Glencadam 10 Years – Malted barley, fresh local spring water and yeast are used to make our whisky. We also rely heavily on one essential ingredient – time. Our award-winning malt is testament to our craftsmanship and the artisan approach we use, passed down through generations.

The essential supply of pure water for distilling depends on Glencadam’s long-held rights to springs at The Moorans, some 8.7 miles away and perhaps the longest water supply for distilling purposes of any Scottish distillery. This precious resource then flows through the Unthank hills on its way to the distillery. The distillery also has rights to draw water from Barry Burn for cooling purposes.