The Cragganmore distillery lies high above the Spey River in a depression between Aberlour and Grantown-on-Spey. John Smith, 36 years old, was already very experienced in whisky making, having managed Macallan, Glenlivet and Glenfarclas. He developed his own form for his stills, which seems rather stocky. The high demand for the whisky meant that a large part of the production ended up in blends.

The whisky is dry, very complex and slightly peaty.