In the world of drinks production it’s not unusual to find a mutual admiration between brewing and distilling. Especially if you were a graduate of the world-famous Heriot-Watt University’s Brewing and Distilling School in Edinburgh.

And Ben Murphy is one such graduate.

Boasting a wealth of brewing and distilling experience, he’s now helping put a Northumberland business on the international stage.

He’s the head distiller at Ad Gefrin. Officially opening in 2023, Ad Gefrin was the first whisky distillery to open in North Northumberland in 2000 years.

And from the off, its mission was clear. That’s to celebrate the region’s unique culture and heritage, revive a long tradition of whisky making in Northumberland and generate jobs in the area.

At Ad Gefrin, he is driving the distillery forward on its journey towards its first single malt release.

Paving the way for that launch has seen Ben and the team launch a number of other highly-regarded whiskies, too. Earlier this year, one such release was the Cognac Cask Finish Tácnbora.

In Old English, Tácnbora means “standard bearer” – the ceremonial figure who walked ahead of Northumbria’s kings, leading royal processions with a symbolic banner.

In the same way, Tácnbora leads the way for Ad Gefrin’s whisky journey, paving the path toward the distillery’s own Northumbrian Single Malt, which is maturing on-site and anticipated for release in 2026.

In this episode, we speak to Ben about his time at Heriot-Watt and the foundations it gave him. We discuss his drive helping Ad Gefrin produce their first single malt, his approach to whisky drinking and why there’s no point putting a good spirit in bad wood.

He also says that while how he has his own child at home he feels that he also has some 1300 other wooden children at the distillery, too.

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