Dundee’s first distillery in almost 200 years has been opened by a former creative director with Formula 1 team McLaren.
Andrew Mackenzie, 63, a former lecturer, has set up Verdant Spirit Co, which formally launched its first tipple, Verdant Dry Gin, on Monday.
Originally from London, his passion for victuals led him to Abertay University, where he completed a Master’s degree in food and drink innovation.
He said inspiration for the brand came while studying at the university.
Mr Mackenzie said: “I started to look at the white spirits industry in Scotland.
“I wrote a small paper and got really interested in the home cocktail market and saw nobody was doing premium products. My background is in high value brands – I was a creative director with McLaren – so know about that.”
“Food and drink is my passion and that’s what brought me to Dundee to do my Master’s.”
Mr Mackenzie said he believes Dundee is the perfect place to launch the drink. Although the distillery’s first drink is gin, he hopes to extend the range to include vodka, rum, vermouth and—a distant dream—rye whisky.
He has installed a small but versatile 500 litre (110 gallon) still in a former factory engine house and plans are being drawn up to create a visitor centre and shop to be opened later this year.
He received his final food standards approval certificate last week and Verdant Dry Gin will be in selected off-licences this week and available on the firm’s website.
Royal Mile Whiskies, the Edinburgh-based firm who also operate the Drinkmonger chain, have taken a first order of 120 bottles and Andrew has high hopes for Dundee’s first distillery since 1826.
Dundee’s one and only previous distillery was Dudhope, which stood on the south side of Lochee Road just downhill from Dudhope Castle.
It distilled whisky, initially under Pat Alexander and Co from 1817 to 1818, continued under the name Dudhope Distilling Co and finally under John Morris from 1825 to 1826.
It is thought it became Dudhope Brewery some years later.
It has often puzzled historians as to why Dundee only had that one early distillery, while Perth, Aberdeen, Glasgow and Edinburgh, had many.
One possible reason would be shortage of good water.
However, Dundee later became one of six Scottish port cities allowed to export whisky, which led to a booming trade in blending, warehousing and exporting, with many famous whiskies—such as Watson’s No 10—being shipped from Dundee.
The last firm still in Dundee was Stewart & Son of Dundee Ltd, who made Cream of the Barley and moved to Dumbarton about 20 years ago.
Pride shines through
Andrew Mackenzie’s new gin didn’t need to do too much to win my approval, writes Richard Rooney.
The truth is, I’ve yet to meet a bottle I didn’t like.
While others agonise over the precise mix of botanicals, my chief concern when it comes to gin is making sure I don’t have to wait too long for my next one.
But even a heathen like me was able to appreciate the care and attention that has gone into this new product.
At 43% ABV, it certainly packs a punch and I enjoyed its refreshing citrus flavour.
I can see it being a summer favourite in Dundee and beyond.
