Whisky distilling is alive once more on the banks of the River Clyde following the official opening of The Clydeside Distillery in Glasgow last month.
The distillery, located between the Riverside Museum and The SSE Hydro on the site formerly known as The Queen’s Dock, is now producing the first spirit in the area for more than 100 years.
The Pump House, with its famous clock tower, includes a five-star visitor centre with interactive whisky experience, shop and café. Its stunning copper stills will produce a high-quality Lowland single malt Scotch whisky.
Glasgow’s links to the whisky industry have been brought to life through words, pictures and film as visitors make their way through 140 years of history as part of a self-led and guided tour. The Pump House once controlled entry into The Queen’s Dock, one of the city’s most famous shipping ports built by Morrison and Mason in 1877.
Owned by Morrison Glasgow Distillers Ltd, The Clydeside Distillery’s chairman Tim Morrison is the great-grandson of John Morrison, who originally built The Queen’s Dock in 1877. Tim, formerly of Morrison Bowmore Distillers, is the current proprietor of the AD Rattray Scotch Whisky Company.
The project to transform The Pump House into an operational whisky distillery began in 2012 and has been spearheaded by Tim and his son Andrew, the distillery’s commercial director.
Tim Morrison said: “Glasgow has an affinity with Scotch whisky unlike any other city in the world with The Queen’s Dock previously witnessing the exports of whisky with ships sailing past The Pump House destined for all continents of the world.
“For me and my family there is a very personal link knowing that my great-grandfather built The Queen’s Dock where The Clydeside Distillery now sits. We’re looking forward to the future and seeing whisky produced in the heart of Glasgow once again.”
Andrew added: “We are passionate about using traditional methods to produce our whisky, albeit with a bit of modern technology. We’re combining this with the skills of our distillers to ensure we stay true to the techniques employed for hundreds of years.
“We want to welcome everyone, from Glasgow natives and Scottish whisky lovers to international whisky enthusiasts, tourists and those who are visiting the city. Glasgow has a long and special relationship with Scotch whisky and our visitor experience will bring this to life.”
The two copper stills, each weighing around two tonnes, were crafted by the internationally-renowned Scottish coppersmiths Forsyths of Moray and delivered to the site in March.
Earlier this month the first casks were filled with new-made spirit ready to be matured. The batch of spirit will for at least three years in American Bourbon oak casks until it can officially be called Scotch whisky.
Around 25 jobs have been created at The Clydeside Distillery with Islay-born distillery manager Alistair McDonald, previously distillery manager for Beam Suntory at Auchentoshan, drawing on over 30 years of knowledge and experience to oversee all aspects of whisky production.
The distillery will also host events ranging from wedding receptions to corporate drinks functions and dinners. Its tasting room, located on the mezzanine level, opens up to create a bespoke space for 40-200 guests.
Tim Morrison, chairman of The Clydeside Distillery, fills the first whisky cask with new-make spirit