Situated five miles from the heart of Turriff, Balmaud Distillery is a bold new chapter for the Strachan family. Balmaud Whisky is the realisation of a dream rooted in generations of hard work, family farming tradition and a deep connection to the land.
For Wilson Strachan, Founder and Chairman whose family has farmed Mill of Balmaud Farm in Aberdeenshire for over 60 years, the distillery is the result of a lifelong vision.
“We’ve been growing barley for the malt whisky industry for over 50 years,” says Wilson.
“My father once told me he dreamed of building a distillery. When he said that, he planted a seed in my mind, I knew what a great opportunity it would be to use our own barley and our own resources. Now, here we are.”
Balmaud’s launch is closely tied to its community, most notably as the main sponsor of Turriff Show. Taking place on the 3 and 4 August, it is Scotland’s largest two-day agricultural show. The event and distillery are closely joined by their dedication and respect of its people and land, whilst both offering visitors the opportunity to discover farming and the brilliance of local food and drink produce.
“We’re proud to be part of Turriff Show,” says Wilson. “It’s more than just a local show – it’s a celebration of the agricultural way of life. Just like distilling, it’s built on hard work, pride in local produce and community support. Visitors will be able enjoy a Balmaud Gin in the bars around the show this year.”
This is not the first time the family has supported the event, having previously sponsored through Bridgend Aggregates – their ready-mix concrete, sand, gravel and hard rock supplying business. But this year, with Balmaud ready to launch, the sponsorship feels especially meaningful to the family and the committee of the Turriff Show.
“It’s not just another distillery – it’s a Highland single estate distillery,” adds Shannon Green, Founder and Managing Director.
“Every grain of barley going into the distillery is grown in the fields from the farm. Everything to produce the whisky is mashed, fermented, distilled, filled into cask and stored in onsite bonded warehouse, and the process is powered by the farm’s own wind turbines. It’s a field-to-bottle operation that marries traditional agriculture with modern and sustainable distilling practices.”
The Balmaud team have gone to great lengths to make the distilling business as environmentally responsible as it is efficient. A methodical heat recovery system, TVR (Thermal Vapour Recompression), has been installed on the wash still, saving significant energy. With wind turbines supplying electricity and all whisky stored and eventually bottled onsite, the business has ingrained a progressive approach rooted in authenticity.
The Strachan’s and their team have plans for a visitor centre – offering a unique experience to follow the whole process from start to finish: the growing of barley in their nearby fields, washing, distilling, casking and finally bottling.
“We want people to learn about where the product comes from, how it is processed, and not just enjoy the finished bottle,” explains Wilson. “It’s about showcasing how farming and distilling go hand-in-hand and have done for generations.
“We will be opening the distillery to the public in 2026, offering a range of Gin, Vodka and Rum, with our whisky being added to the range in 2028.”
Decades of diversification – from growing arable crops to running a quarry business, producing renewable energy and now premium whisky production – Wilson says: “Balmaud Distillery stands as a testament to vision, love for the land and farm business resilience.”
To find out more about Balmaud Distillery visit their website here: https://www.balmauddistillery.com/. Stay updated on Facebook, Instagram and LinkedIn @Balmaud Distillery.