Our barley couldn't be in safer hands.
Our co-operative of farmers Stephen & Cameron Shell of Brandon near Powburn; Tom Jackson, growing at Northfield Farm, Lowick; George Farr of Pallinsburn; and David Warcup of Letham Hill Farm, Etal nurture our current crops of ‘Diablo’ barley, forming the foundation of the first Northumbrian English Single Malt Whisky.
We are lucky to have Europe’s largest Maltsters right on our doorstep in Simpsons Malt at Berwick-Upon-Tweed. They store our barley separately and once malted deliver it to us in 25 tonne loads every 3-4 weeks.
Our process is respectful of tradition – with Douglas Fir Washbacks and hand-beaten copper stills. Every morning, a tonne of malted barley is milled into grist, before entering the mash tun to be mixed with our Cheviot water pumped from beneath the distillery. From Grist to washback and on to the stills themselves, each distilling process takes 5 days before our spirit makes it into our casks.
Learn more about our process in-depth and book a tour with one of our knowledgeable tour guides.
