Blair Athol Distillery was founded by John Stewart and Robert Robertson in 1798 and until 1825 operated as Aldour Distillery (the name was taken from the Allt Dour burn, Gaelic for ‘burn of the otter’, floating through the grounds).
In 1933 Arthur Bell & Sons took over the mothballed distillery but it took 16 years to have it running again. Blair Athol whisky has been associated with Bell’s blends for decades thus supply of single malt are rather limited. In 1998, to commemorate its 200th Anniversary, the distillery released a limited Bicentenary edition. The whisky was aged in ex-sherry casks and bottled at natural strength of 56,7% abv with an outrun of 1200 bottles.
Nose: pretty dry, tobacco, leather, furniture polish, dried mushrooms, pine needles, hay barn, dark chocolate, roasted almonds and delicate metallic note.
Palate: slightly spirity, roasted nuts and almonds, prunes, black cherries, bitter orange marmalade, raisins, hints of leather, tobacco and oak.
Finish: long, with notes of dark chocolate, burnt bread crust, dark cherries, tobacco and oak.