Pollo distillery, located in the Highland region of Scotland, was founded in 1817 by W.B. Rose. This historical distillery played a significant role in the local whisky production landscape of the time. However, after nearly a century of operation, Pollo ceased production in 1903 and has since remained closed, leaving behind a legacy entwined with the rich tapestry of Scottish whisky history. The distillery's production capacity and equipment details are sparse due to its closure over a century ago. Nevertheless, Pollo was known for its rich and robust flavour profile, likely reflecting the characteristics typical of Highland whiskies. While specific tasting notes are not available, it is assumed that the whisky produced here would have exhibited a balance of peaty influences and sweet, fruity undertones common in the region. No visitor information is available, given the distillery's status, and notable expressions are largely absent from contemporary catalogs, leaving Pollo as a somewhat enigmatic figure in the whisky community.