Strath could become home to first UK producer of Japanese spirit shochu
The strath could become home to the first UK based producer of a specialised popular spirit from Japan.
Robin von Einsiedel has lined up plans for the development of a shochu distillery on Pityoulish Estate by Aviemore.
The Japanese beverage is typically distilled from rice, barley, sweet potatoes, buckwheat or brown sugar.
Shochu usually contains 25 per cent alcohol by volume which is weaker than whisky, gin, vodka and other spirits popular in the UK but stronger than its compatriot sake.
Mr von Einsiedel: “It is a bit of a launch into the unknown but we think there is a market for it.
“Shochu is drunk all over eastern Asia – China, Korea and Japan – but it is all slightly different. Japanese shochu is a more smoother and delicately flavoured low-based spirit and can take anywhere from two months to 2 years to make. In Japan they basically call Japanese whisky.
“It is a really delicious drink as it does not have that heavy body of spirits that are popular in the UK. It can be drunk neat or with a mixer. Unlike Whiskey where the barley is malted, the barley production in shochu is slowly fermented over a number of weeks and then distilled and rested in steel containers where the flavour matures. The outcome is clean and clear spirit with a strong barley base.
“It is a great drink when it is made well, and as theres no tannins in it - you’re saved from a hangover! .”
Mr von Einsiedel continued: “We thought as we’re in barley country – and my uncle is a barley farmer – it felt natural and unforced to think about setting up a shochu distillery here. The two ingredients are good barley and good water, something whch is in abundance here in the highlands, so nothing needs to be imported or sourced from far away as everything is 100% local.
He added: “This will certainly be a first for Scotland and we do not think there is a shochu maker anywhere else in the UK.”
The entrepreneur has spent a lot of time in Japan and has a Japanese wife, Motoko and the couple will be working together on plans for the micro-distillery.
You’re seeing more and more traditional Japanese produce being made in the UK today with already a number of saki distilleries opening in the last year. In the last 10 years Japanese restaurants have increased 67% across the country. Following this trend we feel it's the the right time to embark on this project.
“In an ideal world we hope to be producing around 1000 bottles per month.”
The couple will be spending this winter in Japan at a shochu distillery to continue to learn in greater depth the process of making the spirit.
The plan is to redevelop an old steading by their home into the micro-distillery.
The couple have already been producing a small batch gin called Urar gin in collaboration with nearby Inshriach Distillery.
Mr von Einsiedel has submitted plans for the venture with Highland Council’s planning service for the demolition of a shed and development of the facility along with an office at Miltonburn.
London-based planning agents ao-ft state in the submission: “The project is proposing to replace an existing dilapidated shed on a site in Pityoulish East estate with a small scale shochu distillery and office/workspace.
“The client owns a large portion of surrounding land including their family home nearby at West Croftmore.
“The client is an artist and entrepreneur that has created a craft shochu brand, working with local producers for the first batch and now requires his own distilling space.
“The brief is to create a flexible and welcoming space that can accommodate the needs of a craft distillery and office.
“The client’s ambition is for ‘the building to be a beacon of design which is sustainable yet hard wearing, given the extreme climate which is felt in the Highlands’.”
