Lambay Whiskey has officially opened the ‘first of its kind’ offshore, off-grid island micro-distillery, three miles off the coast of Dublin on Lambay Island. Lambay Irish Whiskey is a combination of centuries-old Irish whiskey-making expertise and five generations of French cognac blending and maturation expertise. 

The whiskey – and the new micro-distillery – is a collaboration between two visionary entrepreneurs: Cyril Camus, House of Camus, the world’s leading family-owned cognac producer, and Alexander Baring of the Baring Family’s Revelstoke Trust. 

Alexander Baring lives off grid on Lambay Island, a private wildlife sanctuary and home to a rare ecosystem of grey seals, wallabies, seabirds, and a medieval castle. Owned by the Baring family since 1904, the island has long been a haven for biodiversity and historical preservation.

The distillery will only operate in the winter months due to the off-grid nature of the island

Lambay Whiskey’s Distillery Manager, Seamus Curtin, will oversee the distillery and live on the island for six months each year. He explains how bringing this project to life was not an easy task; 

“Transporting a distillery, piece by piece, to a remote island was no small feat, especially with very few boats in Ireland capable of the job and weather delays at every turn. Time was tight as we balanced getting up and running with protecting the historic building that now houses our distillery. Despite the challenges, the team’s commitment never wavered. I am immensely proud the distillery is now up and running and I feel incredibly fortunate that I get to live and work on such a remarkable island, crafting a truly special whiskey.”  

Built as a circular, closed-loop system, the distillery reuses resources and minimises waste, setting a new path for sustainable whiskey production

As the island has no mains power, the distillery will be powered initially by HVO, a clean-burning diesel alternative and is working to eventually transition to full energy independence using solar, wind and wave power. Excess heat generated through production will warm the nearby 15th century castle.

Organic Irish grain will be used in the whiskey-making process, with by-products recycled into feed for island animals. This eliminates the need for imports, further reducing the island’s carbon footprint. 

For Alex Baring, Custodian of Lambay Island and the Revelstoke Trust, the project reinforces his family’s longstanding guardianship of Lambay: 

“Breathing new life into unused buildings and committing to a closed-loop, regenerative system allows us to protect Lambay in a meaningful and enduring way. This is not just a distillery; it is a declaration of intent, for our family, for the island, and for the generations who will follow us.”  

The distillery will produce the highest-quality single malt whiskey which, once distilled, will mature in the island’s Sea Cask Room for at least three years.