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North Uist Distillery begins whisky production
B Corp-certified North Uist Distillery has started distilling whisky and will produce grain-to-glass spirits using heritage barley.
Located at Nunton Steadings on the Scottish island of Benbecula, North Uist was founded by Kate Macdonald and Jonny Ingledew in 2019. The 18th-century building that houses the carbon-neutral distillery was acquired by the brand’s founders in 2020.
The company, known for its Downpour gin brand, is seeking to create a ‘flavour-forward’ whisky using heritage barley, a long fermentation and brewer’s yeast. Distillation occurs in squat stills that have been designed to fit under the low roof of the distillery building.
The downward facing lyne arms of the stills are said to be able to capture more complex flavours, which will be complemented by ex-Bourbon, new oak, and oloroso Sherry-seasoned casks.
The distillery will use bere barley, a ‘resilient and rich’ heritage crop that has grown in the high-pH soils of the Outer Hebrides for centuries, and was once Scotland’s primary barley. It has been sourced from local crofters on the island who use traditional and sustainable methods such as seaweed fertilisation.
“Distilling whisky here is about more than just the spirit in the cask – it’s about honouring the past while supporting the future of our islands,” said Ingledew. “By using bere barley grown on Uist’s machair, we’re investing in a resilient crop that has evolved with our unique environment over hundreds of years. It’s a true taste of Uist and Benbecula and of the past, present and future we want for our community.”
Whisky production is led by distillery manager and head distiller Jacob Crisp (formerly of Dornoch Distillery) who plans to produce one cask per day.
North Uist Distillery claims to be one of only 65 B Corp businesses in Scotland. The use of locally grown bere barley will enable the company to produce whisky sustainably.
Macdonald added: “We want to produce amazing whisky that honours and protects the land it comes from. That’s why our long-term goal is to have grain-to-glass whisky production using heritage bere barley, grown, malted, distilled and bottled at our historic home at Nunton Steadings. This first distillation is another important step towards that ambition.”
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