About this SPIRIT
Old Pulteney Distillery, Highlands
Established in 1826 in Wick, Pulteney Distillery is the most northerly distillery on the Scottish mainland and at that time was only accessible by sea. The barley was brought in by sea, the whisky shipped out by boat and many of the distillery workers were also employed as fishermen.
During the years of maturation, Old Pulteney absorbs the sea breeze shaping its distinct flavour. The heritage of Wick is strongly portrayed in the presentation of Old Pulteney. The distinctive still shaped bottle is screen printed with a traditional Wick herring drifter. These boats were used to catch herring at the beginning of the 19th century. An ancient map of the north of Scotland is printed on the inside, pinpointing Pulteney Distillery.
The distillery is named after an old estate in the Southern part of the city of Wick, Pulteney town. The founding Henderson family kept ownership of the distillery until the mid 1920's, when it was bought by James Wartson, owner of Parkmore and Ord.
The current owners, the Inver House company bought both Balblair and Pulteney distilleries in 1995. Pulteney's signature single malt is known as Old Pulteney, characterised by a vividly fresh, dry, salty tang.
The majority of the production is destined for the blends of Inver House such as MacArthur's and Pinwinnie Royal, and for the Heather Cream whisky liqueur.
The styles of Scotch Whisky:
- Malt Whisky is produced only from 100% malted barley.
- Grain Whisky derives from a mixture of cereals (e.g. corn, maize) that may or may not include barley.
- Blended Whisky combines grain and malt whiskies.
- Vatted Malt Whisky (aka Blended Malt) involves the blending of several single malt scotch whiskies from different distilleries.
The traditional regions of Scotch whisky
Lowlands: North of the English border, and south of a line drawn between Greenock in the west, and Dundee in the east, Lowlands produces subtle whiskies of delicate floral, grassy character and little or no peat influence.
Highlands: This is a broad area, lying between Speyside and with distinct regional variation in the malts produced, ranging from richness and fullness of flavour (Northern Highlands) to sweet, delicate peatiness (Eastern Highlands), to maritime characters (Western Highlands), the clean fruitiness (Perthshire)
Speyside: It encompasses more than half of Scotland's distilleries. Speysides are essentially sweet whiskies, with just a whiff of peatiness, typically highly perfumed, feminine and elegant.
Islay: The peaty soil and Islay's maritime exposure on the west coast of Scotland results in the most robust, oily, heavily-peated, medicinal style of malts.
Campbeltown: At the toe of the Kintyre peninsula, it counts only two active distilleries, Glen Scotia and Springbank. The whiskies share a distinct maritime influence (salty and sewed characters) overlaid with smoky notes
The Scottish Islands: Orkney, Shetland (with Scotland's most northern distillery), Skye, Mull, Jura and Arran typically produce robust malts, at various degrees of peat and smoke intensity. Some are more akin to Highland malts, others evoke Islay malts.
As well as the whiskies listed below in the BBR website, the Spirits Room in our London Shop holds further stocks of rare and premium whiskies, many exclusive to Berry Bros & Rudd.