Blair Athol is one of Scotland’s oldest working whisky distilleries, first established in 1798 by John Stewart and Robert Robertson as the Aldour Distillery, named for the nearby Allt Dour stream whose water it still uses today. The early operation closed soon after opening, but in 1825 it was expanded and renamed Blair Athol when John Robertson took sole ownership. Over the 19th century the distillery passed through several hands, including Alexander Connacher and later Peter Mackenzie & Co, and by 1896 its spirit was being used in the blended Bell’s whisky. Economic pressures led to a closure in 1932, and the distillery lay silent until 1949 when Arthur Bell & Sons rebuilt and restarted production. In the 1970s the site was expanded with additional stills to meet demand for Bell’s blends. Corporate changes followed as Guinness acquired Bell’s and eventually became part of Diageo, the current owner. K&L has long loved the underappreciated southern Highland distiller and it's barrels like this that stand out. Bottled at a natural cask strength of 56.5% from a single sherry butt, it offers tons of sweet fruit, peaches, sultanas and marmalade. Full bodied and rich, the sweet fruit and honey on the palate pairs perfectly with a gorgeous baking spice - cinnamon, cloves.