Established in the Dunbartonshire estate of Auchentoshan in 1823, the Auchentoshan distillery had gone through a considerable number of changes in ownership over the years. This is especially so after the Second World War, which saw it being acquired, absorbed and transferred by companies such as J&R Tennent, Charringtons to the major Japanese whisky company Suntory that presently owns the distillery. Despite its various transitions, Auchentoshan still manages to retain its authenticity by using the traditional method of triple distillation in its whisky making process throughout the years.
As the only distillery in Scotland that uses three stills in the whisky making process, Auchentoshan is well known for producing versatile, extremely smooth and light single malt Scotch whisky that only few can rival. The triple distillation process takes the fermented liquid from around eight per cent alcohol by volume (ABV) to up to an astounding 81 per cent, which is significantly higher than any usual double distillation that can only manage a 70 per cent ABV.
With the highest distillate of any single malt distillery in Scotland, the process eliminates impurities and gives the whisky strong notes of fruits and citrus, as well as a gentle, complex flavour. It is then matured in oak casks that held bourbon, sherry or fine wines to lend a unique taste and flavour to the luxurious whisky.