Centuries of distillery experience are held and understood by the world leading Still designers, Forsythe's of Duff Town.

Bill Rankin, our world-renowned distillery designer, has been working with Forsythe's in ensuring that the very best of process in Scotch Whisky distillation is included. In particular this means &

The Distillery
The distillery will be a "complete operation" distillery, though malting of barley will be on mainland Scotland. We are however looking to use as much locally grown "bere" barley as we can. This is an ancient barley strain originally introduced by the Vikings that will make a uniquely Shetland malt. The process is one of a traditional Scottish Whisky distillation process. The stages of production are:-

The Mash House will mix the grist with hot water in a 2 tonne capacity Mash Tun. This will produce the hot liqueur wort. The residue, called draff, left in the Mash Tun will be offered to local farmers as animal feed.

Fermentation. The hot liqueur will be pumped into the Fermenters. Yeast will be added and converts the wort into weak alcohol. This has produced the Wash which is pumped into the still house to produce the spirit.

The Still House. Both Stills in the Still House will be of traditional design. The Low Wine Still will convert the Wash into Spirit. This will then be redistilled in the Spirit Still to produce the New Make Spirit. The Spirit will have a strength of approximately 75% vol. a.b.v.

The Spirit Store will hold the spirit ready for reduction, and be used to reduce it to cask strength of approximately 63.4 % a.b.v. The spirit will then be transferred into Oak Casks and sent to the Warehouse for storage. The casks will be there for a minimum of 3 years, some for as long as 20 years.

Location | Design | Process