Kythe Distillery

About the distillery

Kythe Distillery is located in the Highlands and is a new Scottish single malt project with a very clear goal: to recreate an old style of whisky that has not been produced since the 1960s. The distillery was created by three experienced whisky people and is built around heritage barley, long fermentation in wooden washbacks, and direct fire distillation. Here, it’s character—not efficiency—that sets the course.

History

The idea for Kythe arose in 2014, and then roughly ten years passed before the project became a reality. The distillery was established in 2022, and design work began immediately. Construction was completed in the summer of 2025, and the plan is to begin distilling in the second half of 2025. The project is closely tied to three names: Jonny McMillan, Aaron Chan, and Angus MacRaild, who are behind the original vision, while Ronnie Cox is associated as Brand Director Emeritus. It’s a distillery that hasn’t been created as a mass project, but as the result of a long, focused pursuit of a specific whisky tradition.

Ingredients and production

Kythe builds its production around old-style brewing and distilling. The key ingredients are locally grown, low-yield but flavorful heritage barley varieties, and the wort must ferment for up to two weeks in wooden washbacks together with traditional, used brewer’s yeast. The long fermentation is central because it must develop a deep, exotic fruitiness in the wash. The next step is that the spirit is distilled in a wash still that is heated directly with wood, which is a distinct return to a method that, in practice, has disappeared from the modern Scottish landscape. The spirit still is lit as electrically heated, and the distillery is designed as a purpose-built facility where energy and method are thought together. The ambition is to create one overarching house style that can naturally vary by season, ingredients, and craftsmanship, but which always retains the same underlying signature.

Maturation and cask types

Maturation must happen especially in gentle refill wood, so the whisky isn’t overpowered by overly active oak. This is a clear priority: the wood should support and highlight the spirit’s own personality, not cover it up. The distillery itself states that the spirit should be able to stand on its own without the need for heavy oak. Therefore, a maturation philosophy is set up where the cask choice serves the raw spirit and its character rather than the other way around.

Whiskies

Kythe does not yet have a documented, released range of whiskies. What is clear is the vision of one unified house style rather than many different expressions. When the first whiskies arrive, they will be rooted in the same old-style foundation: heritage barley, long fermentation, direct firing, and maturation that preferably stays on the more restrained end of the oak spectrum. This makes the distillery’s future portfolio more curated than broad, and it’s the character of the spirit that must carry the whole.

Whisky style and flavor profile

The overall flavor direction points to exotic fruit, a lively spirit character, and a cleaner own profile rather than heavy oak. Long fermentation is described as creating a luscious exotic fruit flavour, while refill wood should allow the whisky to retain its natural personality. At the same time, it is emphasized that the spirit should not hide behind excessive oak-weight, which gives expectations for a more direct, character-driven style.

Visit the distillery

Kythe is not set up as a visitor distillery. It is located in existing agricultural buildings on a working farm and has no visitor facilities, shop, tearoom, or similar guest offerings. Therefore, there are no plans for standard tours, tastings, or a visitor center. The focus is on production rather than tourism, and public access is not part of the distillery’s stated offerings.

Philosophy and craftsmanship

Kythe is driven by a clear idea that efficiency must not come before character. The distillery will revive old style single malt with the best ingredients, the right equipment, and a precise method, and one deliberately accepts lower yields to hold on to the style. At the same time, ethics and social responsibility are built into the energy choices and the workplace’s principles, including Fair Work First and equal opportunities.

Sustainability

Use of wood firing for the majority of heat demand.
The rest of the process is driven by electricity, including an electrically heated spirit still.
CO2 emissions are calculated to be 94% lower than a standard kerosene distillery when the facility runs on renewable energy.