Glendullan Distillery

William Williams & Sons founded Glendullan Distillery in 1897 in Dufftown, Speyside, near the River Fiddich. By 1902, it had become a favorite of King Edward VII. Macdonald, Greenlees & Williams Distillers took over in 1919, followed by the Distillers Company Limited (DCL) in 1926.

In 1962, the distillery underwent renovation, and in 1972, a second distillery was built adjacent to the original. Known as “Glendullan 2,” it continued while the original was decommissioned in 1985. Glendullan became part of Diageo in 1997 after the merger of Guinness and Grand Metropolitan.

Glendullan produces a light, fruity whisky with notes of apple, pear, and fresh-cut grass. Long fermentation times and slow distillation in wooden and stainless steel washbacks enhance the spirit’s delicate profile. Most of its production goes into blends like Johnnie Walker and Old Parr, but Glendullan also produces single malts under “The Singleton” brand for North America.

With an annual production capacity of 3.7 million liters, Glendullan uses water from the Goats Well Spring and ages its whisky primarily in ex-bourbon barrels, with some in ex-sherry casks.