Fife distillery uses local fruit and grain to produce eau de vie

A new micro distillery in Tayport is using ingredients from Fife to produce Scotland’s first field to glass version of eau de vie.

Tayport Distillery’s Never.25 uses grain which is milled, mashed, fermented and triple-distilled in Fife before Scotland’s world famous fruit is added to macerate and infuse into the spirit.

The 42% proof naturally flavoured drink is being made in raspberry, strawberry, and apple flavours.

Former nurse Kecia McDougall has invested £120,000 to start the business, which uses a bespoke 500 litre still from the Netherlands which has the capacity to produce up to 1,000 bottles per month.

She said: “Because the gin market is now maturing, I wanted to make something different.

“With such high quality grain and world renowned fruit on my doorstep eau de vie seemed the natural fit. The drink is 100% Scottish using wheat from Fife, fruit from Fife and Tayside, and Scottish barley.

“Seven steps are followed to create the unique spirit from scratch on Scottish soil, with the fruit added twice.”

She said the Never.25 name came from forgetting her 25th wedding anniversary.

Charles Doeg-Smith, from Business Gateway Fife, said: “Kecia wanted to distil something new on Scottish soil that could be the next big thing and recognised that the abundance of fresh produce grown locally could help her do just that.”

Kecia McDougall has invested £120,000 to start the business.