June 14th 2024.
In a small island off the coast of Scotland, something exciting is brewing. With the help of a dedicated islander, the Benbecula Distillery has finally come back to life after being dormant for 130 years. Angus MacMillan had always dreamed of reviving the distillery and after years of hard work, he was able to transform an old salmon farming processing plant into the new site.
One of the standout features of the distillery is the glass-walled extension that resembles a lighthouse. It not only adds a unique touch to the distillery's design, but it also houses a copper pot still, which has quickly become a new landmark on the island's landscape. The island itself has a rich maritime heritage, making the distillery a perfect fit for its surroundings.
The key ingredient for the whisky comes from the discovery of a 130-year-old recipe found in the writings of Alfred Barnard, a renowned distilling historian. Angus was determined to bring this recipe back to life and enlisted the help of master distiller Brendan McCarron. Together, they were able to create a special amber nectar that is truly one-of-a-kind.
What makes this whisky even more special is the fact that the bere barley used to make it is grown by Angus and other locals on their own crofts. To add to the unique process, the barley is fertilised with seaweed from the shoreline and kilned over fires that are laid with peat and foraged heather. This traditional technique is rare in Scotland today, giving the Benbecula whisky a distinct flavor.
The distillery is expected to produce around 350,000 litres of whisky each year, using bourbon and sherry casks for maturation. After years of hard work, Angus expressed his excitement about seeing the first spirit flowing at Benbecula Distillery. He also takes pride in being able to contribute to the island's sustainability and providing new job opportunities while creating a whisky that captures the essence of the unique place.
With over 20 years of experience in the industry, master distiller Brendan McCarron brings a wealth of knowledge to the Benbecula Distillery. He describes the whisky as having a classic maritime style, with hints of smoke, salt, and sweet peat. The use of light to medium peated malted barley allows for the other fruity and floral notes to shine through, making for a well-balanced and complex taste.
Aside from the whisky, the distillery also produces its own gin and rum, adding to its repertoire of unique spirits. This is definitely an exciting time for the Benbecula Distillery, and we can't wait to taste the fruits of their labor. To stay updated on all things whisky, be sure to check out more news and subscribe to the latest issue of Scottish Field.
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