Another site with ties to illicit distilling, the Linkwood Distillery ‘officially’ began production in 1824 after the legalization of whisky distillation. Originally a very small operation, Peter Brown set up operations in Elgin with just one wash still and one spirit still. After Peter’s death in 1868, his son William razed the small distillery and built out a larger facility. Throughout the years, the distillery went through several owners and more renovations, including the addition of a second still house. Now owned by Diageo, it was for a time used as a research site to explore the impacts and effects of copper, reflux and worm tubs on scotch whisky.

Linkwood’ s six stills are pear shaped and with tall conical necks. Its wort is extremely clear, its fermentation period very long and its copper contact maximized. All of these contribute to the quintessential Linkwood fragrance, notes of a spring meadow sprinkled with apple and peach orchards. Popular in Diageo blends, the spirit’s fresh and light aromas carry through to the palate, along with a thick full body that’s appreciated by those scotch drinkers lucky enough to get their hands on a single malt bottling. Diageo releases Linkwood single malts in its Flora and Fauna series (not available to the U.S. market) but independent bottler releases are very poplular among whisky fans across the United Kingdom and continental Europe.