In 2003 brothers Francis and Ian Cuthbert applied for planning permission to convert the old mill into a distillery.
|What Tatlock & Thomson, Analytical & Consulting Chemists had to say about Daftmill:
“The site has a wonderful source of abundant natural water lying just below an alluvial plane of sand and gravel laid down during the last ice age.
The distillery itself is housed within beautiful restored stone farm buildings and has been traditionally designed. The distillery uses home grown barley of the highest quality malted to modern specifications.”
We tried to ensure that the project was an entirely local affair and were keen to see that all the work was carried out, where possible, by people living close by to the farm.
Apart from the copper stills, which were made in Rothes, we ensured all the work has been carried out by people within a five mile radius of the farm.
The license to distil was granted by Her Majesty’s Revenue & Customs on St Andrews Day 2005 and the first whisky was produced on 16th December 2005, making Daftmill the newest distillery to open in Scotland at that time.
Mrs Cuthbert, Francis and Ian’s mother, fills cask number 1.
|The angels’ share
Scotch whisky has to be at least three years old before it can be sold.
At Daftmill we anticipate that our whisky will be at least 10 years old before coming to market.
During this time it stays in the bond where every day some of the alcohol evaporates, reducing the strength of the whisky and making it more mellow.
This evaporated alcohol is known as the “angels’ share”.
We use bourbon casks from Heavenhill Distillery in Kentucky
“uisge beatha” - the water of life, runs through the spirit safe
Apart from the stills themselves, which were made on Speyside, everything else was sourced locally.
Sometimes one just has to appreciate that patience is a virtue.