The Visitor Centre today is ... Strathisla Distillery, The Home of Chivas
- JULIE WHITE
- Sep 22
- 24 min read
Updated: Oct 14
Your guide to Strathisla Distillery, the oldest continuously operating distillery in the Highlands of Scotland, producing the single malt that is the beating heart of Chivas Regal.
Tucked between the brooding Cairngorms and the scenic Moray coastline, Speyside is Scotland distilled. Known as the heartland of Scotch whisky, Speyside is Scotland’s most densely populated whisky region, home to over 50 distilleries, making it the perfect destination for a whisky pilgrimage. The landscape is dotted with timeless villages, resinous pine forests, forgotten paths, and hidden histories. If we're talking terroir, like they do for wine, then Speyside is a land where ancient crystal clear rivers carve through heather-cloaked hills, and mist lingers over the fertile barley fields at dawn. The climate is remarkably mild, one of the driest and sunniest in the country, giving visitors the chance to cast off a layer while walking through glens, salmon fishing or catching a fleeting glimpse of osprey.
Woven into this landscape is the town of Keith, where whisky tradition, craftsmanship, and community continue to shape the story of the region. Keith is home to three single malt distilleries, though Strathisla is the only one open to the public. Recognised as one of the prettiest distilleries in Scotland (if not the world), its iconic twin pagodas have stood proud since 1786, making it the oldest working distillery in the Scottish Highlands. Back then, Strathisla was unusual for being fully licensed, at a time when most whisky in Speyside was made in hidden bothies and farm stills, traded quietly among neighbours or smuggled south by drovers.
For decades it stood almost alone, until the Excise Act reforms of the 1820s encouraged a wave of legal distilleries to open in the neighbouring glens. Within a generation, famous names like The Glenlivet, Cardhu, Macallan, and Benrinnes joined the landscape, transforming Speyside from a hotbed of illicit spirit, into the cradle of Scotch whisky we know today.
The Strathisla Distillery has survived fires, ownership changes and centuries of challenges. Today, the distillery is the spiritual home of Chivas Regal, with its single malt at the heart of this world-famous blend, sold in more than 150 markets around the globe. But, as any malt lover will know, don't ignore the distillery's own portfolio, as there's some crackers in there too to explore.
We visited Strathisla on a welcome sunny morning, after a night at Linn House, Chivas’s beautifully restored brand home, located less than a mile up the road. We’d been lucky enough to stay over and join in one of their Supper Series events, a relaxed evening of great food, good company, and, of course, plenty of drams. Waking up to birdsong, admittedly with a bit of a hangover, a slow walk to the distillery the next day for a tour felt like the perfect follow-up. Four hours slowly unfolded, as we connected with the layers of history and craftsmanship that make Strathisla whisky so special, giving us a real sense of the story behind every one of those delicious amber-hued drams.
Visiting Strathisla Distillery: What to Expect
The brand history
The story of Strathisla is inseparable from that of Chivas Regal. Strathisla Distillery has roots stretching back to 1786, when two ambitious local businessmen from Keith in Speyside, George Taylor and Alexander Milne, set up a small distillery close to the ruins of Milton Castle. Known then as Milton Distillery, they used just one 40 gallon pot still and drew water from the Broomhill Spring, selling their whisky in cask to merchants, innkeepers and households across the north-east of Scotland.
One of those merchant clients was William Edward, whose grocery shop in Aberdeen, 50 miles from the distillery, had been founded in 1801 by John Forrest. A showcase for produce from all over the world, a certain James Chivas, joined the firm a few decades later. So, despite what the bottle says, Chivas Regal isn’t exactly “From 1801.” Brothers James and John Chivas weren’t even born then!
In 1828 Milton Distillery was bought by William Longmore, a prosperous merchant and one of Keith’s most generous patrons. Still a modest operation at the time, under his care the distillery began to flourish. On his retirement, William handed the distillery to his son-in-law, John Geddes-Brown, who transformed the business into William Longmore & Company Ltd, the first Highland distillery to operate as a limited liability company. It was Brown who gave the distillery its enduring name, Strathisla, derived from strath, meaning “valley”, and Isla, referring to the Isla River, which flows through the distillery.
By the mid-19th century, it was James Chivas who literally had his name above the door, of what was now a booming, high end, Aberdeen grocery - with a Royal Warrant from Queen Victoria to boot. Initially with partner Charles Stewart, and latterly with his brother John, their one-stop-shop traded with the world, serving mail-order clients via new railway links and the bustling seaport. James and his brother were two of fourteen children brought up on a remote farm in the Ellon Parish of Aberdeenshire. Young and ambitious, the pull of Aberdeen 16 miles north, with its elegant shops humming with trade, had proved irresistible. Their move to the granite city matched them with clients with a taste for refinement, and with James's eye for quality and craftsmanship, it was the perfect fit.
James busied himself expanding the wine and spirits section as Scotch whisky took off, experimenting with blends that were elegant, balanced, and consistently reliable. Strathisla malt, with its soft Speyside sweetness, became the heart of the Chivas style. His son Alexander joined the firm when the whisky world was heating up. Rivals like John Walker, George Ballantine, William Teacher, John Dewar and the Berry Brothers were all circling, eager to capture the hearts, and glasses, of Scotland’s whisky lovers.
Back in Keith, all was going well at Strathisla, until disaster struck. A fire tore through the distillery in 1876, and a dust explosion destroyed what was left a few years later. Yet Strathisla refused to be defeated. The distillery was rebuilt, brick by brick, and electrified, with the much-photographed waterwheel creating the energy needed to bring the distillery back from the ashes.
At the dawn of a new century, Chivas Brothers was under the ownership of Alexander Smith and master blender Charles Stewart Howard, who acquired the company in 1895, after the passing of Alexander Chivas without an heir.
Having agreed to keep the name, Howard started work on something exceptional: a new blend that contained a 25-year-old whisky, crafted in the shop’s basement. The world’s first luxury whisky was born in 1909 - Chivas Regal. The name “Chivas” honoured the brothers, while “Regal” reflected its royal connections. The booming American market lapped it up. Today's Chivas Regal 12 has over 52 different malts in its blend.
The 20th century brought turmoil for both sides of this story, with the depression, prohibition and two world wars taking their toll, resulting in Strathisla being put effectively into administration.
In 1949, the Canadian giant Seagram snapped up Chivas Brothers, the shops and name. But there was a catch - they didn’t own a distillery. The following year, Seagram rescued Strathisla. What they saved though was more than a building. They safeguarded the malt at the heart of their whisky, allowing Strathisla to develop its own core range, and at the same time securing the spirit that continues to shape every bottle of Chivas Regal.
In 2001, Chivas found a new home with Pernod Ricard, the French drinks giant and world’s second-largest wine and spirits group. The acquisition brought the Scotch classic and its home distillery into a portfolio of global icons: Absolut Vodka, Martell cognac, Havana Club rum, Beefeater Gin, and the celebrated Mumm and Perrier-Jouët champagnes. Yet, for all that global glamour, Strathisla keeps its own quiet sense of place and tradition in the heart of Speyside, still lending its soul to one of the world’s best-loved blends.
The Visitor Centre
Strathisla is said to be the most photographed distillery in Scotland. As I've visited over half of them, I can say it's up there as one of the prettiest.
That being said, I'm someone who takes pictures of things that most people walk past: random weathered doors, fonts on vintage machinery, or the chipped paint texture on a wriggly tin warehouse wall.
So, as far as photography goes, Strathisla delivers in spades, with pagodas, cobbled courtyards and waterwheels thrown in for good measure.
The oldest buildings still standing date back to the 1880s, including one of Scotland’s first malting kilns and though most warehouses and the bottling plant sit elsewhere, Strathisla gently hums with the rhythm of production.
While exact visitor numbers aren't publicly disclosed, it's widely regarded as one of the most visited distilleries in the region, and when we arrived, every tour was sold out bar one. Luckily, we booked ahead online.
The Well
Next to the car park is the distillery's water source, the Fons Bulliens Well, still in use today. 13th century Dominican monks, who once occupied the land, are said to have drawn from it. They used the water to brew a rather potent heather ale, a curious sideline to their spiritual and religious duties.
The Lounge
If you find most of Keith shut on a Sunday morning, and you're in need of refreshment, then the distillery has you covered. With an arched roof inspired by barrel hoops, the Lounge is your opportunity for a pre or post tour beverage, or even a tipple.
The bar menu, on a trusty tablet, offers tasting flights or tea and coffee, bar snacks and cocktails.
I always advise brands to add a café to their visitor centre, as the benefit of increased dwell time should not be overlooked from a marketing perspective. I certainly enjoyed a warm and welcoming hour with the tour guides, sharing stories and laughter over a cup of tea, while also taking the time to browse the shop.
The Tour
There were around twenty of us on the 2 pm tour, for which we were given two friendly and knowledgeable guides, Callum and Jed. We'd already spoken to them a bit in the bar, so we knew we were in for some fun. Guests hailed from as far afield as the Philippines and the US. Callum didn't need a microphone as his beautiful, booming Doric carried across the room. First stop, the obligatory brand video, in what was the original malting floor.
Callum gave the commentary, due to some technical issues with the video itself, which made for the first laugh of the tour. You can visit and find out why. The video would have benefitted from subtitles. As fabulous as our guide's Doric accent was, some of our fellow guests from overseas struggled a bit to understand all the information. Callum, however, made the script he had to deliver in time to the video, as lively as he could, but a new video where he could have gone more rogue would have played to his character and knowledge.
And a few benches wouldn't have hurt, as some of the group had mobility issues. During the health and safety briefing, the number of stairs in the old building was highlighted. One person decided they could not manage it, and it made me wonder if they would be given a refund, and if there was a more creative way of including them. Maybe there's a ground level access door, so they could see the stills, or perhaps they could be escorted to the warehouse for that part of the tour? Even a wearable device providing a POV video tour might work. It seemed a shame that they were only able to join us for the tasting.
There's nothing too flashy here. The ingredients are explained by way of a few cupboards, and Callum opened each with a little ta-dah, going on to quiz us on what was inside and its importance to the spirit.
One charming account Callum mentioned from the archives, was how Queen Victoria ordered a case of whisky, and, rather delightfully, a quiet donkey to carry her around the grounds of Balmoral. It’s little stories like this, that made the whole group laugh out loud, and it is those quirky facts, a bit like the Jack Daniel's safe story on their tour, that all the guests will remember.
With the ingredients in whisky and the process briefly explained, we were off into the production areas. First things first, who doesn't love an old faithful Porteus Mill? I certainly do, and this is the one and only mill for the whole distillery. Malted barley was handed round, but this is a no photo zone (I sneaked a picture before we entered the room).
In the corridor, you can see the barley in the hoppers ready and waiting to be dropped into the Porteus Mill for milling. Told you I took random photos!
Callum explained the grist ratio specific to Strathisla.
The heat started to rise as we entered the mash room and the heat ramped up again as we entered the power house of fermentation.
There are ten washbacks in total, tradition in style, all made of wood, mostly Oregon Pine and Douglas Fir, and there's a reason for this. The building has listed status, as it has special architectural and historic interest, and is therefore protected. When one of these mash tuns needs changing, every 60 years or so, plank by plank they are dismantled and removed out of the small windows, and rebuilt in situ. This is because the roof cannot be removed.
The draff, the waste barley husks, was once sold as cattle feed, but now we are told it is transformed into biofuel and powers six Chivas trucks delivering whisky. There was plenty of bubbling goodness in the open washback to see.
However, what we never expected was an explanation of how massive the wash backs are - by way of OPERA! As we were all leaving the room, Jed looked into an empty mash tun and belted out a bit of an aria. Everyone loved it. Now that's a memory.
We stopped outside in the sunshine to gaze upon the River Isla running through the distillery, and the sister distillery of Glen Keith just up the road. The distillery shares their steam to heat their stills and returns some of their new make spirit to them for the privilege. They are very protective of the river, and more than 94% of the waste condensing liquid is returned clean to the waterway. Jed regularly swims in there apparently.
Back inside we viewed the two Siberian Larch washbacks, the oldest in the distillery, extremely unusual in Scotland, and with the current sanctions on their native country, they're going to be difficult to swap out for anything other than pine in the future.
Then we headed into distillation and the heat hit us like a wall. As we could only stay in one area behind a line, it was harder to take decent pictures of the stills, and we certainly didn't get up as close as I would have liked. You could walk up and look at the spirit safe however.
Thankfully the rest of the tour would be cooler, as we were off to Warehouse No.3.
The doors swung open on this traditional dunnage warehouse, and everyone inhaled the delicious, sweet smell of ageing spirit in wood.
A rickhouse is one of my happy places, a temple of quiet delight for any whisky lover.
One thing we did hear, that has never been explained on any other tour, was why Scottish oak is not used for casks. Callum told us that our oak grows quite bendy, and has lots of knots and branches on it, creating imperfections that are not good for barrels, as their delicious contents would seep out of them. It therefore takes four Scottish Oak trees to make one barrel, so it's more practical to use American and European Oak, as those trees grow much taller and straighter. A quiz fun fact worth remembering.
Callum explained all the barrel laws, cask types, rules and acts involved in Scotch production. The warehouse stores some of Chivas's 6.5 million barrels currently ageing in Scotland. They're distributed across the country to protect them from fire and theft.
Next up was a glimpse into the Chivas Vault, redesigned in 2023 by Scottish design studio Contagious, where you can come and select barrels to buy. But these are not any barrels. These are 14 of the rarest casks in Scotland, and none have been available for purchase before, held in a cathedral like setting, behind gates inspired by the famous Scottish architect and designer Charles Rennie Mackintosh. Quite a wow moment.
Blending expert Sandy Hyslop and cask connoisseur Kevin Balmforth curated the rare casks for their unique character, from old examples of the legendary Speyside single malt The Glenlivet, to the last precious casks of the closed Caperdonich distillery, through to the Royal Salute and the newly reimagined Longmorn. We all checked our back pockets for loose change, but sadly the £6000 to £600,000 price tag per cask had us all falling short.
We were never rushed, and it was reinforced that we could take as long as we liked and ask as many questions as we wanted.
It is worth noting that they do mention, at various locations on the tour, the brand's commitment to sustainability. Strathisla want to be net zero by 2026. They share all their sustainable initiatives with other distilleries, and it is this transparency that might help them hit those goals.
Tasting
In 2018 London-based designer Florian Dussopt designed 3 spaces for the distillery: the lounge, the Whisky Blending Experience room and the Constellation Tasting Room, with it's specially created artwork, The Constellation, made of suspended, mouth-blown, amber glass bubbles.
On our visit, however, we were eagerly led into the Whisky Blending Room, with its central table lined with conical glass vessels, each filled with amber liquid of various depths of colour.
Personally I really liked the experience of tasting in the blending experience room. It is nice and bright, so you could really see the difference in the colour of the drams.
I bagged a seat next to a cooling fan, so I was happy. I have to mention the heat, as in several places the tour guide and guests were practically melting, on what was a sunny Scottish summer day. I have an idea for how to make the experience better (see my conclusion).
Driver's packs and drink drive laws were explained before we all got started. We chatted with the American tour guests across from us, as they asked if they could get their driver's drams in their hand luggage. They loved the small bottles and the funnel, and even asked for a driver's pack specifically as a keepsake. That's the first time I've seen the full, and often underestimated, power of the takeaway pack. As my other half was driving, he brought his back home with him.
Snacks were available too, free of charge. Thankfully we'd all been reminded that whisky should be savoured not shot. We've experienced tours where that happens and this was a much more civilised affair. We even had a laugh finding our best nostril! Who knew there was such a thing?
We started at 48% abv with a Strathisla 15 yr old single malt, aged in first fill American Oak. I tried to remember what we were doing in 2010? Mind you, I have not sat in a draughty warehouse for 15 years.
Chivas Regal Extra was next, a blend finished off in Oloroso Sherry casks, without an age statement, and now discontinued we were advised. I love my whisky, and that includes blends. There is a skill behind blending that many do not appreciate. This one was good, but not my favourite.
Last up was Royal Salute 21, at £150 a bottle, originally created for the coronation of Queen Elizabeth II in 1953. It is a 21 year old, to celebrate the 21 gun salute that heralded her coronation, and peated, to represent the gunpowder smoke after the shots are fired. Oaky, citrus notes, with lots of vanilla, it was certainly the more complex of the three.
My favourite this time though was the Strathisla 15, with it's toffee apple notes and a splash of vanilla custard. I had just harvested two apple trees back home, with plans to make apple crumble, so maybe my personal palette was influenced by that?
We were offered 15% off the bottles available in the shop, which was handy, as I did go on to buy something. The room is also dotted with items from the archive. I do love some painted lettering on old glass vessels.
The Shop
They were extremely generous with pouring anyone tasting nips, just enough to help us select our purchases. So often this is not offered for free, or at all, so it was surprising to see one gentleman from our tour, and his party, taste at least 6 expressions from the shelves. It made a difference, as he purchased several bottles, some of which were over £100 a pop.
I didn't need as many tastings, as my first one hit the spot nicely. It was the Strathisla 10, small batch, limited edition, non chill-filtered, cask strength single malt, only available at the distillery. Finished in first fill sherry butts, this was right up my street. Check out that deep amber colour. Spicy, reminiscent of a bottle of Bits of Strange from Aberfeldy we have, but at fifth of the price. Like a gingery, fruited cinnamon bagel smothered in syrup, bananas and melted dark chocolate, bottle 862/1752 came home with me.
I might have been persuaded by the Chivas 25, but at £330 it was out of my price range this time.
Although I sampled the Mizunara blend, matured in Mizunara oak casks, a tempting choice for us, given our love of travelling to Japan, I made the decision to stick to my plans. I bought one bottle from the distillery, knowing that we had a limited edition bottle from our night before at Linn House (Chivas's brand hotel).
After our tour, we made the stop at another Chivas distillery, Aberlour, to pick up an old favourite, the A'Bunadh. That was three Chivas products in 24 hours. I couldn't wait to share them with friends back home.
The Blending Experience
One of the most popular experiences at Strathisla is their Blending Experience, introduced in 2018. It invites guests to try their hand at creating a blend, using a grain whisky and four malts.
It's not a challenge, it's personal choice, and every blend will therefore be unique. Now, I know how hard it is to make a blend, so I would give it a bash next visit, but I'm no match for the artistry of the master blender. Remember, some blended brands have over 40 malts in them after all. Getting that right takes a unique set of skills I don't possess.
The Vault
In March 2024, Strathisla unveiled something truly special - The Vault. On our tour we'd already had a tantalising glimpse of the warehouse area of this experience, but there's more. I can't say that I was lucky enough to experience the bespoke tour, the only place in the world where you can try before you buy, but it sounds terrific. Fourteen rare casks, each a once-in-a-lifetime whisky unicorn, were handpicked to show off the full Chivas Brothers spectrum. Details are closely guarded, but I was told there's rare Glenlivet and Scapa in there plus a real treasure - the last surviving casks from the ghost distillery Caperdonich. However, I do know the design team behind it, which proved to be advantageous.
I have worked with Contagious on projects before, so I know how good they are at delivering a brand story. Many of them I have had the pleasure of visiting, such as Angel's Envy in Louisville, Kentucky, Great Jones Distillery in Manhattan, NYC, and the home to one of my absolute favourite tipples Glengoyne Distillery in Scotland (the 25 year old of which we toasted our vow renewal with), to name but a few.
Because I mentioned this to the Chivas brand ambassador Sam, over dinner the night before, I was granted a sneak peek into the plush rooms where guests are taken on a sensory journey through flavour, heritage, and sheer whisky theatre, led by Chivas’s own makers and cask whisperers.
The first room is the intimate, warm and inviting lounge area, with seating in soft leather and tweed. You could easily spend a few hours in there waxing lyrical about your favourite drams. Little details like the staves display, vintage map and shelves of artefacts from the brand archive, bring the story alive.
The staves are used as a visual representation of how different woods affect the colour of the spirit.
We peeked into the vault. Yes, there is an actual vault in here too, a small, heavy metal safe in bright red, behind which was, only a diamond-encrusted bottle of 45-year-old ‘Tribute to Honour’ Royal Salute! Pay for the experience so you can see it, but trust me it was very special.
The next room, the Liquid Library, harks back to traditional blending rooms, and is a total show stopper. The sun was streaming in, so my pictures won't do it justice. I see a lot of these types of rooms in my travels as a designer and writer, but this one is to be applauded.
The warm, oak cabinetry, containing over 250 bottles from the Chivas portfolio, is beautifully crafted. I think I've used the same wood and stain finish in my kitchen. (Rubio Monocoat I presume?) A clever touch is the poem, by Edinburgh poet laureate, Ron Butlin, engraved into the wood at the top of each cabinet, that makes each guest read around the room.
However, the true star for me requires you to look up. The ceiling is, without doubt, one of the most beautifully crafted process depictions I've ever seen in a brand home, distillery or otherwise.
Inspired by works by Margaret Macdonald, the designer and wife of Charles Rennie Mackintosh (a woman who I think deserves much more credit), it uniquely explains the whisky production process from barley to bottle, milling, mashing, fermentation, distillation, maturation and flavour profiles. It gives the ceilings in palaces a run for their money.
This is what luxury should be about. Meticulous details, inspired by in-depth research, driven by design, and delivered with exceptional skill. Speaking as an interior designer, I've rarely wanted anything for my own home more.
Throw into the mix a beautiful silk rug with images of Scottish flora and fauna, hand blown lighting, a tasting table with solid granite top, so heavy it required the floor to be reinforced, and it's a room that should stop guests in their tracks. What will also grab their attention is the ta-dah moment, when doors are slid back to reveal a very special room, the Legacy Collection, small in size but packed with the most special expressions. Now that's a whisky cabinet of dreams.
Anyone wanting to buy a cask can purchase one of these bottles, while they wait for their casks to be bottled. Something to take away with them on the day. Maybe you'd choose a very rare Scapa, Ballantynes, Royal Salute 61 gun salute, Glenlivet, many of which are in the tens of thousands of pounds range.
Tempted to buy a cask yet? Brace yourself: six figures is just the starting line (taxes not included). You don’t have to buy a cask to get access to all the good stuff, however. Chivas Brothers offer a bespoke tour and tasting with a dash of history thrown in to anyone with a spare £1,200 (approx. $1,550). My budget won't stretch to this, let alone one of the casks, but a girl can dream!
Linn House - The Chivas brand hotel
We stayed for one night at the Chivas brand hotel, Linn House, a stay so good that it deserves a full guide all of its own, so watch this space! This Victorian mansion, sitting on the banks of the River Isla, has been restored and reimagined by Chivas, as a place to welcome honoured guests and trade partners, and recently members of the public like you and me.
You can book a room if you are attending one of the brand's Supper Series (as we were), where celebrated UK chefs prepare a themed tasting menu, accompanied by curated cocktails and delicious drams. Just follow them on Instagram to see when the next event is running. It can also be booked as a venue for events and private use.
Each room is based on one of the distilleries in the brand's portfolio, and we stayed in the Aberlour room. It's a TV free zone, so bring a good book and just soak up the atmosphere. We can highly recommend it, and we'll be returning for the next supper session.
In conclusion
I've done the Strathisla tour before, though it was a little while ago. What struck me then, as now, is how accessible it is. The tour is designed for anyone, regardless of whisky knowledge. The novice can enjoy the charm of the buildings and a gentle introduction into the Chivas world, whilst enthusiasts have the option of tours that delve deeper or help them build on their collection.
The guides were a highlight. Warm, personable and deeply knowledgeable, sharing stories and information with an easy, and sometimes uniquely musical touch, making everyone feel welcome.
From a marketing perspective, that atmosphere clearly paid off, evident in how many of the group bought in the shop, which was much higher than I've seen in a while. It could just have been a very receptive group, but I'm a great believer in the power of an engaging tour guide on the ringing of distillery tills.
The tour is very simple. There are no Disney-style theatrics or effects, no barley fields to run your hand over, no screens dotted about the place, or gimmicks. Strathisla, like its tour, is authentically small, intimate, and honest.
Sadly, there were no tastings of new-make spirit on this visit. They used to use atomisers to illustrate this a few years ago. It's an experience worth reintroducing. It really does showcase the difference ageing can make, and I've even chosen to invest in another distillery, purely because I was so impressed with their new-make. It would sit perfectly in the warehouse section of the tour, maybe with a cask showing the angel's share, which also went unmentioned. The warehouse is wonderfully atmospheric, even without the shiny, new Vault section, holding its prized casks under lock and key, tantalisingly close, yet oh so far away, at least from the majority of us visiting.
Accessible in spirit it may be, but accessible to everyone physically it's not always. That goes for so many listed, heritage buildings. A bench now and again wouldn't go a miss. I also want to address the issue of heat, as in the tasting room and welcome video area, as well as the obvious hot spots around distillation, the temperature had guests, and tour guides, sweating profusely. A fan had been plugged in, but was too small to cool the whole room. It's notoriously difficult to regulate temperature in a listed building. So, keep the fan for the tour guide, and maybe think about hand fans for guests. For my daughter's wedding I ordered personalised hand fans, simple wood and fabric ones, easily branded and a cost effective way of cooling guests down, while also providing them with a keepsake. A creative tweak here and there, to go above and beyond for all guests, would just give everyone the best of memories.
And I wonder why the history walking tour, Strathisla Strolls, that they used to offer, hasn't been built upon as a permanent tour option. I loved mine at Home of Carlsberg, and Buffalo Trace and Lindores Distillery have one too. Tours like these offer real depth, and open up the story of the brand to a wider audience. We all know a few folk that would come with us if there was more to do than just drink the stuff. The very buildings that sometimes present accessibility challenges, are, at the same time, remarkable assets: historic, atmospheric and rich in character. If only those walls could talk.
There is talk of renovation plans for the shop and café, to bring them in line with the more premium feel of the tasting room and Vault experience. I hope that they appreciate that it doesn't matter how polished the surroundings become, the true assets here are the people and the product. Keep the groups small, continue to invest, but never lose the spirit. I'm already planning my return. There's yet more to discover at Strathisla.
How long was the visit?
We were there for 4 hours on a Sunday and even enjoyed a few cups of tea and coffee. The tour took 1 hour and 20 minutes.
How much are tickets?
We paid for our own tickets and this was not part of any advertising.
We did the Strathisla Distillery Tour & Tasting, their introductory tour, which cost £22 per adult.
The Strathisla Maturation Tour & Tasting is £55 per person and there's a Blending Workshop for £45 each.
They also run 3 premium tours: The Royal Salute Tour & Tasting at £120 each, The Iconic Distilleries Tour & Tasting that takes in 2 distilleries at £250 each, and The Vault by Chivas Brothers tour at £1200 each.
Bottle sample packs are available for guests driving to enjoy with friends later.
Opening times
It's always worth checking with the distillery for their current opening times, as they can vary and tours run on various days throughout the season.
November - March Tuesday - Saturday 10am - 4pm.
April - October Monday - Sunday 10am - 5pm.
Address: Seafield Ave, Keith AB55 5BS
Website: Strathisla Distillery
Getting here:
Reaching Strathisla Distillery is a journey in itself, winding through the gentle valleys and rolling hills of Moray. Public transport options are limited, but the route by train to Keith, less than a mile from the distillery, followed by a taxi or a ten minute walk, allows visitors to soak in the Highland scenery at a slower pace. We chose to drive, as the journey from our home takes in 3 hours of the most stunning Scottish Highland scenery.
For those travelling from further afield, Aberdeen and Inverness have the nearest airports. There are also numerous bus tours that take in the distillery.
If you truly want to make it a historic trip, then how about travelling one weekend on the Keith and Dufftown Railway, Britain's most northerly heritage railway, an eleven mile line linking the World’s Malt Whisky Capital, Dufftown, with the historic town of Keith. They even offer a dram tram! That's a way to arrive in style.
What else is there to see close by:
If you haven't had your fill of whisky, then you're spoilt for choice in Speyside.
Aberlour Distillery, also operated by Chivas, is 20 minutes by car from Strathisla, and while a new visitor centre is being constructed, visitors can pop into the brand's shop for a tasting and a selection of quality whiskies. I particularly recommend the gorgeous A'Bunadh if you like sherry cask expressions.
11 miles west of Strathisla distillery is the Glen Grant Distillery in Rothes, owned by the Campari Group. Although it is also going through renovations, they still offer limited tours. But the gem here is their stunning gardens that are well worth exploring.
20 miles west of Strathisla Distillery is the Cardhu Distillery, particularly famous for being the first distillery to be officially pioneered by a woman, Helen Cummings in 1811. The Speyside home of Johnnie Walker, they offer tours and tastings in a recently renovated visitor centre.
Glenlivet Distillery (guide coming soon), is about 40 minutes by car from Strathisla, and is also operated by Chivas Brothers. Recently renovated, the tour there was very good and I really appreciated the distillery visitor centre design. You can also get a coffee there!.
If whisky isn't your thing, then why not take a trip 16 miles north to the home of Johnstons of Elgin, for quality clothing and home interior accessories, including blankets, throws, and fabric. Scotland's only vertical weaving mill, their recently reopened Mill Experience is an immersive tour behind the scenes of one of Scotland's heritage brands, and there's a Mill Shop for all those suitcase friendly purchases.
Nature lovers can check out the WDC Scottish Dolphin Centre 12 miles north of Strathisla, for the opportunity to see the spectacular bottlenose dolphins and whales of the Moray Firth, and witness the brand's conservation efforts in their free to enter visitor centre.
Further reading
Chivas fans, check out A Double Scotch by F. Paul Pacult, that was really helpful regarding the company history. More authentic than ChatGTP - just the way I like it.
And drink fans, if you liked this article then check out our guide to Jack Daniel's, The Black Sheep Brewery, Campari, Empirical, Evan Williams, Teeling, Buffalo Trace, Johnnie Walker Princes Street, Coppercraft, Llanerch Vineyard, and White Castle Vineyard. More drink related visitor guides coming soon.
Photographs: ©Julie White unless noted otherwise
Disclaimer - The views and opinions expressed are solely my own. I paid for the tours in full and any comments reflect my personal experiences on that day. Please drink responsibly. Please visit and garner your own thoughts and feel free to research the brand and the visitor centre in question.
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