Bladnoch

Region: Lowlands, Scotland

Year Built: 1817

Bladnoch whiskies are creamy and velvety, with strong fruitiness, floral notes and spices. with spices. Some expressions also feature subtle peat smoke, which is unusual for a Lowland whisky but adds additional depth and character. The distillery uses a relatively long fermentation (60-80 hours) with six large Douglas fir washbacks to develop complex esters and fruity flavours that contribute to the creamy, floral, and spicy character of the whisky. Bladnoch uses reflux bowls to promote reflux during distillation—causing some of the alcohol vapour to condense and fall back down inside the still rather than proceeding directly to condensation. This increases copper contact and results in a smoother and more refined spirit.