Plans submitted for new ‘exciting and unusual’ whisky distillery in Aberdeenshire

Plans have been submitted for a new Highland whisky distillery.

A planning application to turn farm steadings and dwellings into a new whisky distillery have been submitted to Aberdeenshire council.

The former farmhouse and buildings date back to the 19th century and are currently on the buildings at risk register.

But now the site could be set for a revival, if plans to turn it into a single estate whisky distillery are approved.

Inverurie Distillery, if approved, will be an ‘exciting and unusual’ concept according to the project management architect and will be home to a cooperage, bottling line, restaurant, larder and events space on site.

It’s also thought that the barley will be grown and malted on the estate, as well as all distilling, and maturation carried out on site. The power will be generated on the estate by local biomass.

The historic steading building at Fetternear Stables in Kemnay will be where the stills, visitor centre and events space could be housed.

These plans come within weeks of Organic Architects submitting a planning application to Highland Council for a new whisky distillery, visitor centre, and warehouse on Mulchaich Farm, located in the district of Ferintosh on the Black Isle.

The proposal intends to bring distilling back to the heart of this once legendary whisky producing region of the 18th century - to start the production of ‘Ferintosh’ whisky again.

While over in Aberdeen planning permission has been granted for a new whisky distillery on the  historic site of the original Bon Accord Drinks factory on the Greyhope Road, paying homage to the city’s rich heritage while paving the way for a dynamic future in whisky production.

“One of a kind” Scottish whisky distillery named in TIME’s world’s greatest places

Fetternear House, Inverurie, Aberdeenshire, UK
Fetternear House, Inverurie, Aberdeenshire, UK, AB51 5LY
Location:
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.
Copyright ©2025 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crosschevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram