| Region of production: | Highland |
| Distillery Location: | Oban, Argyll and Bute |
| Year Established: | 1794 |
Top Spirits Produced
- Core Range
- 14, 18 Years Old
- Little Bay, Distiller’s Edition
Average Total Production
- 870,000 liters neutral spirit before aging
Summary
Distillation at Oban began in 1794, by brothers John and Hugh Stevenson, who had established a brewing company the previous year. The distillery in the West Highlands came before the town of the same name, which grew up around it. Oban stayed in family hands until it was sold in 1866 to Peter Cumstie. In 1883, it changed ownership again when James Walter Higgin purchased Oban; he made significant updates to the property after fires in 1890. Higgin sold Oban to a consortium at the turn of the century. It changed hands several more times until it was acquired in 1925 by Distillers Company Limited, which later became part of Diageo.
Style & Distillation Techniques
Oban is known for its light, smoky, and subtly salty flavor profile. The distillery attributes some of these characteristics to its uniquely long fermentation process, lasting about 110 hours. After distillation, the spirits are consolidated on the distillery’s rooftops, exposing them to the briny sea air.
Producer Website: Oban