Auchentoshan

Auchentoshan: difficult to pronounce but easy to drink!

Dates are important at Auchentoshan Distillery. Ultimately, the passage of time marks the maturation of our whiskey when it reaches its peak. To know a little more about the history of our whiskey and where we come from, here are some important stages during our journey.

The distillery was established in 1823 on the estate of Dunbartonshire. In 1878, Auchentoshan was acquired by CH Curtis and Co. Ltd. and for the first time in the company's history, production reached about 50,000 gallons per year. In 1903, brothers brewers, distillers and wine merchants George and John McLachlan took over the management of the distillery.

In 1941, during the Nazi bombing, the distillery was severely damaged and the warehouses were completely destroyed. Whiskey production was discontinued during World War II because the Clyde River and its ports were a major target for German troops.

In 1969, the Auchentoshan distillery was sold to the hotel chain Eadie Cairns, which began selling single malt products in its own hotels and restaurants.

In 1984, the distillery was sold to Morison Bowmore, and ten years later the company was bought by the Japanese Suntory.

In 2002, Auchentoshan with his Three Wood Single Malt Scotch Whiskey, which quickly became iconic and was among the brand's most recognizable labels.

In 2013, Auchentoshan Virgin Oak was launched.

Processing of barley

Our trademark is single malt whiskey with a clean and complex character. The barley is unadulterated and tenderly roasted at our Glasgow distillery, which gives Auchentoshan whiskeys their distinctive taste. The barley is ground and processed to starch. The mixture is then baked at a temperature of 63.5 degrees. This process converts the starch into sugar and then allows it to ferment.

Triple distillation

Auchentoshan triples each drop of whiskey. The whole distillation process raises the alcoholic strength from the initial 8% in the first phase to about 81%. No other Scottish distillery has tripled its whiskey. After double distillation, the whiskey usually reaches about 70% alcohol content. The history of Auchentoshan has always been associated with a different method of distillation to create the iconic Lowland whiskey.

Aging

Our oak barrels have a huge impact on the taste of whiskey. For this reason, the distillery invests a lot of time and money in their selection. If an alcoholic beverage wants to earn the name Single Malt Whiskey, it must be aged in oak barrels for at least three years and not a day less, but from Auchentoshan they go even further. Their whiskey is aged in barrels in which bourbon, sherry and even fine wine have been aged.

Products of Auchentoshan

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