Blair Athol Distillery stands at the gateway to the Scottish Highlands in the picturesque town of Pitlochry, Perthshire. From the water of the Allt Dour burn comes a whisky with a mellow deep-toned aroma, a strong fruity flavour and a smooth finish – an irreplaceable contributor to the Bell's Blend, one of the most popular blended whiskies in the UK.



Take a peek at the ins and outs of the working distillery. From the picturesque Perthshire to the water of the Allt Dour burn that makes the 12 Year Old Single Malt Whisky.

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Discover the Blair Athol Whisky Range


Established in 1798 on peaty moorland south of Pitlochry in the foothills of the Grampian mountains, Blair Athol’s ancient source of water is the Allt Dour – in Gaelic “the burn of the otter,” which flows through the grounds from the slopes of Ben Vrackie. Closed in 1932, Blair Athol was saved during the depression by Arthur Bell and Sons. In 1949 it was extensively rebuilt, re-opened, and has been in production ever since.

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"Both mellow and deep, Blair Athol whisky is distinctive in tone and flavour."


An ancient Highland malt. Known as one of the most scenic regions in Scotland, this land of rugged peaks and heather covered moorland is geographically the largest of the whisky-producing regions. Blair Athol whisky holds its own against the region’s warm, rounded single malt whiskies.