Steps taken to welcome back one of Speyside’s sleeping distilleries within Scotch  whisky’s largest region.  

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. 

Founded in 1897 and completed in 1899 under the direction of the renowned distillery architect  Charles Doig, the distillery was mothballed in 1985. Now, Coleburn is set to be reborn as part of  a major revival that will return whisky production to this storied Speyside location, as part of a  transformative vision by D&M Winchester Ltd. 

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 joins 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, commented: 

“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, commented: 

“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.