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Kinrara Distillery to open to the public for the first time

A Highland gin distillery that was re-purposed to help fight covid-19 has opened its visitor shop for the first time - in spite of the ongoing global pandemic.

Published: July 7, 2020
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Kinrara Distillery, just outside Aviemore in the Cairngorm National Park, switched its production of gin to World Health Organisation formula hand sanitiser not long after the pandemic struck but now it is set to open to the public.

Production of hand sanitiser has seen the company increase its staff, with products being donated to local charities as well as sold UK-wide.

The distillery, which has been making gin for more than two years, had to rely on a quickly growing online presence to support sales of its gin as the  trade consumers - bars, pubs and retailers - were closed entirely amid lockdown.

As rules for non-essential shops, venues and self-catering services are relaxed across Scotland, the distillery team decided it was the perfect time to open its doors and offer its gins to the local public.

“Kinrara has been producing gin for just over two years now and we are so happy to finally be able to open our distillery shop.” said Luke Fenton, commercial manager at Kinrara Distillery.

“Re-purposing the distillery was no small effort, but it has allowed us not only to help other businesses manage the safety of their staff and customers, but it has also kept the distillery in production here in Aviemore.

“During this time, we have actually had to increase the size of our workforce and change the nature of what we do from selling gin to selling hand sanitiser too”.

What's available from the shop?

In the new distillery shop, customers can treat themselves to various gins that are exclusively available from the distillery as well as the hand sanitisers.

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There are also a range of tonics, cold beers and other drinks related items available.

For more information visit their website.

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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