The Cuthbert brothers, long-time farmers at Daftmill, grow malting barley on their land, with a small portion (about 100 tons) set aside for their own distillery. Their process water comes from an artesian well on the property, and the leftover draff from mashing is used as feed for their award-winning beef cattle.
Production is limited to just 20,000 liters annually and occurs during two distinct three-month seasons: one after the busy spring farming period and before the harvest, and the other during the quieter winter months between November and February. As sixth-generation farmers, the Cuthberts believe they are only the third family to have farmed Daftmill over its 1,000-year history. It wasn’t until 2003 that Francis and Ian Cuthbert decided to venture into whisky-making, converting three farm buildings into a distillery. They received their distilling license in 2005, becoming pioneers in Scotland’s now-thriving craft distilling scene.
Though none of Daftmill’s whisky has been released for sale yet, cask samples reveal a mature and balanced spirit with delicate herbal notes, indicating it is ready for market.
