Throughout the process from crushing the barley malt, mash, yeast, distilling twice on traditional copper pot stills and maturing in casks, happens inside the distillery, With our own local spring water, a nag for the details and long “yeasting time”, the new make is rich on taste and flavour, with a characteristic taste from the distillery.

The newmake is filled in casks of great quality, and stored for maturing in our own warehouse. It is unisolated and naturally vented. With the coastal climate with mild winters and cool, moist summers, the conditions are ideal for maturing whisky. We produce peated and non peated whisky. Our latest product will be malted with local peat.