| Millburn
Single Malt Scotch Whisky
Site of Former Millburn Distillery
Millburn Road, Inverness
Highland, IV2 3QX, Scotland
Viewer's Comments about Millburn
 Millburn
was the first of three whisky distilleries in Inverness.
Reportedly established by Mr. Welsh in 1807, there were
no official records until 1825 when at that time it became
one of the first distilleries in Scotland to be licensed
(to Rose & McDonald). Originally known as Inverness
Distillery, it struggled in the beginning due to the amount
of illicit distilling.
In 1853 the distillery was converted into a corn mill and
operated by local corn merchant David Rose. His son George
then converted it back into a distillery between 1876 and
1878 and renamed it Millburn. In 1892 the distillery was
acquired by Haig & Co. and then sold to the London gin
company, Booth's in 1921. The following year, it was severly
damaged by fire, however, the warehouse of maturing stock
and the stillhouse were saved by the Queen's own Cameron
Highlanders from the adjacent barracks. Millburn was rebuilt.
In 1937 it became under the ownerhip of DCL (Distillers
Company Ltd.) and then transferred to Scottish Malt Distillers
Ltd. (SMD) in 1943.
DCL mothballed Millburn in 1985 and then sold it to the
Beefeater restaurant chain in 1990. Today, it is known as
The Auld Distillery - a stylish and modern restaurant and
hotel.
There were not many single malts released from Millburn,
however, in the 1990s, there were interesting
Loch Duntelchaig |
Rare Malt versions as well as some independent
bottlings. Production from the distillery was a important
contributor to the vatted malt Mill Burn. Millburn's house
style has been said to be full and occasionally smoky and
it has also been described as having a smooth body, aromatic
nose and sometimes a little peaty.
Millburn was the first distillery built in Inverness and
the last to close. The other two distilleries, Glen
Albyn and Glen Mhor
were torn down to make way for shops. |
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MILLBURN 1969 RARE
MALT NATURAL CASK STRENGTH
Description: Full,
burnished gold in colour. Oily and smooth bodied.
A wholly satisfying, reflective dram. Tremendous
character, fully mature yet supple... like well-polished
leather. Characteristically peppery, but without
the sweet smokiness of some vintages.
Nose: Peppery,
heavy and oily, with scents of chewy Highland Toffee.
Some dried fruits; rum and raisin ice cream, old
Spanish brandy. With water, the oiliness grows whilst
the fruitiness becomes a heavy perfume, like that
of lilies at night. Further development brings nougat
and warm creamy milk, with nuts.
Palate: Delicious
at natural strength, even better with a little water.
A big, thick mouth-feel - sweet then drying elegantly;
sweet peppers followed by a hint of matchbox striker.
Traces of clove and herbal notes too, of parsley
and sorrel. Slightly mouth-cooling.
Finish: Dry. Cooling.
Herbal
Distiller's Tasting Notes
This full gold Highland malt's characteristic peppery
aroma introduces a big, satisfying, mature yet supple
dram with rich, sweet flavours and a spicy drying
finish.
Tasting Notes by Diageo
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Millburn
Whisky Distillery
The Millburn Distillery was situated on the eastern side
of Inverness on the banks of the Mill Burn. Its was source
was from the Loch Duntelchaig. Alfred Bernard described
the distillery, in his 1887 tour, as “The distillery
is about 1 mile from the town on the old Roman Road, that
leads to Fort George, and it is situated under the brow
of a steep hill, which faces the sea. It has a very handsome
appearance and is built principally of stone. The open cooperage,
generally an unsightly building is here beautifully with
enclosed trellis work, painted a rich green.”
In 1985 the distillery was mothballed and then sold to the
Beefeater restaurant chain in 1990.
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