Inchgower

In 1966 two new stills doubled its capacity.¹ In 1977 the industrial historian J R Hume found it recently extended with large bonded stores.³

Guinness took over Arthur Bell & Sons in 1985.^1,4,8 In 1987 Guinness combined Arthur Bell & Sons with Distillers Co to form United Distillers.^1,8 In 1997 Guinness and Grand Metropolitan merged to form Diageo.^1,4,5

Inchgower has 2 wash stills and 2 spirit stills.⁴ The stills are plain in shape and heated by steam.¹ Shell and tube condensers turn the still vapour back into spirit.¹ It uses non-peated malt.¹ Its 6 washbacks ferment the wort, the sugary water from the mash, for 46 hours.¹ ScotchWhisky.com says the steeply angled lyne arms on the stills help capture weightier elements.¹ ScotchWhisky.com names its water source as the Minduff Burn, while Barnard's book and a heritage record named the Letter Burn.^1,2,4 Diageo calls the spirit fruity and salty, and its distillers swear the nearby sea gives it a salty tang.¹