Dà Mhìle distils on Glynhynod Farm, bought by the Savage-Onstwedder family in 1981 when they moved from Holland to farm organically and set up a cheese business, Caws Teifi, that still runs alongside the distillery. In 1992, unable to find any organic whisky on the market, John Savage-Onstwedder commissioned Springbank in Campbeltown to distil one from his own organic barley. In 2012 the family installed their own copper pot still on the farm and began distilling on site, taking the name Dà Mhìle, Scots Gaelic for two thousand, from that millennium batch. The farm now produces organic gin, seaweed gin, rum, apple brandy and liqueurs alongside the whisky, using spring water drawn from the farm itself. John and Patrice's sons, John-James and Robert, now run the farm and distillery together, continuing an operation built on organic principles rather than volume.
Surveyed