Irish Whiskey production is now under way in Belfast for the first time since prohibition in 1930s at Titanic Distillers.

For the first time in almost 90 years, the production of Irish whiskey has happened in Belfast, this is quite the moment for us and for the city we call home.

Our shiny new copper pot-stills are now up and pouring new-make spirit, under the watchful eye of our Head Distiller Damien Rafferty.

“We opened our doors to tourists in April this year to allow visitors to explore the distillery and the site where Titanic last rested on dry ground,” said Damien, “but to finally begin production on site is an incredible feeling and a huge milestone, not just for us but for the city of Belfast."

“A lot of time, hard work and investment has gone into this amazing project to date, but this week marks the culmination of all that – with the distillery and visitor attraction now both fully operational.

“In many ways though, the job is only beginning as we start producing a whiskey that the people of Belfast and Northern Ireland can be proud of, and one that will represent us well all over the world."

Our distillery will produce a single malt premium whiskey made from ingredients that have been carefully selected to produce the best possible flavour using local providers on the island of Ireland.

 

Our Director Peter Lavery reflected on what he claims is ‘a momentous occasion’.

“It’s been quite a journey over the past five years but we are thrilled to get our license and to start producing our own spirits on site,” said Peter.”

"Whiskey has played an important part in the history of our city but there hasn’t been a working distillery here since the 1930s, so, as a Belfast boy, it really means a lot to me to revive this great distilling tradition – and help bring Belfast back to the forefront of Irish Whiskey production."

“Once, we led the way globally - not just in shipbuilding but across many areas of industry, manufacturing and innovation,” he continued, “with our Titanic Distillers Premium Irish Whiskey, now produced on this most historic of sites, we hope to do so again.”