22 | New Kids on the Block
Our core style is rich and fruity and we hope it will have a slight coastal saltiness
else. The style of our whisky isn’t typically lowland, it’s more coastal. We use Golden Promise barley, which is grown in Fife. In terms of maturation we use Oloroso sherry barrels and we do a wee bit of Pedro Jiminez, which is a sweeter style. Our core
style is sherry fi nished, rich and fruity and we hope it will have
a slight coastal saltiness. Our fi rst whiskies will be available, from some smaller casks, in around three years. We currently have around 300 people
Paul Miller will offer personal design casks.
driveway with an oil painting tucked under his arm. The painting turned out to be of Haig’s distillery in 1855 and it now hangs on the distillery wall. It’s the best £1,000 I’ve ever spent. We produce a range of craft beers and a range of gins. The gins come in
distinctive ceramic bottles. We found them lying around the brewery and it seems popular with customers. My background is fi rmly rooted in the drinks industry. The idea for the distillery came at 3 o’clock in the morning in the Fourth Floor Bar at The Old Course Hotel. I was chatting to Pete Coors, who owns the biggest brewery in the world, and he said he wanted to visit a distillery the next day, but I couldn’t think where the nearest one was. And so, being a lover of the St Andrews area, I began to look for a site to set one up and fulfi l a dream. I have a business partner and between us we have invested around £2 million. It’s pretty much self-funded. We lease the site from St Andrew’s University. Our business plan fi ts
well with their environmental ethos. We recycle all of our barley and hops through local farmers and our barrels are turned into furniture by a local craftsman. We’re proud of the awards won in this regard. We are producing eight hogsheads a week, so just under 100,000 litres a
year. We started off with three people working here and that has grown to 24. We employ fi ve qualifi ed distillers, more per litre of spirit than anyone
a week coming round the brewery and we do gin experience tours. We can also design a personal quarter cask of whisky. So, if Hank Junior and Hank Senior fl y over from Michigan for freshers’ week at St Andrews University, we ask them what style they like and they work with us to create their perfect whisky. Each year when Hank Junior fl ies home he takes a miniature with him to show Hank Senior how it’s maturing. Then in four years, when Hank Senior fl ies back for the graduation, the quarter cask is ready. And off they go home with 80 bottles of their very own whisky. That’s special. We call it sharing our passion. Tel: 013374 834038;
www.edenmill.com
KINGSBARNS, FIFE DOUG CLEMENT, FOUNDING DIRECTOR
I came up with the idea in the late summer of 2008. I was caddying at Kingsbarns Golf Links and my golfer asked me if he could visit a distillery. I said no, but you can drive an hour and a half outwith Fife. He didn’t want to do that, though. I went home that night and did some research, and decided I would try and build my own distillery. I knew nothing about whisky, I knew nothing about starting a company, I just went for it. By building a great team of people around me and through sheer persistence, I fi nally achieved my dream.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84