Kasauli Brewery, Distillery in Kasauli, Himachal Pradesh, India

Kasauli Brewery is a stone structure in the Himalayas that produces malt whiskey using traditional distillation methods. The facility relies on copper pot stills as the core of its production process.

Edward Dyer moved back to India in 1830 and set up the brewery at Kasauli, incorporated as Dyer Breweries in 1855. He brought brewing and distillation equipment from England and Scotland by ship, then ox cart via the Grand Trunk Road. After Kasauli town took much of the springwater, brewing moved to Solan and the Kasauli site became a distillery, still operated by Mohan Meakin.

The whisky made here is named Solan No. 1 after the nearby town of Solan, and it is the only malt whisky produced in the Himalayas. The copper pot still used for it is among the original equipment still in service. The sign at the gate reads "Mohan Meakin Limited, Estd. 1855, Kasauli Distillery", and a plaque beside it states that visitors are not allowed inside.

The distillery stands 9.3 km west of Sonwara railway station on the Kalka–Shimla line. A sign at the entrance reads "VISITORS ARE NOT ALLOWED", so the bar and brewery areas open to the public are the places to head for. The site lies in Kasauli town, in Solan district.

Solan No. 1 was not a market leader in the 1980s; it is one of the first single malt whiskies still in production since the 1820s, made at Solan and later moved to Kasauli in a swap with the brewery. It is still distilled at Kasauli using some of the original equipment, including the copper pot still, and remains the only malt whisky made in the Himalayas.