Coleburn distillery, which is located in Elgin, was founded in 1897 and completed in 1899 under the direction of renowned distillery architect Charles Doig. It was mothballed in 1985 during the downturn - and falling demand for whisky - of that time.
Now, 40 years after it closed down, Coleburn is set to be revived as part of a transformative vision by D&M Winchester Ltd.
The reinstatement of a working distillery at the historic Coleburn site in Speyside marks a significant leap forward with the appointment of esteemed master distiller, Keith Cruickshank and distillery specialists, Organic Architects.
The Distillery at Coleburn represents a notable step forward in the wider masterplan of establishing a world-class whisky and hospitality centre on the authentic grounds of Coleburn, Longmorn, anticipated to be the first of its kind globally.
Keith Cruickshank joined The Distillery at Coleburn as master distiller following 27 years at the helm of Benromach.
Born and raised in the Speyside town that shares his name, Keith brings over three decades of whisky-making expertise to the role.
In 1998, he became part of the team that restarted distilling at Benromach, where he was soon promoted to distillery manager under the guidance of industry mentor Bob Murray.
With deep roots in Speyside and a lifelong dedication to the craft, Keith is ideally placed to lead Coleburn into its next chapter.
On his appointment, Keith Cruickshank said: “It is a great honour to be appointed Master Distiller of The Distillery at Coleburn.
“This is a site with a rich heritage, and I am committed to restoring its distilling tradition with care, precision, and respect for the craft.
“My focus will be on developing a spirit that reflects the character of Coleburn and the wider Speyside region, using time-honoured methods and a thoughtful approach to production.
“Our aim is to produce Scotch whisky of the highest possible quality, rooted in authenticity and built to stand the test of time.”
D&M Winchester Ltd, owner of the Coleburn site, has commissioned Organic Architects, leaders in sustainable distillery design, to finalise architectural plans for the operational facility.
With construction scheduled to begin shortly and completion targeted for 2027, the project signals a landmark moment in the resurgence of Speyside’s whisky-making legacy.
Mark Winchester, co-owner, said: “The development of The Distillery at Coleburn marks a milestone in our vision for this extraordinary site.
“We are thrilled to embark on this journey of reinstating the distillery with Organic Architects and have already made significant progress.
“Keith's appointment as our Master Distiller brings invaluable experience, and we look forward to creating exceptional spirits and welcoming both those from the area and much further afield to the distillery in the years ahead.”
The vision for Coleburn Distillery centres on creating a true sense of arrival, with a seamless visitor journey that flows effortlessly through the site.
Marrying heritage and innovation, the design blends the historic character of Coleburn with contemporary elements, delivering an experience that is both rooted in tradition and distinctly cutting-edge.
Bari Reid,director at Organic Architects said: “It’s great to be part of a project that will contribute to the future of whisky production in Speyside.
“This is a unique opportunity to bring modern distilling practices together with a strong sense of place.
“The site’s history and its surroundings have formed our approach – our plan aims to support low-impact production while reflecting the character of the region.
“We’re looking forward to working with the distillery team to help bring their long-term vision to life.”
Upon completion, the Coleburn Whisky Resort will include whisky lodges, Pagoda penthouse and bistro and is expected to create a significant number of jobs in the local area.
Once operational, The Distillery at Coleburn is expected to produce one million litres of whisky annually.
