Lochlea Distillery

Lochlea was originally a 222-acre livestock farm before being purchased by Neil and Jen McGeoch in 2006.

After a successful trial to grow its own barley in 2015, the couple transformed the land and existing farm buildings into a fully operational distillery in 2017 and began distilling the following year. The farming side has remained a unique part of Lochlea, with the move into barley production paving the way for Lochlea to be one of the very few fully grain-to-glass distilleries in Scotland. It also has a rich Scottish heritage with strong links to Robbie Burns, with the bard having worked and lived on the farm for several years, from 1777-1784.

Through growing their own barley and using an on-site water source, Lochlea has full traceability over the ingredients used to make their single malt whisky, whilst also reducing food miles.

The by-product of growing barley is straw, which is baled after the crop has been combined. Neighbouring farmers collect and use the straw to bed cattle through the winter.  Some of this straw comes back as natural fertiliser, which is then spread back onto the barley fields in January/February prior to ploughing. This adds organic matter to the soil and improves its overall health.

All waste products from distilling have a secondary use. The Pot Ale is taken away to a biogas plant, where bacteria consume it and release methane gas, which is used to generate electricity.  The byproduct of the biogas process is a heat-treated liquid substrate called digestate, which is back hauled and stored at the farm. Prior to ploughing the fields, this is applied as a nitrogen fertiliser onto the stubble.

Lochlea have won various awards such as Global Single Estate of the Year 2023 at the Icons of Whisky Awards and International Trade Business of the Year 2023 at Ayrshire Chamber of Commerce Business Awards.

We’re delighted to have such a unique liquor on our shelves and wish them all the success! You can find more information about their whiskies below along with a serving suggestion.

Suggested Serve:

Lochlea Salted Honey Highball in collaboration with Blackthorn Salt

A delicious, refreshing serve perfectly suited to the summer months, in collaboration with local Ayrshire salt makers, Blackthorn Salt.


For the honey gomme:

  • 200ml water
  • Blackthorn Salt flakes
  • 600ml honey

For the cocktail:

  • 50ml Lochlea ‘Our Barley’ single malt whisky
  • 25ml salted honey gomme (using Blackthorn Salt)
  • 2 dashes of Angostura bitters
  • 2 generous squeezes of fresh lime
  • 200ml Fever Tree ginger ale
  • Slice of lime
  • Blackthorn Salt flakes


To make the honey gomme:

  1. Add 200ml water to a saucepan and bring to a boil
  2. Add 3 heaped tablespoons of salt flakes and stir until dissolved
  3. Add 600ml honey and stir until dissolved
  4. Remove from the heat and store in sterilised glass bottles
  5. Allow to cool before using in your cocktail

To make the cocktail:

  1. Fill a chilled highball glass with ice
  2. Add the whisky, lime juice, bitters and honey gomme
  3. Top with ginger ale and stir well
  4. Garnish with a slice of fresh lime and a sprinkle of salt
  5. Enjoy!

Lochlea ‘Our Barley’

Lochlea ‘Our Barley’ sits alongside seasonal limited-edition whiskies. It is made from and inspired by the barley grown on Lochlea Farm.

46% ABV, non-chill filtered, natural colour.

Matured in a combination of first-fill Bourbon, Oloroso Sherry and STR casks.

Official tasting notes:

Nose: Pear syrup, fruit bon bons, warm cut grass, marmalade

Palate: Golden syrup, rye bread, pepper, macadamia nuts, cream soda

Finish: Long finish with a lasting orange beeswax note