Dufftown was the sixth distillery to be built in Dufftown itself, when a stone built saw and meal mill was converted in 1895 into a distillery. By the 1920s the distillery had a growing reputation and had an expanding market in the US. However prohibition hit Dufftown badly and by the time it was repealed in 1933 the company was struggling to survive. In 1934 Arthur Bell and Sons bought the distillery and it has been an important contributor to Bells blend ever since. The distillery was expanded in 1974 from two stills to four, with a further two added in 1979. Dufftown now has the capacity to make 27million litres of whisky a year.
Dufftown uses water from Jock’s Well which is highly acclaimed in the area, so much so that on several occasions men from the near by Mortlach distillery were caught trying to divert the water supply.
Deep amber appearance; most attractive, good texture. Soft, inviting, dry and autumnal nose. Sweet, stewed fruits, ripe autumn apples and rich berry fruits. Roasted nuts; hazelnut, walnut. Fragrant wood. Then a rich vanilla and toffee smoothness. A little water restores the appetising fruit. Light to medium body, softly coating the palate.
Firm to full palate. Dry and sweet; nuts, dark toffee and gentle mint, rhubarb and apple juice. Deeper hint of almond biscuit. Dries, with a rich, silky cocoa bitterness, growing spicy.
Water brings up sweet fruit, blackberries. Long, smooth and warming finish. Sweetness softly introduces a longer, drying oakiness. Stewed-fruit freshness. Wood-smoke spiced with faint black pepper.