The team planning to open a new distillery in the heart of Edinburgh has launched a crowdfunding campaign in a bid to raise £5.5 million.
The city council has granted planning permission to turn the Engine Shed building on St Leonard’s Lane into a distillery that can produce 140,000 bottles of single malt whisky per year.
The Holyrood Distillery is set to become Edinburgh’s first single malt whisky distillery since Glen Sciennes closed in the 1920s but the company needs funds to make it happen.
Crowdfunding is all the rage among craft brewers, spirits producers, bars and retailers and the food and drink sector accounted for more than 25% of the £80 million that was raised on crowd-funding platform Crowdcube in 2016.
The Holyrood Distillery team is tapping into this trend and hopes to raise enough to create the 11,969 sq ft distillery and an educational centre.
It is the brainchild of David Robertson, former master distiller for The Macallan, and Rob and Kelly Carpenter, founders of the Canadian branch of The Scotch Malt Whisky Society.
‘We feel truly fortunate to have the opportunity to be part of bringing single malt distilling back to Edinburgh after far too long an absence,' managing director Rob Carpenter 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.’
The Holyrood Distillery is expected to produce a range of single malts, gins, liqueurs and other spirits.
Distilling of Holyrood whisky is scheduled to begin in late 2018, with bottles hitting the shelves by 2021 if they meet the distillery’s quality standards.
The distillery will open to the public later in 2018, offering ‘an immersive sensory and educational experience aimed at enlightening and delighting its visitors as they explore the world of flavour’.
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