The Quiet Rebels are our team of eco-conscious drink fanatics on a mission to bring together a new generation of Scotch drinkers.

More than half of us are based here on the Morvern peninsula and the rest are further afield, dotted throughout the UK including a few in London, and even one in Paris, to spread the word about Nc’nean far and wide. 

The team’s roles all vary hugely from producing our delicious whisky, to marketing it, to selling it, to monitoring and improving its sustainability. But we are all united under the mission - to create delicious spirits with the planet we call home firmly in mind.

WHAT IS THE QUIET REBELS SERIES?

The Quiet Rebels series is a series of whiskies made up of limited edition releases that launch in the Scottish autumn each year (usually in October). Each year, one of these limited edition releases is curated by one of our team members themselves. Often maturation focused, the individual chooses their favourite casks to mature whisky in and releases the bottling under their own name. For example, Quiet Rebels Annabel, Quiet Rebels Lorna, Quiet Rebels Gordon, and Quiet Rebels Amy.

When the time comes, the latest Quiet Rebel (chosen in order of when they joined the company) sits down with our blender Matt to talk about their dream whisky so that it can be brought to life. 

Matt asks the team member a bunch of questions about things like their favourite memories, smells, places and passions. These don’t all have to relate to whisky either, they might be a big port or wine fan, or feel strongly about organic farming or sustainability. All of these things are taken into account when Matt is information gathering. 

Matt also can incorporate a blind taste test with lots of other whiskies, not necessarily Nc’nean, to get an understanding of what this Quiet Rebel really likes. He then goes away, sources casks for finishing already maturing spirit in, or picks some from our warehouse which already match the brief. Once the casks have all been chosen and blended together, that Quiet Rebel then gets to release their whisky to the world. Packaged up nicely with their very own name on the bottle and the gift tube.

WHY DOES THE SERIES EXIST?

Aside from shining a light on our awesome team, we want the series to promote the idea that there is a whisky out there for everyone. Many of our team were new to the whisky industry when they joined us, so their flavour profile might reflect something less traditional. We think it is important that the whisky world is as inclusive as can be, so that’s why we have a series dedicated to championing the diverse range of people that work in the industry.

QUIET REBELS QUICK FACTS

• The order of ‘who goes when’ is determined by when you join the company so it is nice and easy in chronological order.

• We haven’t got a plan yet for what to do if we have two team members with the same name!

• The Quiet Rebels whisky comes in our blue bottles which we use for the two limited edition series: The Quiet Rebels series and The Huntress series.
  

QUIET REBELS ANNABEL

• Tasting notes: almond biscotti, tropical fruit, coconut, toasted vanilla

• Cask mix: 64% ex-Bourbon, 22% ex-Tokaji, 7% STR red wine, 7% sherry hogshead

• Release story: This particular spirit was selected by our very own queen of spirits, Annabel. Back in 2013, Annabel left her job as a consultant in London to found Nc’nean. A trip to Islay, a famous Scottish whisky isle, inspired her to build a distillery on her parents farm on the west coast of Scotland - one that could lead the way in sustainable practices whilst creating light and delicious spirits. Then eight years on, Annabel bottled her whisky. The cream of the crop; her pick of her favourite barrels at the distillery which we have been tinkering with over the last few years. 

• Availability: Sold out on our website and almost everywhere else but there a few places you can find a bottle if you are willing to splash a little extra cash, including Lochs of Whisky or occasionally a bottle will become available at auctions in places like Whisky Auctioneer. 
  

• More info: Quiet Rebels Annabel batch details
  

QUIET REBELS LORNA

• Tasting notes: Banana bread, grapefruit, peach ice cream

• Cask mix: 84% ex-American whiskey, 16% ex-Pineau des Charentes

• Release story: The whisky in this release has been selected by our first ever team member, Lorna. Back in 2015, before our distillery was even built, Lorna left Perthshire and made her way up to the Morvern peninsula alongside her husband John, who had taken over as farm manager here in Drimnin. Lorna kicked off her career with us keeping all our builders fed and watered whilst the distillery was in its building phase. 
  

• Availability: Sold out on our website and most other places but stocked in a few specialist spirit retailers like Vintage Roots.

• More info: Quiet Rebels Lorna batch details

QUIET REBELS GORDON

• Tasting notes: Crème brûlée, spiced plum jam, candied orange peel

• Cask mix: 74% STR red wine, 7% ex-Rivesaltes, 19% ex-sherry

• Release story: Gordon waved goodbye to one of Scotland’s whisky giants back in 2017, and made his way even further up the west coast to Morvern to lead our whisky production. Since then Gordon has been passing on his years of experience to our growing team of distillers, helping shape our team and our spirit as we know it today. As well as distilling, Gordon enjoys nothing more than being in the great outdoors for long walks with his dog Barley, or taking in the sights and scenery of Scotland with his family. 
  

• Availability: Sold out on our website but available in select spirits retailers including The Leith Export Co.
  

• More info: Quiet Rebels Gordon batch details. You can watch the live recording of a Quiet Rebels Gordon tasting hosted by Annabel with Gordon and blender, Matt here. 

QUIET REBELS AMY

• Tasting notes: lemon custard, damson jam, brown butter muffins

• Cask mix: 63% STR red wine casks, 19% ex-Maury casks, 18% ex-Bourbon casks

• Release story: The whisky in this bottle has been selected by our Head of Sustainability Amy. Back in 2018, when we began to open our distillery to the public, Amy left the flat lands of East Anglia to join our then very small team of Quiet Rebels, as visitor manager. Amy’s ambition was to follow a path which made a positive difference, to show people there are much better ways of producing the things we like to enjoy. Since then, Amy has been using her passion for the environment to build herself a new role as Head of Sustainability here at Nc’nean. From monitoring the carbon impact of our daily operations, to ensuring that we source the best materials as the company grows, Amy leads the charge in pioneering sustainable production here on the wild and beautiful west coast of Scotland.

• Availability: available to shop on our website here in the UK and here in the US.
  

• More info: Quiet Rebels Amy batch details

WHAT'S NEXT

Planning for the next Quiet Rebels release is well underway and we reckon it might just be our most interesting release to date... To keep in the loop with all future releases, sign up to our main newsletter here or if you are in the USA you can sign up here. 

This article written by Annabel Thomas was originally published in The Whiskey Wash on the 24th May 2024 

Starting a whisky distillery in Scotland is a dream for many whisky lovers, but it is much easier said than done. I have personal experience of this.

In 2013 I left my corporate job and established Nc’nean Distillery in the west of Scotland. Today, Nc’nean Distillery has a well-established global fanbase for our organic scotch whiskies and botanical spirits.

STEP 1: PURPOSE AND RESEARCH

Over ten years ago, I was working as a strategy consultant at Bain in central London. I loved my time there, but I aspired to explore life outside of the corporate world.

In parallel, my family had a dinner table dream of starting a whisky distillery on our family’s farm right up on the remote west coast of Scotland. When I took some unpaid leave from Bain, I started to put pen to paper on a business plan.

I began my research, some of it highly technical, and some of it more fun. A key part of this was a trip to the iconic whisky island of Islay, which resulted in two things: I tried some whisky I actually liked and I realised that no one was thinking about sustainability in whisky, or in fact, any change at all. They were ‘doing things the way they’d always been done’.

Now, there is obviously an important place for tradition in whisky. However, I was very interested in exploring other ways of making whisky, and contributing to the innovation and sustainability of the industry. 

So, I built my business plan around creating a delicious, modern spirit – with sustainable production at the heart of everything we do. 

The outcome was that we’d need to raise a lot of money to build the distillery from scratch and then fund laying down our stocks for three and more years. I had to go back to Bain for a while but by mid-2013, I jumped into building the distillery full time.

STEP 2: RAISE THE FUNDS

Then followed two years of fundraising – hard graft and a lot of dead ends. Raising millions of pounds off a piece of paper is tough – you can’t create a ‘prototype’ whisky without a distillery, not to mention a time machine. 

By mid-2015 we had finally raised the money we thought we needed to build Nc’nean Distillery.

STEP 3: BUILD THE DISTILLERY

So, we set about building Nc’nean Distillery – and you may be wondering how do you actually build a sustainable distillery, what does that mean? 

First, flavour. I defined what I wanted the whisky to taste like – light, fruity, and rounded. Think peaches and cream, balanced with some citrus and spice. And so we set about finding someone who could help us create this, and luckily we found Dr Jim Swan. A man with more than 50 years of experience in whisky, and an expert in creating delicious young whiskies. Jim helped us design the equipment, source the barley, yeast and casks and defined our ‘recipe’. But what about the sustainability side? I wanted to make sure the key areas were covered up front, knowing they would be hard (and expensive) to change later down the line:

Energy: We run Nc’nean distillery on 100% renewable energy – a biomass boiler fuelled from an on-site commercial forest (all the trees are replanted) and small amounts of renewable electricity. Installing the biomass boiler was tough – it involved lifting and moving nearly 30 tonnes of biomass boiler plant along the 22 miles of single-track road on one of Scotland’s most remote peninsulas with a ferry crossing thrown in there too.

Raw materials: From the beginning we have bought 100% organic, Scottish barley. We are the only distillery in Scotland to run on 100% organic barley. 

Water: We dug a very simple cooling pond to supply 90% of the water we needed – this avoided us needing an energy and chemical-intensive water cooling tower. 

Waste: We take a traditional approach here and feed our leftover grains to the cows on the farm.

STEP 4: START MAKING WHISKY

Finally, in 2017 Nc’nean started production and suddenly it went from a team of one (me) to a team of six. 

We had a tough start – not only were we beset by the typical manufacturing teething problems, but we were also devastated by the sudden and unexpected death of Dr Jim Swan, just a few weeks before we started production.

Whilst I could feel grateful that we’d benefitted from his expertise, he left a huge hole in our team. But I was lucky to have recruited a fantastic team. We pulled together, did a lot of problem solving, and started producing our delicious light and fruity new make spirit. 

STEP 5: LAUNCH THE WHISKY

When early 2020 rolled around I was pretty excited – I had been working on the project for seven years. 

We’d found an incredible 100% recycled glass bottle to bottle our whisky in. We recruited our first marketing team member and between us we wrote a great spirits launch plan – get into bars, go to  events and generally get people tasting it, but we all know what happened in March of 2020. 

So, that plan was ripped up and we quickly pivoted to a digitally focused business. We decided to auction the first ten bottles for charity – and we were, shall we say, rather surprised that the first bottle went for £41,000! A few years later and Nc’nean whisky has been recognised internationally – with a double gold in the San Francisco World Spirits Competition, 95 points at IWSC. We are a certified B Corp, our flagship whisky is now available in 18 countries including the USA and Canada, and our team continues to grow.

Our founder Annabel  sat down with Mark Littler for The Whiskey Wash to chat about sustainability in the whisky industry and why it matters. This article was first published by The Whiskey Wash on the 9th of July 2024.

Nc’nean Distillery is a small, independent, and fully organic distillery on the west coast of Scotland. We exist to pioneer sustainable production whilst making light, fruity, and delicious whisky. 

I founded Nc’nean Distillery with the planet in mind, and the plant was designed to produce whisky with one of the lowest carbon footprints possible, whilst protecting biodiversity, soil health, water systems, and aiding recyclability. Such practices are becoming more common across the whisky industry, and not just in the UK. But as a consumer, why should you care? 

There are many reasons why consumers should be mindful of how their favorite whiskies are produced. Let’s break down why sustainability is coming to the forefront of conversations about whisky production, and why you should do all you can to ensure your whisky is sustainable. 

FIRST THINGS FIRST, WHY SHOULD YOU CARE ABOUT THE SUSTAINABILITY OF YOUR WHISKY?

We all know that the health of the planet is in dire straits. Climate change is a direct result of us putting too much carbon dioxide and other gases into the earth’s atmosphere. But it is not just the fuel we put in our car, the gas we use to heat our homes, and the food on our plates that contributes. 

Every single thing we consume has a carbon impact, so we believe that it is incumbent on every business to constantly improve its impact on this earth in terms of carbon footprint, pollution, and biodiversity. In most instances, making one bottle of whisky is extremely carbon and water-intensive, so it is incredibly important that as an industry we try to reduce this.

If every whisky producer can reduce their water and carbon footprint, across however many millions of bottles of whisky are produced each year, this will have a huge impact on our efforts to help the environment. 

SO WHAT IS THE CARBON IMPACT OF WHISKY?

The only way to understand the carbon impact of whisky is to measure the carbon emissions in the first place.

In 2021 we did our first carbon footprint report and we’ve done one every year since. This involved many hours of data gathering, calculations, and verification by an independent body to make sure what we were claiming was accurate. 

Because I set Nc’nean up from day one to operate as sustainably as possible, our emissions are pretty low – in fact, they are verified as net zero for scopes 1 and 2. Our distillery is powered by a biomass boiler, with the timber used to power the boiler growing just two miles away. But we are not resting on our laurels and every year we are making further improvements to reduce our emissions – be that insulating our stills or trialling bio-diesel in our tractors. 

HOW DOES NC'NEAN'S FOOTPRINT COMPARE TO OTHER DISTILLERIES?

Our production emissions are a whopping ten times lower than those of a fossil fuel equivalent distillery of the same size. Here’s a little chart from our latest sustainability and impact report: 

BUT WHAT ABOUT ALL THE OTHER EMISSIONS ASSOCIATED WITH PACKAGING AND FARMING ETC?

These are called scope 3 emissions, and though they are more difficult to keep low because they are out of our control, we work hard to try to measure and then reduce these. We try to keep our suppliers as close to the distillery as possible, choosing for example to have our gift tubes made in England rather than China. We make difficult business choices, including not selling mini bottles of our whisky because we can’t source sustainable glass for them (yet…!). 

We also think it’s really important to be transparent with our consumers, and with the industry about what we’re doing, and also what we’re not yet doing. This is why we publish our impact report annually. You can always read our latest report on our website. 

IT IS NOT ALL ABOUT CARBON...WHAT ELSE IS IMPORTANT WHEN CONSIDERING THE SUSTAINABILITY OF YOUR WHISKY?

There are so many things to take into account with sustainability in whisky, it is a complex picture. For Nc’nean specifically, we focus on a few things which help us to produce a spirit that has a low impact on the environment. 

Firstly, we only use organic Scottish barley to create our whisky. It’s super important to us that we protect the biodiversity and soil health on the farms where we source our barley from, and organic farming avoids the use of artificial fertilisers and chemicals. Encouraging biodiversity is also why we choose to keep bees at the distillery (and the honey makes a fantastic Hot Toddy!). 

Secondly, every element of our packaging is considered very carefully. We maximise the use of recycled materials including our 100% recycled glass bottle, we make sure all the elements are recyclable or reusable (our bottles are very popular as vases and olive oil pourers) and we even offer bottle refills if you visit the distillery in person.

Thirdly, water. Now, I hear you say, water? In Scotland? Surely that is not a problem? But, as the climate changes we are finding that we are experiencing periods of drought more and more often. And so instead of drawing our cooling water (which is 90% of a distillery’s needs) straight from a river, we dug a big cooling pond. Highly unusual for a Scotch distillery, but a completely natural solution. Warm water in one end, cool water out at the other. 

And lastly, the unglamorous business of waste. Distilleries produce leftover barley (draff) and liquid in the stills after distillation and for these, we’ve gone for a traditional farm solution – the local cows eat our draff and the liquid is spread on the fields.

SO WHERE DOES THAT LEAVE US?

If we haven’t bamboozled you too much with the complexity of sustainability in the whisky industry, our parting message would be this: your choices really matter. Seek out brands that you feel are doing the right thing for the future of the planet – below are three things to look for;

1. The B Corp logo: This isn’t a foolproof measure, as B Corp can also reflect the ethical nature of a business, but it is a pretty good starting point that a business is acting as a force for good, and is putting the people and our planet in line with profit. 
2. Whether they are measuring their carbon impact: If a company has even thought about measuring their carbon emissions, you hope that they are on some kind of right track towards reducing them.
3. Recyclability and recycled content (note the big difference between these) of their packaging: Both are important, so look for a high percentage of recycled materials and make sure the packaging is further recyclable on your side so it is not going into landfill. 

“In terms of flavour, coffee and whisky are a perfect match. From the creamy warmth of an Irish Coffee to the intense sweetness of a Revolver, when these two globe conquering beverages combine, they click. On a chemical level, there’s lots of shared or complimentary compounds, and we’d honestly be here forever if we attempted to discuss them all, so please excuse the following oversimplification:

Coffee tastes great with additional sweet spice from whisky. Think vanilla, cinnamon, nutmeg… we’ve all seen the success of high street coffee shops in this particular flavour endeavour.

Whisky tastes great with additional depth from coffee. Filling your proverbial pockets with chocolate, biscuits, toffee, and all the other treats Grandparents sneak you behind your parent’s back.

Nc’nean in an Espresso Martini does all this, and so much more. In a typical Espresso Martini, vodka adds the required alcohol and if we’re being honest, not much else. Using Nc’nean instead adds fruity zip, malty depth, and a more luxurious, glossy texture. It’s the unexpected upgrade when you reach the check-in desk; you were going to get a room for the night either way, but now you’ve also got a balcony. And a view. And a soft fluffy robe with a secret pocket full of treats. You’ve got the best.” So here is how we like to make it, plus a more paired back version just below for when you just fancy whipping one up a bit more speedily:

35ml Organic Single Malt Whisky
20ml coffee liqueur
20ml Fresh Espresso
10ml 1:1 sugar syrup
-

Easier recipe ingredients

45ml (1.5oz) Organic Single Malt Whisky
45ml (1.5oz) Coffee liqueur
1 Double espresso or 1 pod coffee shot

Method

Add all ingredients to a cocktail shaker,
then fill with cubed ice and shake hard for 12 seconds.
Fine strain into a chilled cocktail glass.

If you would like to check out any of our other delicious cocktail recipes like our Rob Roy or Whisky Six, click here.

A very good question indeed and one that is handy to know the answer to - independent bottlings or ’indy bottlings’ are terms that often crop up. An independent bottling is whisky made by a distillery but sold under a different brand. Independent bottlers buy whisky casks, bottle them, and offer unique or special editions that often can’t be found from the distillery itself.

ALL ABOUT INDEPENDENT BOTTLINGS

Finishing a creative project can be tough. Adding the last brushstroke to a painting, completing the final mix of a song, or the ultimate dress rehearsal before curtain up, this is where the creator prepares to release their work to the world – there’s to be no more changes before the audience make their judgement.

At Nc’nean, each project takes years to come to fruition. When we’re ready to release our finished whisky, the spirit we distilled three, four or five years earlier is sampled, casks are selected and vatted, and the whisky is carefully packaged ready for shops and bars around the world.

Each whisky we present offers the best of Nc’nean. Our core whisky is bright, fruity and approachable for both seasoned and novice whisky drinkers, while the annual Huntress and Quiet Rebels bottlings are an outlet for our passion for experimentation and exploration.

In each case, it’s the Nc’nean team, led by our Blender Matt, that decides when a whisky is ready for the world. But we’re not the only ones with taste buds and an idea of what kind of whisky the world wants to drink. Sometimes, like a new interpretation of a classic song, it’s good to let someone else run free with your creation.

This is where independent bottlers come in. For most of whisky’s history, distillers would sell their wares to merchants, grocers and blenders rather than selling directly to the consumer. Oftentimes these characters would become more well-known than the distillers, with a reputation built on their ability to select whiskies their customers will come back to again and again – think John Walker, James Buchanan and Gordon & MacPhail. Until the 1960s, it was rare to see a distillery-bottled single malt on the shelf of even the most well-stocked bottle shop. Things today are different, and most consumers looking for single malt will gravitate towards whiskies bottled by the distiller. It seems a safer bet. True, in the bottle you will find the whisky the distillery wants to present, but you could be missing out on a dram which suits your taste perfectly.

For instance, our core whisky is a marriage of bourbon, STR and sherry casks. Deep red fruits from the STR are balanced by the firm oak of the bourbon, with a hint of spice and body from the sherry. But an independent bottler might want to capture our spirit’s  white fruit and citrus notes, enhanced but not overwhelmed by maturation in a bourbon barrel, and put that front and centre, or perhaps they’ll hone in on the richness that comes from our STRs and let it shine.

Working with great bottlers like Berry Bros, Whiskysponge, That Boutique-y Whisky Co. and Thompson Bros means we’re always excited to see what they’ll choose from among our casks, to see their interpretation of our spirit. 

It’s an opportunity to collaborate and, importantly, learn from others who are just as passionate about whisky as we are but approach it from a different angle, with different goals and a different audience. It’s a chance for you, and us, to see Nc’nean from another perspective.

INDY BOTTLINGS WITH NC'NEAN

The Heart Cut: ex-Madeira cask finish - "classic and refined, with a super juicy fruit taste, a long finish, and a lovely amber hue"

Berry Bros: first fill ex-Bourbon cask "Lucious green fruit aromas" (sold out on BBR but available on some resale sites)

Whiskysponge: "a surprisingly mature and rather lusciously fruity young whisky"

That Boutique-y Whisky Co: first fill ex-Bourbon cask "Vanilla ice cream, zesty limes and a herbal, leafy spring hedgerow note with some freshly cut green oak"

Thompson Bros: blended Scotch with Dornoch distillery - "Nc'noch" (sold out)

Michel Reik: (Germany) "an exceptional flavor profile that ranges from red fruits to herbs and cane sugar"

Little Brown Dog: STR red wine cask "It was the texture that really stood out on this one" (sold out)

Blog written by Roberto Nicchitta, Distillery Operator

Hello, Roberto here, giving you a little insight into a day in the life distilling at Nc’nean as a Distillery Operator.

The stillhouse is the heart of the whisky distillery. It holds the beautiful copper pot stills that turn our amber, fermented wash into the crystal-clear spirit that becomes our single malt whisky. Crucial as they are, no alcohol is produced in the stills. Through distillation, we simply concentrate the alcohol we created during fermentation. So how does it work? What decisions do we make as distillers to ensure our whisky is consistent, delicious, and, well, consistently delicious! Let’s follow a day in the life of a Nc’nean distiller and reveal the secrets of the intriguing art of distillation.

MORNING:

The distiller’s day starts before the rest of the team. Our biomass boiler needs to spring into action after its nightly slumber. A flick of a switch begins an automated process which feeds wood chip from a store into the furnace, and with a little encouragement in the form of a small box of kindling, the fire begins to roar, heating up a tank of water to produce steam.

After a coffee and a chat, we’re up to 5.5 bar of steam pressure and can begin charging the stills. We’ll pump the 5000 litres of ’wash’ (the fermented liquid produced from mashing) into the Wash Still, and the 3500 litres of ’low wines and feints’ (we’ll get into that) into the Spirit Still. Inside each still is a huge coil of stainless steel through which our steam will pass. Once the liquid covers these coils, we close the still door and crank up the steam. 

As the steam heats the liquid in the stills, vapour rises to the top and flows down the angled tube called a lyne arm to the condensers. This is where our hot vapour is cooled and becomes liquid once again. As alcohol vaporises more readily than water, our cooled distillate is stronger than the liquid it arose from. This, in a nutshell, is distillation.

Our condensers use around 120 litres of water per minute for cooling, and there’s two of them. Multiply that by the minutes in a day, five days a week, 50 weeks per year, and you’ve got.....well, it’s a lot of water! Here, Nc’nean has a neat trick for reducing water use in the form of a large pond. Cold water feeds into the pond from the hills and is pumped through our condensers. Warm water comes out the other end and goes back into the pond where it cools down again and the cycle continues.

Back to the stills. The Wash Still doesn’t need much attention. For the first hour we keep an eye on the sight-glass because the liquid itself starts to rise, like a pan of pasta boiling over. We can’t let the wash rise up and over the top of the still, so we adjust the steam down. At about 95°C, liquid begins to run into the ‘spirit safe’ (the copper cabinet of bowls and hydrometers you’ll find in every whisky distillery).

The 8% ABV wash we started with has become ‘Low Wines’, a distillate of about 25% ABV. The still will bubble away for the rest of the day, with the output collected in the ‘Low Wines & Feints’ tank. The Spirit Still, being the smaller of the two, actually heats up faster and requires a bit more attention than the Wash Still.

Once at 85°C, liquid will start to trickle into the spirit safe. This first run, known as the ‘foreshots’ or ‘heads’, will be cloudy and contains unwanted compounds such as acetone and methanol. Unwanted, but not wasted - we’ll direct this into the Low Wines & Feints tank too. Once the cloudy run has passed, we set a timer for ten minutes and turn down the steam so the temperature holds at around 86°C.

The timer beeps and we test the strength of the liquid with a hydrometer – it should be 75% ABV, our first ‘cut point’. We’ll now direct the liquid into the spirit receiving vat with the turn of a handle. This is the ‘hearts’, the part of the spirit run that will go into cask to become whisky. We keep the steam low – a gentle flow preserves the bright, fruity character of our spirit.

LUNCHTIME:

After a couple of hours, we’ll test the strength of the spirit again. The ABV of our distillate reduces throughout distillation, leaving an ever-weaker solution in the still. At 69.5% ABV, we’ll make our second cut, directing the liquid back to the Low Wines & Feints tank. This is the ‘feints’ or ‘tails’. Again, it’s not wasted, but we don’t want to put it into cask as it is. The low wines, foreshots and feints will all be pumped into the spirit still tomorrow morning, ready to do it all over again! The heart of our spirit, between 75% and 69.5% ABV, is all we’ll put to cask - that’s around two-and-a-half hours of spirit run per day. It’s deliciously light, very fruity and is chosen because it retains freshness and develops complexity and intensity with a relatively short maturation time. For six weeks per year, we shift these cut points to 72%-66% ABV, giving us a weightier spirit, more suited to long maturation (so long we haven’t bottled any yet!).

AFTERNOON:

Now we’ll leave the stills to do their thing and it’s out in the tractor (we’re all tractor drivers here at Nc’nean, even us townies!) The bio-mass boiler has an insatiable appetite for wood chip, the pot-ale needs spreading on the local fields, and casks need filling.

At the end of the day we’ll return to check the strengths again. Once the still contents reach 1% ABV, there is little to be gained by distilling further – lots of energy used for very little alcohol – so we’ll switch off the steam and pump the remains out to the pot-ale tank, ready to be disposed of tomorrow. Then, a bit of cleaning here and there and the day is done. Time for a dram!

Hello, Roberto here, giving you the rundown of what goes on at the distillery on a mashing day. 

Every whisky starts with a mash. Whether it’s single malt, single grain, bourbon or a standard blended Scotch, it all starts with this mixture of crushed cereal grains and hot water known as a mash. But how exactly does the mashing process work? What are we, as distillers, trying to achieve? Here we’ll take a look at a day in the life of a mashman/mashwoman, and fill in the gaps from all those textbooks and distillery tours.

MORNING

It’s Monday morning, it’s the west coast of Scotland so it’s probably raining. Our ton of organic malted barley has been through the mill and we’ve just warmed our mash tun with hot water (much like warming a teapot before making a brew). We’re ready to go.

Our first task is to ‘mash-in’. This is where we combine our ton of crushed malt (now called grist) with 4000 litres of hot water. The grist is conveyed from its silo while our hot water races to meet it at the mashing machine – a device which stirs the water and grist together before it falls down the chute into the mash tun. It’s kind of porridgy at this stage.

Temperature is key here. We’re aiming for a ‘strike temperature’, where the grist meets the water, of 64°C. This is the ideal temperature to convert the maximum amount of starch to fermentable sugars. Too hot, we’ll end up with lots of longer chain sugar molecules which aren’t readily fermentable. Too cold, we’ll get a poor extraction of sugar, and, potentially, a stuck mash which will cause delays for the rest of the day, and that’s the last thing we need! We adjust the temperature throughout by adding more or less cold water to the mixture, and after about 10 minutes the mash tun is full of sweet malty mash. The smell is amazing. We’ll give it a stir or two with the mash tun’s rakes and leave it to sit for about an hour. Time for a coffee.

While we’re getting our caffeine fix, enzymes within the malt are getting busy chopping up long chains of carbohydrates called starches (which would nourish the growing barley plant) into smaller sugar molecules. These simple sugars will give us our alcohol.

Once the mash has rested, we pump the surprisingly sweet, barley-infused water (now called ‘wort’) out of the bottom of the mash tun and pour it back in over the top of grains. This settles the bed of grain nice and evenly, and any bits of husk or flour which slip through the sieve-like base of the mash tun are filtered through the grain, meaning the wort we are extracting becomes clearer as the recirculation proceeds.

At Nc’nean we’re looking for a very clear wort. It allows bright, fruity flavours to develop further on in our process. Once clear, we start pumping the wort to the stainless-steel fermentation vessel called a ‘washback’. It passes through a heat-exchange on the way to cool it down, or else the heat would kill the yeast we’re about to add. Our first distiller’s yeast works fast and has a high yield, meaning it converts available sugars to alcohol with high efficiency. Our second yeast enhances the fruity aroma and complexity of our fermented liquid (‘wash’), giving notes of fresh apple and banana bread which carry through to our spirit, and really help make Nc’nean what it is.

Our annual yeast trials explore the effect of different yeasts on our new-make spirit, but that’s a whole other article!

The first wort being pumped from the mash tun is the sweetest we’ll get, but there’s plenty more sugar hiding in the mash that we’re going to rinse out by showering the grain with more hot water. This is called ‘sparging’. We sparge 2000 litres at 78°C and we try to match the rate at which the wort is being pumped out.

LUNCHTIME

After about three hours, our washback is full. Roughly 5000 litres of wort collected. Now we can see how much sugar we have extracted from the malt, a measure of the success or otherwise of today’s mash. Fingers crossed!

We take a sample from the washback and drop in a hydrometer (technically a saccharometer), which measures the density of the wort relative to water. Let’s say plain water measures 1000 on the hydrometer’s scale (meaning 1000 grams per litre).

Our wort will be denser because of the all the sugars dissolved within, and in general, the denser the better. More sugar means more alcohol. We’re hoping for a reading of 1058-1060, and we call it this measurement the ‘original gravity’.

(We’ll carry out the same measurement after fermentation to see by how much the sugar content has reduced (‘final gravity’).

From there we calculate how much alcohol our yeast has produced, usually 7.5%-8% ABV.)

AFTERNOON

We’re now on the home stretch.

We pump any remaining liquid in the mash tun out to one of our hot water tanks while rinsing the grain further, flushing out as much sugar as possible. 

This sugary water, now called sparge, will be used for mashing-in and sparging tomorrow.

All the spent grain (‘draff’), stripped of its starchy goodness but still packed with proteins, gets dropped through a chute in the bottom of the mash tun and collected for feeding the local cows - they can’t get enough of it! Some of it has also made its way into experimental flapjacks and dog biscuits, though results were mixed.

After a bit of cleaning and tidying up, the day is done. The wort will ferment in the washback for the next 2-4 days and become wash (basically a strong, un-hopped beer), which will be pumped to the still for distillation.

If you love your whisky, are passionate about sustainability, or just a die hard Nc’nean fan, we can offer you the opportunity to own your own cask of whisky. We only release a very limited number of casks to private individuals each year, with some people purchasing a cask on their own, some as part of a group, or maybe as a gift for that very special friend or family member. We look after everything for you, keeping the cask tucked away safely on the wild west coast. Once the cask is ready, we bottle it into 100% recycled glass bottles for you to drink, share or gift for years to come. We are now opening fillings for 2025. We are always oversubscribed so please email your details to casks@ncnean.com to get your name on the list. Well then send you an order form to secure your spot. 

OUR DISTILLERY

Our story began in 2012. During a whisky road trip, Annabel had a lightbulb moment - why do so many distilleries do things the same way they have always been done? Perhaps there are other ways.

Nc’nean is an abbreviation of Neachneohain, the Queen of Spirits in Gaelic legend. Neachneohain was a Huntress and a Quiet Rebel. A fierce protector of nature, she was strong, independent and never afraid to walk her own path. With this in mind, we began forging our own path. With a strong focus on sustainability and innovation we started building our distillery from scratch. Then, five years later, tucked down a quiet single-track road on the beautiful west coast of Scotland, Nc’nean’s stills were turned on for the first time, with our first run of new make spirit flowing in March 2017.

OUR SPIRIT

We use 100% organic Scottish barley and our own pure spring water to produce our spirit in our verified net zero (scopes 1 & 2) distillery. All our energy comes from renewable sources, and we recycle 100% of our cooling water resulting in an exceptionally low water footprint. Our left-over grain feeds the cows on the farm. Nothing is wasted. We’re exploring long mashes and slow ferments, and experimenting with yeasts not always used in distilling. High, narrow cut points help us produce a pure, fruit-forward flavour profile, while our lamp-shaped stills encourage a gentle distillation, creating a lighter spirit. Our distillation and maturation approach were master-minded by the late Dr Jim Swan. A chemist by training and a whisky industry veteran, Jim had an excellent track record in helping distilleries achieve fantastic quality whiskies at a young age.

OUR CASKS

We have three cask varieties you can choose from, each adding their own characteristic to Nc’nean’s light, fruity spirit.

Our ex-bourbon casks come from across the pond, mostly from Kentucky – the home of some of the best American whiskeys. Maturing our spirit in these barrels gives flavours of toffee, vanilla and orchard fruit. If you are happy to tuck your cask away for longer and like those classic Single Malt Scotch Whisky flavours, then this is the cask for you. Nc’nean’s spirit truly shines through.

Our STR red wine casks, sourced from Spain, have been shaved, toasted and re-charred before they make their journey to the UK. This treatment caramelizes the sugars in the residual wine imbued in the wood. Maturing your whisky in an STR cask will give flavours of warming spice and pastries. If you're a fan of richer, spicier single malts, then this is for you. STR casks are great for those who like to drink their whisky young as the colour and flavours develop quickly.

Our Oloroso casks, also from Spain, impart notes of roasted nuts and jam. These casks produce truly decadent whiskies, adding viscosity and intensity, as well as a rich, deep colour. For lovers of fruit-forward single malts, bursting with flavour.

WHAT ARE THE COSTS?

Our casks start from £4,400- £6,200 (depending on your chosen cask type). Then, when your cask has finished its maturation term, you’ll need to pay for bottling, shipping and any duty or taxes in your country of residence. These costs can fluctuate depending on the current rate of taxes, excise and packaging costs but as a guide this is currently about £6,000. For someone in the UK this works out to be around £45 per bottle of your own cask strength whisky. 

HOW MANY BOTTLES WILL I HAVE IN THE END?

To put this in perspective, an ex-bourbon cask will hold about 190 bulk litres. After a 5-year maturation period, including the loss in angels’ share, one cask will yield an average of 247 bottles, at cask strength. STR and Oloroso casks are both hogsheads and hold about 250 litres, after the same maturation term, including the loss of angels’ share and bottled at cask strength you will be looking at bottling around 294 bottles. But remember, no one cask is the same and you can choose to bottle your cask at any abv you like, as long as it is above 46% abv.

AND THE BOTTLE ITSELF? WILL I GET TO PERSONALISE MY BOTTLING?

Your whisky will be filled on site at our distillery, into our 70cl private cask whisky bottles with a customised label. These are the trademark Nc’nean whisky bottle shape and made from 100% recycled glass. Your front label will include your chosen name followed by the technical details of your whisky. Along with space for you to add personalised text to make the bottle truly yours.

CAN I FILL MY CASK MYSELF?

We’d be delighted for you to fill your cask yourself! We offer a few filling dates a year fitting into our production schedule. We will share these dates with you with plenty of notice so you can organise your travel and accommodation. Our private cask filling days are a fantastic day out at the distillery. We start our morning off with tea and coffee in the bar. Then, taking it from the top, we share with you the relatively short history of Nc’nean and how we came to be. There will then be time to fill your cask after a full tour of production, before we finish back in the bar for a in depth tasting and a slice of cake from our local bakery!

WHERE WILL MY CASK BE STORED?

Don’t worry, you’re not going to have to re-arrange the furniture. We’ll store your cask in one of our bonded warehouses until it’s ready to be bottled. You’re welcome to visit the distillery whenever we’re open, just let us know you’re coming so we can ensure the team can spend some time with you.

CAN I PERSONALISE MY CASK?

Of course - we will stencil and paint your cask with a name of your choice, and send you a copy of your cask ownership certificate. If you can’t make it on the day, not to worry we will be sure to take photos on the day to send along with your certificate.

CAN I MATURE MY CASK FOR LONGER THAN 5 OR 10 YEARS?

You most certainly can, you’re in complete control how long the whisky is aged for. We charge £100 for each additional year per cask to cover storage and insurance fees.

I'M IN, WHAT'S NEXT?

Simple, if you have any questions or would like to be added to our waiting list, please send us your details to casks@ncnean.com. Remember that we only release a very limited number of casks to private individuals each year, so if you are interested, get in quick!

Blog written by Office Manager, Bec Chadwick

If you are planning to embark on a slow and scenic journey through the west highlands to visit us here at the distillery, you can check out some of our favourite local accommodation options below. 

We have curated a list of 10 of the best places to stay locally that make the perfect base for exploring the wild and beautiful Morvern peninsula.

These accommodation options are mostly dotted between Lochaline and Drimnin. Drimnin is where we are and Lochaline is the main village on the peninsula which is about a 30 minute drive from Drimnin (a great place to eat in Lochaline is The Whitehouse Restaurant). 

1. ACHNACRICHE BED AND BREAKFAST

As with many of the accommodation options on this list, this bed and breakfast is tucked away nicely off the beaten track and is an ideal base for walking and wildlife spotting. 

The B&B is on Drimnin Estate and has beautiful views over the water to Tobermory and up to Ardnamurchan. Guests have shared access to all the facilities on the estate, including use of the mountain bikes and also brown trout fishing.

Evening meals are available here and each morning a full Scottish breakfast is served in their garden room. This accommodation is also only a 15 minute walk from the distillery which is handy if you would like to have a dram or two in the distillery bar after a tour before strolling back to the B&B. 

For booking info click here.

2. DRIMNIN ESTATE SELF CATERING LODGE, COTTAGE AND FARMHOUSE

Also tucked away on the Drimnin Estate are three self catering accommodation options. Each cottage has a wood burning stove (all logs are provided) as well as central heating to enjoy a comfortable and cosy break all year round.

The traditional gate lodge is detached and positioned amongst ancient Caldeonian Oak woods on the private estate road. The lodge sleeps 2. 

Ena’s cottage is a charming nineteenth century, two storey cottage attached to Drimnin House with two bedrooms and sleeps 4. 

Achleanan Farmhouse is the largest of the holiday cottages on the estate and sleeps 6. Used until 2002 for sheep shearing, this former farmhouse was restored in 2003 and sits alone 500 feet above the Sound of Mull with magnificent sea views to Mull and the Atlantic Ocean.

For those of you who make up a bigger party, you can also rent out Drimnin House which sleeps up to 16 people. 

For booking info click here.

3. THE CAPTAIN'S CABIN

The next three properties are the quirkiest on the list because of the unique designs of each building. Each of the three are located in secluded positions on a four-acre site and are about a ten minute drive from the distillery. They all score 4.9 and above on AirBnB and have been built by local architect Roderick James. All interiors are done by his wife, interior designer Amanda Markham. The couple are well known for their projects that support local communities and they recently employed ex-offenders to build a house here on the west coast.

The first of the three is called The Captain’s Cabin. The cabin which sleeps 2 is built on an old chapel and features a nautical theme throughout with a deck, steamer chairs, barrel table and other ship related artefacts. 

For booking info click here.

4. PILOT HOUSE

This two-storey cabin which was expertly crafted from aluminium also sleeps two. Inside there’s plenty of cosy, light-filled space to cook, dine, rest, and relax in, with tranquil views, and colourful, aviation-inspired memorabilia.

For booking info click here.

5. AIRSHIP

This accommodation has been featured in Conde Nast: "Nestled on the banks of the Sound of Mull, this unique property was the ultimate reprieve for a city dweller". 

As with the previous two, this one sleeps two with stunning views over the Sound of Mull and is perfect for a remote and relaxing stay. 

The nearest shop is eight miles from these three properties so remember to stock up before arriving. 

For booking info click here.

6. HIGHLAND BASECAMP

Highland Basecamp in Lochaline has 12 private en-suite bunk rooms and a communal decking area that has some cracking views over the water. This option is more budget-friendly and has a very well-equipped self-catering kitchen and spacious lounge and dining space. 

Highland Basecamp has also become a very popular spot for diving clubs to come and stay because of its ideal proximity to some of the best diving locations in the country, so if you fancy including some diving in your trip to the peninsula check out some more info here.

For booking info click here. 

7. CASTLE VIEW BED AND BREAKFAST

This little B&B is also in Lochaline village and has equally stunning views over the Sound of Mull. You will receive a very warm welcome from the hosts Tom and Iain here, as well as Whisky, their golden retriever. When the weather allows for it, the loungers in the front garden are an ideal spot for enjoying a drink while taking in the ever-changing views over the Sound of Mull and Ardtornish Castle. There is also an à la carte dinner menu to choose from if you would like to dine in.

The B&B is conveniently located just a minutes walk away from the ferry port where there are regular sailings across to Mull on the Fishnish-Lochaline route. 

For booking info click here.

8. LOCHALINE HOTEL

This little family run hotel situated right on the shoreline has five bedrooms and serves home cooked meals in the cosy restaurant and bar overlooking the water. The original building dates back to 1920 and is built from stone mined right next to the hotel. 

For booking info click here.

9. ARDTORNISH BUNKHOUSE

Just three miles outside of Lochaline, the Bunkhouse on Ardtornish Estate is perfect for those looking for cosy self-catering accommodation. There is a lovely log burning fire and the accommodation has three bunk beds. The Bunkhouse is another more budget-friendly option but if you have a few extra pennies for accommodation you can choose to stay in one of their apartments set within Ardtornish house or opt for one of their cottages. 

During the growing season, Ardtornish House offers the purchase of freshly harvested seasonal veg boxes with produce grown in their kitchen gardens– a mixture of whatever is ripe and ready on the day, so you can enjoy a taste of local fresh veg throughout summer and autumn.

For booking info click here.

10. RAHOY ESTATE

For somewhere slightly further afield from our distillery, you could try the wonderful Rahoy Estate. This one is about a 50 minute drive from us and there is no mobile phone signal with only limited internet access, so you really can leave it all behind. The estate is beautiful and comprises 3 self-catering cottages (each sleeping 4) and a new contemporary house 'Caorann' which sleeps up to 8 people.

For booking info click here.

For all other self-catering and hotel accommodation options nearby and on Mull please, visit online booking sites. There are plenty of self-catering options in Drimnin, Lochaline and beyond.

Remember that if you are coming to visit us, please book your tour in advance via by clicking here. We hope to see you here on the wild west coast soon!

AMY'S TOP THREE SUSTAINABLE LIVING HACKS

1. AVOID PACKAGING IF YOU CAN 

What can you buy that doesn’t need to be wrapped or packaged? Think veg, fruit and household goods like soaps and sprays. Lots of local stores now offer refills for household essentials and food without plastic – if they don’t, ask them! This could spur on a conversation in their business about offering this going forward.

2. GROW WHAT YOU CAN AND FILL YOUR FREEZER

It's surprisingly easy to grow veg or salad even in small spaces or on window sills. Nature literally does all the work, and you can enjoy fresh food at very little cost. If you can't grow, you can always forage.. It's amazing how much food is out there when you look! I stuff my freezer with fruit like blackberries and wild raspberries, and dry lots of mushrooms this time of year, and if I am lucky it will see me through the whole winter. Remember to consult an expert before you start dabbling in foraging, or book yourself onto a course to learn about what is safe to eat and what is not. We are lucky to have the brilliant Clare Holohan (West Highland Herbal) here on the Morvern peninsula, but there are plenty of expert foragers across the globe who can help.

3. CHANGE UP YOUR ELECTRICITY

Shop around and switch your electricity to a renewable energy tariff. This is one of the best and easiest things you can do to support a greener future. Lots of green tariffs are very competitive, if not cheaper, than fossil fuel electric, so it’s a no brainer! 

AMY'S FAVOURITE SCOTTISH COMPANIES WHO ARE DOING GOOD IN THE GREEN SPACE

1. BEER

Trying to pick my favourite beer is about as fair as asking someone which of their children they like more. However, there are three breweries whose beer I really admire for their flavour and organic principles and these are Futtle Brewery, Dun brewing and Black Isle Brewery. Located In very different corners of Scotland – but very much worth going out of your way to drink their wares!

2. CHEESE

Cheese has a very secure place in my heart, and one of my favourite places to go for full submersion in a world of cheesy goodness is the Connage Highland Dairy (who make delicious organic cheese) and stock an amazing variety of other cheeses that you can try! I also need to give a BIG shout out to the The Ethical Dairy in Dumfries and Galloway who are an amazing cow with calf dairy. Their Bluebell cheese is utterly divine and top of my Christmas cheeseboard list!

Image credit: The Ethical Dairy

3. TARTAN

Scotland is synonymous with Tartan and of course, the Kilt – and sustainable clothing is something that you have to look pretty hard for anywhere. However, there are a couple of great brands that I have come across on my travels around Scotland cutting some exceptional cloth for modern living. They are Ardalanish Weavers on Mull and Prickly Thistle in Inverness.

Image credit: Ardalanish Isle of Mull Weavers

4. PLACES TO EAT / VISIT / SHOP

One brand that I have come across in the last few years, which I found very impressive - aren’t just selling products, but an alternative to a broken food system. This is Bowhouse in Fife. It’s a farm steading that houses a local producers market, a butchery – filled with their regenerative grass fed meat, a mill and bakery supplied with grains from their fields, an incredible restaurant and café showcasing the best that their land has to offer. AND is the home of the aforementioned Futtle brewery. They host a great organic festival once a year for talks, sustainability, music and family fun.

The Free Company just outside Edinburgh too is SUPER cool and operating along very similar sustainable lines – we had our staff party their last year and it was great!

Image credit: The Free Company

5. HERBAL MEDICINE AND LIVING GREEN

I couldn’t talk about my favourite brands without giving the love to one of my best friends Clare Holohan (mentioned earlier), who has taught me so much about sustainable living and the power of nature. She is West Highland Herbal, and is almost single-handedly responsible for keeping me in great health and healing my wounds and ailments when needed.

Credit: Nc’nean (Clare, left, Amy, right)

If you fancy delving into the world of Amy a little more, check out her Quiet Rebels Whisky release here, or read our latest sustainability report here which highlights what Amy and the team are doing to reduce our carbon footprint and respect our beautiful surroundings

We reckon you would be pretty hard pushed trying to find a better Negroni than the one we make with our Botanical Spirit. It’s citrusy, creamy, smooth and not like any other you will have tasted. 

THE HISTORY OF THE NEGRONI

Most popular accounts attribute the Negroni’s origins to northern Italy in the early 20th century. While sitting at his local bar in Tornabuoni Street in Florence, Count Camillo Negroni is said to have asked for more of a kick in his Americano (a cocktail with Campari, sweet vermouth, and soda water). The bartender granted the Count’s wish by switching out soda water for gin. This became his usual order and so the Negroni was born and quickly began to rise in popularity beyond the city of Florence.

Over a century later, the cocktail is regarded as one of the classiest drinks in the world of cocktails, thanks in part to various references to Negronis in films and literature over the years. It features in Ernest Hemingway’s novel Across the River and Into the Trees, Audrey Hepburn famously served them whilst filming Roman Holiday at her house parties in Rome and James Bond ordered a Negroni when he wasn’t in the mood for a martini.

More recently, Stanley Tucci’s viral video of the Negroni Sbagliato, which switches out the gin for prosecco, sparked a huge new wave of appreciation for the drink. Another reason for its popularity is likely down to the straightforward recipe: equal parts gin, vermouth and Campari served on the rocks.

THE WILD NEGRONI

We call our Negroni the ‘Wild Negroni’. It differs from typical Negronis because instead of gin we use our Botanical Spirit, a fresh, fruity and floral gin alternative with incredible body and texture. The name ‘wild’ represents the unique combination of wild Scottish botanicals in the spirit which add rich and floral flavours. These include hand foraged bog myrtle and heather, plus thyme and sorrel too. But it’s our barley spirit that really makes the difference adding a malty, fruity undertone that plays exceptionally well with our chosen botanicals.

WHY DOES OUR BOTANICAL SPIRIT WORK SO WELL IN A NEGRONI?

In the words of our blender Matt; “the main reason our Botanical Spirit works so well in a Negroni is all down to texture. Gin is usually made with a "neutral alcohol" base, kind of like a blank canvas for botanicals, which has very little viscosity. Our Botanical Spirit on the other hand, uses "New Make" for the base (think un-aged whisky), which is jam-packed full of creaminess and body. This extra texture creates a silky rich version of a Negroni, and with Myrtle as the lead botanical, a delightful citrusy zip to finish”.

HOW TO MAKE THE PERFECT WILD NEGRONI

 

WHERE TO TRY OUR WILD NEGRONI

If you would like to try making our Wild Negroni at home, you can buy our Botanical Spirit here.

Various twists of our Wild Negroni can currently be found on these menus across the UK:

The Gate, Glasgow

The Holland, London

Sister Ray, Liverpool

Stray, Manchester

The Watershed, Bristol

Bentleys, London

Black Book, London

The Cocktail Trading Company, London

Shrub, Chester

Ugly Butterfly, Cornwall

The western highlands of Scotland are home to many of Scotland’s best hospitality and foodie destinations, and although some are fairly remote, it is well worth the extra few miles through stunning landscapes and scenery to experience the very best the west has to offer.

At Nc’nean, we are lucky to have a team of eco-conscious food and drink fanatics, so when it comes to the west highland’s food and drink scene, between us we are rather clued up! We thought we would make the most of this handy resource by picking their brains to pull together our idea of a perfect seven day road trip with stops and stays at our favourite bars, hotels and restaurants, in, around and just beyond our neck of the woods. As this route involves a bit of a journey across remote parts of Scotland, you will need a car for this trip which starts and stops in Glasgow!

DAY ONE: GLASGOW TO GLENCOE

The journey from Glasgow to Glencoe takes just over two hours and becomes increasingly beautiful throughout the drive. A significant part of the journey takes you along the west side of the vast Loch Lomond, before becoming completely immersed in the highlands. When you get to Glencoe, we recommend checking into the Kingshouse Hotel which is the perfect base from which to head out on a walk through the Hidden Valley, or tackle the Devil’s staircase which has breathtaking views of Buachaille, Etive Mor and the Mamores mountain range. The hotel has a brilliant range of locally sourced food (including especially good Loch Leaven rope-grown mussels!), beers and single malts to choose from (including Nc’nean and a dedicated Nc’nean whisky corner).

Kingshouse Hotel, Glencoe, credit: VisitScotland

DAY TWO: GLENCOE TO THE MORVERN PENINSULA

On day two, we recommend heading from Glencoe to Lochaline on the Morvern peninsula. When you arrive, check into Achnacriche B&B which has beautiful views over Ardnamurchan and Tobermory. If you prefer Air BnBs there are also spectacular views at the Captains Cabin, Airship or Pilot House. Then come for a full guided tour of our distillery in Drimnin to find out how and why we make our Nc’nean the way we do, followed by a tasting before heading for dinner at The Whitehouse in Lochaline which has delicious food and a lovely view of Lochaline harbour. (Please note that all visits to the distillery must be pre-booked on our website).  

Nc’nean distillery, credit: Nc’nean

DAY THREE: MORVERN PENINSULA TO MULL

Lochaline is conveniently located right beside the ferry terminal which has regular sailings across to the isle of Mull. The crossing takes just 15 minutes, which will give you plenty of time to spend the day exploring Mull which is known for its great beaches and delicious shellfish. Stay at Linndhu House in Tobermory which has amazing views of the sea and mountains. Annabel particularly loves the restaurant Café Fish which serves the freshest of seafood, and definitely pay a visit to the famous sailor's pub called The Mishnish which was founded in 1869. Checkout The Misty Bottle shop which is a renovated old post office turned drinks and spirits shop with an amazing selection of independent whiskies, gin and craft beer. We also recommend the Isle of Mull cheese shop as a must, - they operate on a sustainable ethos using a traditional dairy with 130 grass-fed cows.

Isle of Mull cheese shop, credit: Mull cheese and spirit

DAY FOUR: MULL TO MINGARY

Ferrys from Tobermory to Kilchoan take just over half an hour and run every two hours or so. From there it is just a five minute drive over to Mingary castle, a 13^th century restaurant with rooms on the Ardnamurchan estate where we recommend staying for the night. Also pop into our friends over at Ardnamurchan distillery to have a taste of their whisky and learn about how their spirits are produced. The castle has seen Vikings, sieges and royalty in its 700 plus years, but fast forward to today, the restaurant has earned three AA Rosettes and the menu changes daily. Chef Colin Nicholson serves a signature tasting menu which showcases the best produce the west coast has to offer. There are plenty stunning beaches and mountains to explore around Ardnamurchan which juts out into the sea as the most westerly point of the UK. 

Mingarry Castle, credit:  Mingarry Castle

DAY FIVE: MINGARY TO SKYE 

After a night at Mingary head over to the Isle of Skye via Mallaig which is about a two and a half hour drive. Once you are on Skye there is so much to see including the Fairy Pools, Dunvegan Castle and the Quairaing. But the highlight of your trip to the island might be a stay at Kinloch Lodge, a hotel and restaurant with warm fires in a comfortable relaxed setting which has been family run for over five decades. The menu has been created by chef Jordan Webb who grew up in Bristol and has cooked in kitchens from Canada to Australia before moving to Skye to make the most of the Island’s fresh and high quality ingredients.

Kinloch lodge, credit: Bildagntur/Alamy

DAY SIX: SKYE TO GLENELG

On day six we recommend heading over to Glenelg by taking the crossing over from Kylerhea on Skye on the world’s last remaining turntable ferry. The crossing over to the breathtaking peninsula only takes five minutes. When you arrive, check in to the fairly well kept secret, the Glenelg Inn, which is the local favourite spot for eating and drinking. The food is delicious and you can often spot dolphins out in the sea from the beer garden at the front. While here, head over to Dun Brewing, a small batch brewery which is hidden up in the glen.

Dun Brewing, credit: Dun Brewing

DAY SEVEN: GLENELG TO GLASGOW

After a good breakfast and morning spent in Glenelg, head on down the road to go back towards Glasgow. This drive takes just over four hours. A great pitstop for this road trip is in Dunkeld in highland Perthshire which is home to the infamously good Aran bakery set up by former Great British Bake Off contestant Flora Shedden. From Dunkeld it is about a one hour and fifteen minute drive down to Glasgow.