Distilling commenced in 1963, the modern Macduff interestingly has two wash stills and three spirit stills, all of which release their spirit through lyne arms that have a 90o right handed angle in them. It also has both wooden and stainless-steel fermenters. Perhaps all these elements contribute to the balance of fruitiness to cereal notes that this whisky presents. The mid palate has ginger, caramel and some softer malted cereal finishing lightly with a gentle sweet touch.