How to start your own distillery
August 27, 2010 | Guest
Once upon a time, all distilleries were small.
Whether they made whisky or gin, the two spirits traditionally distilled in the UK, the scale of these historic operations was modest, in many cases domestic. Distilling was carried out at home as a means of preserving fruit, preparing simple medicines and, of course, supplying alcohol for drinking.
Then came legislation, increased technology and consolidation in the distilling industry: small-scale craft distilling was relegated to the pages of the history books.
But now, as we look for more authentic, artisanal and individual products, it’s making a comeback. Some enterprising new distillers have sprung up to re-create a traditional approach to an essentially simple process and their products have been enthusiastically embraced by cocktail mixologists and discerning drinkers.
The trend back to small-scale distilling started in Scotland, where the idea of making your own whisky on the farm had not been entirely forgotten. On Islay, the most famous whisky island in the world, Anthony Wills converted derelict farm buildings to create the Kilchoman distillery.
Now his first whiskies have waited the regulation three years in oak barrels, he’s releasing his single malt and watching it walk out of the door at an impressive rate. Supplies are now on allocation and collectors are paying two and three times the launch price for a bottle of his Inaugural Release.
Others soon followed – the Red River (or Abhainn Dearg) distillery on the remote island of Lewis in the Hebrides and the Daftmill distillery in Fife. This latter is particularly interesting as the Cuthbert family who farm here have been able to finance the construction, fit-out and initial production themselves and are therefore keeping their whisky until it is fully matured before releasing it to an expectant market.
Farming was traditionally where much distilling was carried on and, with Norfolk a prime barley growing area, it’s not entirely surprising to find England’s first whisky distillery in over one hundred years at Roudham where Andrew Nelstrop is producing at the St George’s distillery. Alarmed Scots should note that the stills and the first distiller came from Scotland.
But it’s not necessary to have a farm to run a distillery. Gin was traditionally the spirit of England and, in the eighteenth century, much (of dubious quality) was produced on a very small scale, leading to gin’s questionable reputation.
Today, several boutique distillers have opened their doors in London including Sipsmith’s in Hammersmith, where small batches of gin and vodka are made, and perhaps the most unusual new entrant, Sacred Spirits Company of Highgate. Everything here is truly home-made.
There Ian Hart, a former head-hunter, is distilling gin and vodka to recipes dating back to 1660 but using an ultra-modern low temperature vacuum distillation method to keep the essential botanicals (the flavour ingredients) super fresh, lush, creamy and aromatic.
So, if you want to start your own distillery, don’t despair. These pioneers prove that it is possible and that an eager crowd may even beat a path to your door. Just don’t forget to tell the taxman what you’re up to.
Ian Buxton













