A True Single Estate Distillery
On the historic Fetternear Estate whisky will be produced from grain to bottle. Estate grown barley will be washed to start the spirit making process, then fed to our cattle. Thinnings from estate woodland will power our biomass boiler to produce steam for distillation. The spirit of the place will be distilled into our whisky.
Production on the Estate will be circular and therefore robust – not reliant on oil and gas in these turbulent times. Biomass will come from Estate land, solar and hydro generation are planned. Heat and CO2 will be captured and used for growing. The team behind this business are responsible for designing some of the world’s most sustainable distilleries.
40 tonnes of barley waste per week will be fed to local cattle for food. Pot ale will be spread on the barley fields as copper-rich natural fertiliser. We’re even making dog biscuits with the barley mash – nothing goes to waste.
Working with agricultural expert David Fyffe, we’ve sourced premium varieties of large grain, heritage barley with low nitrogen and high starch content – the perfect foundation for exceptional quality spirit.
In time our floor maltings will steep, germinate and dry our estate-grown barley using time-honoured methods perfected over centuries. This on-site malting process ensures complete quality control whilst preserving the unique characteristics of our heritage grains.
Our estate contains a historic natural borehole providing us with a private water supply available to no other distillery. The entire process, from grain to spirit, will be carried out within the historic buildings at Fetternear Home Farm.
Every bottle of Inverurie whisky will be hand-bottled on site, ensuring artisanal craftsmanship where each bottle receives individual attention. Bishop cask owners will have the opportunity to have their personal casks bottled by our distillery team, complete with personalised labels.
This bespoke approach means every bottle tells the story of the specific cask it came from, the Bishop who owned it, and the precise moment when that spirit reached perfect maturation.
All barrels will be serviced on-site using traditional cooperage techniques. Bourbon barrels, sherry butts and red wine and rum casks will be filled with our Inverurie whisky, then held and matured in our dunnage warehouse.
Bishops will be invited to witness the filling, tagging and storing of casks, with the unique opportunity attach their own Apple / GPS tag to be reassured of the location of their own cask. We also offer the extraordinary experience of working alongside our coopers to help craft your own cask and with our distillers to create your own spirit.
Alongside our beautiful walled garden, we will be planting 50 acres of Oak and broadleaf woodlands on low grade land, increasing the biodiversity of our home and welcoming indigenous wildlife, floral and fauna.
The Larder Smokehouse & Farm Shop at Fetternear Home Farm will sell produce reared, grown, harvested and produced on Fetternear Estate. These include eggs, honey, venison and chickens. Our smokehouse will use cooperage shavings of whisky infused wood to flavour locally caught salmon, trout and game. All of which will be available to purchase from the Larder.
There will be 60+ jobs created at Inverurie Distillery Co. and in the local area – all of which will be initially offered to the local community through apprenticeship, retraining and age positive returnership opportunities.
