I was born in America and all I can think is there must have been some moonshiners in my family going back a few generations. My father grew up in West Virginia famous for moonshine and Bourbon and some of this must have been in my blood. Around 2016 my husband and I stumbled into home distilling and made it more than a hobby. We studied with The Institute of Brewing and Distilling, and had hands on training at distilleries and spent over 18 months experimenting at home making different spirits. The craft beer movement had taken off and craft spirits were following quickly behind. We thought as we were not getting any younger why not turn our hobby into a part time business.
Introducing Kecia McDougall - Tayport Distillery
What challenges did you encounter when setting up the distillery & how did you overcome them?
Setting up a distillery in Scotland was an exciting but really challenging venture. To start with, the main challenge is navigating the complex web of regulations with HMRC, obtaining various licenses and complying with strict rules on production, storage, and sale of alcohol. To overcome this we had many consultation sessions with HMRC. They were actually very helpful. Every distillery is different and we wanted to produce our own brand of spirits which adds another nuance into the process. Additionally, distilling spirits requires technical expertise and precision. We decided to go ‘all in’ in terms of process and make our own base spirits from scratch. This involved some steep learning curves on grains, yeasts and fermentation to get the flavours and alcohol quality to a high standard. There were so many aspects to learn in terms of production and distillation of spirits and we were fortunate to have an excellent company to work with to help in this. The financial investment was another significant hurdle, as starting a distillery can be capital-intensive, covering costs such as equipment, premises, raw materials, and licensing fees.
The UK spirits market is so highly competitive, so having a business plan and understanding our target market and developing a strong brand identity and marketing strategy are crucial for standing out. We have made some changes in this but have remained true to our ethos of making spirits which truly provide a flavour of our base in the heart of Tay Country in Fife.
How did you approach developing your product range?
Our product range was determined by the amazing fruit and grain which is grown on our doorstep. From the outset we were determined to use the amazing soft berries and fruit on our doorstep. Good farmers gave us access to surplus fruit and grain and we entered the market with Scotland’s first ever ‘Eau De Vie’, a fruit spirit. We wanted to make a splash with something different to Gin. We also produced our own Vodka from scratch using barley as the base grain instead of the usual Wheat or Potato base. It proved to be a good choice as it has won International Awards and was voted one of the ‘Top 10 Vodkas in the World’ by Forbes magazine. We have continued to add to the range and have added fruit liqueurs which continues to build on the theme of using the best locally sourced berries.
In a competitive industry, how do you differentiate your brand and products from other distilleries?
Good question and one that we still focus on. As a small producer in the world of spirits it is really difficult to stand out and be recognised. We have focused on three themes. The first is authenticity and we will always stay true to our location in Fife and make spirits with locally sourced fruit and grain. Anyone who has tried our products will immediately identify with their freshness, which only comes from a natural base of fresh berries. There are no additives or flavourings used in any our products. It’s an expensive and difficult production process but one which gives our customers a great product. And that leads to our second point which is taste. Your products have to taste amazing and we have received many, highly acclaimed 3 Star Great Taste Awards. Less than 2% of entries win 3 Stars, which backs up our claims. The third point is the handshake with our bottle. We have built our brand around a unique bottle design and when people see it on a shelf and pick it up they feel they are holding something special. Hand labelled, hand waxed and hand stamped for quality to show we really care about every drop in every bottle.
How important is sustainability in your production process, and are there any eco-friendly practices you’ve adopted?
We are passionate about working with the local farming community and minimizing our environmental impact. That’s why we prioritize sourcing ingredients directly from nearby farms and producers who share our commitment to sustainability. Locally sourced ingredients massively reduces carbon footprint. Our flavours are authentically introduced with the fruit and not from factory sourced flavourings. Our delicious berries are handpicked from the fields of Angus and Fife, ensuring the freshest, most flavorful ingredients for our spirits. The malt barley used to craft our vodkas is grown in the East of Scotland contributing to the unique character of each batch. Our Scots Pine Gin features pine needles foraged sustainably from the surrounding area, capturing the essence of the Tayside landscape. We partner with Aimers Coffee, a Dundee-based roaster and blender, to provide sustainably sourced and expertly crafted coffee that perfectly complements our spirits.
Whenever possible, we find innovative ways to repurpose byproducts from our distillation process. For example, our spent grain from making Vodka is recycled at a local anaerobic digestion plant to generate biogas in collaboration with a local farmer, turning waste into renewable energy. We also recycle the organic waste from making Gin. The leftover botanicals are composted and collected by Tayport Community Garden to enrich the soil and supporting local ecosystems. We will not use single use plastics. We have recently installed a commercial cardboard shredder and now all packaging materials we receive are recycled and then used as protective material when we ship our bottles eliminating refuse collection, landfill and more use of plastic.
What role does the local Fife community play in your business, from sourcing ingredients to customer support?
The local Fife community is integral to our business, influencing every aspect from sourcing ingredients to customer support. We pride ourselves on sourcing soft fruit and grain locally, ensuring our products are made with the freshest, highest-quality ingredients. This not only supports local farmers but also strengthens our ties to the community. Beyond sourcing, we are deeply involved in local events and activities. We frequently receive invitations to community halls and events, which allows us to engage directly with our customers and neighbors. This engagement is further supported by the local council, Business Gateway, and various organizations that provide invaluable assistance and resources, helping us navigate the challenges of running a business.
What lessons have you learned from running the distillery that other small food or drink businesses might find helpful?
There are so many answers to give to this question as so many mistakes have been made and many lessons learned. We think the hardest thing for a small business with a limited budget is to build brand awareness. This is something we completely overlooked in the initial business plan. We fell in love with our idea and foolishly thought everyone else would love it and would just walk through our door. This never happened and even after 8 years we are still having to work really hard on brand building so we can grow our sales.
How do you engage with your customers and build brand loyalty?
As mentioned above, building brand loyalty and awareness is crucial. There are many things we do have to do which just adds to the challenge of running a small business. We make time for distillery tours and tastings and focus on creating a unique and memorable experience for our customers. This starts with our story—sharing the passion and craftsmanship behind our spirits and then seeing our process up close and personal.
We actively engage with our customers through social media, where we share behind-the-scenes content. We also participate in local events and festivals, offering tastings which increases our visibility and allows us to interact with customers face-to-face, creating lasting impressions.
We actively encourage online reviews and seek input to continuously improve our offerings.
Collaborations with local businesses also helps us reach new audiences and build credibility.
It is a really slow process but by focusing on these strategies, we create a strong, loyal customer base that feels connected to our brand and values the quality and authenticity of our products.
What are your plans for growing the distillery over the next few years?
After all this time building the business we still have a long way to go and thankfully there are still lots of growth opportunities with new products to be introduced and new markets to be explored.
In terms of new products we have all the capability and experience to introduce a single grain whisky and as we are small in size it would be very bespoke and could be quite different to the mass market offerings. The Whisky market is changing rapidly with new entrants from all around the world making it an exciting place to operate. The market is starting to innovate and expensive single malts will be challenged by new entrants. So there is an opportunity here we are exploring.
In terms of new markets we had the first export contract earlier this year with a full pallet of our liqueurs being delivered to Japan. We are so pleased to be sending a taste of Scotland to new markets in the form of our liqueurs. We plan to build on export and have further concrete enquiries and sampling underway in Canada.
Tell us about the latest addition to your range.
We are thrilled to announce the launch of 100 Chimes, a premium spiced rum that celebrates the rich history and heritage of St Andrews. This exceptional rum promises to be a unique addition to the world of fine spirits. It’s a rum based on an exceptional base from one of the oldest distilleries in Jamaica and finished here in Fife Scotland at Tayport Distillery.
The name “100 Chimes” is inspired by a significant historical event in St Andrews. Dating as far back as the 1400s, the town’s bell would ring 100 times to signal the closing of the gates, ensuring the safety of its residents. The bells still ring today, a tradition which is a testament to the town’s enduring spirit and sense of community, which we have proudly incorporated into our rum.
Crafted from the finest Caribbean rum, 100 Chimes is imported and meticulously blended in Fife. The recipe, developed in collaboration with the renowned Criterion Bar in St Andrews, celebrates their 150th anniversary. Known for its historical significance and popularity, the Criterion Bar has been a cornerstone of the St Andrews community, making it the perfect partner for this special release. The staff are particularly knowledgeable on Rum and many fun tasting sessions led to a final recipe.
Adding to the local flavour, the label design for 100 Chimes was created by talented local artist Emily Strachan from Cupar. Matched to a bell shaped bottle, her artwork beautifully captures the essence of St Andrews, including the St Andrews Cross, the flag of Scotland and the story of the 100 chimes, connecting each bottle to the town’s storied past.
Have you considered any collaborations within the Food from Fife network?
After 8 years of refining our core range, we’ve reached a point where we’re really proud of what we’ve built. This stability allows us to explore exciting collaborations, such as our recent project with 100 Chimes Rum. We’re always open to new ideas and opportunities to collaborate with other Food from Fife members. By working together, we can create unique products that highlight the best of what our region has to offer.
How can members of Food from Fife and the wider community support your business as you continue to grow?
Our biggest challenge at this stage is increasing brand awareness. The more people within our local community who can help spread the word, the better. This benefits not only our business but also promotes the incredible quality of food and drink from Fife. By sharing our story and engaging with our products, the community can play a crucial role in our continued growth.
What’s the one nugget of advice you would you give to someone starting out in the food or drink sector in Fife?
My advice would be to actively engage with local organizations like Food from Fife, Business Gateway, and local council initiatives. These groups were instrumental in our journey, offering essential support and resources. Most importantly, test your business idea thoroughly before diving in. It’s easy to become attached to an idea, but it’s crucial to ensure there’s a demand for your product that aligns with your business goals. Success requires not just passion, but the ability to sell—learning how to market and sell effectively is a skill you can’t overlook
