The Isle of Harris distillery, known as the “social distillery,” is deeply rooted in its local community, supporting the island’s residents in various ways. Cows on Harris are fed distillery draff for free, local schoolchildren gain work experience during summer, and the distillery showcases local artists’ works and hosts events such as book readings in its visitor center.
The whisky crafted here reflects its island origins: a complex, lightly peated malt with added depth from cloudy wort and extended fermentation. Maturation occurs entirely on Harris, primarily in ex-Bourbon casks, with some oloroso Sherry butts. The distillery’s single malt, to be named The Hearach (after the term for a Harris islander), promises to be full-bodied, fruity, and imbued with the salty, windswept character typical of Hebridean malts. However, its release remains years away, as the team insists it won’t be bottled until it’s ready.
The distillery’s journey began long before its official opening in September 2015. Musicologist Anderson Bakewell, who owned property on the nearby island of Scarp, was motivated to counter Harris’s declining population. Despite not being a whisky enthusiast, Bakewell envisioned a distillery in Tarbert, the island’s capital, as a way to create sustainable employment for its residents.
The project gained momentum after securing the largest public grant ever awarded to a Scottish food and drink business, along with additional global investments. Initially employing 10 workers, the distillery’s workforce has since doubled to over 20.
While waiting for the whisky to mature, the distillery has focused on producing Harris Gin, a spirit crafted with nine botanicals to reflect the elemental essence of the island. A limited no-age-statement (NAS) whisky expression was anticipated around 2020, but the distillery remains steadfast in its commitment to quality over timelines.
