Coleburn Distillery to reopen after 40 years
D&M Winchester plans to reopen the dormant Coleburn Distillery in Scotland’s Speyside, with former Benromach master distiller Keith Cruickshank and Organic Architects leading the project.
Established in 1897, the Coleburn Distillery was designed by Charles Doig. The site stopped production in 1985 under United Distillers & Vintners, a predecessor of Diageo.
Now, 40 years since it was mothballed, Coleburn will once again begin whisky production. The transformation is part of a vision by D&M Winchester, which first submitted plans in 2004 to reimagine the site as a concert hall and restaurant.
Upon completion, the Coleburn Whisky Resort will feature whisky lodges, a Pagoda penthouse, and a bistro.
Cruickshank has joined the Coleburn Distillery project as master distiller after 27 years at Benromach. He brings more than 30 years of whisky-making expertise to his new role.
He 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.”
The construction
Construction will begin soon, with completion expected for 2027.
D&M Winchester has hired Organic Architects, experts in sustainable distillery design, to finalise architectural plans for the operational facility.
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.”
The project is anticipated to generate a substantial number of jobs in the local area.
Mark Winchester, co-owner of D&M Winchester, added: “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.”
Once operational, the Coleburn Distillery is projected to produce one million litres of whisky each year.
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