A new milestone has been reached on the transformation of the historic 19th-century Castletown Mill into a whisky distillery.
Copper still arrived at the site earlier this week, marking a key moment on the revival of the iconic Caithness landmark.
The mill building, just outside Castletown and near the Castle of Mey, is being repurposed into a whisky distillery by Dunnet Bay Distillers with the guidance of Organic Architects, who specialise in restoring historic buildings for modern food and drink production.
To mark the occasion, the Caithness Youth Pipe Band performed live as the stills were arriving. In return for their efforts, the distillery supported the band’s fundraising for their upcoming trip to the Tartan Parade in Edinburgh, providing a donation and Easter eggs for the young pipers.
The new copper pot stills sit in the main building, in front of large windows offering a view out to the sea. Their installation is one of the final steps before the internal fit-out begins ahead of the distillery’s opening, planned for this summer.
Andrea Wise, founder and director of Organic Architects, said, “The arrival of the stills at Castletown is a defining moment in the project. It marks the transition from restoration to production – from preserving the past to creating the future. Through sensitive design and close collaboration with Historic Environment Scotland and Highland Council, the team is making sure that the building will serve as a local landmark for generations to come.”
Construction first began on the project in April 2023. As the project moves into its next phase, the distillery is already creating new opportunities for local employment, tourism, and enterprise, the developers said.
Claire Murray, of Dunnet Bay Distillers, added, “Seeing the stills arrive is an exciting moment – these stills aren’t just equipment, they symbolise the rebirth of Castletown Mill. With the help of Organic Architects, we’ve transformed this space from a forgotten ruin into a place full of potential – not only for producing exceptional whisky, but for supporting the local community and welcoming visitors from around the world.”
