The Borders Distillery

Briefly about the distillery

The Borders Distillery is located in Hawick in the Scottish Borders and is a distillery with a clear mission: to bring Scotch whisky back to the region where there has not been a distillery since 1837. Here locally grown barley, mineral-rich water, and a strong craft culture meet in a building that also produces gin and vodka on-site. For whisky lovers, it is a place where local roots and modern curiosity go hand in hand.

History

The Borders Distillery was founded in 2013 by a group of friends, all of whom had many years of experience from the Scotch whisky industry. They missed a distillery in the Borders and set out to revive whisky production in the area. In March 2018, the distillery opened in Hawick, and thus spirits were made in the region for the first time since 1837. Hawick has a strong tradition for manufacturing and ingenuity, and that shapes the place’s self-understanding. The town is known for cashmere, tweed, rugby, and a lively festival tradition, and the distillery is clearly tied to this local identity. Since opening, the focus has been on creating spirits that reflect the character of the Scottish Borders, while also binding the project closely to the area through collaboration with local farmers and the malt supplier Simpsons Malt.

Raw materials and production

The production is based first and foremost on barley from the Scottish Borders. The distillery states that 100 percent of the barley comes from within 35 miles, and that the raw material is grown in collaboration with 10 local farmers and Simpsons Malt through Borders Growers & Distillers. The entire approach has been built around full traceability from seed to spirit. Water is just as central: a natural aquifer 17 meters beneath the distillery provides mineral-rich water, which is used to mash the locally grown barley, and cooling water is drawn from the River Teviot before being returned safely. On-site, Scotch whisky, gin, and vodka are made using traditional distillation methods with a modern touch. Kerr’s Gin is made with malted barley spirit in a Carterhead still, and Puffing Billy Steam Vodka is first pot-distilled and then re-distilled in the specially commissioned Carterhead still Puffing Billy. This gives a picture of a distillery where processes and raw materials are tightly connected to the place.

Maturation and cask types

The most clearly documented maturation is Borders Malt & Rye, where a small batch rye spirit from 2019 was matured in the same fresh-fill bourbon casks as the malt. This gives the whisky a distinct American oak character and shows how cask selection is used to build structure and aroma into the blend. The distillery also offers a private cask program under the name 1837 Private Casks, where owners can follow their cask through maturation via the 1837 App. Maturation is therefore both a craft and part of the experience around the distillery.

Whiskies

The whisky focus centers on The Workshop Series, described as Scotch whiskies created in a spirit of curiosity and innovation. The series works with combinations of casks and unique distillates and is intended as a more experimental way to experience whisky. The most concrete release is Borders Malt & Rye, a numbered Blended Scotch Whisky at 40% ABV, composed of 63.8% single grain and 36.2% single malt and released in a limited number of 5,988 bottles in the UK. Overall, the range points to a house that both holds on to local production and is keen to try new blends and expressions.

The whiskies’ style and flavor profile

The recurring style in the documented whisky points to soft spicing, toasted wood, baked fruit, and a creamy finish. On the nose there is soft spice and toasted wood, while the palate delivers baked fruit in buttery shortcrust pastry. The finish closes with warm custard, rounding off the expression in a rich, baked-goods-like way.

Visit the distillery

The Borders Distillery can be visited in Hawick as a brand home. Guided tours are available, where guests see the entire process, hear the stories, and taste the result together with the distillers. The visit also includes a shop, and the tour can be booked in advance. The provided text does not state opening hours, but it makes it clear that visitors are welcome to a full experience around the distillery and its spirits.

Philosophy and craft

The distillery’s values are local and circular. 100 percent of the barley comes from nearby fields, and collaboration with 10 local farmers and Simpsons Malt is a core part of the work. Draff is sent back to agriculture, so nutrients and energy remain in the area. At the same time, the goal is to bring whisky production back to the Scottish Borders and create spirits that reflect the region’s character, while production on-site combines traditional methods with a modern approach.

Sustainability

100% of the barley comes from within 35 miles of the distillery.
Draff goes back to local agriculture.
Cooling water is taken from the River Teviot and returned safely.