Oban-desc

Oban's History

Oban Distillery's history is tumultuous and fascinating. The distillery has long served as a large source of industry for the township, being one of the last surviving urban distilleries is a brilliant part of its uniqueness. It was founded on the site of an old brewery by two brothers from the area of Oban: John and Huge Stevenson. Production ran under the brothers until Hugh passed in 1820; Hugh’s son Thomas Stevenson then stepped in to manage production. The Oban distillery stocks were transferred to Thomas in 1822. However, in 1829 Thomas’ son John Stevenson took over operations because of his father’s incurred bankruptcy and debts. John subsequently bought the distillery from his fathers’ creditors in 1831 for 1,500 pounds. After over 30 years of successful management under John, the distillery finally left the Stevenson family. It was bought by Peter Cumsie in 1866. Cumsie subsequently sold the distillery to James Walter Higgins in 1883. Higgins refurbished and reindustrialised the Oban distillery. Alexander Edwards of Oban & Aultmore-Glenlivet Company took over operations in 1898. A consortium also joined the management of the distillery, made up of John Dewar & Sons, James Buchanan & Company and White Horse Distillers. It was around then that the Pattison crisis caused extensive losses to the distillery, due to Pattison’s Blends being critical buyers of Oban Single Malt. The distillery suffered for some years after, though was able to regain traction over time. It was in 1923 that Pattison was bought by Oban Distillery Company. At the time, Oban distillery was owned by Buchanan-Dewars, though he was bought out in 1925 by Distillers Company Limited. In 1930, the site was transferred again, to Scottish Malt Distillers. Due to the volatile economic climate, the distillery was mothballed from 1931 to 1937. However, following these issues the distillery thrived after a production re-launch. The entire site underwent a serious reconstruction and ceased using its own floor maltings in 1968. By 1972, the distillery was reopened and has since continued to prosper in the decades since. Following the UDV merger in 1989, Diageo now operates the site, where new expressions from its warehouse continue to be released.

Oban Production

Oban distillery’s production came before the township. It is accurate to say that the West Highland port town grew around the distillery. Since the distillery sits between the West Highlands and the Hebrides Islands, it benefits from a temperate climate and salted sea air. Water is pumped from the nearby Loch Glenn, three miles away. The barley is sourced from Speyside. The production capacity is relatively small, standing at only 670,000 litres. Traditional wooden “worm tubs” are used and placed outside of the stillhouse among the rooftops, where the liquor distils slowly. Among the smallest in Scotland, short lamp-shaped glass copper pot stills are used for Oban’s Scotch. The Oban distillery has an on-site dunnage warehouse, though it is small. It houses maturing casks. A combination of white oak and Sherry casks are used, in addition to some special casks for Distillers’ Editions, such as Montilla Fino Sherry casks. There is only one pot still and one wash still. The wash still has a standing capacity of 12,600 litres and the spirit still of 7,200 litres.

Tasting and Malt

The maltings sourced from Diageo’s central maltings and are a combination of peated and unpeated, with a favour of usage to the latter. A drawn-out fermentation process lends itself to the richness of the Single Malt character from its Highlands location. The seaside and outside location of the stills lends itself to a maritime flavour, and is complimented by the sweetness of autumn fruits such as bananas, pears and plums on the nose. Smoky, spicy notes come through, adding to the roundness of the palate. It finishes smoothly with hints of dark chocolate and caramel. It is semi-sweet, semi-dry, making it an excellent choice for any seasoned whisky drinker.

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