DOCSLIB.ORG

The Deanston Distillery Visitor Centre

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Deanston Distillery Visitor Centre Category: Strategic - Development Author: Alison Winship Date: February 2013 THE DEANSTON DISTILLERY VISITOR CENTRE The tale of an old cotton mill Synopsis Back in the late 18th century there was a cotton mill: a bustling, lively place that signified industrial thinking at its best. No-one was to know back then [circa 1790] that one day the pace would slow, the building would lie derelict, still, devoid of all life. 1781 - James Buchanan buys 6 acres of land on the River Teith 1790 – Cotton Row Circa 1940 – Cotton Mill workers; Deanston Primary School children The story of that cotton mill is one of hope, integrity and bloody minded vision. It takes us on a fascinating journey through time, touched by tradition and good old fashioned values. The journey starts on the banks of the River Teith in Stirlingshire, travelling over three continents to arrive in 2011 with inspired thinking that could perhaps help put that sleepy little conservation village with its historic mill back on the global map. This story unravels the metamorphosis from cotton mill to distillery, which led to the eventual creation of a visitor centre experience, explaining the rationale for its creation and the impact of the long awaited opening in May 2012…a day that some thought would never happen. The marketing objective was clear: build a compelling new positioning for Deanston; a positioning that would intrigue consumers and drive footfall back to the banks of the riverside and that little known village called Deanston. Inspired thought... Those attributes that so inspired our innovative forefathers back in 1780, such as, the abundance of soft water, the lie of the land, the central Scotland location, were to once again inspire the Scotch whisky industry almost 200 years on [1966], when the cotton mill was converted into a distillery. From that year until 2012, the single malt it quietly distilled was little known, with the malt used mostly in blended Scotch. The growth in single malts globally had, of course, not gone un-noticed by Deanston’s guardians, nor had the potential of the infrastructure, some of which had lay empty since the cotton mill closed its doors in 1965, a little like they belonged to a bygone era. Malt Scotch - Value Malt Scotch - Volume 3000 7000 2500 6000 5000 2000 4000 1500 3000 1000 2000 500 1000 0 0 Val2002 Val2004 Val2006 Val2008 Val2010 Vol2002 Vol2004 Vol2006 Vol2008 Vol2010 Value growth +5.9% CAGR (02-11) Volume growth +3.57% CAGR (02-11) Ref: The IWSR All volume figures in: 000s 9 LC (Vol) All value figures in millions (€) (Val) Possibilities... One disused area in particular that held real potential was the old cotton Deanston Single Malt - Vols mill workers’ canteen, an area bathed in natural light and looking out 7 onto the River Teith. There was something eerily enchanting about this 6 space. But the question was, was it feasible to expect consumers to visit an unknown distillery, home to the eponymous single malt brand, let 5 alone feasibly convince the Board that they should diversify into the 4 tourism trade through the creation of a distillery visitor centre, an area in 3 which there was no real experience. 2 1 0 Vol2008 Vol2009 Vol2010 Vol2011 Volumes represent <0.1% total malt volume The ‘odds’ were not high. For 21 years, under current ownership, a distillery visitor centre had been mooted but consistently rejected, in part due to ‘Visitor Centres’ not being an area of core competence – Burn Stewart Distillers were whisky producers after all. This coupled with the Deanston single malt brand’s limited historic sales (Deanston sales volume represented less than 0.1% of total global sales), unclear positioning, and under-utilised assets all offered an interesting backdrop. As a result, a strong rationale was required to prove this place had potential and so the first tentative steps towards building a business case ensued in 2011, with only a glimmer of hope that it would be met by a positive response. The Visitor Attraction Monitor (VAM) provided a rich source of secondary research which allowed an understanding of the competitor context; potential value generation; and realistic footfall figures. Ref: VAM Ref: The IWSR All volume figures in: 000s 9 LC (Vol) All value figures in millions (€) (Val) ...and potential Ref: VAM Distillery Footfall 08 – 07 variance Ref: VAM Distillery Revenue Ref: BSD Average Spend & Competitive Pricing Dwell Time By Distillery (local) The stories... The VAM secondary research and internal competitive pricing analysis provided intriguing prospects, however, the capital investment required for a building conversion would not be insignificant and such expense could only be warranted if this became part of a wider brand development vision: could the little known Deanston single malt really excite consumers at a global level? Did it have genuine potential to inspire and engage? Could a visitor centre be pitched as part of its strategic brand development? It was known that there were lots of charming stories about this place…after all, it was an old mill; it had hydro-electric power; it was self sufficient in terms of power generation, selling the surplus energy back to the grid; it matured its whisky in ancient vaulted buildings that once housed cotton looms…actually, yes, Deanston was a pretty inspirational little place with a generous helping of potential. Distillery Visitor Centre in an area that attracts 3mn visitors per year? If the business was genuinely serious about developing the Deanston brand then the creation of an insight based positioning was essential; getting it wrong was not an option! To ensure all that was special about this place was uncovered a local archivist, Jennifer Reade, was employed - no stone would be left unturned. Deanston was now ready for the next step: this involved qualitative research in the US, the world’s largest single malt market by value and volume (Vol +5% CAGR; Val +8% CAGR). Ref: BSD Archives The consumer... Qualitative Methodology: (1) 4 x consumer qualitative focus groups across 2 major US cities (2) Consumer pre-task diaries x 40 With the help of Emma Laney and Amanda Herbert from Syren Research, Deanston’s stories were shared with potential consumers to uncover ‘insight’ based on their personal motivations: four positioning territories were created as stimulus, inclusive of concept summaries, pack-cepts, moodboards and RTBs (reasons to believe / brand facts). This research triggered the build of Deanston’s positioning foundations; however, given the US-centric nature of these findings and an, not to be neglected, intense interest in single malts in developing malt markets such as Russia, and what are considered mature malt markets such as France, it was considered advisable to embark on some additional primary research in these markets in order to ‘sense check’ the findings, whilst ensuring global relevance. This time the most effective path was to use an online quantitative methodology. This proved invaluable, leading to further builds and finessing and, finally, a compelling positioning created with the consumer at its heart. Quantitative Methodology: (1) 200 male respondents, Aged 28-50; France & Russia; Online survey Ref: BSD Positioning Territories – Mood Boards ...and good old fashioned values! With the results now analysed, the positioning of Deanston could be built with real confidence – the business was creating a positioning that was grounded in consumer insight. The final structure was built around Kinship – pulling out the feeling of community on which Deanston was founded; Integrity – linking to its self sufficient methods, the desire to ‘re-use’ where possible, and emphasis on all things ‘local’; and Hand-crafted – stemming from some of the old fashioned methods employed at the distillery in a world that had become somewhat automated; these values linked seamlessly to the brand’s cotton mill heritage, but in a way that was relevant to the brand today. The core insight stemmed from the consumers’ desire to live more meaningful, less materialistic lives; lives founded on old fashioned values that can only really exist within close-knit communities: values that have perhaps lost meaning for many in our modern world. Ref: BSD Positioning Framework Ref: BSD Reasons to Believe Framework The practicalities... With this framework and clear understanding of brand positioning, there was now a comprehensive ‘toolbox’ from which to write the designer and architect brief that would eventually lead to the build of the Deanston Visitor Centre. Initial drawings were created, to allow the business to proceed to a Planning Department application, while also giving it a clear indication of the investment levels required for such a project: this would, importantly, allow the business case to be finalised for Board perusal. After many months of anticipation, planning permission was granted and Board sign off received to allow this brand development to move to the construction stage: now there really was no turning back. The Board was keen for this to be a marketing led project, which would ensure no deviation from ‘brand’ through the project management. An internal project team was assembled, which included Operations, IT, and Finance, to ensure clear communication between all involved personnel. With a critical path soon approved the site development moved on at a pace. Ref: Gary Gordon Archive Photography Ref: James Barr Original Floor Plan A metamorphosis... The architect and lead designer could now be taken through the full Deanston back- story, inclusive of cotton mill heritage; distillery conversion; research findings; new positioning; and the proposed tour script and floor-plan: this educational process had to be a prerequisite to any creative work being commissioned. The two key people involved in the project build absolutely understood the brand ethos: it is thanks to Elaine Fleming (Architect) and Emma Ballantine (Lead Designer) of James Barr and their intense desire to stay true to Deanston’s positioning that the final look/feel of the visitor centre was soon to impress.
Load more

Recommended publications
  • Das Land Des Whiskys Eine Einführung in Die Fünf Whisky-Regionen Schottlands Schottland
    Das Land des Whiskys Eine Einführung in die fünf Whisky-Regionen Schottlands Schottland Highland Speyside Islay Lowland Campbeltown Whisky Die Kunst der Whisky- Keine gleicht der anderen – jede Brennerei wurde in Schottland Brennerei ist stolz auf ihre eigene über Jahrhunderte mit Liebe Geschichte, ihre einzigartige perfektioniert. Alles begann damit, Lage und ihre ganz eigene Art, dass regengetränkte Gerste den Whisky herzustellen, die mit frischem Wasser aus den sich im Laufe der Zeit entwickelt glasklaren schottischen Quellen, und verfeinert hat. Besuchen Sie Flüssen und Bächen in eine eine Brennerei und erfahren Sie trinkbare Spirituose verwandelt mehr über die Umgebung und die wurde. Menschen, die den Geschmack des schottischen Whiskys formen, Bis zum heutigen Tag setzen den Sie genießen. Wenn Sie Brennereien im ganzen Land sich am Ende der Brennerei- die Tradition fort und nutzen seit Führung zurücklehnen und Jahrhunderten pures Quellwasser bei einem Gläschen unseres aus den gleichen Quellen. größten Exportschlagers entspannen, halten Sie in Ihrem Vom Wasser und der Form des Glas gewissermaßen die Essenz Destillierapparats bis zum Holz Schottlands in der Hand. des Fasses, in dem der Whisky reift – es gibt viele Faktoren, Schottland ist weltweit das Land die den schottischen Whisky mit den meisten Brennereien und so besonders machen und lässt sich in fünf verschiedene die einzelnen Brennereien so Whisky-Regionen unterteilen: unterschiedlich. Islay, Speyside, Highland, Lowland und Campbeltown. Erfahren Sie mehr über Schottland: www.visitscotland.com/de Unterkünfte suchen und buchen: www.visitscotland.com/de-de/unterkunft/ 02 03 Islay Unter all den kleinen Inseln vor frischem Quellwasser und der Schottlands Westküste ist Islay von den einheimischen Bauern etwas ganz Besonderes.
    [Show full text]
  • MENAGERIE Limited Edition Exploring Scotch Whisky’S Wilder Side
    MENAGERIE Limited Edition Exploring Scotch whisky’s wilder side Some distilleries are renowned for their meatier spirit style; underneath the fruitiness or maltiness lurks something that is just a little bit animalic.We were inspired to search out malts with this touch of the wild about them – whether from their distillation or subsequent maturation – and bring them together in our Menagerie. FLAVOUR PROFILE Menagerie boasts a complex aroma of baking spices, leather, tar and musky fruits. The palate is engagingly lush with even more fruit, while oily smoke and forest floor notes linger in the finish. SERVING RECOMMENDATIONS Menagerie is at home with all manner of chocolates, but to really experience the call of the wild we recommend pairing with a naturally fermented sour beer, or a cold slice of game pie. TECHNICAL DETAILS Bottled at 46% ABV. Natural colour. Not chill-filtered. Blended Malt Scotch Whisky. A limited edition of 7,741 bottles. January 2021. LEAD WHISKYMAKER James Saxon. COMPASSBOX.COM/WHISKIES/MENAGERIE Single Malt The Mortlach Distillery Recharred Barrel 42.7% White Chocolate, Lemon Peel, Oiled Leather The Deanston Distillery Rell Hogshead 14.6% Single Malt Green Apple, Hazelnut, Salami The Laphroaig Distillery 5.4% Recharred SingleHogshead Malt Barbecue, Oils, Damp Earth The Deanston Distillery Rell Sherry-Seasoned Butt 5% 2.5% Fruitcake, Maltiness, Meatiness MENAGERIE Single Malt Single Malt The Glen Elgin Distillery Limited Edition Rell Sherry-Seasoned Butt Wine, Clove, Leather Highland Malt Blend Custom French Oak Barrel – Medium and Heavy Toasts 16.7% Gingerbread, Red Apple, 13.1% Toasted Oak Blended Malt Single Malt Recharred Barrel The Glen Elgin Distillery Candle Wax, Papaya, Vanilla COMPASSBOX.COM/WHISKIES/MENAGERIE.
    [Show full text]
  • The Land of Whisky Highland
    The Land of Whisky A visitor guide to one of Scotland’s five whisky regions. Highland Whisky The practice of distilling whisky No two are the same; each has has been lovingly perfected its own proud heritage, unique throughout Scotland for centuries setting and its own way of doing and began as a way of turning things that has evolved and been rain-soaked barley into a drinkable refined over time. Paying a visit to spirit, using the fresh water from a distillery lets you discover more Scotland’s crystal-clear springs, about the environment and the streams and burns. people who shape the taste of the Scotch whisky you enjoy. So, when To this day, distilleries across the you’re sitting back and relaxing country continue the tradition of with a dram of our most famous using pure spring water from the export at the end of your distillery same sources that have been tour, you’ll be appreciating the used for centuries. essence of Scotland as it swirls in your glass. From the source of the water and the shape of the still to the Home to the greatest wood of the cask used to mature concentration of distilleries in the the spirit, there are many factors world, Scotland is divided into five that make Scotch whisky so distinct whisky regions. These are wonderfully different and varied Highland, Lowland, Speyside, Islay from distillery to distillery. and Campbeltown. Find out more information about whisky, how it’s made, what foods to pair it with and more: www.visitscotland.com/whisky For more information on travelling in Scotland: www.visitscotland.com/travel Search and book accommodation: www.visitscotland.com/accommodation Highland 02 01 Stretching from Orkney in the malts with cereal notes while in the north to the Isle of Arran in the south, whiskies tend to be lighter, south and Aberdeenshire to the fruity and dry.
    [Show full text]
  • The Whiskey Menu
    THE WHISKEY MENU General Manager Chad Owen A.G.M Zac Ryan Spirit Guide Joshua Judd Bar Manager Hallie Turnbow Lead Tenders Martin Tomas • Javier Conchas Tenders Matt Eaton • Roger Palacios • Steven Reiber • Alex Rios Backs Vanessa Arauz • Jon Halloran • Cam Matthews• Resident Drunk Jay Stapleton @SevenGrandSD • #WhiskeyForThePeople Welcome to Seven Grand, We’re Glad You’re Here. Old Fashioneds Dear Reader, Welcome to Seven Grand, we’re glad you’re here. Truly we are. There are over 800 whiskeys in HOUSE OLD FASHIONED 11 this bar, and a lot to explore. There is a purpose to Kentucky Straight Bourbon, Angostura Bitters & raw sugar. this excess and it’s worthwhile to know where we’re Served on the rocks. coming from. So let us start at the beginning. In 2012 we opened our doors. There was one RYE OLD FASHIONED 12 directive given; “Have a good time, and sell a Jim Beam 90 pf Rye Whiskey, Angostura Bitters & raw sugar. bunch of whiskey.” Simple enough. However; the Served on the rocks. devil is in the details, and we’ve learned a lot since then. Initially, this place was a pirate ship full of the most beloved vagabonds and mercenaries doing OLD FASHIONED - 17 everything they could just shy of burning the place COMPASS BOX SCOTCH 7G SINGLE BARREL down. But, over time, something sneaky happened; the whiskey got under our skin. It was always in us OLD FASHIONED - 15 literally, but the tradition, the community, the juice OLD FORESTER 7G SINGLE BARREL itself gets to you. There’s so much heritage, and history to fall in love with.
    [Show full text]
  • F-W-Whisky-Bar-Menu-Web-1.Pdf
    Scotland, my auld, respected mither! Tho’ whiles ye moistify your leather, Till, whare ye sit on craps o’ heather, Ye tine your dam; Freedom an’ whisky gang thegither! Take aff your dram! WHISKY MENU SCOTLAND’S DISTILLERY REGIONS Highland INVERNESS Speyside ABERDEEN ISLANDS Islay GLASGOW EDINBURGH Campeltown Lowland SPEYSIDE INVERNESS Speyside ABERDEEN GLASGOW EDINBURGH The region gets its name from the River Spey which carves its way through the area, supplying the distilleries with what becomes ‘uisge-beatha’. This is the heartland of whisky and is a popular destination for whisky enthusiasts from all around the world. Many come to devote themselves to the Holy Mother of Malts! Home to over half of the distilleries around Scotland, it is a treat to discover an array of aromas and flavours that will leave you wanting more. Famous for light, fruity characteristics, each distillery has its own unique quirks, creating a very long bucket list of distilleries to sample. SPEYSIDE ABERLOUR DISTILLERY Aberlour translates to Obar Lobhair in Gaelic meaning ‘the mouth of the talkative or noisy stream’, and was founded by James Fleming in 1879, whose family motto is, ‘Let the deed show”. The distillery is supplied by the Rivers Lour and Spey, which is a short distance from Ben Rinnes and is in the heart of Speyside. As a little curiosity, the distillery pours a bottle of Aberlour 12-year-old into the River Spey every year, to mark the start of the salmon fishing season in February. This little ritual is to ‘bless’ the water in hope of a good fishing season for locals.
    [Show full text]
  • This Evening's Menu in the Company of TOBERMORY / LEDAIG / BUNNAHABHAIN
    Kingston Single Malt Society www.kingstonsinglemaltsociety.com A social club for the appreciation of Single Malt Whisky since 1998 SEPTEMBER 16th, 2019 VOLUME 13; NUMBER 3 This evening's menu in the company of TOBERMORY / LEDAIG / BUNNAHABHAIN MENU 1st Course: Two Sisters Gouda, Caramelized Pear, Walnuts, Figs, Quince, Focaccia Crostinis Paired Nosing: BUNNAHABHAIN 25 YEAR OLD 2nd Course: Grilled Shrimp, Guava Ginger Chili, Pickled Mango, Crispy Plantain Paired Nosing: ALEXANDER MURRAY & CO. LEDAIG 20 YEAR OLD 3rd Course: Braised Lamb Shank, Roasted Garlic Mashed Yukon Golds, Honey Glazed Local Carrots, Parsnip, Braising Jus Paired Nosing: LEDAIG PEDRO XIMÉNEZ FINISH 19 YEAR OLD Dessert: Chocolate Bodino, Candied Walnuts infused with Bunnahabhain 12YO Paired Nosing: TOBERMORY FINO CASK FINISH 12 YEAR OLD ---------------------------- COST OF THE MALTS Winners at the June BBQ Mystery Single Malt Bottle brought Perfect Attendance Award Winners by Mike Brisebois Roberto Di Fazio alongside ALEXANDER MURRAY & CO. LEDAIG 20 Ainsley Creighton, Anne Holley-Hime; David YEAR OLD; DISTILLED 1997; BOTTLED 2017 Simourd, Chantaille Buczynski & Mike Patchett LCBO 941068 | 750 mL bottle Price $174.95 Spirits, Scotch 50.0% Alcohol/Vol. LEDAIG PEDRO XIMÉNEZ FINISH 19 YEAR OLD SINGLE MALT VINTAGES 647164 | 750 mL bottle Price $329.00 Spirits, Whisky/Whiskey, Scotch Single Malts 55.7% Alcohol/Vol. TOBERMORY 12 YEAR OLD SINGLE MALT, VINTAGES 37259 | 700 mL bottle, Price: $69.40, Spirits, Whisky, Scotch Whisky 46.3% Alcohol/Vol. TOBERMORY FINO CASK FINISH 12 YEAR OLD MULL SINGLE MALT VINTAGES 647172 | 750 mL bottle Price: $229.00 Spirits, Whisky/Whiskey, Scotch Single Malts 55.1% Alcohol/Vol. ---------------------------- BUNNAHABHAIN 12 YEAR OLD VINTAGES Final Exam Winners (out of 18 points) 250076 | 750mL bottle Price: $87.05 Spirits, Elsabe Falkson (10 of 18) - Bunnahabhain Toiteach A’Dha Scotch Whisky 46.3% Alcohol/Vol.
    [Show full text]
  • Scotch Whisky in Depth an Insider’S Journey to the Land of Scotch Whisky
    Scotch Whisky In Depth An insider’s journey to the land of Scotch Whisky Explore the beautiful whisky-producing regions of Scotland with celebrated Whisky Ambassador Ronnie Berri Just a sip of Scotch Whisky can evoke an entire sen- After completing an in-depth masterclass at the sory experience: visions of craggy moors and rolling Scotch Whisky School in Edinburgh, you travel to six- hills interrupted only by an endless sky; the smell of teen celebrated distilleries in The Lowlands, The High- peat bogs and handcrafted barrels; a cool, crisp, wind- lands, Speyside, and Islay, guided by acclaimed Scotch swept landscape. Indeed, many people admit to be- Whisky expert Ronnie Berri – an official Whisky Am- ginning a lifelong romance with Scotch from their bassador for Scotland. At each, you receive personal very first taste. But just what exactly sets this prized instruction while nosing, tasting, and enjoying whisky, spirit apart from others and often stirs such passion in discovering how the rich resources of the region lend those who partake? their unique characteristics to the spirit. This exclusive, guided tour to historic distilleries in But this is so much more than just a whisky tour. the four main whisky-producing regions of Scotland Because along the way, you also have the opportunity helps you further attune your senses to the complexi- to experience Scotland's mesmerizing landscape and ties of individual malts and the roles that land, air, explore its breathtaking countryside. You learn its fas- water, and a painstaking distillation process play in cinating history, observe its culture and traditions, creating the unique character found in each sip.
    [Show full text]
  • Whisk(E)Y Book
    Whisk(e)y Book EDITION 9.26.21 Tasting Flights In our own journeys through whisk(e)y we’ve found that it is better to ask the right questions than believe we have all the answers. Our flights below represent explorations of a few questions that we’ve often received from guests, or those we’re currently excited about ourselves. Come, explore with us and learn something new! Cheers, The Whisk(e)y Team Jack Rose Barrel Picks $32 What can I only find here at Jack Rose? What does the staff look for in a whisk(e)y? B2144 Stellum Bourbon “Jack Rose” Single Barrel ST | x YR, 114.02° 9 B2043 Wilderness Trail High Rye Bourbon “Jack Rose 2021” Single Barrel | 4 YR 8 MO, 114° 8 W295 Penderyn Single Malt “Jack Rose - Apples to Armagnac” F-Oloroso CS | 9 YR, 59.98 abv 15 Ryes to Write Home About $28 What sorts of flavors do we see in rye whiskey? How is it different from Bourbon? R551 New Riff Single Barrel Rye #4524 UCF | 4 YR, 105.5° 10 R513 Laws San Luis Valley Rye BIB | 6 YR, 100° 9 R492 Peerless Rye Small Batch KST UCF | x YR, 110.7° 9 The Diversity of Japan $36 What does Japanese whisky taste like? Are there generalizations that we can make about the category? W271 Takamine Whiskey (Koji Fermented) | B. 2020, 8 YR, 40 abv 12 W301 Fuji Single Grain Whiskey | x YR, 46 abv 13 W177 Ohishi Whisky Sherry Cask | 8 YR, 42.3 abv 11 Shades of Peat $34 What does it mean for a whisky to be peated? Do they all taste the same? S1271 Ardmore John Milroy Refill Hogshead CS UCF | 8YR , 54.8 abv 10 IS556 Kilchoman Sanaig (Bourbon & Sherry Casks) UCF | x YR, 46 abv 9 IS968 Bunnahabhain SV “Jack Rose” Staoisha Heavily Peated Single Cask | 6 YR, 59.2 abv 15 Table of Contents SINGLE MALT SCOTCH WHISKY BY DISTILLERY..........................................................................................................3-17 Scotch Malt Whisky Society .............................................................................
    [Show full text]
  • Directors Background
    BACKGROUND Burn Stewart Distillers Limited is a fully integrated Scotch whisky producer and brand owner with three single malt whisky distilleries and a strong portfolio of Scotch whisky brands. With its head office and bottling hall based in East Kilbride near Glasgow, and, with three distilleries; Deanston in Doune, Perthshire; Bunnahabhain on the Isle of Islay; and Tobermory based on the Isle of Mull, Burn Stewart produces and markets a well balanced range of Scotch whisky brands to appeal to every type of Scotch consumer. In early 2003, Burn Stewart became part of CL WorldBrands Limited, the Trinidadian owned drinks group. Included in the CL WorldBrands structure are Angostura (rum and bitters) and Hine Cognac. The group also owns a number of in-market distribution companies. DIRECTORS Chairman Mr Lawrence A Duprey Managing Director Mr Fraser Thornton Commercial Director Mr Campbell Stirrat Finance Director Ms Sara Bishop Sales Director Mr Andrew Calder Customer Services Manager: Ann Gardner Communications Manager: Katherine Crisp Registered Head Office 8 Milton Road, College Milton North, East Kilbride G74 5BU Tel: +44 (0)1355 260999, Fax: +44 (0)1355 264355 LOCATIONS (Registered Head Office) 8 Milton Road, College Milton North, East Kilbride, G74 5BU Tel: +44 (0)1355 260999, Fax: +44 (0)1355 264355 (Bottling Plant) 16 West Mains Road, College Milton North, East Kilbride, G74 1PJ Tel: +44 (0)1355 260999, Fax: +44 (0)1355 233870 (Blending & Maturation Warehouse) 101 Carlisle Road, Airdrie, Lanarkshire, ML6 8AG Tel: +44 (0)1236 764838,
    [Show full text]
  • London Edinburgh Options
    Optional ideas for Edinburgh and London Edinburgh Castle Discover a world-famous icon. Perched on a volcanic plug, Edinburgh Castle has dominated the skyline of Scotland’s capital city for centuries. Climb Castlehill to explore this mighty fortress and former royal residence, now a major part of the Old and New Towns of Edinburgh UNESCO World Heritage Site. Scotland’s crown jewels are among the national treasures on display within the castle walls. The Palace of Holyroodhouse The Palace of Holyroodhouse is the official residence of the British monarch in Scotland, Queen Elizabeth II. Located at the bottom of the Royal Mile in Edinburgh, at the opposite end to Edinburgh Castle. Coasteering/Canyoning Coasteering - Coasteering is a combination of rock hopping, wildlife spotting, sea swimming, body surfing and cliff jumping; all while exploring Scotland’s rugged and wild coastline. Coasteering is a full day activity that is only a short drive outside the City of Edinburgh. Canyoning - With up to 70 foot abseils, jumping off waterfalls and climbing through amazing rock formations; canyoning is one of the most exhilarating adventurous activities that Scotland has to offer. Canyoning is a full day activity (but they do also provide a half day cliff jumping). Scottish evening The world famous “Taste of Scotland” is a Scottish show and dinner, an unmissable evening of Scottish music, costume, bagpipes, fiddles and dance in the magically historic setting. Enjoy exceptional entertainment with wine and a gourmet dinner served by kilted waiters, just moments from the Royal Mile. The Witchery The Witchery is located in a 16th Century building at the top of the Royal Mile.
    [Show full text]
  • Scotch Whisky Industry Environmental Strategy Report 2012 SWA 2Nd Report to Stakeholders Scotch Whisky and Our Environmental Performance
    Scotch Whisky Industry Environmental Strategy Report 2012 SWA 2nd Report to Stakeholders Scotch Whisky and our Environmental Performance Registered Office of the Association 20 Atholl Crescent Edinburgh EH3 8HF t: 0131 222 9200 f: 0131 222 9237 e: [email protected] w: www.scotch-whisky.org.uk London Office 14 Cork Street, London W1S 3NS t: 020 7629 4384 f: 020 7493 1398 e: [email protected] SWA Foreword The Scotch Whisky industry’s sometimes be difficult to environmental strategy, launched square with reductions in in 2009, is founded on a strong packaging weight. Innovation commitment to long-term sustainability. is needed in packaging It stems from a desire to realise our design and technologies. members’ green ambitions to take Great progress has been Scotch Whisky production to a stage made recently with a leading beyond compliance. The Strategy sets Scotch Whisky producer, out the vision for collaboration on Edrington, committing to sustainability across the industry. a lightweight bottle for all its UK sales of Famous This is our second stakeholder report on the Grouse. You can read more industry’s progress. In these early days of a long- about this achievement, and term strategy, the industry is making good steps several others, in the case studies at the back towards its goals. We are proud of the leadership of this report. Such examples of good practice the Scotch Whisky industry has shown in the demonstrate innovation in the industry and the environmental arena. As the Strategy progresses, long-term commitment to the environment that the level of detailed, up-to-date information have been sustaining Scotch for decades.
    [Show full text]
  • How HMRC Propose to Verify Scotch Whisky
    How HMRC propose to verify Scotch whisky Consultation document Publication date: 12 October 2012 Closing date for comments: 07 December 2012 Subject of this Scotch whisky is protected under EU legislation as a product consultation: of Geographical Indication (GI). To market a GI product in the EU requires it to be verified as compliant with the technical file for that product. The EU legislation requires the cost of verification to be borne by producers. This document outlines how HM Revenue and Customs (HMRC) propose to verify the GI of Scotch whisky and recover associated costs. Scope of this This consultation seeks comment from Scotch whisky consultation: producers involved in any of the five identified production processes (fermentation, distillation, maturation, blending and bottling/labelling). Comments are welcome on how HMRC propose to verify the GI of brands, recover associated costs and issue Certificates of Verification, intended to replace the current Certificates of Age. Who should HMRC welcomes input from any person, business or read this: representative body with an interest in the verification of the Scotch whisky GI, or who is involved in any of the five production process identified above. Duration: 12 October 2012 to 07 December 2012 Lead official: Sid Werrin, HMRC. How to Please respond, preferably by e-mail, to: respond or [email protected], or by post to: enquire Scotch Whisky Verification (Attention S Werrin), HM Revenue about this & Customs, Alcohol Policy (ECSM), 10th Floor, City Centre consultation: House, 30 Union Street, Birmingham, West Midlands, B2 4AD. Enquiries about the content or scope of this consultation, and requests for printed copies of the consultation document should be made using the contact details above, or by telephone to S Werrin on 0121 535 6762.
    [Show full text]