Auchentoshan was originally known as Duntocher Distillery and was acquired by John Bulloch in 1817. In 1823, the distillery received its legal license to operate as a whisky distillery and was renamed “Auchentoshan.”
The distillery has long been a part of the local community, offering complimentary drams to residents during the launches of the RMS Queen Mary (1934) and the RMS Queen Elizabeth (1938). Production was halted during World War II. Today, Auchentoshan is owned by Suntory Ltd.
Auchentoshan typically uses unpeated barley as its raw ingredient. The malted barley and pure water are combined in a *lauter tun at 63 degrees Celsius. The mash then undergoes a triple distillation process, rising from 8% ABV to 81% ABV—generally higher than the 70% ABV often achieved through double distillation. This method allows strong notes of fruit and citrus to come through. The distillery commonly ages its spirit in bourbon, sherry, and fine wine casks.
*A lauter tun is an advanced brewing vessel used during the mashing process to separate the sweet, sugary liquid (called wort) from the solid spent grains (called draff).
