The traditional process of creating Speyburn whisky has hardly changed since its founding. We preserve the spirit of nature, creating a smooth whisky for everyone.
During the search for a location, John Hopkins discovered the Granty Burn stream — pure water that is still used today to create Speyburn's refreshing taste.
The process of double distillation in copper pot stills forms a light, yet richly aromatic distillate — the heart of Speyburn.
The spirit is aged in oak barrels from bourbon or sherry. Years of maturation give it smoothness, sweetness, and depth of flavor.
We experiment with different types of aging to develop our style and make every drop surprisingly delicious. Our whisky always starts with a light, fruity, and bright distillate that matures in barrels from various parts of the world, acquiring an accessible and pleasant taste.
