10th December 2024
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Castletown Mill Project Team Photograph
To celebrate the completion of the Caithness and Welsh slate roofs at Castletown Mill on 11th December 2024, Dunnet Bay Distillers Ltd will be holding a ‘Topping Out’ ceremony. ‘Topping Out’ is a rite traditionally held when the roof of a building is completed. Because Castletown Mill is one of the largest and most imposing 19th century grain mills in the North Highlands of Scotland, Historic Environment Scotland funded the reinstatement of the Caithness slate roof and conservation of the stonework on the circa 1818 wing of the building.
The Grade B listed, north-south wing of Castletown Mill with its iconic Caithness slate roof was originally built as a water-powered grain mill circa 1818 by James Traill (1758–1843) pioneer of the Caithness flagstone industry and Agricultural Improver as a starter enterprise for his heir George Traill (1788–1871). The mill ground grain grown on James Traill’s Castlehill Estate into flour to cater for the growing number of workers employed at his nearby Castlehill Pavement Works. In the late 19th century Castletown Mill was extended, with the addition to the south of a large 3-storey range which had a Welsh slate roof.
In 1991 Castletown Mill was added to the Buildings at Risk Register for Scotland maintained by Historic Environment Scotland where it was classified as ‘derelict’. However, in November 2020, Dunnet Bay Distillers Ltd purchased Castletown Mill and are giving it a new lease of life through a £4 million project to conserve and revitalise this important Grade B listed building. Due to open to the public in Summer 2025 Castletown Mill will be a state-of-the-art craft whisky distillery and world class visitor experience. Dunnet Bay Distillers Ltd was established in 2014 and is owned and operated by Caithness born and bred husband-and-wife team Claire and Martin Murray. It is exceedingly rare that a new distillery opens which is owned and operated locally by a family firm rather than by a big corporation. Dr Susan O’Connor, Head of Grants at Historic Environment Scotland, said, “We are delighted to have supported conservation of this nationally important water-powered grain mill through our Historic Environment Repair Grants Programme. By repairing and reusing Castletown Mill’s historic structure, including use of distinctive Caithness slate, we not only celebrate its industrial past but also safeguard its future for generations to come”.
Martin Murray co-owner and founder of Dunnet Bay Distillers Ltd said that “Castletown Mill, an iconic vernacular building is very much anchored into the landscape of the Dunnet Bay area with its thick Caithness stone walls, and Caithness and Welsh slate roofs. We are grateful to Historic Environment Scotland for awarding us grant funding that has enabled us to preserve the rich history and unique character of Castletown Mill and revitalise it to become the home of Stannergill Whisky”. Producing whisky is an energy intensive process and Castletown Mill will be using a 100% renewable electricity supply complemented with on-site solar electricity generation, battery storage, and an air source heat pump for all the distillery’s heating requirements. Claire Murray co-owner and founder of Dunnet Bay Distillers Ltd stated that “Based on visitors to our gin, vodka, and rum distillery we anticipate that Stannergill Whisky at Castletown Mill will attract circa 25,000 visitors in its first year of operation and will create twelve new full-time equivalent jobs in addition to the people we already employ at Dunnet Bay Distillery”.
The practice of ‘Topping Out’ comes from an ancient Scandinavian religious rite of placing a tree atop a new building to appease the tree-dwelling spirits displaced in its construction. This is a fitting tradition as Castletown Mill is going to be the brand home of Stannergill Whisky. The water to power the large water wheel which was once located on the east gable of Castletown Mill came from the nearby Stannergill Burn. The name Stannergill comprises the Old Norse words: steinn garðr gil – which translates into English as a stone-enclosed gorge (or ravine). The natural Caithness environment, that was once settled by newcomers from Scandinavia, with its fresh sea-air from Dunnet Bay which surrounds Castletown Mill, and the pure Highland water Dunnet Bay Distillers will use to make its whisky will help to create a uniquely smooth and mellow spirit. Stannergill Whisky will use barley grown in the fields surrounding Castletown Mill whilst pot ale and spent lees left over from the distillation process will fertilise the barley used to make more Stannergill Whisky. The flavour of Stannergill Whisky will honour the Caithness whiskies of the past but also present opportunities for new flavours, and new Caithness whisky making traditions.
