A new Scotch whisky distillery promising a “farm to glass” approach has launched near Arbroath, blending traditional agricultural practices with contemporary distilling expertise.
The founders of independent bottler Living Souls have unveiled Drummygar Distillery, a working farm and distilling operation that places heritage ingredients and slow whisky production methods at its core.
The project is led by industry veteran John Torrance, whose career spans more than 25 years at Diageo, Douglas Laing and Living Souls. Former Young Distiller of the Year, Zak Shenfield, has been appointed Head of Operations and will oversee production.
The farm supplies its own Chevallier barley, a heritage strain once dominant in 19th-century whisky production, grown and harvested using Clydesdale horses rather than modern machinery.
The distillery itself features a manually operated mash tun, three copper alembic stills and four 2000L fermenters designed to produce a spirit suited to long ageing in a mix of first-fill bourbon, sherry and specialist casks.
Whisky from Drummygar Distillery isn’t expected to reach maturity for at least eight to twelve years…
Drummygar sets out long-term malt vision
Whisky from the site isn’t expected to reach maturity for at least eight to twelve years, production having begun in August 2025. Torrance says the ambition is to establish a long-term identity, rather than chase early releases.
“At Drummygar our watchwords are patience, quality and tradition; the last thing we want to do is rush things and compromise the quality of the spirit,” he said. “Using Chevallier barley and Clydesdales isn’t a gimmick, we’re keen to honour the rich tradition of whisky production while cultivating a recognisable style that shines through in every vintage.”
“As John says, it’s about quality over haste,” added Shenfield. “We’re confident that with small stills and quality local barley, we can produce a spirit that speaks for itself. Given the destination is a distant point on the horizon, we’re focusing on enjoying the process and capturing the rhythm of the farm’s harvests over the years.”
Drummygar Distillery is backed by the wider Living Souls team, including co-founders Calum Leslie and Jamie Williamson.
To date, Living Souls has released three batches of independently bottled whisky, including a trio of 40-year-old blends.
Main points at a glance: Drummygar Distillery Launch
New distillery Drummygar launched by the team behind independent bottler Living Souls. Situated near Arbroath on a working farm in Angus, Scotland.
Farm-to-glass philosophy: Uses heritage Chevallier barley grown on-site and harvested using Clydesdale horses.
Distillery features manual mash tun, copper alembic stills and 2000L fermenters designed to create a medium-to-heavy spirit suited to long ageing.
Cask strategy: Focused on first-fill bourbon casks, with sherry, wine and specialist casks for flavour development.
Led by industry veteran John Torrance (ex-Diageo, Douglas Laing, Living Souls) with Zak Shenfield (former Young Distiller of the Year) as Head of Operations and Head Distiller.
Production began August 2025: First whiskies expected in 8–12 years, emphasising long maturation and quality over speed.
Year one production set at 30,000 LPA (Litres of Pure Alcohol).
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A new Scotch whisky distillery promising a “farm to glass” approach has launched near Arbroath, blending traditional agricultural practices with contemporary distilling expertise.
The founders of independent bottler Living Souls have unveiled Drummygar Distillery, a working farm and distilling operation that places heritage ingredients and slow whisky production methods at its core.
The project is led by industry veteran John Torrance, whose career spans more than 25 years at Diageo, Douglas Laing and Living Souls. Former Young Distiller of the Year, Zak Shenfield, has been appointed Head of Operations and will oversee production.
The farm supplies its own Chevallier barley, a heritage strain once dominant in 19th-century whisky production, grown and harvested using Clydesdale horses rather than modern machinery.
The distillery itself features a manually operated mash tun, three copper alembic stills and four 2000L fermenters designed to produce a spirit suited to long ageing in a mix of first-fill bourbon, sherry and specialist casks.
Drummygar sets out long-term malt vision
Whisky from the site isn’t expected to reach maturity for at least eight to twelve years, production having begun in August 2025. Torrance says the ambition is to establish a long-term identity, rather than chase early releases.
“At Drummygar our watchwords are patience, quality and tradition; the last thing we want to do is rush things and compromise the quality of the spirit,” he said. “Using Chevallier barley and Clydesdales isn’t a gimmick, we’re keen to honour the rich tradition of whisky production while cultivating a recognisable style that shines through in every vintage.”
“As John says, it’s about quality over haste,” added Shenfield. “We’re confident that with small stills and quality local barley, we can produce a spirit that speaks for itself. Given the destination is a distant point on the horizon, we’re focusing on enjoying the process and capturing the rhythm of the farm’s harvests over the years.”
Drummygar Distillery is backed by the wider Living Souls team, including co-founders Calum Leslie and Jamie Williamson.
To date, Living Souls has released three batches of independently bottled whisky, including a trio of 40-year-old blends.
Main points at a glance: Drummygar Distillery Launch
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