The distillery was founded in the late 1790's at Pitlochry and the owners have always insisted on using Orkney peat, preferred for its young character.
The resulting whisky has a dry, sharp nose, becoming sweeter and creamier with some cereal notes, light caramel and heathery overtones. The flavour is smooth and sweet, with a gingery finish and and mossy overtones.

Here's a rip from www.whiskyweb.com :
Although originally founded almost 30 years earlier, the present distillery was established in 1826, when revived by John Robertson. It passed into the hands of John Conacher & company in 1827. It closed in 1932 and, although purchased by Arthur Bell & Sons the following year, it did not come into production again until 1949 after rebuilding. Extended from two to four stills in 1973. Now part of United Distillers plc.

Another rip from the Scotch Doc.:
Blair Athol Distillery was originally founded about 1798. The present distillery, which is located near Pitlochry, off Highway A9, about eleven miles south of the town of Blair Atholl (spelled with two l's), was established in 1826. Closed shortly thereafter in 1832, with extensive reconstruction in the interim, it did not commence production again until 1949. It doubled its production capacity to four stills in 1973. The entire area around Pitlochry was once a thriving whisky production center of activity with over thirty distilleries in production at one time. The water quality of Allt Dour Burn has a great reputation for quality that was publically praised by none other than Alfred Barnard in 1887 in his book "The Whisky Distilleries of the United Kingdom." Blair Athol is an excellent stop for the tourist. It has an excellent Visitors Center with a very educational media program that is part of the educational tour provided visitors.

From the book 'The Scottish Collection' Classic Malts by Carol P. Shaw :
Tasting notes : A light, fresh malt with dry notes, ahint of smokiness and strong fruit overtones, leading into a very smooth finish. Taste rating = 2-3
This is a picturesquely on a wooded hillside on the outskirts of the pretty Perthshire tourist centre of Pitlochry. Blair Athol is unusual in that it is twelve miles distant from the village after which it is named. Established in 1825, the distillery was bought by Bell in 1933 and sympatheticaally upgraded, although it did not produce again for another 16 years. It is now owned by United Distillers. Its water comes from the Allt Dour (Burn of the Otter) which flows past the distillery en route to the River Tummel.

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Source www.bbr.com :

Blair Athol Distillery, Highlands

Established  in the picturesque town of Pitlochry, the Blair Athol Distillery is one of the oldest working distilleries in Scotland. Blair Athol is another of the handful of distilleries that were founded in the final years of the 18th century.

When the activities of the Blair Athol distillery actually began is not known, as it was an illicit operation left undocumented. The introduction of the new licensing laws were followed by a revival of its fortunes in the hands of John Robertson. A long string of different owners followed in rapid succession; Eventually it was acquired, along with Dufftown distillery, by blenders Arthur Bell in 1933 but it stayed out of production until 1949, when it was rebuilt.

Arthur Bell became part of Guinness in 1989. which then formed part of the UDV Group (United Distillers and Vintners Diageo). Only 5% of the production is marketed as single malt (among others in the Fauna & Flora collection), the remaining part being sold to blenders. The distillery and the whisky are indeed closely identified with Bell’s blends.

Blair Athol has its own burn, the Allt na Dour which peat-smoked barley very lightly to the distiller's specification. Blair Athol single malt (12 years old house style) is fresh and gently peaty with aroma and flavour which become quite pronounced and lengthy at the finish. It is noted for its tangy, spicy-fruit quality and its very mellow texture.