A multi-million pound distillery established in a disused salmon farming processing plant at the northern end of Benbecula, which lies between the Hebridean islands of North and South Uist, has produced its first spirit.
The brainchild of businessman Angus A MacMillan, the distillery has revived a 130-year-old recipe, found in the writings of eminent 19th century distilling historian Alfred Barnard.
Master distiller Brendan McCarron has joined MacMillan in the venture, which aims to produce a classically maritime single malt, encapsulating the character of its spectacularly remote location.
Bere barley, grown on Mr MacMillan’s croft and others nearby, fertilised with seaweed from the shoreline, is among the key ingredients of the new single malt, with local peat and heather being used in the production process.
MacMillan said: “After quite a journey over the past few years, it’s fantastic to see the first spirit flowing at Benbecula Distillery.
“There’s nowhere quite like Benbecula and we are proud to be able to play a part in sustaining our island, creating new, skilled jobs and producing a single malt whisky which will capture the essence of this unique place.”
A glass-walled extension in the form of a lighthouse, housing a copper pot still, has become a new landmark on the wild landscape of the island, created with support totalling £2.8million from Highlands and Islands Enterprise.
Mr MacMillan described McCarron as ‘one of the best-known names in modern distilling’, who was now creating ‘something very special’ from the inputs Benbecula has to offer.
“Our malt will be kilned over fires which we lay with peat and foraged heather; a revival of a rare malting technique completely unique in Scotland today and from a recipe last used by distilleries such as Glen Ord and Highland Park in the 19th century.
“Brendan has adapted and developed this process to create a smooth, gentle smokiness and sweet floral character in our spirit. Under his guidance, we will also be creating a variety of flavour styles.”
In his 20-year career, McCarron has previously worked as head of maturing whisky stocks at the Glenmorangie Company, where he was deputy to the firm’s director of whisky creation, Dr Bill Lumsden. His experience also includes spells as manager at Oban Distillery and as master distiller with Distell.
McCarron said: “The spirit produced at Benbecula will be classically maritime in style; smoky on the nose, with salty and sweetly peated notes. This will be achieved using light to medium peated malted barley, so that the smoke does not dominate and allows fruity and floral notes to shine through.
“Each year a special batch of heather peated bere barley will be produced, using a process that is both innovative and inspired by traditions of the island.”
The plan is for around 350,000 litres of whisky to be produced at Benbecula Distillery annually, with bourbon and sherry casks being used in the maturation. Benbecula gin will also be produced there, and the company’s own rum will be available from the distillery.
