Deanston

Though founded in the 1960s, Deanston retains traditional processes such as an open-topped mash tun and uses low-gravity worts, extended fermentation, and slow distillation to produce a waxy-style new make. This marks a return to the distillery’s original profile, contrasting with the lighter, nutty-spicy style of the Invergordon era.

Today, Deanston also uses organic barley and, in line with Burn Stewart’s single malts, bottles its whiskies without chill-filtering or caramel coloring. This approach underscores Deanston’s commitment to producing natural and environmentally conscious Highland single malts.