Glen Garioch, pronounced “Geery” to the uninitiated, is a distillery whose story is interwoven with the fertile fields of Aberdeenshire. Sitting on the edge of Oldmeldrum, it claims one of the most easterly sites in Scotland’s whisky map, where the Grampian air carries a drier edge than Speyside’s lush valleys. The surrounding barley lands have long been celebrated as some of the finest in the country, and this ready supply of grain was no small reason why the distillery came into being.

Established in 1797 by the Manson brothers, Glen Garioch stands among the earliest licensed distilleries still in production. It weathered centuries of change, from the rise and fall of family ownership to its stewardship under Morrison Bowmore and eventually Beam Suntory. Though often described as a survivor, it is more accurately a distillery that has adapted with uncommon agility, at times falling silent, at times revived with fresh vision. Each chapter of its history reveals a spirit of perseverance rather than grand flourish.

Production at Glen Garioch has carried distinctive marks. Once noted for a decidedly smoky Highland style, the distillery shifted in the 1990s toward an unpeated, fruitier character, though earlier vintages still whisper of peat fires past. Its stills, squat and broad-shouldered, produce a weighty distillate that benefits from long fermentation and careful cask choice. American oak is common, but occasional sherry casks add depth, resulting in a house style that balances ripe orchard fruits, honeyed malt, and a faint rustic earthiness. It is a whisky that speaks less in fireworks than in quiet authority, with a nod to both heritage and change.