One spring, barley from our own fields and time that cannot be rushed. Whisky that is born only where there is no hurry.
Watch aging ↓At Braemore, we do things the old-fashioned way. Own-grown barley, spring water from the moor, copper stills over a hundred years old, and warehouses where casks breathe Scottish air. Every drop tastes this place — a flavor that cannot be rushed.
We malt on our own floor maltings, dry with peat from a nearby moor, and double-distill in copper pot stills whose shape has not altered by a millimeter since 1887.
The shape of this copper gives our whisky its smoothness. If we swapped the still, the flavor would change — and that's something we won't do.
Braemore has stood at the spring in Strathdon Valley for 138 years now. It's run by the fourth generation of the same family — and sticks to one rule: don't rush.
We provide tours of the warehouses and the distillery, ending with a tasting straight from the cask. Reservations required, groups of up to eight.