Uile-bheist Distillery has unveiled a limited release of quarter casks, marking a significant revival of malt whisky production in Inverness, a city that was once a prominent centre for distilling. The Highland capital, historically known as a “malting town,” witnessed the closure of its three distilleries—Millburn, Glen Mhor, and Glen Albyn—in the 1980s, resulting in substantial job losses and a complete disappearance of its distilling heritage.
Now, Uile-bheist is reconnecting whisky enthusiasts with the city’s storied past by introducing a trio of unique casks that herald a new era for single Highland malt whisky production in Inverness. These are the first malts to be distilled in the city in over 40 years, thanks to water sourced from the River Ness.
Head Distiller Drew Shearer explained that the new offerings, matured in charred, peated, and un-peated casks, provide a selection of layered and characterful whiskies while also encapsulating a piece of history. “We are proud to bring these limited quarter casks to the market, the first chapter in the Inverness whisky revival,” he said. “So much detail and precision goes into our new-make spirit, and we select the casks very carefully to ensure the high quality we aspire to, a quality that the city was always known for.”
As part of its development process, the Uile-bheist team collaborated with historian Jason Julier to gather compelling narratives about the city’s lost distilleries. Notably, the writer Neil Gunn served as an exciseman at Glen Mhor, while three bottles of Mackinlay’s malt from the same distillery were salvaged from Sir Ernest Shackleton’s Cape Royds Antarctic expedition hut in 2010, remaining nearly pristine after nearly 120 years beneath the ice.
Incorporating these traditions into their modern operations, Uile-bheist aims to display rare artefacts and historical images for visitors at their state-of-the-art distillery on Ness Bank. The new 125-litre cask offerings combine classic Highland single malt production traits with several modern innovations.
Utilising local malting barley from Bairds Malt in Inverness, Uile-bheist is committed to sustainable practices. Their pioneering Sustainability Centre uses water from shallow wells in the River Ness and is complemented by solar PV installations that save an impressive 250 tonnes of carbon annually. Additionally, advanced distilling technology from German coppersmiths Kaspar Schulz ensures high precision in production, while brewer’s yeast is used in fermentation to develop distinct, crisp, estery flavours.
The distillery’s unique fermentation process, lasting a minimum of 96 hours, yields a creamy, banana-forward flavour profile, now entering its second year of production. The casks, priced at £3,750 each, will contribute distinctive flavours to the whisky: the charred casks impart rich vanilla notes, the un-peated ones offer a mellow, delicate flavour with floral hints, and the peated casks lend a smoky, seaweed character from prior Islay malt whisky maturation.
Whisky consultant Mitch Bechard praised the initiative, stating, “It’s exciting to see Inverness reclaim its place on the whisky map.” The quarter casks are now available for purchase on Uile-bheist’s website, offering whisky enthusiasts a unique opportunity to own a piece of Inverness’s whisky revival.
