Inchgower Distillery

Alexander Wilson founded Inchgower Distillery in 1871 near Buckie on the Moray coast. This distillery replaced the older Tochineal Distillery. In 1936, economic difficulties led the Wilson family to bankruptcy. Consequently, Buckie Town Council purchased the distillery to save it. Two years later, they sold it to Arthur Bell & Sons for £3,000.

Inchgower is known for its coastal-style single malt with a spicy and slightly salty flavor. This unique profile comes from a quick mashing regime with hot second water and short fermentation times. The distillery’s pear-shaped stills and steeply angled lyne arms capture weightier elements, adding depth to the whisky.

The distillery sources water from the Menduff Burn, which contributes to its distinctive character. Inchgower operates with four pot stills—two wash and two spirit stills—and produces 3.2 million liters annually. Despite this capacity, only about 1% of the production is bottled as single malt. Most of the output goes into blends like Bell’s, Johnnie Walker, and White Horse.

Inchgower’s warehouses hold a mix of sherry and American oak casks, maturing the spirit under optimal conditions. Official bottlings are rare, with notable releases including the 14-year-old in Diageo’s Flora & Fauna range and limited editions like the 27-year-old.

Arthur Bell & Sons acquired Inchgower in 1938. In 1985, Guinness took over Bell’s, and later, Diageo acquired the distillery. In 2006, Inchgower underwent significant refurbishments, including a closed yeast pitching system to improve fermentation control.