People and places don't just shape a Single Malt Scotch Whisky's flavour. They change the course of its future. Get a taste of how the whisky you love today came to be, by exploring The Singleton of Dufftown timeline.
The whisky boom brings Peter MacKenzie and business partner Richard Stackpole from Liverpool to Mortlach to inspect a sawmill and meal mill, with a view to converting to a distillery.
Together with the mill’s owner John Symon, and local solicitor Charles MacPherson, the pair form Dufftown-Glenlivet Distillery Co. Ltd. and the building’s conversion begins – Dufftown’s sixth distillery is born.
After two years of success, thanks to the high standard of spirit distilled from barley supplied by Symon’s farms, MacKenzie moves to Edinburgh and the company changes its name to P MacKenzie and Co Distillers Ltd. Mackenzie’s son John and George Stodart, grain merchant and spirits broker, replace Symon and Stackpole on the board.
In the first years of the distillery’s life, the area’s water supply becomes a source of contention. With six distilleries in the same town, water is money. There are several recorded incidents of the course of water from Highlandman John’s being diverted in the night. The matter is resolved by the turn of the new century, after many altercations, by correspondence.
America’s Prohibition act looks set to scupper years of successful trade in the American market for MacKenzie’s whisky blending company.
After thirteen years of Prohibition and depression Dufftown distillery is purchased by Arthur K. Bell.
Bell returns the distillery to full production.
Dufftown closes for the duration of the war to conserve barley supplies.
Dufftown returns to its former level of production, producing excellent Speyside expressions.
The distillery expands, with two additional stills doubling production.
Production expands again by half with a new mashtun, two more stills and a malt mill are added.
Arthur Bell is taken over by Guinness PLC.