Founded in 1826 by serial whisky entrepreneur James Henderson, Old Pulteney was created to supply fishermen working in the port town of Wick in Caithness.
The distillery quickly grew beyond its original purpose, overtaking fish as the town’s primary export and becoming a defining feature of the local economy.
That success brought complications, with workers in Wick and nearby Pulteneytown estimated to have consumed 800 gallons, or around 5,000 bottles of whisky per week at the industry’s height.
Local politicians responded by introducing prohibition between 28 May 1922 and 28 May 1947, a ban on public houses and licensed grocers that outlasted the US prohibition by 12 years.
Old Pulteney survived that turbulent period and has continued to thrive, now marking two centuries of production with a series of significant releases.
The distillery’s identity remains firmly anchored to its location, with warehouses exposed to the salty sea air of Wick, giving the whisky its distinctive coastal character.
“It’s Wick and the town first, and the whisky second. Without the place, we are nothing,” says Old Pulteney’s master of whisky creation, Sarah Burgess.
The brand’s historical connection to Manzanilla sherry casks dates back to Scotland’s early whisky industry, when distillers began reusing empty casks arriving via the Port of Leith as a practical measure.
“Being Scottish, we thought, we’ll use these casks to move our new-make spirit around!” says Sarah, explaining how Old Pulteney earned its reputation as “The Manzanilla of the North.”
To mark its 200th anniversary, the distillery has returned to those roots with an exclusive release matured in both Manzanilla and Oloroso casks, combining two styles to achieve the right balance.
“I saw Old Pulteney maturing in maritime ex-Manzanilla sherry casks, and it felt like a gift,” says Sarah, adding that “finding this treasure in the warehouse was beautiful.”
A purely Manzanilla maturation was initially attempted but abandoned after it proved “overly sweet and didn’t reflect the true character of Pulteney at all,” prompting the team to rework the blend.
The final expression combines Oloroso-matured stock with the Manzanilla base, introducing notes of citrus, vanilla, and deep fruit alongside the whisky’s classic maritime edge.
The anniversary range also includes the Old Pulteney 30 Years Old and the Old Pulteney 50 Years Old, with the latter representing the oldest release in the distillery’s history and limited to just 200 bottles.
Looking ahead, Sarah believes the industry must shed some of its self-imposed conventions, arguing that rigid rules around serving have “damaged whisky” compared to more flexible spirits categories.
“A whisky like Old Pulteney works beautifully in a cocktail, and it is stunning in a highball,” she notes, pointing to versatility as a key strength for the brand’s next chapter.
No other spirits face “this many hoops to jump through,” she argues, suggesting that applying such strict rules to brandy, vodka, or gin drinkers “might stop them enjoying their favourite drinks, too.”
Sustaining the brand for another two centuries ultimately comes down to responsible stewardship, with Sarah summing it up simply: “The most important part is doing good things today that don’t damage tomorrow.”