From sacred mountains to first spirit, Campbeltown distiller shares latest China update

“It’s all coming along at a rapid pace,” Iain told the Courier in his latest message home. “This is a particularly exciting period for us as we move towards bringing the distillery to life.”

Set against the dramatic backdrop of Mount Emei – a UNESCO World Heritage Site and one of Buddhism’s sacred mountains – the distillery occupies what Iain describes as “a little corner of paradise” in south-west China.

“The mountain is right behind our distillery, with an ever-changing atmosphere,” he said. “It’s not just a holy mountain – it’s a pilgrimage route, nature reserve and cultural site all in one.”

The unique setting ranges from sub-tropical conditions at the base to alpine terrain at the summit, and is home to a remarkable variety of plant and animal life, including the famously mischievous Tibetan macaque monkeys.

But while the surroundings are striking, Iain’s focus remains firmly on the whisky.

The Langjiu Group project will eventually consist of three production “streams”, effectively separate distilling setups, with one dedicated to experimental flavour development.

“Our aim is to create a whisky that mirrors Sichuan – its culture, landscape and people – but also represents China as a whole,” Iain explained.

Although the distillery could one day produce up to nine million litres of spirit annually, Iain stressed that the current priority is on quality.

“It’s very much about flavour and quality at this stage – quality, not quantity – which is something both myself and the owners are very focused on,” he said.

Key to that ambition is the careful selection of raw materials and casks, including the potential use of sustainably harvested Asian oak alongside traditional sherry and bourbon barrels to shape the whisky’s character.

Alongside production facilities, the site will include a visitor centre, research centre and warehousing, with an emphasis on energy efficiency through modern systems such as heat recovery and waste treatment.

In recent months, Iain and his team have been carrying out extensive trials using different malts, yeasts and cask types to refine their approach ahead of full-scale production.

He paid tribute to the group he is working with, describing them as “focused and dedicated – and all so young”.

“From this team will hopefully come the future master distiller who will take the project forward in the decades ahead,” he added.

Away from the distillery, Iain and his wife Shelley continue to immerse themselves in local life, particularly in nearby Gaoqiao – or High Bridge – a traditional town just minutes from the site.

“It’s what you might call ‘old China’, an age that is fast disappearing,” he said. “To really understand the culture, it’s the local country people who hold so much knowledge and wisdom.

“They want for very little, but they are some of the hardest-working and happiest people I’ve met.”

The couple have also developed a shared appreciation for the region’s rich tea culture, with Sichuan renowned for its diversity of varieties and processing methods.

Despite enjoying their new surroundings, thoughts of home are never far away.

Iain and Shelley are hoping to return to Campbeltown in July for a month to spend time with their three sons – and their “sorely missed dogs” – although plans will depend on how the commissioning phase progresses.

As the project moves from planning to production, Iain says he will continue to keep the Wee Toon updated.

“I’ll write again as things develop,” he said. “In the meantime, I’d like to wish everyone back home a fantastic summer.”