North Uist Distillery Starts Whisky Production: A Heritage Approach to Sustainable Whisky

North Uist Distillery, a B Corp-certified company nestled on the picturesque Scottish island of Benbecula, has officially begun its whisky production journey. With a commitment to sustainability and heritage, the distillery is set to craft grain-to-glass spirits using locally grown bere barley—a crop deeply rooted in Scottish history.

A Distillery Rooted in History

Established in 2019 by co-founders Kate Macdonald and Jonny Ingledew, North Uist Distillery operates out of Nunton Steadings, an 18th-century building on Benbecula. Acquired in 2020, the distillery has been transformed into a carbon-neutral facility that preserves its historic charm while embracing modern sustainability practices.

The distillery gained recognition for its Downpour gin brand, known for its bold flavours and innovative production methods. Now, it’s turning its focus to whisky, aiming to blend heritage techniques with modern craftsmanship.

Crafting a Distinctive Whisky

North Uist Distillery is embracing a ‘flavour-forward’ approach to whisky production, utilizing:

• Heritage barley: Locally sourced bere barley, a resilient crop historically grown in Scotland.
• Long fermentation: Enhancing depth and complexity.
• Brewer’s yeast: Adding unique flavour profiles.
• Custom squat stills: Designed to fit under the low roof of the distillery, these stills feature downward-facing lyne arms, which capture more complex flavours.

The whisky will mature in a mix of ex-Bourbon, new oak, and oloroso Sherry-seasoned casks, creating a rich and layered profile that reflects the distillery’s innovative spirit.

Bere Barley: A Crop with History and Promise

At the heart of North Uist’s whisky-making process is bere barley, a heritage crop with a long history in the Outer Hebrides. This robust grain has thrived in the high-pH soils of the region for centuries and was once Scotland’s primary barley variety.

The distillery sources bere barley from local crofters who employ traditional, sustainable farming practices, such as fertilising with seaweed. This method not only honours the island’s agricultural heritage but also supports the local economy and environment.

Co-founder Jonny Ingledew emphasised the importance of this crop:

“Distilling whisky here is about more than just the spirit in the cask – it’s about honouring the past while supporting the future of our islands. By using bere barley grown on Uist’s machair, we’re investing in a resilient crop that has evolved with our unique environment over hundreds of years. It’s a true taste of Uist and Benbecula and of the past, present, and future we want for our community.”

Read More: Benecula Distillery Starts Whisky Production

A Sustainable Vision for Grain-to-Glass Whisky

North Uist Distillery’s ambition extends beyond making excellent whisky. The long-term goal is to achieve complete grain-to-glass production, with every step—from growing and malting to distilling and bottling—taking place at Nunton Steadings.

Distillery manager and head distiller Jacob Crisp, formerly of Dornoch Distillery, leads the whisky production, crafting one cask per day to maintain quality and attention to detail.

Co-founder Kate Macdonald shared the vision:

“We want to produce amazing whisky that honours and protects the land it comes from. This first distillation is another important step towards that ambition.”

A B Corp Certified Commitment to Sustainability

As one of only 65 B Corp businesses in Scotland, North Uist Distillery is dedicated to environmental and social responsibility. The use of locally grown bere barley and the adoption of sustainable farming practices highlight its commitment to preserving the region’s natural beauty and cultural heritage.

New and Exciting Whisky Distilleries

North Uist Distillery’s whisky embodies the spirit of the Outer Hebrides, combining historical reverence with forward-thinking practices. By prioritising sustainability and supporting local communities, the distillery offers more than just a drink—it delivers a genuine taste of Uist, Benbecula, and the legacy of Scotland’s whisky heritage.

We have recently seen several new whisky distilleries opening or starting production in Scotland. These include:

• Gin Bothy open a new distillery in Glen Prosen
• The Cabrach restart whisky production after 170 years
• Benbecula Distillery started production using a 130 year old whisky recipe
• Plans for a new whisky distillery in Perthshire submitted to local council

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