Glencadam

Glencadam is a whisky distillery in the Highland region of Scotland. Established in 1825, it stands on the outskirts of the ancient city of Brechin. It is the only distillery in the county of Angus.

Though it has historically produced spirit for blended Scotch, there is a range of single malts available from Angus Dundee Distillers.

The distillery produces a medium-bodied, creamy malt whisky with a slightly floral character. Pear drops are a particularly common tasting note.

Unlike the distinctive spirits of Islay, Glencadam uses unpeated grain for a smoke-free flavour profile.

The water source is 8.7 miles from the distillery. The stream flows through the Unthank Hills on its way to the distillery. Cooling water is taken from the Barry Burn.

The distillation regime is set up to maximise reflux. The stills are fitted with upward-sloping lyne arms. The 15-degree angle makes it harder for spirit vapours to reach the top. Instead, they drop back into the still to be distilled again.

The wash still is fitted with a unique external heater-diffuser which helps to increase copper contact.

The majority of Glencadam’s spirit matures in ex-bourbon whiskey casks. However, Portwood and ex-sherry casks are used to finish certain bottlings. Rare single cask editions are released periodically. Such special releases are usually aged between 25 and 35-years-old. 

The distillery produces around 1.4 million litres annually. The whisky features in blends like Stewart’s Cream of the Barley and Ballantine’s.

Current owners Angus Dundee have introduced a range of single malt bottlings including 10, 15 and 21-year-old bottlings. The range is bottled at 46% alcohol by volume with no colouring or chill-filtration.

The Excise Act of 1823 made it more affordable to buy a distilling license. Within a year of the new law, merchant George Cooper established Glencadam on the outskirts of Brechin.

After just two years, Cooper sold the business to David Scott who’s family retained ownership for more than six decades.

In 1891, the distillery was taken over by Glasgow blender Gilmore Thompson & Company. They remained at the helm throughout the tumultuous years of the early 20^th century. The distillery was mothballed during both World Wars with its warehouses used to barrack soldiers. A mark can still be seen on the grass outside No. 2 Warehouse where their commissary was.

Andrew Stevenson and Harry Southwell, directors of Gilmore Thompson, sold the distillery to Hiram Walker in the 1950s. When the parent company was later taken over by Allied Distillers, Glencadam was deemed surplus to requirements and closed in 2000.

The distillery lay dormant for three years until it was purchased by Angus Dundee Distillers. It was the new owner's second acquisition after Tomintoul in Speyside.

Production resumed immediately and by 2005 there was a 15-year-old single malt on the market. It was later rebranded and relaunched in 2009, along with a new 10-year-old.

Angus Dundee has invested heavily in the distillery with work on a new visitor centre beginning in 2020. Plans include a whisky-tasting area, restaurant and shop designed to celebrate the history and heritage of this unique distillery.