Sustainability

Our Efforts

As a farm distillery, we prioritise sustainability by working closely with the land.

Traceable Ingredients

By growing our own barley and using a borehole into an aquifer below the farm for our water, we have full traceability over the ingredients used to make our single malt whisky, whilst also reducing food miles.

The by-product of growing barley is straw, which we bale after the crop has been combined. Our neighbouring farmers collect and use the straw to bed cattle through the winter.  Some of this straw comes back as farm yard manure, a natural fertiliser, which we then spread back onto the barley fields in January/February prior to ploughing. This adds organic matter to the soil and helps aerate it, whilst helping the worms feed which make the soil healthier overall.

Cover Crops

After our harvest is complete, we sow cover crops (mustard and radish) to improve soil structure and create a leaf canopy to help prevent soil erosion.  This cover crop is then grazed intensively with sheep for a month to six weeks before it is consolidated back into the soil as added organic material when we cultivate the ground.