The Glen Moray distillery is located on the banks of the River Lossie in the town of Elgin, the capital of Speyside.
The area known as “The o’Moray” has always been renowned for the high quality of its barley, thanks to the unique climate in this region (with a summer that is 40 days longer than elsewhere in Scotland). In 1815, a brewery was built on the site where the distillery now stands. At that time, Elgin had more than eighty breweries. The area around Elgin was known as the granary of Scotland. The brewery of Henry Arnott & Co, West Brewery, was converted into a distillery in 1897 by Glen Moray Glenlivet Distillery Co. Ltd. The buildings of the old brewery remained largely intact during the renovation.
The distillery did not enjoy a long uninterrupted existence, as it was closed in 1910. In 1912, Glen Moray was reopened twice and then closed again. Those years were a difficult time for the whisky industry. In 1923, the distillery was taken over by Macdonald & Muir, which later became part of Glenmorangie Plc. The then manager of Glenmorangie had to rebuild the business to get the distillery producing again. The last time Glen Moray was closed was during the Second World War, from 1940 to 1945. Almost all distilleries had to close at that time due to a shortage of barley.
In 1958, the distillery underwent a thorough renovation. The number of stills was doubled from 2 to 4, and the malting floors were replaced by a Saladin box. This Saladin box was removed again in 1977.
In 1985, the distillery was renovated. On average, about 50,000 ex-bourbon and refill sherry casks are stored in the warehouse, where the whisky matures. Mainly bourbon casks are used, purchased from the Makers Mark and Heaven Hill distilleries. These casks impart rich and spicy notes to the various expressions. Glen Moray also uses casks that previously held wines made from Chardonnay and Chenin Blanc grapes. The brewing water comes naturally from the River Lossie, 250 meters away, which originates from several streams in the southern Mannoch Hills.
Manager Graham Coull focuses on the microclimate when describing the DNA of his whisky. “The slightly warmer climate in Moray and the lower elevation of the distillery help with the absorption of the spirit into the wood, which gives more oak influence on the flavor. The low-lying ‘dunnage’ warehouses (which are regularly flooded) contribute to making the product smoother. Add to that the high proportion of first fill casks and you create a whisky with a beautiful balance between sweet and spicy.” The notes of spicy dark chocolate, butter, and toffee provide an intense and satisfying tasting experience.
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