The Miltonduff Distillery, founded in 1824 by Andrew Peary and Robert Bain, is located near Pluscarden Abbey in the Speyside region, about six miles southwest of Elgin. Originally, the distillery operated illicit stills until the Excise Act was passed, allowing for legal production. By the end of the 19th century, Miltonduff was one of Scotland's largest whisky producers, using a unique triple distillation method, a rare technique for Highland and Speyside distilleries.
The distillery primarily produces for blended whiskies, particularly for the brands Ballantine’s, Teacher’s, and Old Smuggler. However, Miltonduff has also released some notable single malt bottlings, including a 12-year-old and a 15-year-old whisky. Especially known is the rare "Very Rare" bottling, which is valued for its limited availability and high quality.
Miltonduff whiskies are characterized by their fruity and floral notes, often accompanied by hints of spices, vanilla, and honey. These flavor profiles result from the use of unpeated malt and aging in a combination of American white oak and sherry casks. The water source for the distillery is the Black Burn, known for its purity and significant contribution to the whisky's quality.
In 1964, Lomond stills were installed at Miltonduff to produce Mosstowie whisky, which was discontinued in 1981. Today, Miltonduff is part of Chivas Brothers, a subsidiary of Pernod Ricard, and has a production capacity of 5.8 million liters per year.
Although there are few official single malt releases from Miltonduff, independent bottlers like Gordon & MacPhail regularly release their own versions.
