The Dalmore Distillery submits plans for expansion - including addition of new whisky making facility

Founded in 1839, The Dalmore is well known for its Single Malt Scotch Whisky and is now set to grow thanks to new investment.

Published 10th May 2022
Updated 31 st Oct 2023

Despite the ongoing demand for this whisky, The Dalmore distillery has retained an intimate scale, located beside The Cromarty Firth.

But now the distillery is set to become larger, with the announcement of a new capital investment programme, which proposes a new whisky making facility and visitor experience, whilst retaining the distinctive character of the distillery.

A pagoda, situated atop The Old Dalmore Kiln, will mark the heart of the reimagined distillery.

Existing estate will be repurposed, giving new life into historic realms, to create the new additions to the distillery.

The investment will ensure a sustainable future for The Dalmore and its whisky making.

In 2021 the parent group – Whyte and Mackay Ltd – published The Green Print; their sustainability strategy, which set the objective to become Net Zero by 2040.

This investment will create a new whisky making and production facility, built to exacting sustainability standards, and transitioning the site to a green energy solution.

The announcement is made as The Dalmore continues to enjoy unrivalled demand, becoming the No.1 fastest growing Single Malt.

In 2021 The Dalmore achieved a record-breaking performance at auction at Sotheby’s Hong Kong, whilst industry authority Rare Whisky 101 recognised the brand as one of the world’s most investible Single Malts.

Threesixty Architecture have been appointed architects, Blyth and Blyth Consulting Engineers lead designers and whisky industry authority Forsyths are consulting on the process and the whisky making aspect of the development.

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A formal planning application has been submitted.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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