In the late Victorian era, when distilleries were springing up with almost botanical vigour, few would have wagered that Craigellachie would carve out such a distinctive place for itself. Founded in 1891 under the guidance of Alexander Edward, a man of seemingly inexhaustible entrepreneurial energy, it was conceived not as a quaint farm still but as a bold, modern enterprise at the very heart of Speyside. Its name, meaning “rocky hill,” ties it to the crag on which the village stands, a promontory surveying the junction of the rivers Spey and Fiddich, where travellers and smugglers once crossed by boat or bridge.

Craigellachie’s reputation grew swiftly, supplying muscular malt to blends at a time when the blending houses demanded both character and volume. It passed through the hands of Peter Mackie, the indomitable force behind White Horse, and later became part of the Dewar’s portfolio, where it remains today under the stewardship of Bacardi. Unlike many of its Speyside neighbours, Craigellachie never sought to charm with gentle elegance; it revelled in its brawny individuality.

That individuality is anchored in its worm tub condensers, vast coils of copper and water that lend the spirit a robust sulphurous edge. Long fermentations add weight and complexity, while predominantly ex-bourbon casks soften the spirit with vanilla and honeyed layers. The result is a whisky that can surprise the unsuspecting: meaty, oily, sometimes reminiscent of struck matches or roasted pineapple, yet underpinned by orchard fruit sweetness. At sixteen years and beyond, these eccentricities knit together into a bold, chewy dram that stands apart from the Speyside mainstream. Craigellachie is less a polite guest at the party than the colourful raconteur, loudly declaiming its difference and daring you not to be intrigued.