Borders Distillery

The Borders Distillery opened in Hawick in 2018, bringing Scotch whisky production back to the Scottish Borders for the first time since 1837. Housed in a restored Victorian building, it draws on the town’s long history of manufacturing, from textiles to engineering. Founded by a group of whisky industry veterans, the distillery set out to establish a new chapter in the region’s spirits tradition.

Local ingredients are central to the operation. The distillery sources barley from ten farms within 30 miles of Hawick and uses water drawn from beneath the building. A 72-hour fermentation and four copper stills configured for plenty of copper contact help create a light, fruity spirit designed to develop character during maturation.

In September 2026, the distillery released its first single malt, eight years after production began. Matured in first-fill bourbon barrels and finished in Madeira casks, it brings notes of caramel, vanilla, honey, sultanas and dried fruit. Bottled at 46% ABV without chill filtration, the limited first release marks an important milestone for whisky production in the Borders.

Whisky is only part of the picture. The distillery also makes Kerr’s Gin, using a malted barley base spirit and a Carterhead still to extract botanical flavours through vapour infusion. The result brings juniper and citrus alongside herbal notes and gentle spice. Its Puffing Billy Steam Vodka takes a similarly unconventional approach, using locally grown malted barley and steam treatment through charcoal rather than conventional liquid filtration, preserving more of the grain’s flavour and texture.

The Workshop Series gives the team room to experiment with blended Scotch, exploring different grains, casks and maturation techniques. Releases such as Borders Malt & Rye and Right As Rain show a willingness to play with familiar whisky conventions rather than stick to one house style. With its focus on local barley, varied spirits and a distinctive industrial home, The Borders Distillery is helping put Hawick back on Scotland’s whisky map while building something that belongs firmly to the present.