.
With spirit stills that are larger than its wash stills, Dufftown used to produce a heavier spirit described as “nutty and spicy”. However, more recently it has lengthened its fermentation time for a lighter, grassier flavour that better suits (parent company) Diageo’s blending requirements.
In recent years fermentation has been lengthened, the wort runs clear and a grassy new make is made. This is down to the needs of Diageo’s blenders.
One of a number of distilleries which started as a mill, Dufftown started producing whisky in 1896 for its owner, the blending firm Mackenzie & Co (which already owned Blair Athol). It became part of Arthur Bell & Son's in 1933 and was a key player within that blender’s estate, increasing its stills to eight by 1979 – currently there are six.
Bell’s also built the neighbouring Pittyvaich distillery in 1975 (it was run more or less as Dufftown 2) to cater for the rise in demand for its blend. Pittyvaich closed in 1993 and was demolished in 2002. Bell’s was bought by Guinness in 1985 and two years later Diageo was formed.
Until the opening of Roseisle, Dufftown was Diageo’s largest distillery. In 2006, it joined the Singleton family (alongside Glendullan and Glen Ord) with its market being, predominantly, UK and Europe.
*due end Oct 2025
51.5% ABV
70cl
