Arrival: Holyrood Distillery’s Pioneering Whisky Reawakens Edinburgh’s Spirits
Holyrood Distillery, an Edinburgh gem, launched its first whisky, “Arrival,” and it’s a masterstroke. Anchored in the city’s historic Old Town since 2019, this distillery has already made waves with its gin and rum brands. Now, they’re shaking up the whisky game.
Their inaugural whisky is a rich blend, matured in oloroso Sherry butts, Pedro Ximénez hogsheads, bourbon barrels, and rum barriques. Using time-honored Scottish pot still malt and specialized yeast, it’s a tip of the hat to tradition—yet points to the future.
What’s next? A partnership with Heriot-Watt University to explore old barley species for new whisky profiles. Forget the idea of a “flagship” whisky; they’re focusing on semi-regular, innovative releases, says distillery manager Calum Rae. Expect a peated expression next year.
“Arrival” is bottled at 46.1% ABV, limited to 8,188 bottles, and it’s a landmark—the first Edinburgh single malt in a century. It’s a sensory explosion: think tropical fruits, raisins, toffee, vanilla, and a red fruit finish.
Available starting tomorrow for £67, you can snag a bottle online or at select retailers. And the bottle’s design? Inspired by the distillery’s former life as a railway terminus. Rob Carpenter, the distillery’s founder, says the packaging is a nod to local history, steering clear of whisky clichés.
