Blair Athol Scotch Whisky

Blair Athol Scotch whisky distillery is located in the picturesque town of Pitlochry regarded as the gateway to the Scottish Highlands.

The earliest mention of a distillery in the area is in 1798 when partners John Stewart and Robert Robertson built a distillery that they named “Aldour” - after the Allt Dour - the "burn of the otter" - Their undertaking, however, was not successful and the distillery closed. This was possibly due to the heavy excise duties on malt whisky levied by the government at the time.

The distillery was resurrected by John Robertson in 1826 and by 1827 was being run by Alexander Connacher.

The distillery was taken over by Peter Mackenzie & Co in 1882 The distillery was enlarged and improved so that by 1886 Blair Athol was capable of producing over 1,500 gallons (6,800 litres) per week. In 2003 the distillery was producing 8350 gallons (38,000 litres) per week.

In 1933 Arthur Bell & Sons, now a subsidiary of Diageo, acquired Blair Athol. The distillery had been closed the previous year 1932 and remained closed throughout the years of depression and the Second World War.

In 1949 it was extensively rebuilt and has been in production ever since.

Blair Athol Whisky Tasting Notes

Distillery Style

Nose : Heavy with fruit and spices.

Palate : Big and chewy. Cinnamon fruit cake, marmalade.

Finish : Complex and mouth coating. Smokey.