BrewDog’s Steven Kersley joins Eden Mill as CEO
St Andrews-based Eden Mill Distillery has appointed Steven Kersley as its new CEO, six months after the business was acquired by Ruby Capital.
Eden Mill opened its new distillery and visitor centre on the banks of the Eden Estuary last October. The site features a 300-cask warehouse, the 40-seat Lookout Bar, a retail space, and an immersive experience programme focused on whisky, gin, and mixology.
On 18 November 2025, the Scottish producer went into administration. Equity firm Ruby Capital acquired the business a week later, saving all 42 jobs.
The CEO appointment is said to mark the beginning of a new chapter for the distillery.
Tony Banks, chairman of Ruby Capital, said: “We acquired Eden Mill because we believe in what it can become. It has an extraordinary location, a loyal following, and the infrastructure to grow into something significant.
“Appointing Steven is the most important step we’ve taken since the acquisition. He understands this industry from the ground up, he has the commercial ambition we need, and he shares our absolute commitment to making whisky of the highest quality. That shared goal is the foundation for everything else. We’re giving him everything he needs to take our spirits to the world stage.”
Kersley spent more than a decade leading BrewDog’s spirit division, which was axed in January, ahead of the business’ sale to Tilray in March.
“With its location at the gateway to the home of golf, our distillery occupies one of the most compelling sites in Scottish spirits,” said Kersley.
“St Andrews is a genuinely special place with more than a million tourists passing through each year. As the 2026 season gets underway, we’re adding to the excellent local offering with our distillery visitor centre.
“We have an incredible back catalogue of award-winning spirits, but what excites me most are the spirits that are yet to come. We’re building a whisky programme that’s uncompromising in its ambition: a wood policy of serious depth and intention, underpinned by a distillate that’s been crafted by layering flavour at every stage of production.
“We’ll be bold in our decision-making in order to make the best whisky possible – and then we’ll take it to the world.”
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