With over 200 years under its belt, Auchentoshan (pronounced och-un- tosh-un) has enjoyed a colourful past with many chapters of reinvention. In 1817, John Bulloch acquired the Auchentoshan estate and established the Duntocher distillery as a creative measure to avoid the taxman. Throughout the years, it was purchased by several families prior to its current ownership by Japanese whisky titan Suntory.

Auchentoshan's unique triple distillation creates a single malt that tastes smoother and acts with effortless versatility. Its trademark complex character starts with malted barley. The barley is ground and fed – along with pure water – into their lauter tun at 63.5°C. The heat helps turn the starches into sugar. After two fillings it is ready for fermentation – the third filling is used as the first water in the next mash.

Distillation takes their 'Distillers Beer' from around 8% ABV up to 81%. They insist on triple distillation in every drop – since double whisky distillation usually reaches just 70% ABV. Because they distill away the impurities in the liquid, strong notes of fruit and citrus come through. It also makes the spirit more prone to the epic woodiness that comes from the oak casks in maturation.