An independent Scottish distiller is gearing up to commence production shortly, ahead of the eagerly anticipated distillery opening for tourists this summer.
To facilitate this, two hand-crafted copper stills have been meticulously crafted by LH Stainless, a prominent manufacturer located in Speyside, in close collaboration with Eden Mill’s head distiller, Scott Ferguson.
These bespoke stills are specifically designed to produce a light, floral, and grassy whisky profile, mirroring the characteristics Ferguson achieved back in 2014 with the original stills.
The installation features an onion-shaped wash still with a capacity of 15,000 litres, a boil-ball spirit still boasting 11,500 litres, and a shell-and-tube condenser. Ferguson’s selections were aimed at generating a lighter and sweeter spirit with a delicate flavor profile.
Commissioning is slated to begin in March, initiating the process of meticulously fine-tuning the new make spirit before filling the very first casks at the new distillery.
Nestled on the Eden Campus at the University of St Andrews, this innovative distillery will open its doors to the public for tours. In addition, a shop and a third-floor cocktail bar will allow guests to savor views overlooking the picturesque Eden Estuary.
“Installing our copper stills on-site is a momentous occasion for the brand and the start of a new chapter in Eden Mill’s story,” stated Rennie Donaldson, chief executive at Eden Mill.
“We have come so far as a business, and we’re now just months away from filling our first whisky cask at our new distillery, which is testament to all the hard work the team has put in behind the scenes.”
In its commitment to sustainable production, Eden Mill distillery has partnered with the Scottish firm MiAlgae to recycle effluent—a by-product of whisky production—into micro-algae. This initiative aims to eliminate dependence on wild-caught fish as a source of Omega-3.
Moreover, the distillery will operate its gin still entirely on 100% renewable energy, utilizing power sourced from the university’s solar farm. Additionally, the CO2 generated during the fermentation process of distillation will be captured for future utilization.