Whisky, vodka and other news!
Spring has well and truly sprung here are the distillery. The farm is bursting back into life and the cellar door has finally reopened from its winter slumber. We also have our first Gin School classes of the season kicking off from this week.
Things have also been a hive of activity in the distillery. Our whisky journey is well and truly underway, with our "new-make" spirit now resting in barrels. It's going to be between three and eight years before we see the results of this winter's distillation efforts, but we have our fingers (and eyes) crossed that this whisky will be well worth the wait.
Our new vodka, on the other hand, will be available much sooner! We've spent the winter perfecting the recipe and we're pretty chuffed with the result. It's triple distilled, super smooth and, as you'd expect from us, just a little bit old-school. The launch will be sometime towards the end of the year (hopefully in time for Christmas). In the meantime, if you're visiting the cellar door, feel free to ask for a sneaky tasting! We have a tasting bottle stashed behind the bar at the cellar door for those in the know!
Around the farm, the beasties are well, and Hamish (the hound) is about to turn one! Like so many, we're struggling a little with the perpetual rain and its impact on the farm's infrastructure and our ability to open the cellar door. However, despite the dreary weather, we continue to be amazed and so grateful for your ongoing support of our tiny distillery. Which is why we'd like to end this newsletter with the most important message of all, which is a massive thank you to all of you! Your support means the world to us.
Cheers and thanks!
Gav and Karen
