The fish pass at the Tamdhu Distillery has opened up the Knockando Burn to salmon and sea trout.
An innovative fish pass project spearheaded by a Moray whisky firm has been nominated for a heritage award.
Tamdhu Distillery teamed up with the Spey Fishery Board to open up a section of the Knockando Burn that has been inaccessible to salmon and sea trout since the Victorian era.
Since the creation of the 50ft long man made pass, which allows the fish to scale nearly 15ft, there have been recordings of the fish spawning upstream for the first time in more than a century.
The project has now been nominated for a Scottish Natural Heritage business award, which will be handed out next month.
Tamdhu manager Sandy McIntyre said: “This was a hugely exciting project to have been involved in and every day we are rewarded knowing that it has had such a positive impact on our surrounding environment.”
Efforts from Speyside distillery to open up burn to fish wins award nomination
