Scottish Distillers Make Single Malt at George Washington’s Distillery

30 Mar 2012

Three of Scotland's top whisky distillers took part in a whisky making and barrel filling
ceremony at George Washington's Distillery in the US this week to celebrate the Centenary
of the Scotch Whisky Association (SWA).

The ceremony, toasting the Scottish connection to George Washington's Distillery in Mount
Vernon, was the culmination of three days of hard work using 100% Scottish barley and
specially-constructed oak barrels to produce the whisky.

Bill Lumsden, master distiller for Glenmorangie, Andy Cant, master distiller at Cardhu Single
Malt Distillery and John Campbell, distillery manager at Laphroaig Distillery joined George
Washington Distillery master distiller David Pickerell to mark the occasion.

After three years of aging in accordance with the maturation period for Scotch Whisky, a
limited edition of one hundred of the bottles - marking the 100th anniversary of the SWA - will
be auctioned for charities around the world.

The US distillery, at Mount Vernon outside Washington DC, has strong Scottish roots. In
1797 George Washington's farm manager, a Scot named James Anderson, convinced his
employer that producing whiskey made from corn and rye grown on the plantation would be
a natural complement to his milling business. The distillery was built and by 1799 it was
producing 11,000 gallons of whiskey.

Gavin Hewitt, chief executive of the Scotch Whisky Association, said:

"This exciting project brings together three master distillers of Scotch Whisky to produce
what will be a unique Single Malt. It is a fitting way to celebrate Scotch Whisky's continued
success in the United States and the Association's centenary year."

Exports of Scotch Whisky to the US broke through the £600 million mark for the first time last
year, to reach £654.9m.