There are distilleries everyone talks about – and then there’s Deanston. Every year, hundreds of thousands of whisky-thirsty travellers head out from Edinburgh and Glasgow towards islands, mountains and national parks. Lists are ticked off, classics revisited, drams enjoyed. But tucked in among all the obvious destinations is a hidden gem that far too many simply drive past. Deanston is a distillery with history woven into its walls – and a spirit with a character that refuses to apologise.
A Waxy Spirit and a Distinct DNA
When I ask Distillery Manager Murray Kerr what makes Deanston so special, he barely needs a moment. – “Deanston’s most unique feature is our fantastic, waxy new make spirit, which has a very rare character within the Scottish whisky industry,” he says. That waxiness. The backbone behind the fruit. The thing that lifts the spirit whether it rests in classic bourbon casks or bathes in tequila. Yes, tequila. Deanston might not be the industry’s loudest voice – but it certainly isn’t afraid to experiment.
From Farmland to Cotton Mill to… Whisky
It’s no surprise that Deanston feels different. The place was built for work, life and movement. It all began as farmland. In 1785, a cotton mill rose beside the River Teith, and at its peak it employed more than 1,100 people – men, women and children. A whole miniature town grew around it: a school, shops, housing, even its own salmon ladder. Standing in the courtyard today, the history is still palpable. After 180 years of spinning machines and industrial noise, the building found a new purpose in 1966 – whisky.
Self-Sufficient Power – and Scotland’s Largest Open Mash Tun
Deanston is one of the few distilleries truly in sync with its surroundings. The River Teith provides more than water – it provides power. Deanston is still fully self-sufficient, running on its own hydroelectric system. And as if that weren’t enough, the distillery also houses Scotland’s largest remaining open-top mash tun. – “It presents several challenges, but it allows both us and our visitors to see every moving part of the mash tun, and it’s fantastic to watch when it’s working,” says Murray. He sounds genuinely delighted – like someone who both knows and loves his craft.
The People Behind the Whisky
Today, around ten craftspeople produce the spirit Murray is so proud of. – “Like many distilleries, Deanston is steeped in history and is truly a wonderful place. As Distillery Manager, you’re in a sense a guardian of the site… and my focus is always to ensure that our wonderful spirit is consistently of the highest quality, so that the heart of Deanston Distillery never changes.” There’s humility there, a sense of responsibility – and Murray’s own journey to Deanston is almost as interesting as the whisky itself (almost).
Murray’s Road to Deanston
He grew up in the Scottish Borders, in the town of Melrose (yes, the one known for its sevens rugby). A career as a distillery manager wasn’t his original plan, but his interest in brewing and distilling eventually led him to Heriot-Watt University. From there, he moved to Oban Distillery, where he spent five years turning theory into practice. In 2021 he joined Deanston as Assistant Manager. After a temporary posting leading Tobermory Distillery on Mull, he returned – now as Distillery Manager. – “The whisky industry is, despite its size, really a small community… I meet many fantastic people I look up to, so I hope I can maintain the same high standard as I continue to develop in my role,” he says.
No Two Days Alike
– “I don’t think there’s such a thing as a ‘normal’ day as a distillery manager…” Murray begins – and you can tell he doesn’t mind. Safety comes first, of course. But then comes production planning, historical analysis, improvement work, long-term strategy – and the occasional VIP visitor he guides through the old industrial site. It’s a blend of routine, craftsmanship and spontaneity. A lot like Deanston itself.
Tradition – with Just the Right Amount of Experimentation
In a whisky world eager to explore new recipes, barley varieties, yeast strains and exotic casks, Deanston stands sure-footed in its own identity. The spirit can handle a range of cask styles, yet never loses its characteristic core. – “Deanston grows year by year, but we’re still only known among the more ambitious and curious whisky drinkers… The most important thing for us is that people taste Deanston whisky to experience that iconic waxy character,” Murray says. And indeed, shelves already feature favourites like the 12-, 18- and 21-year-olds, alongside occasional experimental releases. Organic expressions. Dessert wine casks. Tequila finishes. Deanston doesn’t shout. It simply makes good whisky.
And What About the Future?
Murray is here to stay. – “I hope to put down roots at Deanston for many years… I work with a fantastic team and brilliant colleagues at Tobermory and Bunnahabhain, and I always want to keep developing my knowledge and understanding of every part of the process – from malting to warehousing to cask selection.” In other words: the right person in the right place – and certainly the right distillery to visit if you want to get a little closer to the heart of Scottish whisky tradition.
