We currently use the Laureate strain of barley grown on local farms whose fields surround the distillery and would have originally been abbey lands. We have three copper pot stills, one large wash still and two smaller spirit stills, which allows greater copper contact in the final distillation, creating a clean and delicate flavour in the spirit.
Fermentation is happening in traditional wooden washbacks, supplied by Joseph Brown of Dufftown.
The water for our whisky comes from a borehole near the distillery, in order that we can draw from the same supply used in 1494. The Abbey was fed by several wells such as the Abbots well, the Monks well, the Bluidy well and the Witches well.
In this age of sustainability and with the aim to cut our carbon footprint, our supply chain is becoming ever more local and allows us to support local businesses.
Our first release of single malt whisky was in 2021.