Linkwood is another of the light Speyside camp. The new make has the aroma of a spring meadow – mixing cut grass, apple and peach blossom.
When mature, however, although Linkwood's freshness is retained the palate reveals a thick texture which slows the whisky down in the mouth. It is this combination of texture and delicacy which makes it prized by blenders – and much loved by malt whisky aficionados. The fragrance is achieved by creating very clear wort, having a very long fermentation and distilling (slowly to maximise copper conversation) in pairs of stills in which the spirit is larger than the wash, allowing even more copper contact.
Located on the outskirts of Elgin (though now within its ever-growing suburbs) Linkwood was established in 1821, but only started production in 1824. Owner Peter Brown was the factor [manager] of the Linkwood Estate and wisely kept his nose clean until the 1823 Excise Act was on the stature book.
It was completely rebuilt in 1874 by his son William and existed as an independent distiller, run by an Elgin-based whisky broker, until 1932 when it joined the DCL stable. It has remained in production ever since, with regular upgrades taking place, most significantly in 1972 when a new distillery was built opposite the old buildings.
Both plants ran until 1985 when the original ceased production, although it was still used as an experimental site – it was here that a lot of Diageo’s research into copper, reflux and the effect of worm tubs took place. In the late 1990s it was on the shortlist to become the Speyside representative in The Classic Malts range.
In 2012, the old building was demolished as part of yet another upgrade. This time six new washbacks were installed in a new distillery along with two new stills. Capacity is now in excess of 5.5m litres per annum.
Linkwood is bottled as a 12-year-old in Diageo’s Flora & Fauna range, and for many years quasi-official bottlings have come from Gordon & MacPhail of Elgin – often from ex-Sherry casks. Other independent bottlings appear fairly regularly.
About North Star Spirits
Iain Croucher, experienced in the whisky industry, founded North Star Spirits. He wanted to share unique spirits and explore Scotch whisky flavours. The company focuses on choosing high-quality casks from different distilleries. Each cask is picked for its unique traits and potential to offer something special. The brand has a wide range of single malt and grain whiskies, blended malts, rum, and gin. Their spirits vary in age, region, and flavour. They range from young and vibrant to mature and complex. Each bottle is the result of careful cask selection.
Independent Bottling and Cask Strength
North Star Spirits specialises in independent bottling, often at cask strength. This approach keeps the spirit's true essence, without dilution. Cask-strength bottlings are popular for their intense flavour. North Star Spirits' releases show each cask's unique characteristics.
Many of the bottlings are limited editions. These are sought after by collectors. Limited runs, often from a single cask, capture unique ageing and flavour aspects.
Sourcing and Collaboration
The brand works with distilleries and cask suppliers. This collaboration gives them access to rare and interesting casks. It reflects their commitment to exploring and celebrating Scotch whisky diversity. The brand emphasises sustainability and responsible sourcing. They focus on environmentally friendly practices in bottling and packaging. This aligns with consumer demand for sustainable and ethical spirits. Their products are available in international markets. This has introduced their independently bottled spirits to a global audience. North Star Spirits hosts tastings and events. These let enthusiasts sample their spirits. They provide insight into cask selection and flavour nuances from different casks.
