On the southern edge of Elgin, just beyond the River Lossie, Linkwood Distillery rests quietly among trees and meadows. There is nothing ostentatious about the site. The buildings are low and functional, surrounded by a kind of calm that seems to extend into the whisky itself. Linkwood has always been a spirit of restraint and refinement, one that rewards attention but never demands it.

Founded in 1821 by Peter Brown, the distillery was one of the earliest in the region to combine technical ambition with thoughtful design. A dam and waterwheel powered the works, and the distillery remained in family hands until the late nineteenth century, when it expanded under the management of Brown’s son. By the mid-twentieth century, Linkwood had become a favourite of blenders, prized for its structure and clarity. One of its most memorable custodians, Roderick Mackenzie, insisted that not even cobwebs be cleared from the rafters, lest the character of the whisky be altered. The site today is split between the original stillhouse and a more modern extension, both overseen under Diageo’s stewardship.

The spirit is elegant, softly textured, and floral. Long fermentation and gently shaped stills yield a whisky with orchard fruit, vanilla cream, light malt, and subtle green herbs. Most of the output is matured in American oak, often refill, although occasional sherry finishes add a richer accent. While most of the distillery’s production still goes into blends, independent bottlers continue to reveal its quieter charms. Linkwood is not one for theatrics, but its grace lingers long after the glass is empty.