Upon purchasing the distillery in 2002, Andrew Symington enlisted the services of Iain Henderson, former manager of Laphroaig distillery, to create a heavily peated second malt. Named Ballechin, this single malt is made from malted barley with a phenol level of 50 ppm, comparable to the smokiest malts from Islay.

Available since 2006, it is released annually in limited editions of 6,000 bottles. Even more innovative than its predecessor, Ballechin is fully matured in wine casks, starting with Burgundy and Madeira, marking a significant departure from traditional aging practices.