Blend It Like Becks
A local history group in Fife is uncovering the story of Cameronbridge Distillery, now enjoying global fame
THOUSANDS of air miles racked up between glittering events and launches. Some 53 million Instagram followers enjoying a candid glimpse of whisky being enjoyed at everything from camping trips and fashion parades to birthday parties.
And that’s before you kick a ba’ with glossy global advertising campaigns. David Beckham really has put some welly into Haig Club Single Grain’s profile. He is also, by all accounts, part of a global movement to redefining the way whisky is consumed. In his first advert, for example, he was seen enjoying Haig Club Clubman – with cola! Each to their own, we suppose.
Yet, a million miles from all this jet-setting, at Methil in Fife, a nae-nonsense local history group has uncovered the down-to-earth story of Beckham’s chosen tipple.
The exhibition, called The Angels’ Share: The Story Of Cameronbridge Distillery – where Haig is produced – is the potent end product of tireless research by the Friends Of Methil Heritage Centre, with assistance from Onfife curators.
Now, the largest grain distillery in Europe, the genesis of this gargantuan has been charted from the point it took root amid the backdrop of industrialisation.
“The story begins in 1823,” explains Ray Nurse, a Friend Of Methil Heritage Centre. “Aged just 21, John Haig founded Cameronbridge with an advance of money from his father. The land to build Cameronbridge was leased by Captain James Wemyss in his father’s name because John was a minor.
“The Haigs recognised the site’s advantages: nearby coalfields and ports, and a bountiful supply of water from the rivers Leven and Ore.”
Completed in the summer of 1824, records show excise duty payments of £190 7s 6d were made to produce Lowland Malt Whisky in pot stills.
In the first year a few thousand gallons of spirit were made. But this was a time of innovation and rapid growth in the industry.
“Distillers from centuries ago would recognise modern pot stills as there has been little change in design since their inception,” continues Ray.
“The technological leap was Robert Stein’s invention of a continuous column still, patented in 1826. A Stein still, trialled in Kirkliston distillery in 1829, was installed at Cameronbridge in 1830.
“The column still allowed a continuous process, but without the stops and starts that are required by the pot still method.
“The spirit produced was of a much higher volume and alcohol content and thus was more economical to