News

The location for Ardgowan Distillery was chosen based on many factors which will influence the end spirit, one of them being the proximity of the site to the water. The history of the Clyde has inspired our award-winning products and, indeed, the initial spark of an idea for the Distillery came to CEO Martin McAdam on a sailing trip along the west coast.

It seems only fitting that Ardgowan Distillery join the celebrations at the Kip Regatta as a prize sponsor and we are looking forward to being part of this exciting event so close to our home at Bankfoot.

We wish all taking part the best of luck in the race this weekend – slàinte!

The team has reserved this first liquid for release as a limited-edition available exclusively to Distil’s shareholders in the summer, with more details to follow soon.

Distillation took place using Blackwoods gin recipe, using local Scottish botanicals – kelp, sea buckthorn and water mint. Ardgowan’s distiller, Ross Bradley, led the distillation with support from Distil’s Master Distiller, Sion Edwards.

Distil Master Distillery Sion Edwards and Ardgowan Distillery’s Ross Bradley

This milestone is marked by the announcement of the naming of the gin still – “Marie”. The name was chosen by visitors to the first annual Ardgowan Open Day in July 2023, who voted from a shortlist of names evoking local history. Marie was the outright winner on the day, chosen to honour the memory of Marie Lamont, one of the youngest women to have been subject to the 17th century Inverkip witch trials.

Distil Master Distiller Sion Edwards and Marketing Director Sarah Kingsbury

The first distillation cements Blackwoods’ move to its new brand home at Ardgowan, and kicks-off a programme of new product development for the brand, which will be showcased at the distillery’s visitor experience.

Martin McAdam, CEO Ardgowan Distillery Company, said: “Our teams have been working hard to reach this milestone and we’re delighted to be able to announce the successful first distillation of Blackwoods. I look forward to further deepening the relationship with the Distil team as we welcome Blackwoods to its new home at Ardgowan.”

Ardgowan investor Roland Grain and Distil Marketing Director Sarah Kingsbury

Sarah Kingsbury, Marketing Director at Distil, commented: “This is a significant milestone not only for Blackwoods as a brand, but for Distil’s relationship with Ardgowan Distillery Company.

We were delighted to be on-site for the first distillation which successfully took place under the guidance of Sion Edwards, and to taste and craft the first liquid together with him and Ross Bradley. We look forward to making this available to shareholders, and pushing forward with our planned programme of new product development.

In tandem with this, we are delighted to reveal “Marie” as the name of the still. The Ardgowan Estate and surrounding area is rich with Scottish history, and to be able to honour a key local character is fantastic.

Works continue on-site to fit out the Blackwoods visitor experience, and we look forward to sharing further updates in the near future.”

We’ve partnered with Denholm Associates at this exciting time in our journey as we build a new one million litre single malt distillery at Inverkip on the River Clyde.

We are looking for:

• Proven experience in corporate finance, including debt, equity, and bank financing, with a preference for knowledge in whisky stock financing.
• Expertise in financial modelling to support fundraising initiatives and drive the business plan forward.
  Strong relationship management skills, capable of liaising with external corporate finance advisors and potential investors.
• Proficiency in financial control, including cash flow management, budgeting, and quarterly forecasting.
• Leadership abilities to provide invaluable financial insights to the management team and support critical decision-making processes.
• Governance expertise, ensuring compliance with financial regulations, and overseeing company secretarial duties.

You are:

• A strategic thinker with a knack for identifying innovative financial solutions.
• Detail-oriented and analytical, with a passion for diving into financial data to extract actionable insights.
• A collaborative team player who thrives in a fast-paced environment.
• A confident communicator capable of presenting complex financial information to diverse audiences.

Read more and apply directly through Denholm Associates here. Please not applications will not be accepted by Ardgowan Distillery.

With more than 25 years’ experience building premium spirits brands, including Bruichladdich, The GlenDronach and also as a Founding Director of The GlenAllachie Distillers Company, new Sales Director David Keir brings deep understanding and knowledge of the Scotch whisky industry to the net-zero designed distillery, set to become operational in 2024.

Speaking on his appointment, David commented:

“With construction now underway, it is great to be joining the company at such an integral stage of the project.

“As we wait for Ardgowan Single Malt to come of age I look forward to working with the team and developing our existing multi-award winning brands; Clydebuilt & Inverdarach. Growing Ardgowan Distillery’s existing network of distributors across select global markets will be a priority, with positive discussions already underway with potential partners in the USA, Asia and Europe.

“Our UK home market is also very important. Specialist retailers have had a challenging time of late and the recent duty increase has added to this. However they perform a crucial role for emerging brands like Ardgowan Distillery and for discerning consumers who like to seek out something a little different. I’ll be focused on building a strong route to market with these retailers, supporting them wherever we can.”

David joins a team of industry stalwarts currently backing the distillery, including ex-Macallan master of wood, Stuart Macpherson and master whisky maker, Max McFarlane, previous lead whisky maker at Edrington with over 40 years industry experience.

His appointment comes in tandem with further growth for Ardgowan Distillery’s sales team, with the appointment of Customer Service and Production Manager, Claire Stewart, previously of Chivas Brothers.

Ardgowan Distillery Chief Executive, Martin McAdam, added:

“David comes to us with a fantastic background, bolstering everything we do. Having a portfolio of experience as extensive and successful as David’s, we look forward to utilising his skills to help position Ardgowan at the forefront of the Scotch whisky industry.”

Ardgowan Distillery will implement cutting-edge technologies and partnerships with new technology developers to deliver a carbon-neutral spirit.

The distillery has partnered with Heriot Watt University and engineers Briggs of Burton to develop technology to capture all of the CO2 in its fermentation process and transform it into green biomethane – a technique which has never been used at a Scottish whisky distillery before.

Ardgowan expects to create almost 50 jobs for the local area and, upon completion, will have the capacity to produce one million litres of premium whisky per year.

With 30 years’ experience founding successful independent distilleries including the Isle of Arran Distillers and The Lakes Distillery, Paul Currie brings an extensive understanding of the whisky industry to state of the art, net-zero designed Ardgowan distillery.

Speaking on his appointment, Paul commented:

“There has been great change in the malt whisky industry over the last 30 years, as many new independent distilleries have opened. I have been fortunate to have been involved as co-founder of two of these, Isle of Arran and The Lakes, both of which continue to grow and prosper.

“A new wave of distilleries are now opening both in Scotland and in the rest of the world and Ardgowan Distillery is set to be at the forefront of these, with a terrific location, innovative ideas and an outstanding team.

“From the cutting-edge technologies helping the distillery reach its sustainability goals to the commitment to quality made through Ardgowan’s investment in its unique Infinity casks, everything to date has been planned to the highest standard.

“With construction now underway on site, it is a pivotal time to be joining the team. I am particularly looking forward to supporting the development of the Clan Ardgowan programme which allows whisky lovers from all over the world to become part of Ardgowan Distillery’s journey. I am also enthusiastic about bringing my knowledge and experience to the team to help Ardgowan to become a leading single malt brand.”

Paul joins a team of notable industry names currently backing the distillery including ex-Macallan Master of Wood, Stuart Macpherson and Master Whisky Maker, Max McFarlane, previous Lead Whisky Maker at Edrington with over 40 years industry experience.

His appointment comes in tandem with the recent appointment of Sales and Marketing Director, David Keir, a Founding Director of The GlenAllachie Distillers Company with over 25 years industry experience.

Ardgowan Distillery Chief Executive, Martin McAdam, added:

“As a start-up distillery it is so important for us to be able to attract great people. With Paul’s experiences from both Isle of Arran and The Lakes Distillery, he is someone who has built distillery businesses from the ground-up it is a real pleasure to bring him on board as our Chairman.

We share a lot in common with Lakes Distillery and what Paul and his team have done at Lakes is similar to the visitor experience that we wish to bring to Ardgowan Distillery.”

Ardgowan Distillery is implementing extensive heat recovery and heat storage as part of the whisky-making process. The distillery has already partnered with Heriot Watt University and engineers Briggs of Burton to develop technology to capture and repurpose the CO2 in its fermentation process.

Ardgowan expects to create almost 50 jobs for the local area and, upon completion, will have the capacity to produce up to one million litres of premium whisky per year.

Inverkeithing based Muir construction will deliver the first build phase which is expected to last 12 months and will see the completion of the distillery’s main production elements, including core groundworks, steelwork, and distillation equipment, enabling us to begin producing its own spirit from 2024.

This first build phase represents the culmination of almost 7 years’ careful planning for the our founders, marking a huge milestone in the ergonomic, energy efficient distillery and visitor experience, which will create up to 47 local jobs and produce up to 1m litres of premium whisky per year.

The innovative distillery design uses low environmental impact composite cladding, timber and steel materials to create a modern Nordic long hall, symbolising resurrection and rising from the ashes of the former Ardgowan Distillery in Greenock, which was bombed during the 1941 Blitz.

The ambitious plans for the new net-zero distillery include cutting-edge technologies and partnerships with new technology developers to deliver a truly carbon-neutral spirit. The distillery has partnered with Heriot-Watt University and engineers Briggs of Burton to develop technology to capture all of the CO2 in its fermentation process and transform it into green biomethane – a technique which has never been used in a Scotch whisky distillery before.

Martin McAdam, CEO, said:

“It’s been almost seven years in the planning, spanning Brexit, a global pandemic, and five

Prime Ministers. But now, finally, we have started construction

“Muir have been integral in constructing some of the finest Scotch Whisky distilleries open today and are at the forefront of several pioneering Scottish sustainability projects. We welcome their expertise as we embark on the first major phase of our state of the art distillery.”

Muir Construction, part of Muir Group, is established in distillery construction, previously working with a number of major distillery companies, including William Grant & Sons, Distell and Glenmorangie. They have also worked on a number of key sustainability projects, including the Queens Quay Energy Centre in Glasgow and Celtic Renewables.

To date, a total funding package of £24m has been secured for the project, with the distillery recently raising in excess of £3.6m via a convertible loan note from shareholders.

With 30 years’ experience founding successful independent distilleries including the Isle of Arran Distillers and The Lakes Distillery, Paul Currie brings an extensive understanding of the whisky industry to state of the art, net-zero designed Ardgowan distillery.

Chronicling the entire journey from the initial idea to the day spirit finally runs from our stills, this is a unique opportunity to see every step involved in creating our landmark building – the highs and the lows!

Part 1: Laying the foundations, is live now – our CEO Martin McAdam shares the long road already taken to get us to the point of breaking ground.

The £7m contract is expected to last 12 months and will see the completion of the distillery’s main production elements, enabling Ardgowan to begin producing its own spirit from 2024.

This first build phase represents the culmination of almost 7 years’ careful planning for the distillery founders, marking a huge milestone in the ergonomic, energy efficient distillery and visitor experience, which will create up to 47 local jobs and produce up to 1m litres of premium whisky per year.

The innovative distillery design uses low environmental impact composite cladding, timber and steel materials to create a modern Nordic long hall, symbolising resurrection and rising from the ashes of the former Ardgowan Distillery in Greenock, which was bombed during the 1941 Blitz.

The ambitious plans for the new net-zero distillery include cutting-edge technologies and partnerships with new technology developers to deliver a truly carbon-neutral spirit. The distillery has partnered with Heriot-Watt University and engineers Briggs of Burton to develop technology to capture all of the CO2 in its fermentation process and transform it into green biomethane – a technique which has never been used in a Scotch whisky distillery before.

Martin McAdam, CEO, said:

“Partnering with Muir Construction for this first phase of the build is a major and very welcome step forward for us. It was imperative that we selected a contractor who shares the same values for sustainability. Muir’s experience constructing some of the finest Scotch Whisky distilleries open today, coupled with their hand in pioneering Scottish sustainability projects meant they were the perfect fit.”

Muir Construction, part of Muir Group, are established in distillery construction, previously working with a number of major distillery companies, including William Grant & Sons, Distell and Glenmorangie. They have also worked on a number of key sustainability projects, including the Queens Quay Energy Centre in Glasgow and Celtic Renewables.

Alan Muir joint managing director at Muir Construction, said:

“We are delighted to be given the opportunity by Ardgowan Distillery to join the delivery team in what is an exceptional distillery. Not only will this be at the forefront of distilling fine whisky, but it will also be an outstanding statement in visual design, something I’m sure we will all be proud of on completion.

“Our construction team is very excited to get started on the first step in what we are sure will be an excellent ongoing relationship.”

Ardgowan’s multi award winning selection of sherry cask influenced malts recently celebrated a triple gold win at the 2022 Scotch Whisky Awards, their Clydebuilt whisky range is available from specialist retailers across the UK.

To date, a total funding package of £24m has been secured for the project so far, with the distillery recently raising in excess of £3.6m via a convertible loan note to shareholders.

The main components of any whisky are ethanol and water, usually found in a ratio of around 40:60, but it is actually the minor components that give the spirit its unique characteristics. Despite composing <1% of the total volume, these minor components are responsible for both aroma and flavour.

All molecules can be classed as water-loving (hydrophilic), water-hating (hydrophobic) or a bit of both (amphiphilic).

Ethanol is made up of two carbons (-CH2-CH3) attached to an oxygen (-OH) and so is one of these ‘all-rounders’.

The -OH (hydroxyl) part loves water, but the two carbons would prefer to keep as much distance between themselves and water as possible

To achieve this at low concentrations, the ethanol molecules will line up at the surface of water within a glass, with the –OH pointing towards the water, and the carbon chain sticking up into the air.

At higher concentrations, things get even more interesting! Once there are too many ethanol molecules to fit in a monolayer, the ethanol starts to fall out into the main body of water and can form tight balls (or micelles) to that force the water to the outside and keep the hydrophobic chains on the inside. When this happens, some of the lovely, tasty aromatic components rush to be inside and away from the water too. (Fun fact: this is exactly how washing up liquid helps cleaning up greasy dishes!)

Once inside the micelle, a molecule can’t evaporate to reach your nose so the bouquet is hidden and, on tasting, can be rolled right past your taste receptors.

But what about adding water? As you add water, the opposite happens, with the number of micelles dropping and the flavour compounds being forced out into the water. At that point, the only way out is up – with nowhere to hide, all components are presented for your enjoyment of a full burst of smell and flavour (you can check out our blog on chill filtration for more information on how related processes can affect flavour).

Recent computational studies have even suggested that it is the monolayer itself that alters flavour as it coats your tongue, but the authors do note that this was never put to the taste test!

So after all this, what is the answer? Well, here at Ardgowan we have concluded (after extensive testing) that the ‘correct’ way to take your favourite dram is…simply that which brings you the most enjoyment.

Slàinte Mhath,

Dr. Kate McAdam, PhD

B.A. (Mod) MedChem

There are five main whisky-producing regions in Scotland. Each region has its own unique terroir, water sources, and production methods that contribute to the distinctive flavours and characteristics of its whiskies:

Campbeltown: A small town on the Kintyre peninsula in western Scotland, Campbeltown produces whiskies that are often described as having a salty, briny, and oily character.

Highland: The largest whisky-producing region in Scotland, covering a vast area with a wide range of styles from light and fruity to rich and full-bodied.

Islay: An island off the west coast of Scotland, Islay produces powerful, peaty whiskies with strong smoky and medicinal notes.

Lowland: The southernmost region, known for its lighter, gentler style of whisky, often with floral and grassy notes.

Speyside: Located in the northeast of Scotland, Speyside is known for its sweet and rich whiskies, often with notes of honey, nuts, and dried fruit.

The Scottish whisky regions are important to whisky enthusiasts, as they provide a way to categorise and compare different styles of Scotch whisky. Each region has its own unique history, production techniques, and flavour profiles, and these can be useful for understanding and appreciating the complexity and diversity of Scotch whisky.

The classification of Highlands and Lowlands as regions was as a result of legislation – the “1784 Wash Act”. The Act aimed to reduce illicit distilling and stimulate legal distilling in the Highlands. Accordingly lower rates of duty were applied to small scale distilleries north of the Lowland/ Highlands dividing line. Highland distilleries paid taxes based on the size of their still, meanwhile Lowlands distilleries were taxed per gallon in the wash. As a result, Lowlands distilleries paid much higher high duty rates than their colleagues in the Highlands.

However, it’s important to note that these regions are not a set of rigid rules that all Scotch whiskies must follow. While whisky production in Scotland is highly regulated, there is still a lot of room for experimentation and innovation within each region. Some whisky makers may choose to blend whiskies from different regions, or to create new styles that don’t fit neatly into any one category. Many distilleries outside of Islay now produce peated whiskies – indeed any particular whisky profile can probably be produced from any region – but getting a coastal / maritime terroir may be a challenge if the distillery and maturation warehouse is located inland many miles from the sea.

Ultimately, the most important thing when it comes to Scotch whisky is the flavour and experience that it provides to the individual drinker. Whether you prefer a peaty Islay whisky or a fruity Speyside dram, what matters most is finding a whisky that you enjoy and that speaks to your own taste and preferences.

The regional classifications can also help consumers to better understand and appreciate the diversity of Scotch whisky. By understanding the different flavour profiles associated with each region, drinkers can make more informed choices about which whiskies they might enjoy.

In summary, the regional classifications are not a set of hard-and-fast rules, and there is still plenty of room for experimentation and variation within each region. However, the classifications can be a useful starting point for understanding the characteristics of different whiskies and appreciating the rich history and traditions of Scotch whisky production.

Slàinte mhath

Martin