Annandale

George Donald named it after the valley it stands in, and it made a peated style of whisky.^1,2,3 After Donald died in 1883, the distillery passed to John Sykes Gardner of Liverpool, who leased it.^1,5,6 Gardner cleared out the old machinery and refitted the distillery with modern plant.³ Some records say the distillery was rebuilt and extended in 1887.^4,5 Barnard's 1887 account found malt dried in a kiln heated with peat, an iron mash tun holding 3,200 gallons, and four washbacks.³ Its old pot stills had three worm tubs, a kind of condenser that turns vapour back into spirit, and it made 28,000 gallons of all-malt whisky a year.³

John Walker & Sons added a pagoda-roofed kiln designed by Charles Doig, the tall brick chimney, and more warehouse space.^1,2,4 Production stopped in 1918, after the First World War, as the market for Scotch shrank and the firm chose to focus on its Johnnie Walker blend.^1,4,5 By 1921 the site was officially closed and its equipment stripped out.^4,5,7

In 1924 the Robinson family bought the site to make Provost porridge oats.^5,6 What was left of the distillery became a production line for the oats, and cattle lived in the bonded warehouses.^4,5,6 In 1971 the former distillery was listed at Category B, and the listing notes that distilleries tied to farms are unusual.⁸ The shell of the distillery was still largely intact in 1974.^4,5,6