A DISTILLERY that is opening in Scotland’s capital this summer is already toasting success with its limited edition run of 100 casks nearly sold out.
The Holyrood Distillery team has also doubled in size before it opens in July.
The distillery, which is situated within walking distance of the Royal Mile, will be the first fully operational single malt whisky distillery in the heart of Edinburgh for almost 100 years.
The distillery and visitor centre project was initially led by a core team including founders Rob and Kelly Carpenter and David Robertson, alongside commercial director Bill Farrar and head distiller Jack Mayo.
Now the team has doubled in size as it prepares to start whisky production and open its doors to thousands of visitors. After its first year of operation, the distillery expects to have 35 full-time employees.
Elizabeth Machin is the latest addition to the distilling team supporting Jack Mayo, the head distiller.
Machin recently graduated with an MSc in Brewing and Distilling from Heriot-Watt University, following in the footsteps of fellow Heriot-Watt alumni Mayo, who has a doctorate in astrophysics. Machin was brought up in Spain and trained as a nurse before she changed career and entered the world of distilling.
Machin joins distiller Ollie Salvesen in the distilling team supporting Jack. Salvesen joined the team in summer 2018 after a spell working on Islay inspired him to study Brewing and Distilling at Heriot Watt.
Machin and Salvesen will run the day-to-day production of whisky, gin and liqueurs at Holyrood while working with Mayo as the team create an innovative range of spirits driven by a fundamental and unswerving focus on flavour.
Earlier this month, the distillery team announced they were making 100 casks of whisky available for sale through its cask purchase programme – with the unique opportunity for purchasers to tailor the flavour of their cask of whisky. Within days, the distillery was inundated with enquiries from around the world and now only a handful of casks remain available.
Founding director David Robertson said: “It’s an incredibly exciting time for us at Holyrood as the distillery takes shape and our team is rapidly expanding.”
Why are you making commenting on The National only available to subscribers?
We know there are thousands of National readers who want to debate, argue and go back and forth in the comments section of our stories. We’ve got the most informed readers in Scotland, asking each other the big questions about the future of our country.
Unfortunately, though, these important debates are being spoiled by a vocal minority of trolls who aren’t really interested in the issues, try to derail the conversations, register under fake names, and post vile abuse.
So that’s why we’ve decided to make the ability to comment only available to our paying subscribers. That way, all the trolls who post abuse on our website will have to pay if they want to join the debate – and risk a permanent ban from the account that they subscribe with.
The conversation will go back to what it should be about – people who care passionately about the issues, but disagree constructively on what we should do about them. Let’s get that debate started!
Callum Baird, Editor of The National
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here