By Riordan Gallagher

Nestled in the picturesque town of Jackton, this (relatively) new whisky distillery boasts a beautiful aesthetic, a scenic backdrop, and a rich history.

Opening its doors in 2020, the Jackton Distillery inherited a storied history. Not only did the estate begin its life as a family farm, but the main industrial hub used to be a community sports hall. Much of the farmland was reclaimed, allowing the distillery to fill its first cask.  

Opening one month before lockdowns enforced by COVID-19, the owners adapted, earning favour amongst locals by creating hand sanitiser from their stills and supplying Hairmyres Hospital. Providing an essential service during the early onset of the pandemic, alongside positioning themselves at a key community hub, allowed them to situate themselves as a community-driven brand.

The distillery holds an impressive commitment to sustainability, producing its own barley and supplementing itself with products from local farms. They also work alongside a major charity in K-Woodlands in an effort to forest East Kilbride and the surrounding area.

The firm also offers a ‘bottle reuse scheme’, where customers may return a bottle in good condition to receive a discount on their next purchase. Despite their commitment to sustainability, however, the farm does not yet produce enough grain and barley to be completely self-sufficient. This proves to be an exciting challenge, one that the business proudly proclaims itself to be firmly on its way to.

The distillery itself offers a unique brand that aims to set it apart from other competing models. Jackton prides itself as one of the few distilleries in Scotland operating five stills. Moreover, the whisky itself is fermented for six days, an unconventional process in whisky making, which results in the spirit having a lighter, more open and floral flavour. The distillery also boasts an exclusivity agreement with Chambord, France – supplying them with exclusive virgin oak casks from the Chambord Forest.

They are not solely limited to whisky, however. Jackton produces a range of products, including an artisanal grain-based vodka and a promising new range of craft beer. It also offers handcrafted, small-batch gins from head gin maker, Collin McLean. The former owner of McLean’s Gin has continued production of the unique, award-winning colour-changing gin, ‘Something Blue’. Jackton’s relationship with Chambord also grants them an exclusive range of delightful wines, crafted by famous French wine-maker Sebastien Fricker.

Of course, the star of the show in their spirit range is their ‘RAER’ whisky range, featuring a single malt as well as a variety of blends aged in different wine casks, varying from a light and enjoyable flagship blend to a delightfully deep, malty, and vanilla blend aged in Pedro Ximenez casks.

The family-owned distillery offers character and charm, alongside a rich family history that speaks for itself in its measures to control the quality of its process in every step ‘from grain to glass’. 

Offering tours and hosting an open bar from 10 am – 6 pm, this distillery is looking to play host as an events venue for the local community. From an upcoming Easter market to Country and Western nights offering whisky and line dancing, the team at Jackton Distillery make their passion clear in everything they do.

However, the experience is not without fault. One major flaw in Jackton’s set-up is its lack of a kitchen, detracting from the overall experience of the bar itself. While the exclusive wine and craft spirits are delightful, they would be significantly improved with a functional food service. Moreover, the bar campus itself is rather small. With the family home located directly beside the distillery, it is remarkably easy to stray from the bar itself onto the family property.

Overall, this distillery shines as a gem, shaking up an oversaturated market and committed to doing things ‘right’. The experience offered can be highly commended as a truly ‘RAER’ treat.