If you thought potatoes were just for eating, think again.
The humble spud is at the centre of an exciting new business venture in Angus, where a local farm has launched Scotland’s first potato vodka.
The Courier visited the Arbikie distillery, housed in an old cow shed overlooking Lunan Bay, to find out how spuds become spirits in the complex farm-to-bottle process.
We were taken through the steps by David Stirling who, with brothers Iain and John, is leading the family firm’s new business.
Also there to share her expertise was master distiller Kirsty Black, one of 10 new staff at the distillery.
David said: “Farming and growing potatoes has been in our family for four generations. We grew up here and worked on the farm as kids, so we know quite a bit about potatoes.”
So here’s how it’s done:1: The raw materials2: Chopping, cooking and fermentation3: Distillation4: Bottled and good to goWant to know more? In Saturday’s Courier Magazine, read about the family’s inspiration and their hopes for the future.