Arbikie is the first single-site, field-to-bottle distillery in Scotland — and the family behind it has farmed the land since the 1660s. The Stirling family has worked Arbikie Estate on the Angus coast near Arbroath for four generations, and records show a farm distillery on the site as far back as 1794. Brothers John, Iain, and David revived distilling in 2013 in a converted barn a stone's throw from their fields, on a coastline shaped by red sandstone soil, the North Sea, and famously turbulent weather. Every crop that goes into an Arbikie spirit is planted, grown, and harvested on the estate, then distilled, matured, and bottled there, with master distiller Kirsty Black — named among the world's top ten female master distillers — running the stills. The firsts pile up. Highland Rye is the first rye whisky made in Scotland in over a century, and still the world's only rye Scotch. Tattie Bogle was Scotland's first potato vodka, made from rejected, misshapen estate potatoes. Kirsty's Gin draws on coastal botanicals — seaweed, Carline thistle, blaeberries. And Nàdar, distilled from peas as Black's PhD project, launched in 2020 as the world's first climate-positive gin and vodka, each bottle carrying a carbon footprint of negative 1.54 kilograms. Traditional Scotch distilling methods, copper pot stills, and a sustainability record almost nobody else can match.

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