Photograph: Chuck Dickson

Dalmore Distillery

The Dalmore is a single malt scotch whisky distilled in Alness, Scotland, about 20 miles north of Inverness. Its location and flavor qualify it as a “highland malt.” The distillery was founded in 1839 by Alexander Matheson.

The award-winning Dalmore Single Highland Malt Whisky Collection is matured in a wooden casks (either sherry wood or American white oak) which, along with the years and the climate, contributes to the flavor of each malt.

The waters of the River Alness are used to produce The Dalmore, and each of these four malts has its own unique character.

Established in 1839 by Alexander Matheson, The Dalmore Distillery, which employs 20 people, sits on the banks of the Cromarty Firth overlooking the Black Isle, the “big meadowland,” from which it takes its name. The distillery was bought by the Mackenzie family in 1886, and the ‘twelve-pointer stag’ was introduced from its clan crest–a symbol that still adorns each and every bottle of Dalmore to this day. The Distillery Manager is Andrew “Scottie” Anderson-Scott. In 2006, he became the youngest person to take the helm at the Dalmore Distillery; interestingly, he was born exactly 99 years after the Mackenzies produced the first spirit at Dalmore. Scottie’s team consists of Brewer Stuart Ross, Head Warehouseman Richard Woods, and Senior Tour Guide Morag Swanson. The small band of mashmen and stillmen at the distillery originate from a handful of local families.

The first Highland whisky festival will take place on the first weekend of June 2007.

The Dalmore distillery is owned and operated by Whyte and Mackay Ltd.