The first Annandale distillery was established in 1835 and later owned by John Walker & Sons until 1920. The distillery was purchased in 2007 by Professor David Thomson and his wife Teresa Church. After extensive archaeological research and arduous restoration work, they completed a "modern distillery that rises impressively on its ancestral land." Restoration began in June 2011, starting with two old sandstone warehouses. The distillery built a new milling room within the existing malting floor, containing four 15-ton malt bins and one Porteous milling machine (previously from Caperdonich distillery). The original mash house was precisely replicated based on original drawings, with a mash tun and six fermentation vats installed, and a new still house was constructed on the former malting floor site. A unique visitor center was built on the malting floor, designed and constructed by cabinetmaker Ian Cameron-Smith. The pagoda roof, originally designed by Charles Doig, was also carefully restored. The distilling equipment was manufactured by Forsyth of Rothes, and Malcolm Rennie, formerly of Kilchoman Distillery, was appointed as distillery manager. Annandale's unique feature is having two low wines and spirit receivers, allowing the distillery to switch between peated and unpeated styles. The configuration of one large wash still and two spirit stills is also highly unusual. The distillery began production in November 2014, selling limited casks, though malt whisky has not yet been bottled for sale.