"Scotland's worst distillery by most performance metrics," Simon teases. "The whisky tastes great, though."

The majority of Dornoch's production is made from organic, floor malt, heritage varieties of barley combined with brewers yeast either propagated in house or spent with extra long fermenations in wood and slow distilations with manual cuts by judgement.

As an independent bottler, Simon matures and bottles the whisky in their own warehouses in Dornoch and has a very simple recipe for success-  full control, good juice, cool label and good pricing.

And they blend now too.