The previously closed Coleburn Distillery in Speyside, Scotland is set to reopen under D&M Winchester Ltd. 

The transformation is part of a vision by D&M Winchester, which first submitted plans in 2004 to reimagine the site as a concert hall and restaurant. The Coleburn Distillery and Whisky Resort, upon completion, will feature whisky lodges, a Pagoda penthouse, and a bistro.

The Coleburn Distillery was established in 1897 and designed by Charles Doig stopping production in 1985 under United Distillers & Vintners, a predecessor of Diageo. This reopening will mean that Coleburn whisky will now continue to flow after 40 years.

The project will be led by former Benromach master distiller Keith Cruickshank and Organic Architects.

After 27 years at Benromach, Cruickshank brings more than 30 years of whisky-making expertise to his new role.

He said: ““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.”

Organic Architects, experts in sustainable distillery design, will be finalizing architectural plans for the operational facility. The project is also anticipated to generate a substantial number of jobs in the local area. 

Completion of construction is expected for 2027, with a production projection of one million litres of whisky each year.

Kanpai!

88 Bamboo Editorial Team