Port of Leith Distillery and Heriot-Watt University: redefining whisky innovation

The Port of Leith Distillery, an ambitious newcomer located in Edinburgh’s historic port, sought to differentiate itself in the highly competitive Scotch whisky market by uncovering unique and distinctive flavour profiles. Traditional whisky fermentation methods, using conventional yeast strains, offered limited opportunities for innovation. The distillery aimed to explore unexplored avenues in yeast research, with the goal of pioneering new whisky flavours and significantly enhancing the quality and uniqueness of their spirit.

Solution

In 2016, Port of Leith Distillery initiated a strategic collaboration with Heriot-Watt University’s International Centre for Brewing and Distilling (ICBD) through a Knowledge Transfer Partnership (KTP) funded by Innovate UK. Leveraging Heriot-Watt’s world-leading brewing and distilling expertise, the distillery recruited its first dedicated researcher, Victoria Muir-Taylor, supervised by ICBD’s fermentation specialist, Dr Annie Hill. Over three years, extensive scientific trials were conducted using 24 yeast strains previously untested in whisky production. The rigorous experimentation successfully identified three promising yeast strains, two of which advanced to commercial-scale whisky production.

Impact for Port of Leith Distillery

Distinctive Product Innovation: The collaborative research has enabled Port of Leith Distillery to produce whiskies with vibrant, fruit-forward flavour profiles—including notes of crisp apple and ripe apricot—that persist even through prolonged maturation. This sets their products apart in an otherwise crowded market, enhancing consumer appeal and brand differentiation.

Operational Excellence & Market Positioning: By partnering with Heriot-Watt, the distillery rapidly accelerated its product development cycle, aligning fermentation innovation directly with consumer preferences. This approach significantly reduced risk, streamlined processes, and solidified their position as an innovative player in the premium whisky segment.

Talent & Knowledge Exchange: The partnership extended beyond research alone. Heriot-Watt’s contribution to Port of Leith Distillery included nurturing and supplying top-tier talent. Vaibhav Sood, a Heriot-Watt alumnus, now serves as Head of Whisky Operations, overseeing production and further integrating Heriot-Watt’s pioneering research directly into operational practice.

Looking ahead

The KTP collaboration between Heriot-Watt and Port of Leith Distillery exemplifies how strategic partnerships between academia and industry can drive tangible innovation, commercial growth, and lasting competitive advantage. With ongoing support from Heriot-Watt’s research community and alumni network, Port of Leith Distillery is well-positioned to become a distinctive and influential presence in the global whisky market, continuously advancing the boundaries of Scotch whisky flavour and production methods.