Holyrood
SCOTCH SINGLE MALT WHISKIES > H
HOLYROOD DISTILLERY SEEKS £5.5M INVESTMENT
June 2017
Holyrood distillery has embarked upon a £5.5m funding drive in its efforts to bring single malt distilling back to Edinburgh for the first time in 90 years.
Johnston Carmichael is leading the firm’s fundraising efforts, with the money set to go towards renovating the city’s 180-year-old Engine Shed building in St Leonard’s Lane into an 11,969 sq ft distillery and visitor centre.
The distillery is the brainchild of ex-Macallan master distiller David Robertson and Rob and Kelly Carpenter, who founded the Canadian branch of the Scotch Malt Whisky Society (SMWS).
Holyrood was granted planning permission by the City of Edinburgh Council last year, with distilling forecast to begin in late 2018. The distillery will concentrate on producing a range of single malt whiskies, liqueurs and other spirits, and anticipates the first bottles of Holyrood whisky will be available to purchase by 2021.
The visitor centre, Holyrood’s ‘Home of Flavour’, will offer guests an immersive sensory and educational experience of the distillery when it opens next year, and will include a tasting room, and a wood and maturation room.
Rob Carpenter, managing director of Holyrood distillery, said: ‘Kelly, David and I all love our spirits and we’re incredibly enthusiastic about making flavour-filled single malts, gins and other cool tipples, as well as creating an experience which allows our visitors to truly immerse themselves in the world of Holyrood.
‘We are confident that by placing a working distillery in the heart of Edinburgh’s capital, with the visitor numbers and cash flow that is expected to provide, we are creating something that is quite different from the typical distillery start-up.
HOLYROOD DISTILLERY NAMES MASTER DISTILLER
July 2017
Edinburgh’s Holyrood Distillery has named Glasgow Distillery’s Jack Mayo as its master distiller – one of a number of new appointments at the company.
Holyrood distillery team
David Robertson, Bill Farrar, Jack Mayo, Rob Carpenter, Laura Anderson and Hamish Martin
Also joining the project is whisky veteran Bill Farrar, who becomes Holyrood’s sales and marketing director after 30 years in the drinks sector, most recently as managing director, super-premium, at Edrington.
Prior to that, Farrar was Edrington’s group sales and marketing director, with responsibility for single malts Macallan and Highland Park, plus blends The Famous Grouse and Cutty Sark.
Mayo spent three years at Glasgow Distillery, with Holyrood highlighting his ‘innovative approach to experimenting with flavour combinations’.
Holyrood also named Laura Anderson as director of finance, another ex-Edrington executive with lengthy experience in a number of roles at the company – most recently as head, super-premium strategy development.
Meanwhile, Hamish Martin, owner of Edinburgh’s Secret Herb Garden and co-founder of wine merchant Inverarity Vaults, will provide advice in his role as a botanicals expert.
Holyrood managing director Rob Carpenter said he was ‘thrilled’ with the appointments, adding: ‘Everyone involved brings with them their own unique talents and, importantly, years of experience working at the very top of the whisky industry.’
The appointments come after Holyrood’s recent launch of a £5.5m funding drive to help create its distillery and visitor centre.
Holyrood is a joint development from ex-Macallan master distiller David Robertson and Rob and Kelly Carpenter, founders of the Canadian branch of the Scotch Malt Whisky Society (SMWS).
When it starts production – scheduled for late 2018 – Holyrood will become Edinburgh’s first working malt whisky distillery since Glen Sciennes closed in the 1920s.
It will produce single malt whisky, gin, liqueurs and other spirits.
BUILD BEGINS ON NEW HOLYROOD DISTILLERY
April 2018
Construction on Edinburgh’s first new malt distillery for almost 100 years is due to commence next month after its owners secured an additional £5.8m in funding.
Holyrood distillery expects to attract visitors from around the world
The new funding for the Holyrood distillery and visitor centre, situated in the historic Engine Shed on St Leonard’s Lane, comes from 60 private investors from around the world, as well as £1.5m from the Scottish Investment Bank.
The additional funds, raised by investment firm Johnston Carmichael, will be used to transform the 180-year-old building into a malt whisky distillery, with an interactive visitor centre at its heart.
Rob Carpenter, co-founder of Holyrood distillery, said: ‘We can now move on to the fun part – building our new distillery and visitor centre and making delicious spirits.’
Construction will begin on the site in May, with doors opening to the public in spring 2019.
Carpenter added: ‘We want our customers to be our guides, helping us shape and build the spirits and flavours that they most enjoy.
‘It’s a new collaborative approach to spirit production that we are all truly excited about and one which we believe offers something quite different from other distilleries.’
The distillery is the brainchild of Rob and Kelly Carpenter, co-founders of SMWS Canada, and former Macallan master distiller David Robertson.
It will become the first to produce single malt whisky in the city of Edinburgh since Glen Sciennes closed in 1925.
Holyrood will also produce a range of gins, liqueurs and other spirits.
The site is one of three new malt whisky distilleries planned for the city, joining the Port of Leith project and a return for John Crabbie & Co to Edinburgh.
LEASES CUSTOMISED WHISKY CASKS
May 2019
Holyrood distillery in Edinburgh is making 100 of its first casks available to the public to buy, while allowing them to customise the flavour of their whisky.
Cask buyers will take part in a ‘flavour consultation’ with head distiller Jack Mayo and co-founder David Robertson, which will determine how long the barley is roasted for, which yeast will be used during fermentation, the ‘distillation approach’ and the type of cask used to mature the whisky.
Robertson said: ‘Normally, if you invest in buying a cask of whisky from a distillery, you are limited to perhaps a choice of one or two cask types, but we’re flipping things on their head and giving buyers the chance to design the flavour.
‘By working with me and Jack, they can have a hand in each step of the whisky’s journey and be in control of shaping how the whisky tastes.’
Limited to only 100 casks, the distillery is offering three sizes – a barrel (200 litres) priced at £4,500, a hogshead (250 litres) priced at £5,500 and a butt (500 litres) at £10,500.
All production, bottling and storage costs for up to 10 years are included in the price.
Holyrood is one of a trio of new or under-construction malt whisky distilleries in the city, including ‘vertical distillery’ project Port of Leith and the return of the John Crabbie & Co whisky brand to Edinburgh.
Capacity: 250.000 Ltrs
Holyrood distillery is set to open its doors to the public from July.
HOLYROOD DISTILLERY OFFERS MEMBERSHIP SCHEME
September 2019
Newly operational Edinburgh whisky distillery Holyrood has launched a club allowing members to monitor the single malt’s flavour development over the next five years.
Holyrood distillery dog Laika, manager Jack Mayo, co-founder David Robertson
Holyrood team: (L-R) Distillery dog Laika, manager Jack Mayo and co-founder David Robertson
Holyrood’s Flavour Explorers scheme offers two tiers of membership, limited to 750 people each, allowing members to sample the distillery’s spirit as it matures, as well as other benefits.
Holyrood opened on 30 July this year, making it the first single malt distillery in the centre of Edinburgh since Andrew Usher’s Edinburgh distillery (also known as Glen Sciennes) shut in 1925.
The Holyrood tier of the Flavour Explorers club costs £249 and allows members to choose one of the distillery’s four core flavour profiles – sweet, fruity/floral, spicy or smoky – to try.
On joining, members are given two 5cl miniatures of their chosen new-make spirit style, to be followed by two more 5cl samples on each of the first, second, third and fourth anniversaries of their membership.
On the fifth anniversary, they receive a 70cl bottle of Holyrood single malt, giving them a total of 10 miniatures and one full bottle over the course of their membership, as well as a 10% discount on anything distilled at Holyrood and two free distillery tours per year.
The Edinburgh tier costs £899 and allows members to sample each of the distillery’s four core flavour profiles, including four 5cl samples of new-make on joining, then four more 5cl samples on each of the first, second and third anniversaries of joining.
They receive four 70cl bottles of four- and five-year-old single malt on the fourth and fifth anniversaries respectively of their membership, giving them a total of 16 miniatures and eight 70cl bottles, plus a 15% discount on purchases and four free distillery tours.
‘Single malt hasn’t been distilled in the heart of Edinburgh for almost a century, so the Flavour Explorers club is a unique proposition,’ said Jack Mayo, Holyrood distillery manager.
‘Not only do members get the chance to taste our spirit each year as it matures and follow the flavour as it develops, they also get the chance to own a piece of history.’
Holyrood distillery, built at a cost of £6.7m, was established by Rob and Kelly Carpenter, founders of the Canadian branch of the Scotch Malt Whisky Society, and David Robertson, who previously worked at Macallan and Dalmore.
Made by Edinburgh
WE TEST, LEARN, IMPROVE, REPEAT
HERITAGE BARLEY STRAINS
We are continually discovering more heritage barley varieties that were once part of Edinburgh’s rich brewing heritage and giving them a new purpose:
Plumage Archer
Chevalier
Golden Promise
Maris Otter
12
SPECIALITY MALT VARIETIES
By introducing speciality malts into the distilling process we impart new and unique flavours to our spirits, with nearly all of them still used in brewing today:
Chocolate Malt
Crystal Malt (150:light/ 240: Medium/ 400:Dark)
Brown Malt
Vienna Malt
Black Malt
Biscuit Malt
Light and Dark Munich Malt
Amber Malt
Rauch malt (Beechwood smoked)
32
YEAST STRAINS
Just like our choice of malts, yeast strains offer another avenue of flavour creation. To date, we have used brewer’s, distiller’s, wine and even sake yeast strains:
Pinnacle M/MG+
DY379
DY502
Edinburgh Ale Yeast (EAY)
Hefeweizen
S-04
US-05
Kviek Ale (Sigmund)
S-33
Brux (like) Trois
Fresh Nottingham Ale yeast
N379 (Belgian)
Tetley 70
Sherry flor
Pepenero
Toronero
BP725 (Bordeaux)
MaurivinPDM (Champagne)
MaurivinB (Burgundy)
Mirtillo Rosso
Bollicine champagne
tropical sym wine yeast
rose wine yeast
passion fruit wine yeast
apple/pear wine yeast
Grand zin
BC10 Bayanus
le more yeast
Pinnacle S (Rum)
Black Death Yeast
Sake
Heff 4
OUR JOURNEY THROUGH NEW MAKE
Our New Make is the embodiment of our iterative approach to whisky; our tests, our learnings and our improvements. Rather than simply explain what we do, our New Make offers drinkers the opportunity to experience our whisky thinking first hand: how we use different components and how they affect the character of our spirits, all before any cask influence. Our New Make is the first stage of a longer whisky journey that begins with our choice of ingredients and ends when our Scotch Whisky leaves its cask.
WE ARE BEYOND EXCITED TO ANNOUNCE THE RELEASE DATE OF OUR FIRST SINGLE MALT WHISKY, ARRIVAL
Arrival embodies our story so far as whisky makers and marks the beginning of a journey of progression, innovation and experimentation.
For our team, past and present, Arrival is a celebration of our collective achievement as we reach this first stop on Holyrood’s mission to create exciting whisky, and to share this moment with the city we call home.
More details about Arrival will be available on our website and social channels throughout the coming weeks.
BUY NOW
Introducing our first single cask release #147, one of a series of single cask bottlings for 2024.. We are transparent in each release – with each bottle label showcasing the journey from raw ingredients to the final product. Our #147 release is an exciting beginning, a unique blend of specialty malts and fermentation with specialty wine yeast.
A bottle of whisky laying on malt.
Our approach to whisky making is rooted in Edinburgh’s rich brewing heritage. It is in the practices of Edinburgh’s brewing past that we find our inspiration, and innovative approach to whisky production, leveraging brewing techniques as the key to flavour development. Fundamental to this is the use of specialty malt. These roasted malts are responsible for the founding flavours of beers. In crafting Single Cask #147, we adopted the same approach, harnessing speciality malts to establish the foundational character of our spirit. Used in small quantities alongside a base malt, the addition of roasted malts allows for greater control, to tweak and shape the character of our spirit to the smallest detail, and explore new avenues of flavour production.
MASH BILL
Alongside a base malt of 70% spring barley, Single Cask #147 boasts a mixed mash bill of 3 speciality malts—Crystal, Vienna, and Caramalt—each integral to establishing the foundational flavours of this whisky. Lightly toasted Crystal Malt imparts toffee sweetness and nutty undertones, contributing depth and richness to Single Cask #147. Its sweet, toasted notes add a layer of complexity, while Vienna Malt, with its caramel nuances and hints of fresh bread, complements the toffee sweetness of Crystal, which – together – enhance the whisky’s body and texture. Finally, the addition of Caramalt, with its gentle sweetness, harmonises the bolder flavours from the Crystal and Vienna, creating a balanced and well rounded profile.
YEAST
While specialty malts form a cornerstone of flavour, it is through fermentation, and the use of specialty yeast strains that we build distinctive character and nuance. Single Cask #147 uses Lavigne yeast, a unique strain cultivated from the vineyards of Lavigne, France. Traditionally used in winemaking, this yeast brings a distinctive aromatic quality to the spirit. Its resilience and ability to thrive in varying temperatures allow it to impart an array of fruity and floral notes.
Bottle of Holyrood Distillery Single Cask Whisky laying flat on a whisky cask.
MATURATION
For maturation, we chose a first-fill American Bourbon cask to complement the flavours created during production, leveraging the cask’s robust vanilla, caramel, and nutty flavours to enhance the sweet tones from our speciality malts and the fruity, floral character from the Lavigne Yeast.
TASTING NOTES
The final spirit from Single Cask #147, is deep, complex and full of character. On the nose there is white grape and ripe pears, followed by a burst of juicy fruit intertwined with the comforting notes of sweet, creamy coffee on the palate. The finish is a lingering dance of toasted nuts, subtle caramel, and a hint of mint; painting a flavourful journey from start to finish.
A bottle of Holyrood Distillery Single Cask Whisky #147 next to a glass of whisky.
RELEASE
With our Single Cask Series, we lay bare our whisky-making methodology. With each expression in this series, we invite whisky drinkers to delve deeper into the nuances of malts and speciality malts, alongside a variety of yeast strains, and their impact on flavour development. As the series unfolds, each release promises to be a singular expression that is as thought-provoking as it is delicious.
Running to only 216 bottles, Single Cask Series #147 is an extremely limited release.
Available to purchase Friday 12th January From Holyrood Distillery in store and online, and Royal Mile Whiskies.
January 11 2024
UNVEILING SINGLE CASK #147
WHISKY
BUY NOW
Introducing our first single cask release #147, one of a series of single cask bottlings for 2024.. We are transparent in each release – with each bottle label showcasing the journey from raw ingredients to the final product. Our #147 release is an exciting beginning, a unique blend of specialty malts and fermentation with specialty wine yeast.
A bottle of whisky laying on malt.
Our approach to whisky making is rooted in Edinburgh’s rich brewing heritage. It is in the practices of Edinburgh’s brewing past that we find our inspiration, and innovative approach to whisky production, leveraging brewing techniques as the key to flavour development. Fundamental to this is the use of specialty malt. These roasted malts are responsible for the founding flavours of beers. In crafting Single Cask #147, we adopted the same approach, harnessing speciality malts to establish the foundational character of our spirit. Used in small quantities alongside a base malt, the addition of roasted malts allows for greater control, to tweak and shape the character of our spirit to the smallest detail, and explore new avenues of flavour production.
MASH BILL
Alongside a base malt of 70% spring barley, Single Cask #147 boasts a mixed mash bill of 3 speciality malts—Crystal, Vienna, and Caramalt—each integral to establishing the foundational flavours of this whisky. Lightly toasted Crystal Malt imparts toffee sweetness and nutty undertones, contributing depth and richness to Single Cask #147. Its sweet, toasted notes add a layer of complexity, while Vienna Malt, with its caramel nuances and hints of fresh bread, complements the toffee sweetness of Crystal, which – together – enhance the whisky’s body and texture. Finally, the addition of Caramalt, with its gentle sweetness, harmonises the bolder flavours from the Crystal and Vienna, creating a balanced and well rounded profile.
YEAST
While specialty malts form a cornerstone of flavour, it is through fermentation, and the use of specialty yeast strains that we build distinctive character and nuance. Single Cask #147 uses Lavigne yeast, a unique strain cultivated from the vineyards of Lavigne, France. Traditionally used in winemaking, this yeast brings a distinctive aromatic quality to the spirit. Its resilience and ability to thrive in varying temperatures allow it to impart an array of fruity and floral notes.
Bottle of Holyrood Distillery Single Cask Whisky laying flat on a whisky cask.
MATURATION
For maturation, we chose a first-fill American Bourbon cask to complement the flavours created during production, leveraging the cask’s robust vanilla, caramel, and nutty flavours to enhance the sweet tones from our speciality malts and the fruity, floral character from the Lavigne Yeast.
TASTING NOTES
The final spirit from Single Cask #147, is deep, complex and full of character. On the nose there is white grape and ripe pears, followed by a burst of juicy fruit intertwined with the comforting notes of sweet, creamy coffee on the palate. The finish is a lingering dance of toasted nuts, subtle caramel, and a hint of mint; painting a flavourful journey from start to finish.
A bottle of Holyrood Distillery Single Cask Whisky #147 next to a glass of whisky.
RELEASE
With our Single Cask Series, we lay bare our whisky-making methodology. With each expression in this series, we invite whisky drinkers to delve deeper into the nuances of malts and speciality malts, alongside a variety of yeast strains, and their impact on flavour development. As the series unfolds, each release promises to be a singular expression that is as thought-provoking as it is delicious.
Running to only 216 bottles, Single Cask Series #147 is an extremely limited release.
Available to purchase Friday 12th January From Holyrood Distillery in store and online, and Royal Mile Whiskies.
SINGLE CASK #58
AVAILABLE
26.04.2024
Introducing Single Cask #58 – our newest edition to our Single Cask range, a whisky that promises a truly unique tasting experience. Here, traditional malt provides a playground for yeast. Topped with that delicious Oloroso influence – this is a wild ride! Single Cask #58 will be available for purchase from our distillery store and web store on Friday 26th April 2024, from 11:30AM. Limited to 2 bottles per customer.
DELICIOUSLY
STRANGE
“This is a weird one. This was such a deliciously strange creature, we needed to share it with the world.
Brewing and distilling yeasts collide to create an exciting and tongue tingling dram that is both unique and conversation provoking.
Traditional malt flavours provide our base and allow the characters of the 4 different yeasts to come to the fore. All of this is intertwined with those delicious fruity and nutty Oloroso notes that we enjoy so much. Get this one poured when you want something a bit different!”
AVAILABLE NOW!
We’re excited to announce that our second single cask release is now on sale. Exclusively available from our online store, and distillery shop in Edinburgh.
THIS RELEASE IS LIMITED TO 313 BOTTLES.
Purchases are limited to a maximum of 2 bottles per customer. Available while stocks last.
May 15 2024
WORLD WHISKY DAY 2024 – POLAND
NEW MAKE
Every year to mark World Whisky Day, we ask one of our distillers to design a one-off New Make Spirit recipe inspired by a nation of their choice. For 2024, Luke (one of our distillers, erstwhile TaeKwondo champion and ‘Spirit of Holyrood!’) chose Poland as his inspiration, creating a recipe inspired by Polish Baltic porters, crafted with a Scottish twist.
Luke’s recipe, World Whisky Day – Poland, is available exclusively from our distillery shop for World Whisky Day 2024.
Here, we invite Luke to take us on a deep dive into his thinking, and this year’s recipe:
WORLD WHISKY DAY POLAND
Available exclusively from Holyrood Distillery’s onsite store. Friday 17th May from 11:30.
10CL
60% ABV
£13.00
LIMITED TO 265 BOTTLES
BUILDING A LINK
The idea behind this World Whisky Day recipe was to link Edinburgh and Poland. There is a vibrant Polish community here in Edinburgh and I wanted to celebrate that by linking the two nations’ favourite drinks.
The recipe is inspired by Baltic Porters, which are synonymous with Polish Breweries, with the oldest being produced by Żywiec Brewery, first brewed in 1881. If Poland has a national beer, it’s the Baltic Porter. Such is the Polish heritage tied up in this beer, that Poland even has an annual Baltic Porter Day! (The third Saturday in January if you are interested…)
“There is a vibrant Polish community here in Edinburgh and I wanted to celebrate that by linking the two nations’ favourite drinks.”
BALTIC PORTERS HISTORY AND PRODUCTION
A Baltic Porter is a strong, dark and robust style of beer (typically 7-10% ABV or over) that originated in the Baltic region of Northern Europe. The roots of the Baltic Porter can be traced back to the 1700s, when British brewers created a stronger English Porter for export across the North Sea to the Baltic states.
“A Baltic Porter is a strong, dark and robust style of beer that originated in the Baltic region of Northern Europe.”
In their earliest forms, Baltic Porters were brewed using wood-kilned brown malts, imparting a smoky, roasted essence with a hint of bitterness. Fermented with top-fermenting ale yeasts, they were often generously hopped as a preservation technique and to balance the weighty malt flavours.
Baltic Porters were extremely popular, and began to be recreated by local brewers, including those in Poland. With the advent of industrialisation, local brewers changed and tweaked their production techniques, until they created recipes with their own unique characteristics. Ale yeasts were replaced with the bottom-fermenting lager yeasts, and there was a gradual elimination of the smokey flavours imparted from brown malts, which were replaced by a blend of modern pale malt, Munich, Vienna, and roasted malts. This remains the signature style of today’s Baltic Porters.
RECREATING A POLISH BALTIC-STYLE PORTER
I wanted to use a selection of malt and yeast varieties that mirrored the flavour profiles of a traditional Polish-style Baltic porter. These boast a complex flavour profile with a balance of malty sweetness and roasted bitterness. The sweeter malt character can include notes of caramel, toffee, chocolate, and dark fruits like raisins or plums. The roasted malts lend bitter flavours reminiscent of coffee, cocoa, or even hints of liquorice. I wanted to ensure that our Baltic Porter-inspired New Make found the right balance between sweet malty flavours and bitterness but also had the same recognisable flavours.
CRAFTING THE MASH BILL
SCOTTISH POT STILL MALT (80%)
I selected Scottish pot still as the base malt to further fuse Scotland with Poland. This Scottish staple is neutral and subtly sweet, laying the perfect foundation for our Specialty Malts, which we used to build the classic Baltic Porter flavours.
CARA GOLD (8%)
This gave the rich fruity aromas, with intense sweetness and subtle spiciness, adding depth and complexity.
CRYSTAL 240 (6%)
Rich caramel notes with undertones of spiced coffee and dark fruits, Crystal 240 brings a luscious sweetness.
CHOCOLATE MALT (4%)
Chocolate Malt is where we get those bitter coffee and cocoa notes from.
BLACK MALT (2%)
Infusing those characteristic liquorice flavours with a subtle nuttiness, Black Malt adds a nuanced depth to mash bill.
The heavily roasted malts make up only 6% of the overall mash bill for this recipe. It was really important to remember that we were making a whisky here and not a beer. We’ve used roasted malts quite a lot, so I know it’s very easy to overdo it when using Chocolate Malt and Black Malt. While I wanted there to be some bitterness present in the New Make, I obviously didn’t want acrid, unpleasant flavours. It had to be the right proportion to add the right complexity and depth, without taking over. The proportion we used gave us the perfect balance.
TO LAGER OR NOT TO LAGER
Traditionally a Baltic Porter is used making lager yeast. This requires a longer, colder fermentation. As a whisky distillery, we often have to change aspects of the beer recipes we use as inspiration. This was the case with our yeast selection. We chose a different yeast as we felt that the lovely toffee popcorn flavour of the Hornindal Kveik yeast works very well with the mash bill that is the heart of our recipe. This is based on what we have learned using lager yeast in the past.
Lager yeast differs from traditional ale yeasts as it prefers much colder temperatures to work to its full potential. We lack the equipment required to crash cool the yeast, as would be traditionally done, so instead chose a yeast that boosted the flavours found in our malt.
While today’s Baltic Porters are made using lager yeasts, we opted to use an ale yeast.
This is more like the original Baltic Porters that left Britain and started the Baltic Porter tradition!
PINNACLE MG+ (5KG)
A highly efficient distillers strain, imparting tropical fruit flavours, including apple, stone fruits, and pineapple, Pinnacle MG+ adds a delightful complexity to the palate.
HORNINDAL KVEIK (1L):
Originating from Norwegian farmhouse ale tradition, Hornindal Kveik contributes burnt orange and lemon notes, along with a hint of spice, further enhancing the sensory journey.
AIMING FOR THE FUTURE: WHISKY RELEASE
In addition to its debut as a new make spirit, ‘World Whisky Day – Poland’ holds promise for the future. We will be ageing this spirit for release as whisky. Baltic Porters are often aged themselves, so this holds a lovely synergy, in producing a whisky that is representative of both nations. We will be aiming for release in 3-5 years, so it will be really exciting to see how the flavour of this New Make evolves and matures.
All that’s left to say is I really hope you enjoy the recipe and raise a glass in celebration of World Whisky Day!
Na Zdrowie! Sláinte!
“I started my Holyrood career as building caretaker and somehow ended up learning the fascinating art of distilling, when I’m not making whisky most of my time is spent studying and teaching the art of Taekwondo while currently holding the rank of 5th Dan black belt. Also like a wee trip to Tynecastle Park on a Saturday to watch the Hearts.”