[2] Under the ownership of Mark Tayburn, the distillery commenced production in September 2008.

[2] The distillery was built in a former salmon hatchery (and some of the pens are still in use producing fish).

[2] A 40% abv new make spirit aged for a few months on sherry oak casks.

Matured in Sherry hogshead cask for three months and bottled at natural strength 56%.

Matured in ex-bourbon casks and bottled at 46% ABV it is the oldest whisky to be produced by a legal distillery in the Outer Hebrides.