In 2019, after years of travel and adventure, husband and wife Simon and Sarah Hewitt moved to one of Scotland’s most remote peninsulas to settle down and begin working for the pioneering organic distillery, Nc’nean.
Now the time has come for them both to release their own spirits as part of Nc’nean’s Quiet Rebels series, which celebrates a different member of the distillery team each year.
This will be the first year that Nc’nean will be launching two releases in tandem, and the first time something other than a whisky will be released under the Quiet Rebels series.
Sarah leads Nc’nean’s bottling operation and Simon is one of the team’s longest serving distillers. It was Simon and Sarah’s love for all things remote and wild, as well as Nc’nean’s ethos of pioneering sustainable production, that lead them to the Morvern peninsula.
Now settled there, former chef Simon enjoys cooking with fresh ingredients from their garden and Sarah spends her time running up the local hills and wildlife spotting, with both enjoying a good party to balance it all out.
A self-proclaimed beer fanatic, for Simon’s Quiet Rebels release he has chosen to incorporate stout casks from Scottish Brewery Innis & Gunn. The result is said to be a ‘buttery, chocolatey whisky with notes of baking spices, boasting rich flavours of chocolate brioche, coffee fudge cake, and cherry jam’.
The whisky began its life in shaved, toasted, and re‑charred red wine casks before maturing further in those stout casks which, in a full‑circle twist, had also previously held Nc’nean whisky.
Sarah by contrast has never been a fan of neat whisky – but cream liqueurs are just her thing. So for the first time ever in the Quiet Rebels series, she will be releasing a velvety, rich and creamy whisky liqueur, made with Nc’nean’s signature organic single malt and organic oats instead of dairy.
This tasting notes of crème brûlée, spiced honeycomb, and chocolate mousse, in a smooth creamy liqueur designed for sipping straight from the fridge over plenty of ice.
