The Last Drop Distillers

The Last Drop Distillers has been founded by three prominent personalities of the spirits trade, Tom Jago, James Espey and Peter Fleck; between them they have clocked up more than 120 years in the Scotch whisky industry.

Tom Jago worked on some of the most famous names in Scotch whisky, such as Johnnie Walker Blue label, The Classic Malts, Chivas Regal 18 years old, Royal Lochnager and Chivas Bros. James Espeay has been a director of major international whisky companies, including International Distillers, United Distillers (UDV) and Seagram (Chivas Bros) and he is today a director of Whyte & Mackay. Peter Fleck consults for a number of international drinks companies.

They are bottling one by one, a few of their collection of fabulous old casks from remote cellars all over Scotland. These are all entirely unique, chosen for their exquisite purity and taste.

The youngest of the whiskies was distilled in 1960 and many of the distilleries from which they came have long since ceased to exist. When the whiskies reached the age of at least 12 years they were blended and put into new sherry casks. There they lay for the next 36 years, evaporating slowly until less than a third of their volume remained, and drawing richness, smoothness and fragrance from the old wood.

This superb whisky has been bottled by hand, straight from the cask at cask strength 52% ABV, with no chilling, filtering, dilution or colouring. It is then corked and sealed with hot wax. The Last Drop is sold in a presentation case, which contains a 50ml miniature, also wax sealed, and a cork stopper for resealing once the bottle is opened.

Highlands Whisky

Maybe because it is the largest geographical area, the Highlands is also the hardest Whisky region to pin down stylistically. For this reason it is easiest not to consider the Highlands as one large are, but as 4 smaller and much more distinct ones.

North-Highland malts tend to be light bodied, delicate whiskies with complex aromas and a dryish finish sometimes spicy, sometimes with a trace of salt. Northern Highland distilleries are almost all coastal. The most northerly is Old Pulteney, situated about as far north as you can go in Wick, which produces a delicious, fragrant, dry whisky. 

Working south along the route of the A9, next comes Clynelish at Brora (built in 1969, beside an earlier distillery who’s whiskies are known as Brora) - a sophisticated and complex whisky older expressions are very highly regarded and the malt deserves to be better known. Perhaps the reason that it is rarely seen as a distillery bottling is that it’s malt is a key component of Johnnie Walker.

The best known of all the Northern Highland malts is Glenmorangie. Glenmorangie, is made at Tain on the Cromarty Firth, and is the most popular malt in Scotland. Over the last decade Glenmorangie pioneered the now often copied process of wood finishing. Althoght this process is not universally popular;  it transformed the company’s commercial success. 

The Eastern Highlands produce a number of whiskies that can be confused with those of Speyside.  In the north of the region close to the southern border of Speyside, whiskies which are smooth, sometimes with a little smoke, malty-sweet, such as Macduff, Ardmore, Glen Garioch and Knockdhu are made.

Further south is Fettercairn, and Glencadam, at Brechin, which produces an unusual creamy, fruity malt. The area between the Moray and the Tay has two distilleries of note; Royal Lochnagar and Glendronach. The first is a wonderfully smooth, rich whisky made in the shadow of the mountain of the same name in a distillery established in 1825 The second is also luscious and often sherried.

In the Western Highlands there only two distilleries on the mainland those of Oban and Ben Nevis. Oban is a perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands. Its whisky has a misty, briny character, with a background of heather and peat.

The Oban whisky stills used are among the smallest in Scotland; the cramped nature of the site is attested to by the odd position of the worm tubs, fed by unusually short lyne arms, and nestled in the ‘vee’ between the roofs of the still house and an adjoining building.

The whiskies of the Central Highlands are a mixed bag. Generally they are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides.

The Central Highland single malts used to be known as 'Perthshire Whiskies'. Most are found along the valleys of the Tay and its tributaries.  The furthest north is Dalwhinnie, which is almost in Speyside indeed; it is at the very head of the river, over sixty miles from Grantown-on-Spey.

Blair Athol and Edradour whisky distilleries are both near Pitlochrie. The former was founded in the 1790s and was substantially rebuilt in 1949 Edradour is the smallest distillery in Scotland - a happy survivor of the days of 'farm distilleries' - yet produces a clean, fresh, attractive and justly popular whisky.

South again is Aberfeldy distillery, on the edge of the pretty town of the same name. Glenturret, at Crieff is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed.