Deeside Distillery, located within Banchory’s Deeside Brewery, is part of Scotland’s new wave of experimental ‘craft’ whisky distilleries. The distillery’s unique position within a brewery is a fitting backdrop for its innovative approach to whisky-making, leveraging the brewers’ expertise in barley roasts and alternative grains like rye and maize.
Since opening in 2017, Deeside has spent 18 months perfecting its single malt recipe, initially filling it into 55-litre octave casks – which will never be sold. The distillery is now on the brink of a transition, with plans to move to larger premises. To date, Deeside has produced just 100 casks of single malt, all fermented in the brewery’s existing tanks and distilled in a 600-litre copper pot still. Of these, only 88 casks will be released for sale, adding an element of exclusivity to the operation.
Head distiller Liam Pennycook has crafted a spirit with a ‘biscuity and earthy’ character, using a combination of pale, crystal, and chocolate malts. In addition to its single malt production, Deeside also distills Scottish rum, rye whiskey, and a ‘Bourbon-style’ whiskey made with a mashbill containing at least 51% corn. These are distilled using an iStill, which adds a modern touch to the traditional process.
The brewery and distillery were founded in 2012 by Michael Bain, a former IT entrepreneur and bar owner, who brought the distilling operation to life in 2017. In 2018, Deeside installed a 600-litre copper pot still and began distilling its single malt, which is maturing in a mix of ex-Bourbon barrels and ex-Sherry butts.
Currently, Deeside’s distillery is operating in a modest space within the brewery’s extension, but the company has ambitious plans for expansion. It is seeking to raise £8 million through an investment drive and pre-sale of casks to fund the construction of a larger distillery on a 2.2-acre site in Banchory, which will feature a visitor centre, restaurant, and taproom. The new facility will be named Burn o’ Bennie and will mark the next chapter in Deeside’s whisky journey.
Once the current 100 casks are produced, Deeside will close the existing distillery and focus all operations on the new site. Of the casks produced, 88 will be available for purchase, while 12 will be kept by Deeside for bottling once the whisky reaches a minimum age of 10 years.
Deeside’s commitment to experimentation and small-batch production, combined with its unique location and ambitious future plans, make it an exciting addition to Scotland’s whisky landscape.
