FIELD TO BOTTLE
FIELD TO BOTTLE
As a family with a farming heritage stretching back nearly 400 years, we constantly strive to create a balance with nature, seeking harmony with the land, not dominion over it. Achieving this takes experience, knowledge and respect. Our single estate field to bottle distillery works in synergy with our farm and the environment that surrounds us. We work with the earth, the water and the air that changes with every season, cherishing every subtlety of nature’s beauty that adds flavour to our spirits.
“We’re always looking to think differently, and by aligning our distillery production with the activity of the farm, we are using our knowledge of growing, and the vagaries of the changing Scottish
climate, and indeed how these factors impact our growing season, to produce the finest spirits from some of the best agricultural land in the country.”
Master Distiller, Kirsty Black
GOODNESS FROM THE GROUND UP.
As farmers, we sow the rye for our Highland whisky on our land, we grow the wheat which makes our gin exceptional, and we cultivate the three varieties of potato which make our vodka taste like velvet. And now we grow legumes for our world - first climate positive gin and vodka, alongside rows of our own native Scottish Juniper (a species under threat). Rather than the traditional high input, high output farming, we look to practice regenerative farming to reinvigorate the soil. All our crops are meticulously recorded and can be traced to within one metre in each field. We monitor our soil, water additions, wind speeds, rainfall and temperatures. We have also added organic areas and expanded our programme of crop rotation to improve biodiversity. The introduction of legumes has allowed us to make sustainable spirits while also returning essential nutrition back in to the soil. At the harvest, these legumes also provide a locally grown protein source for animal feed.
OUR DISTILLLERY. PERFECTLY CRAFTED SPIRITS.
The distillery is a stones - throw from our fields. When our crops arrive, the magic begins. Renovated from the remains of an old cattle barn overlooking Lunan Bay, we are the first single
estate distillery to distil all our spirits in the same copper pot stills, with the vodka and gin spirit continuing their journey to our 40 -
plate distillation column. This distillation process means all ourspirits reflect the traditional Scotch whisky method, with each spirit distilled differently. We also bottle, label and seal our spirits on the estate.
The distilling team is led by our Master Distiller, Kirsty Black (recently listed in the top ten female master distillers in the world by Spirits Business Magazine) and Christian Perez.
FIELD TO BOTTLE
As a family with a farming heritage stretching back nearly 400 years, we constantly strive to create a balance with nature, seeking harmony with the land, not dominion over it. Achieving this takes experience, knowledge and respect. Our single estate field to bottle distillery works in synergy with our farm and the environment that surrounds us. We work with the earth, the water and the air that changes with every season, cherishing every subtlety of nature’s beauty that adds flavour to our spirits.
“We’re always looking to think differently, and by aligning our distillery production with the activity of the farm, we are using our knowledge of growing, and the vagaries of the changing Scottish
climate, and indeed how these factors impact our growing season, to produce the finest spirits from some of the best agricultural land in the country.”
Master Distiller, Kirsty Black
GOODNESS FROM THE GROUND UP.
As farmers, we sow the rye for our Highland whisky on our land, we grow the wheat which makes our gin exceptional, and we cultivate the three varieties of potato which make our vodka taste like velvet. And now we grow legumes for our world - first climate positive gin and vodka, alongside rows of our own native Scottish Juniper (a species under threat). Rather than the traditional high input, high output farming, we look to practice regenerative farming to reinvigorate the soil. All our crops are meticulously recorded and can be traced to within one metre in each field. We monitor our soil, water additions, wind speeds, rainfall and temperatures. We have also added organic areas and expanded our programme of crop rotation to improve biodiversity. The introduction of legumes has allowed us to make sustainable spirits while also returning essential nutrition back in to the soil. At the harvest, these legumes also provide a locally grown protein source for animal feed.
OUR DISTILLLERY. PERFECTLY CRAFTED SPIRITS.
The distillery is a stones - throw from our fields. When our crops arrive, the magic begins. Renovated from the remains of an old cattle barn overlooking Lunan Bay, we are the first single
estate distillery to distil all our spirits in the same copper pot stills, with the vodka and gin spirit continuing their journey to our 40 -
plate distillation column. This distillation process means all ourspirits reflect the traditional Scotch whisky method, with each spirit distilled differently. We also bottle, label and seal our spirits on the estate.
The distilling team is led by our Master Distiller, Kirsty Black (recently listed in the top ten female master distillers in the world by Spirits Business Magazine) and Christian Perez. Together with the