The distillery, which cost £6.7m and created around 30 jobs, is the first operational single malt distillery in central Edinburgh since 1925.Located on the edge of Holyrood Park, the new distillery has been built in a three-storey Class B Listed former railway goods shed dating back to 1831.
Looking to the future, the distillery team will focus on ‘the creation of maximum flavour’ in the spirits it produces and are committed to using ‘innovative production approaches’, such as a combination of yeasts and different types of malted barley, including multiple varieties and malting specifications. Using these techniques, the team aim to initially produce four core flavours of whisky: smoky, sweet, spicy, and fruity/floral.
Spirit production will be handled by distillery manager Jack Mayo, previously of The Glasgow Distillery, alongside distillers Ollie Salvesen and Elizabeth Machin. The whisky production area is kitted out with two tall (7m) copper pot stills, which the team claim are the tallest stills in Scotland in proportion to their volume.