Issue Eight · Page 48Spring and Summer 2024 · page 48A Whisky Business.
That ambitious understudy, gin, might have swaggered into the spotlight. But a new generation of distilleries is quietly rewriting what Scotch can be.
WordsLucy GillmorePhotographySimon Hird & Kieran Dunning
Photograph · Simon Hird
Close your eyes and breathe in. The telltale aroma of hops and malts – when the wind’s blowing in the right direction – is quintessentially Edinburgh. It lingers on the air, seeps into ancient crevices and swirls around the capital’s cobbled closes and wynds. Edinburgh, a UNESCO World Heritage Site, home to the very modern Scottish parliament and the country’s self-proclaimed food capital, is also an historic brewing – and distilling - centre.
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At its essence, whisky, of course, is simply distilled beer and the Scottish capital’s brewing and distilling heritages are richly entwined – and currently experiencing an exciting renaissance.
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Ploterre.
Rebecca’s artwork combines design, data, and the great outdoors to tell unique stories about the environment in Scotland and beyond.
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