Little Brown Dog Spirits

Ballindalloch 10 Years Old 2016

ABV: 58.1% 70 cL

Distilled in 2016 at Ballindalloch, the estate farm distillery on the banks of the Spey in the heart of Speyside. Ballindalloch's spirit is fresh, fruity and clean, with plenty of character of its own.

This single first fill bourbon hogshead is one Little Brown Dog have been pointing out to visitors for a couple of years. The cask was teaspooned with just 10ml of Mannochmore, so it has to be labelled as a blended malt, but you can taste that it is almost entirely Ballindalloch. They bottled it at 10 years old, when the freshness of the spirit had come into balance with the maturity of the wood.

Teaspooning means adding a tiny amount of another distillery's whisky to a cask so it can no longer be sold as a single malt under the original distillery's name. A first fill bourbon hogshead is a cask being used for Scotch for the first time after holding American whiskey, giving generous vanilla and sweetness while still letting the spirit lead.

Little Brown Dog describe it as one of the casks they got most excited about, a whisky where the distillate stays front and centre rather than being overtaken by the cask. The label features Biggles, a nod to the many Biggles books written at Ballindalloch Castle, with the Gaelic name used for the release.

Aged 10 years and bottled on 6 October 2026, this single cask was bottled at natural cask strength. 

Nose

Pear peelings, pink grapefruit, brioche French toast.

Palate

Ground almonds, pear tart, custard doughnut.

Finish

Lychee, white tea, comb honey.

£70.00

Tax included.

PRODUCT INFO

Region Speyside
Distillery Ballindalloch
Cask type First fill bourbon hogshead
Bottling company Little Brown Dog
Outrun 361 bottles
Whisky type Blended malt
Ballindalloch distillery logo

Ballindalloch Distillery, founded in 2014 on the Ballindalloch Castle Estate in Speyside, is owned and run by the Macpherson-Grant family. It was created by converting 19th-century farm buildings into a small, traditional distillery, built by local craftsmen with minimal automation. Known as Scotland’s first single-estate distillery, Ballindalloch grows all its own barley, uses water from springs on the estate, and returns spent grain to the land for cattle feed. Production is deliberately slow, with long fermentation times and copper pot stills paired with worm-tub condensers, producing a rich and fruity Speyside spirit. With an annual capacity of around 100,000 litres, it focuses on craftsmanship, provenance, and patience—bottling only after proper maturation to reflect the estate’s natural character and dedication to quality.