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Case study
The dream of an islander to create a single malt whisky in the Outer Hebrides came to fruition in 2024 with the first spirit starting to flow at Benbecula Distillery.
Production at Benbecula Distillery marks the revival of a 130-year-old recipe. Founder, Angus MacMillan, enlisted the services of master distiller Brendan McCarron and developed the distillery in a disused salmon farming processing plant at the northern end of Benbecula.
It was made distinctive by the glass lighthouse-style extension which houses a copper pot still.
Local company MacInnes Brothers was the main building contractor, and distilling equipment was sourced from the Highlands and Islands.
The distillery uses bere barley grown on Angus’s croft and nearby farms, fertilised with seaweed from the shoreline. Local peat and heather are integral to the production process.
Benbecula Distillery expects to produce around 350,000 litres of whisky every year, using bourbon and sherry casks for maturation. The distillery also plans to produce gin and rum.
I’ve always wanted to return and my husband who is from the mainland, absolutely loves the island too. It’s fantastic that the distillery is creating new opportunities.Mary Margaret Connarty, Manager , Benbecula Distillery
The design and distilling process incorporates pioneering low-carbon technologies.
Angus said: “We’re delighted with the support we’ve had from HIE. Having a low carbon footprint is key to this distillery; we’ve designed a spirit production process which is powered by renewable energy sources. This will lower the carbon output of the distillery and ensure we are at the forefront of the whisky industry’s move away from the use of fossil fuels.”
HIE provided £2.8m in support for the project, underscoring its commitment to regional development and innovation.
One of the newest members of staff at the distillery, Mary Margaret Connarty left the Outer Hebrides at the age of 18 to go to university. After picking up a PhD in chemistry she found herself working in the North British Distillery for almost 18 years, initially employed as a chemist and latterly as the laboratory manager at the grain distillery for the past six years.
She jumped at the chance to become manager when she was offered the job. She is now relishing the unexpected opportunity to raise her two young sons in the place she spent her own childhood after returning to Benbecula to start her new post at the distillery in August 2024.
Mary Margaret said: “I’ve always wanted to return and my husband who is from the mainland, absolutely loves the island too. It’s fantastic that the distillery is creating new opportunities. There is already a great team here and I’m enjoying working with them and learning from them as we continue to build this exciting new business. We’re delighted that our children will be able to enjoy a Benbecula childhood and a Gaelic education, like I did.”
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