A Family Farm, Spirited Traditions & Sustainability In Every Drop At Arbikie

On the sunny and fertile east coast of Angus, where the fields gently roll down towards the North Sea near Lunan Bay, Arbikie stands as far more than just a distillery. It is the embodiment of a family’s deep-rooted connection to the land—a centuries-old bond now transformed into a bold, sustainable vision for the future of spirits production.

A Legacy Cultivated Over Centuries

The Stirling family have farmed this land for over 400 years. Across generations, they have cultivated barley, potatoes and other crops, while raising cattle on terrain shaped by the red sandstone soil, sea air, and ever-changing Scottish weather. This unique environment has long dictated what thrives here, shaping both the landscape and the family’s approach to working with it.

In 2013, brothers John, Iain and David Stirling made the decision to turn part of their family farm—an old cattle shed—into a working distillery. Inspired by their heritage and the quality of their home-grown produce, they envisioned a truly “field-to-bottle” operation, where everything from grain to glass could be managed on site. The idea was first floated—fittingly—over a few whiskies one evening in New York, and has since matured into one of Scotland’s few true single-estate distilleries.

Today, almost every ingredient used in Arbikie’s spirits is grown on the estate itself: barley, rye, potatoes, wheat, juniper, and even botanicals such as lemongrass, chillies and local herbs. The result is a distillery defined by authenticity and integrity, where provenance isn’t a buzzword—it’s a way of life.

From Field to Bottle: A Philosophy with Purpose

Arbikie’s founding ethos is simple, yet profound: control the entire process, from planting the first seed to bottling the final spirit. While many distilleries import grain, botanicals or spirit for finishing, Arbikie has stayed resolutely independent, growing and harvesting their own crops, distilling and maturing the liquid on site, and handling bottling and labelling within the estate. This closed-loop model ensures unparalleled traceability and consistency.

It’s a system that delivers exceptional quality with a distinctive sense of place. Every ingredient used can be traced back to a specific field, crop or even weather season.

One of Arbikie’s most acclaimed products, Highland Rye, is the first rye whisky to be distilled in Scotland in nearly 200 years. Made from Arantes rye grown on the estate, it exemplifies the farm's philosophy—drawing directly from the land while embracing a spirit of innovation.

Sustainability in Every Sip

While many in the drinks industry are only now turning their attention to sustainability, Arbikie has built it into the foundations of their business from day one. Their approach goes well beyond offsetting or recycling—this is sustainability in its fullest sense: ecological, economic, and social.

The estate boasts its own renewable energy infrastructure, including rooftop solar panels and a 1MW wind turbine, significantly reducing reliance on external power sources. Arbikie is also pioneering the use of green hydrogen, generated from renewable electricity via an electrolyser, which then fuels a hydrogen-compatible boiler. The aim? To eliminate carbon emissions from the distillation process altogether.

In the fields, the Stirling family employ regenerative farming techniques, such as a seven-year crop rotation that includes nitrogen-fixing legumes like peas and beans. This naturally enriches the soil and reduces the need for artificial fertilisers. Waste from the distilling process—spent grains and by-products—is either returned to the soil as compost or fed to their Highland cattle, creating a circular farming model where nothing is wasted.

Planting for the Future

Sustainability at Arbikie also means looking decades ahead. The estate has invested in replanting native hedgerows, juniper bushes, and oak trees to improve biodiversity. Over time, those very oaks will be used to make their own casks for maturation—decisions that will bear fruit not in years, but generations.

Their juniper planting efforts are especially crucial. Native juniper in the UK is under threat from disease and habitat loss, and Arbikie is playing a leading role in its restoration, ensuring the long-term viability of one of gin’s most important botanicals.

Climate-Positive Spirits

In keeping with this ethos, Arbikie launched Nàdar Gin and Vodka, two of the world’s first climate-positive spirits.

Made from peas grown on the estate, these spirits not only avoid carbon emissions—they actively remove more carbon dioxide from the atmosphere than is emitted during their production.

It’s a remarkable achievement, marrying science, agriculture and distillation in a way that reflects the future of sustainable spirits.

Recognition has followed. Arbikie has earned multiple awards for sustainability, and its “Our Impact” reports document real progress: reduced water usage, increased reliance on renewable energy, and commitments to employee wellbeing and gender equity. The distillery has also achieved B Corp certification, cementing its reputation as a business balancing purpose with profit.

As Iain Stirling confirms, "Achieving the B Corp certification is confirmation of all the work that we have put into our sustainability efforts since we started, collated and recognised under a globally recognised badge."

"It gives us recognition but also recognises our efforts, gives us authenticity and really does back up everything that we do here at Arbikie."

A Slow, Considered Legacy

Arbikie doesn’t rush its spirits—or its decisions. Its single malt whisky won’t be released until it is 18 years old, a rare act of patience in a world often tempted by quick returns. By remaining entirely family-owned and operated, with no external investors, the Stirlings can make choices based on legacy, land stewardship and quality—not shareholder pressure.

What you taste in an Arbikie spirit is not just a flavour, but a philosophy. Their Highland Rye carries hints of the Angus landscape—the salty tang of sea air, the mineral edge of red soil, the warmth of late summer sun. The gins and vodkas reflect their homegrown botanicals: chillies, lemongrass, oats, peas and local juniper, all rooted in the estate’s ecosystem.

Why Arbikie Stands Apart

In an industry often defined by scale and marketing, Arbikie charts a different path—one grounded in integrity, craftsmanship and care for the environment. Their model shows that a family-run, farm-based operation can not only survive, but lead the way in sustainable spirits.

It’s about more than what goes into the bottle—it’s about how it gets there: through responsible farming, renewable energy, and a belief in doing the right thing for the land and the future.

For anyone with an interest in Scotland’s distilling heritage, or in the growing movement towards eco-conscious production, Arbikie is more than worth a visit.

It offers authenticity in its purest form, and a glimpse of what’s possible when innovation meets tradition on fertile, windswept soil.

Planning Your Visit

Arbikie Distillery is open to visitors throughout the year and guest can now stay on-site in their OOD Mirror Houses. The Arbikie Distillery Experience provides a deep dive into their field-to-bottle process, guided tastings, and a rare opportunity to explore the estate that makes it all possible.

From the crops in the ground to the turbines overhead, every element tells a story—one of family, place, and a spirit made with real purpose.