At Arbikie Distillery, the spirits start long before the stills, they begin with the soil.

This seminar explores how Arbikie’s unique field-to-bottle approach is reshaping the way spirits can be made.

Located on a family farm on Scotland’s east coast, Arbikie is one of the very few distilleries in the world that grows the grain it distils, giving complete control over flavour, provenance and sustainability from seed to spirit.

During this session we’ll take a journey through the farm and distillery to explore how regenerative agriculture, crop experimentation and a deep understanding of the land influence the character of the spirits we produce.

We’ll also discuss how these farming practices underpin Arbikie’s wider sustainability ambitions, including pioneering work towards climate positive spirits.

The seminar will highlight Arbikie’s estate-grown Rye Whisky, an innovative expression that challenges traditional Scotch whisky grain choices and opens new possibilities for bartenders in both flavour and cocktail application.

Finally, attendees will be among the first to experience a taste of Arbikie’s Inaugural Single Malt, representing the next chapter in the distillery’s story, led by Ross Barr (SCOTCH).

Hosted by:

John Stirling, Founder, Arbikie Highland Estate

Ross Bar, Bar Manager, SCOTCH at The Balmoral Hotel