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Orkney's free-spirited culture of craft and
creativity inspires the way we make our whisky, in which we combine a reverence for local ingredients and traditional methods with a fearlessly future-facing approach to our processes and practices.
The heathered peat that gives our whisky its subtle, aromatic smoky flavour
comes from Hobbister Moor, just a few miles from our Kirkwall distillery. As
part-owners and managers of this precious resource we're continually
working to find new ways to protect and maintain the area and its natural
ecosystem, managing our peat in line with the Scotch Whisky Association's
Commitment to Responsible Peat Use and working with the RSPB to support
local wildlife.
Though we're always looking for ways to improve our whisky making process
through innovations in science and technology, we keep up traditional
techniques where it matters. That's why we still hand-turn and dry our barley
on-site, infusing it with the unique flavour of our local peat.
We age all our whiskies in casks made from European and American oak,
each custom made to our own specifications. These casks start their life
around five years before they are filled at our distillery in Orkney, allowing for
proper air-drying and sherry seasoning at the hands of our partner
cooperages, and sherry bodegas. By overseeing everything from the
wood the casks are made with to the way our partners season them, we're
able to fine-tune every detail that contributes to the flavour of our whisky,
ensuring a final product that sings with the sherry sweetness but is also
characterfully complex
