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Cambus Whisky

The Cambus Distillery in Scotland has a rich history in Scotch whisky. Founded in 1806 by John Moubray in Cambus, Clackmannanshire, it played a big role in whisky history. The distillery stopped in the early 1990s, but its impact continues.

The Early Years and Innovation

Cambus started as a malt distillery in the early 19th century. John Moubray changed it to a grain distillery in 1826. This was after Robert Stein invented the continuous still. Cambus was one of the first to use this for grain whisky. This method was later improved by Aeneas Coffey. It changed the whisky industry.

The Rise of Grain Whisky

Cambus was a leader in grain whisky. Grain whisky is lighter than malt whisky. It became important in blended Scotch whisky. Cambus made a high-quality, light, and sweet spirit. This was popular in many blends.

Expansion and Success

Cambus grew in the 19th century. It was near grain, coal, and water supplies. It also had good transport links. At its height, Cambus was one of Scotland's biggest grain distilleries.

The Pattison Crash and its Aftermath

The late 19th century saw a boom and bust in the whisky industry. This was called the Pattison Crash in 1898. It hurt many distilleries. The distillery survived, thanks to its good reputation and whisky quality.

The Formation of DCL

In 1877, Cambus helped start the Distillers Company Limited (DCL). DCL became a big name in Scotch whisky. This helped the industry after the Pattison Crash.

The Closure of Cambus

Cambus stopped making whisky in 1993. This was part of industry changes. United Distillers, DCL's successor, closed it to focus on newer facilities. The Cambus buildings were mostly demolished, but the warehouses are still used.

Cambus Whisky Today

Now, this whisky is rare and valued by collectors. The distillery is closed, so its whiskies, especially older ones, are sought after. They are smooth, sweet, and complex.

Legacy and Influence

Cambus's legacy remains in the whisky industry. Its early use of the column still and its role in grain whisky are important. Its part in forming DCL also shows its impact on whisky history.

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