The distillery is run by husband-and-wife team Andy and Gillian Bailey. It began during lockdown in a log cabin near Killin, when a casual conversation “Should we start our own distillery?” turned into a genuine idea worth pursuing.
What followed was the natural progression of a hobby Andy had been developing for more than a decade. Early experiments, home tastings with friends and family, and many trial runs eventually led to the decision to create something more permanent.
Much of the distillery’s character comes from the Baileys’ own family story. The small recipe stills are named after their children and a close relative, Summer, Robyn and Anthony, while the two production stills were named “Gill” and “Bill,” honouring both Andy’s wife and his late grandad. It’s a simple detail, but one that reflects how personal the craft is to them.
Another distinctive touch is the addition of Ayr’s Blackthorn Salt to each batch, tying the spirits to Celtic folklore where the sea gods Mannan and Manau are said to bless smoother drinks. Beyond the heritage, it brings a subtle flavour complexity that has become part of their signature style.
Choosing Clackmannan as the distillery’s home also felt right. Just a short distance away lie the historic sites of Kennetpans and Kilbagie, considered the birthplace of Scottish distilling.
“There’s something grounding about setting up so close to where it all began,” Andy reflects. “It feels like bringing the craft full circle.”
Heart of Scotland Distillery was built on one intention: to keep the craft genuinely hands-on. Distillation is carried out entirely in-house using copper pot stills, with each batch monitored and tasted throughout the process.
“We wanted to know that every bottle had passed through our own hands,” Andy explains. “No shortcuts, no contract distilling. Just honest, small-batch spirits.”
This approach favours quality over speed, but it ensures consistency and character in every run. Recipes are adjusted by palate, not production targets, and the team only releases spirits they’re personally happy with.
Heart of Scotland’s spirits are gluten-free and vegan-friendly; ingredients and services are sourced locally whenever possible; and sustainability is part of daily decision-making rather than a separate goal.
“We’re a small distillery,” Gillian says, “but that means we notice every detail: what we buy, where it comes from, and what impact it has. That matters to us.”
Supporting local causes is also woven into the business, whether through donations, partnerships or community involvement.
In its first year of trading, the distillery quickly gained international recognition. Earning Bronze at the London Spirits Competition and a Silver at the 2025 Gin Masters, along with finalist places across multiple categories at the Scottish Gin Awards.
This year, the distillery has gone on to win two gold awards for its London Dry Gin at The World Gin Awards 2026 and The Gin Guild Awards 2026. As well as a silver at the London Spirits Competition.
Andy said:“For us, as a two-person family distillery working from our back garden in Clackmannan, being recognised on a world stage and sitting up there with some of the best in the industry honestly feels unreal.”
Other recent awards include a gold for their vodka at the The Spirits Guide Awards 2026 and New Distillery of the Year 2026 at The Spirits Guide Award.
With a successful first couple of years behind them, the Baileys are now planning their next steps: opening a small gin school, welcoming visitors for tours, and offering contract distilling for businesses looking to create their own spirits.
“It feels like we’re just at the start,” Gillian says. “We’ve laid the foundations. Now we get to build on them.”
Heart of Scotland Distillery
Tower House
10 Main Street
Clackmannan
FK10 4JA
07917 410 982
