An island enterprise rooted in community

Marking over ten years operating as an integral part of the Western Isles community, a new independent report has outlined the significant impact that premium spirit producer Isle of Harris Distillery has made to the socio-economic landscape of the island.

Based in the remote harbour village of Tarbert, the report details that Isle of Harris Distillery has contributed £13.8m to the local economy and generated £37.7m in turnover since its inception in 2015, driven by the global popularity of its island-made ultra-premium Isle of Harris Gin and single malt whisky, The Hearach.

Having first opened its doors in September 2015, the founding vision of the distillery was to capture the spirit of the island in a bottle and share it around the world, thereby creating a successful commercial business and providing long term local employment. Ten years on, Isle of Harris Gin and The Hearach single malt whisky are sold in 25 countries, with global recognition for the brands including both Scottish Gin Distillery of the Year (twice) and Scottish Whisky Distillery of the Year awards.

The economic and community benefit evidenced by the report is why the distillery has become known as the Social Distillery, dedicated to supporting the local economy and community through commercial growth, creating opportunities for the island of Harris, and welcoming visitors to experience the uniqueness of this remote, beautiful island at the outer edge of the UK. This contribution was recently recognised during a visit to the distillery from First Minister John Swinney, who met with the team in Tarbert to hear more about the business’ impact on Harris to date and its ambitions for the future.

"I grew up in the village of Tarbert, just a few steps from the distillery doors. After studying Hospitality Management in Glasgow and working in the restaurant industry there, I felt a strong pull back to my roots on the Isle of Harris.

“In December 2014, I joined the distillery as part of the “Tarbert 10”: the original ten members of staff and began my journey as Guest Services Manager. My involvement in the sensory and quality aspects of Isle of Harris Gin from the start naturally sparked a deep interest in whisky production and flavour profiles in both new make spirit and maturing whisky.

“As we moved closer to launching our first whisky, we needed more in-house expertise in sensory work and blending, so I threw my hat in the ring and began a new chapter within the production team. 

“Learning the craft and science of distillation, maturation, and cask selection has been a huge learning curve for me. Every day brings new opportunities, challenges, and the joy of creating something that reflects our island home.”