Our team

The people at the Borders Distillery


The Borders Distillery opened in 2018 – founded by John Fordyce, Tim Carton, Tony Roberts, and George Tait, all veterans of the Scotch Whisky industry. They had a vision of bringing distilling back to the Borders by building the first whisky distillery in the region since 1837.


Andrew Nairn, the distillery manager, has a great team of distillers, and has a quiet ambition to be running the Most-Qualified distillery in Scotland – a place where “everyone can do everything”. Chris, Robyn, Caitlin, Finlay, Sarah, Jim, David, and Kirsty can turn their hands to every aspect of running the distilling operation – from milling and mashing, through fermentation and distillation, and on to filling casks and racking them in our warehouses. And on top of all that, we don’t have any tour guides here at The Borders Distillery – instead it’s the distillers themselves who show our visitors around. If you’d like to come and meet the team, please join us for a distillery tour.


How we make our whisky

From grain to glass

Take a look through the process


Away from the distilling hall, Maureen, Cristina, and Jamie make sure the shop and visitor centre run smoothly, and Emma, Andy, Charlotte, and Reg do the same for our wider business operations, looking after Customer Service, Finance, Marketing, and Sales. Beyond the distillery, we’re proud to have formed long-term partnerships with 11 local Borders farmers who supply all the grain we use to make our spirit.

It’s hard work and a big team effort making whisky, vodka, and gin – but it’s also great fun, especially when we get to enjoy the end-product. Cheers!


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