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Douglas Laing & Co offer distillery warehouse for coronavirus vaccine rollout

The Glasgow-based whisky business has offered one of their warehouses for use during the coronavirus vaccine roll out.

Published: January 20, 2021
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Douglas Laing & Co has offered a brand new warehouse in Hillington, near Glasgow, for 24/7 use for the coronavirus vaccine roll-out.

The empty 20,000+ sq ft distillery warehouse can accommodate over 350 people for vaccinations.

The distillers have, as of 19 January, officially approached first minister Nicola Sturgeon about their new warehouse and confirmed it is available for 'immediate use'.

A spokesperson for Douglas Laing & Co said: "Glasgow-based Scotch Whisky firm Douglas Laing & Co. has offered immediate use of its currently vacant 20,268 square foot central Scotland warehouse as a 24 hour, 7 days a week mass vaccination centre.

"The Scotch Whisky distiller and blender has officially offered Scotland’s First Minister free access to their brand new warehouse which recently joined the firm’s property portfolio.

"The site, which has ample off street parking, could run 24 hours a day, 7 days a week and could accommodate 353 people being vaccinated at any one time."

Douglas Laing & Co CEO Chris Leggat added: "Covid and Brexit have had a massive impact on the Scotch Whisky industry but now we look to better, brighter days.

"If we can be of assistance to the Scottish Government, we are delighted to make this warehouse available."

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At the start of January, Scottish distillers BrewDog offered the Scottish and UK Governments use of their bars for the coronavirus vaccine roll-out.

The chain which has bars in Aberdeen, Glasgow, Edinburgh, Dundee, Inverurie, Perth, Peterhead, St Andrews and Stirling as well as various other locations across the UK hopes to offer up its spaces as their ‘ace team’ are keen to help in the fight against the virus.

Last year Diageo pledged £1,000,000 to support bartenders in the free trade across Great Britain.

Anyone working in the drinks trade was given the opportunity to attend a complimentary Diageo Bar Academy Training Course, consisting of virtual training and online learning.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.

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