Visit the ‘Home’ of Chivas - Strathisla Distillery

The oldest Scotch distillery in the world, Milltown— now known as Strathisla, was established by Alexander Milne and George Taylor in 1786. It was purchased by Jay Pomeroy in 1940, and later acquired by James Barclay of Seagram, through its main subsidiary, the Chivas Bros Group, in 1949.

Located at the heart of the picturesque and fertile barley-growing regions of Moray and Banffshire, Strathisla (formerly, Milltown) claims to be the prettiest distillery in Scotland— and justifiably so. Apart from this, the place also secured the title of ‘home’ of Chivas Regal. The largest selling Scotch whisky in the world, Chivas Regal, has Strathisla single malt as the key ingredient that contributes significantly to the noted mellow flavour of the scotch. Milltown started operating as a brewery of the local monastery, during its initial days. Later, it initiated whisky manufacturing, and retained the name of ‘Milton’ until 1870. It was renamed as, Strathisla, after the river flowing next to it.

Strathisla retains the oldest techniques of whisky making, as followed during the earliest days of alcohol production. The copper stills, oak casks, and wooden vats within the distillery, demonstrates the keenness of the distillery to hold on to traditions. Just the ‘middle cut’, or the heart of the spirit is matured in traditional oak casks.

Apart from being the predominant component in Chivas, Strathisla Single Malt Scotch Whisky is also used in Seagram blends including 100 Pipers Whisky. Strathisla is known for its distinct honey flavour, smoothness, and fragrance.

Discovering Asian Drams Yoichi Whisky Expedition

An hour west of Sopporo, nestled in the southeastern ridges of Shakotan Peninsula lies Yoichi. This modest Japanese hamlet- miles away from the bluegrass fields of Kentucky and Scottish highlands, is reminiscent of Japan’s one of the most highly coveted Whisky legacies surrounding Masataka Taketsuru- a man revered as the godfather of Japanese Whiskey.

Bakery Hill Distillery, Australia

Having been constantly told over the years that no other place in the world can produce as good single malt whiskies as Scotland, David Baker, a former food scientist, was irked so much, that he began distilling whisky from 1999. He thought if one could understand the process of whisky making at a molecular level, it might be possible to replicate some of the best single malts from Scotland. With that in mind, he followed the traditional procedures which have been practiced for centuries now, and acquired equipment from some of the leading engineering firms from UK. Since he believes that the most important part of the distillery is the still, and that every dimension in the still influences the flavor, aroma, and the character of the whisky, he took great effort in designing the stills. That is how Bakery Hill distillery was born in Victoria, Australia.

Iceland’s Finest Eimverk Distillery

With its chilly and dark winter months, Iceland has the perfect reason to pour yourself a dram of whisky. And it’s not just whisky (the locally distilled spirit), you wouldn’t want to miss exploring the stunning beauty of the place. Located in the outskirts of Reykjavik, the distillery was initiated by three brothers who started operating out of a garage. The first few years were spent solely on experimenting with 165 odd recipes, before the very first Floki was left in casks, to mature. Today, the distillery’s undisputed fame owes primarily to its Flóki whisky range apart from the local alcohol, Brennivín.