Pioneering rum development with Verdant Spirits

Verdant Spirits set out to make history as Dundee’s first commercial distillery in almost 200 years. Its ambitions began beyond the iconic gin which they are now known for - the company wanted to develop a truly distinctive Scottish rum using a novel ingredient: panela, a pure, unrefined cane sugar rarely used in UK spirit production. To help realise this goal, Verdant collaborated with Heriot-Watt University’s world-renowned International Centre for Brewing and Distilling (ICBD) under the Standard Innovation Voucher Scheme delivered by Interface in Partnership with the Scottish Funding Council.

This collaboration not only delivered an innovative new product but also helped lay the foundations for Verdant’s growth — while showcasing Heriot-Watt’s unique capacity to support novel, commercial spirit development from concept to reality.

Challenge

While Verdant Spirits had ambitious plans for a diverse range of product categories, including gin, whisky, and fortified wines, its initial product focus was on creating a unique Scottish rum. Unlike traditional rums based on molasses, the company was keen to explore the use of panela, a traditional Latin American cane sugar, as a core fermentable, offering a new flavour profile and point of distinction.

However, turning this idea into a market-ready product required specialised knowledge of fermentation processes, yeast strain selection, and distillation techniques, expertise not readily available outside academic and research environments.

Solution

Verdant sought expertise from Heriot-Watt University’s ICBD, the only academic centre of brewing and distilling excellence in Scotland, and one of very few in Europe, with dedicated pilot distilling equipment, specialist licenses, and unparalleled research expertise.

The research team, led by Dr Annie Hill, worked closely with Verdant’s founder, Andrew Mackenzie, to explore and develop the company’s vision for a distinctive new rum. This collaboration involved research and experimentation around fermentation and distillation, aiming to optimise the production process and create a high-quality final product. The project also supported Verdant in building its technical capabilities and identifying skilled talent, including through connections with Heriot-Watt’s MSc brewing and distilling students.

Impact

Through this collaboration, Verdant Spirits successfully developed a distinctive panela-based rum recipe, a first of its kind for the Scottish market, blending scientific expertise with creative thinking. This initial innovation helped accelerate the company’s journey toward full-scale production, including the development of their signature gin.

Why Heriot-Watt?

The International Centre for Brewing and Distilling is the only facility of its kind in Scotland, and one of the few in the UK, offering both the technical infrastructure and academic expertise required for novel spirit development. From laboratory-scale fermentation through to pilot distillation and sensory evaluation, the ICBD supports end-to-end R&D that bridges the gap between idea and market-ready product.

Want to work with us?

This project exemplifies how businesses can tap into Heriot-Watt’s research excellence. Whether you’re a start-up distillery or an established brand looking to innovate, our team can help bring your vision to life.

Learn more about collaborating with us: www.hw.ac.uk/research-enterprise