Our Crafts

The Journey

At Inverurie, we pride ourselves on crafting whisky with unparalleled quality and a commitment to sustainability. Join us on a journey from barley to bottle, where every step of the process is meticulously designed to ensure no wastage and to celebrate the art of whisky making.

The Foundation of Excellence

Barley

In partnership with David Fyffe, we source premium barley varieties like Belgravia, Concerto, and Shuffle, ensuring large grains with low nitrogen and high starch content for quality whisky.

From Grain to Malt

Malting

Our custom-built malting house steeps, germinates, and kilns barley onsite, achieving a lightly toasted malt with a phenol ratio of 1-5 ppm.

Milling

The malted barley is milled into a precise mix of husk, grit, and flour for optimal sugar extraction during mashing.

See what we do with our spent grains

Transforming Barley to Wash

Mashing

The milled grist enters the Mash Tun, where hot water activates enzymes, creating a malty, peaty, nutty wash.

Water

Our water is drawn from an onsite borehole through Scottish granite, ensuring purity.

Fermentation

A long fermentation process in our tanks produces an 8% ABV wash, enhancing depth and complexity.

Yeast

We develop our own Distillers M Strain yeast for a unique fermentation process.

See what we do with our CO2

Capturing the Spirit

Distillation

The wash is heated in our stills, vaporizing and condensing the alcohol. The distiller separates the hearts for maturation, creating a spirit of 70-75% ABV.

The Art of Maturation

Maturation

Our Master Cooper and Master Distiller use various casks, including oak and previous spirit casks, to craft unique flavors. The spirit matures for a minimum of three to five years.

Perfection in Every Drop

Blending

Our blenders perfect each batch, ensuring consistent, superior quality.

Bottling

We bottle our whisky onsite by hand, ensuring gentle handling and respect for the spirit.

Commitment to Sustainability

Spent Grains and Production Water

Spent grains feed our cattle, which fertilize our fields. Nutrient-rich water enhances barley growth.

CO2 and Heat
We capture CO2 and excess heat for greenhouse use, growing vegetables for whisky-based chutneys and salsas.
Spring Water
CO2 is also used to produce carbonated spring water under the Inverurie brand.
Smoke House

Our smokehouse uses cooperage shavings to flavor locally caught salmon and trout.

More than just whisky

Cafe, Visitor Experience, Shop

Enjoy our onsite coffee shop and cafe, explore our visitor experience, and purchase merchandise.

Join the experience

Meeting Rooms and Event Space

Rent our meeting rooms or host events in our courtyard, enjoying whisky-infused dishes and relaxing by our fire braziers.

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