Craigduff

In the 1970s, the Seagram group experimented with an idea highly unusual for Speyside at the time: double-peated malt. Not only was peated malt used, the brewing water itself was additionally treated with extra peat in Stornoway and added to the mash before distillation - an elaborate process still regarded as a curiosity among collectors today. The resulting whisky was named Craigduff, after a nearby manor house, but was never officially sold as its own brand - it was used exclusively as an "Islay substitute" in Chivas blends. It wasn't until Chivas released the vatted malt "Century" that the secret malt's existence became public at all - and to this day it remains disputed whether Craigduff was actually distilled at the Glen Keith distillery (as independent bottler Signatory claims) or at Strathisla (the official Chivas version).

Why was Craigduff kept secret for years?

The malt was a pure experimental product intended exclusively for internal use in Chivas blends - only the release of the vatted malt "Century" revealed the existence of this unusual peat experiment to 1970s enthusiasts.

What's special about the double-peating?

Alongside peated malt, extra-peaty water made in Stornoway was also used - a rare combination that gave Craigduff a smoky depth atypical for Speyside.

Flavour profile

Taste: Unusually smoky and peaty for a Speyside malt, with a fruity base note typical of the region lingering in the background.

Recommended enjoyment: A rarity for collectors and peat enthusiasts - if one of the rare Signatory bottlings turns up, grab it.

Facts and figures

Experimental distilling period: 1970s under Seagram/Chivas. Only six casks were ever independently bottled. Origin dispute: Glen Keith (Signatory) versus Strathisla (Chivas).