Bonnington Distillery

In September 2020 the owner, Halewood Wines & Spirits, changed its name to Halewood Artisanal Spirits.⁶ The distillery started with six 10,000-litre washbacks, the tanks where wort, the sugary water from the mash, ferments into wash.^1,2,3 In 2023 it added nine more washbacks, moving to a 24-hour production cycle, five days a week.^2,3

Its water comes from an ancient aquifer 147m below the distillery.^1,2 It mashes malted barley from Pencaitland and Alloa.^2,3 Most of its spirit is non-peated, but it switches to peated spirit for a month every year.³ The wort ferments for at least 48 hours.¹ It has one wash still and one spirit still, made by Speyside Copper Works.^1,2 By 2025 distillery manager Gregor Butchert called the pot stills short and fat, or onion stills, unlike the tall, narrow stills traditional in the Lowlands.³ Lockhart said the still shape makes new spirit more Highland in style than traditional Lowland.^3,7 Butchert said the shorter, fatter stills give more heavy esters and heavy oils.^3,7

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