Tullibardine

Tullibardine as a location for brewing and distilling is one of the oldest in Scotland dating back to 1488 when a young King James IV of Scotland, stopped by before his coronation to purchase beer from the local brewery. This brewery was known for producing fine beer as a result of the local water source. In 1947 William Delmé-Evans began converting the brewery into the Tullibardine distillery. Upon testing the water from the nearby springs, Delmé-Evans knew he had found the perfect location for distilling whisky. The water comes from the surrounding Ochil hills, drawn from the Danny burn. The clear water that runs through them will have taken 15 years to reach the Danny burn. Once the whisky has been distilled, it needs a cask to mature in. Tullibardine wood experts select first-fill casks from the very best bourbon distilleries. Also selected are barriques, hogsheads and ex-sherry butts from the wine chateaus of Europe and an onsite cooper tends to the barrels. Only the finest first fill casks are used to impart maximum flavour and colour. This is important as up to 70% of the flavour and colour will come from the wood. Tullibardine is also one of the few distilleries in Scotland to distill, mature and bottle all on site.