Industry experts Jack Mayo, Bill Farrar, Laura Anderson and Hamish Martin join the bid to bring malt whisky distilling back to Edinburgh
Holyrood Distillery says it has reached another major milestone in its bid to bring malt whisky distilling back to Edinburgh after recruiting a team of whisky and drinks industry experts.
It claims it has recruited three of the whisky industry’s leading lights, including Jack Mayo as Head Distiller, Bill Farrar as Sales and Marketing Director and Laura Anderson as Director of Finance.
Jack Mayo has joined the Holyrood team after three years at Glasgow Distillery. The distillery says his innovative approach to experimenting with flavour combinations aligns perfectly with its desire to build its brand with an emphasis on flavour and creativity.
Bill Farrar joins with 30 years of experience in the drinks sector – most recently holding the position of Managing Director, Super Premium for The Edrington Group. Prior to this, he was the Group Sales and Marketing Director, with responsibility for global sales, marketing and distribution of The Macallan and Highland Park single malt brands, as well as Famous Grouse and Cutty Sark blended scotches.
In his new role with Holyrood Distillery, Farrar will focus on growing sales through the on and off-trade, in Scotland, the UK and overseas.
Laura Anderson is now responsible for all financial matters related to the distillery’s fundraising and financial controls. She is a Chartered Accountant and has a long history in the whisky industry, having worked with Edrington in roles as diverse as Commercial Analyst; Director, Global Pricing and Brand Protection and most recently as Head, Super Premium Strategy Development.
Also providing advice to the Holyrood team is well-known botanicals expert Hamish Martin, owner of Edinburgh’s Secret Herb Garden, and former co-founder of Inverarity Vaults, once Scotland’s largest independent wine merchants.
Rob Carpenter, Managing Director at Holyrood Distillery said: “I’m thrilled by the team we’ve now got in place. Everyone involved brings with them their own unique talents and, importantly, years of experience working at the very top of the whisky industry.
“The combined experience of our team will not only help us create a distillery which is distinctly different from anything else out there, but will also help us deliver a range of flavour-packed spirits which capture the imagination of today’s consumers. Our immediate priority is to complete our fundraising, so we can crack on with the next stage of getting Holyrood distillery up and running.”
Holyrood Distillery recently launched a £5.5 million funding drive to help fund the balance of its ambition to create a distillery and pioneering visitor centre, spanning 11,969 sq ft, in the heart of Scotland’s capital.
A joint development by David Robertson, former Master Distiller for The Macallan, and Rob and Kelly Carpenter, founders of the Canadian branch of The Scotch Malt Whisky Society, Holyrood Distillery will be Edinburgh’s first single malt whisky distillery since Glen Sciennes closed in the 1920s.
The distillery plans to produce a range of single malts, gins, liqueurs and other spirits. Its innovative approach to ingredients, distilling processes and maturation will set Holyrood apart from more traditional approaches.