The independent Scottish distiller is preparing to start production shortly, ahead of the distillery opening its doors to tourists this summer.
The two hand-crafted copper stills were created by distillery products manufacturers LH Stainless in Speyside, in collaboration with Eden Mill head distiller Scott Ferguson.
The stills have been designed to achieve a light, floral and grassy whisky, similar to that which Ferguson distilled back in 2014 on the original stills.
The onion shaped wash still (15,000 litres), boil-ball spirit still (11,500 litres) and shell-and-tube condenser were all selected by Ferguson to produce a lighter and sweeter spirit with a delicate flavour profile.
Commissioning is set to begin in March, kicking off the process of fine-tuning the new make spirit before filling the first casks of the new distillery.
Located on the Eden Campus at the University of St Andrews, the distillery will offer tours once opened to public, while it will also operate a shop and third-floor cocktail bar where guests will be able enjoy views across the Eden Estuary.
“Installing our copper stills on-site is a momentous occasion for the brand and the start of a new chapter in Eden Mill’s story,” said Rennie Donaldson, chief executive at Eden Mill.
“We have come so far as a business, and we’re now just months away from filling our first whisky cask at our new distillery, which is testament to all the hard work the team has put in behind the scenes.”
In an attempt to ensure its production is sustainable, Eden Mill distillery has partnered with Scottish firm MiAlgae to recycle effluent – a by-product of whisky making – into micro-algae, with the aim of eliminating reliance on wild caught fish as a source of Omega-3.
The distillery will also power its gin still using 100% renewable energy, including power from the university’s solar farm. Additionally, the CO2 produced during the fermentation process of distillation will be captured for future use.
