Deanston

From cotton mill to distillery. Deanston had conformed to a modern style of production during the Invergordon era, producing a light dry ‘nutty-spicy' make. The malting is not done in-house anymore, but the Deanston distillery always buys malt from Scottish barley. It is bottled without chill-filtering or caramel tinting, as in the case with all of Burn Stewart's single malts.

About 

What does whiskies coming out of Deanston tastes like? They are quite strong and spicy. The distillery offers many freshly cooked whiskys including the maturation of sherry and a virgin cask edition with whiskey.  Independent bottlers does find their place here, but the amount of these bottles are very limited. 

History of Deanston whisky distillery

The long history of Deanston distillery starts in 1785 as cotton mill building that founded the basis of both the later distillery and the surroundings of the mill. Thanks to the previous factory the building already had it's own - and in that time Europe's largest - water wheel from the Teith River power supply. The advanced building of the cotton mill attracted so many citizen Deanston could create a self-contained village around the mill and so built housing for 300 workers. In 1808 Deanston was also the first industrial establishment to issue its own currency due to the shortage in Napoleonic war, that could only be used in the village grocers. In 1813 Deanston was the first village to use gas lighting. In 1949 new, more efficient turbines, which are still in operation today, replaced the water wheels. As the cotton industry declined the entire facility was renovated in 1965, and production of whisky started in 1966. Unfortunately, the produced whisky did not win the taste of many people, thus in 1982 the distillery stopped production. In 1991, the new distillery was opened and developed today's terrific Whiskies, Gins, and Vodkas.

Highland Region

Highland is the greatest of all whisky regions and provides a huge variety of different flavours and characters. It goes from the lighter whiskies all the way through salty coastal malts.

While malts from the West Highland distilleries tend to have a sweet start and dryish finish, the far North Highland malts character are greatly influenced by the local soil and the coastal location of the distilleries giving light bodied whiskies with a spicy character and a dryish finish, sometimes with a trace of saltiness. Central, Southern and Eastern Highland malt whiskies are generally quite a mixed bunch. Fruity and sweet. They are lighter bodied with a tendency to have a dry finish.