Holyrood

Rob Carpenter is named as founder in the trade press. The Drinks Business reported that no single malt distillery had worked in central Edinburgh since The Edinburgh Distillery, also called Glen Sciennes, closed in 1925, and that Holyrood's still house would open on 30 July 2019. The first production team were graduates of Heriot-Watt University's brewing and distilling course.

While the whisky matured, the distillery released gins, a grain spirit called Charmed Circle and a series of new-make spirits showing different malts and yeasts. Its first single malt, Arrival, went on sale on 6 October 2023 in 8,188 bottles; Whisky Magazine reported that the name refers to the building's past as the terminus of the Innocent Railway. Companies House shows the company incorporated in 2016 as The Holyrood Park Distillery Ltd and owned by Newmake Limited.

The distillery occupies a former railway goods shed dating from 1831 on St Leonard's Lane, in Edinburgh's Southside near Holyrood Park and Arthur's Seat. Edinburgh lies in the Lowland region. The company says it has looked for heritage barley varieties that were once part of the city's brewing history, and it uses Chevalier and Golden Promise for its Charmed Circle spirit. Visitors can tour the distillery.

Holyrood's stated approach is to build flavour before the cask. The company says it disputes the common idea that about 80% of a whisky's flavour comes from the wood. Alongside ordinary distilling malt it uses heritage malts for texture, speciality malts from brewing (crystal, amber, dark Munich, biscuit and others) and yeasts from brewing, wine and sake, such as Kveik and English ale strains as well as distillers' yeast. Each new-make bottle lists its recipe and process on the label. The opened sources do not give the number or size of the stills.

Arrival was made with distilling malt and distillers' yeast, which the company calls the "flavour foundation" of its single malts, and matured in oloroso butts, Pedro Ximénez hogsheads, bourbon barrels and rum barriques; the distillery manager described it as bringing sweet and spice together. Later releases include Ambir, which the company describes as a sticky, sweet malt from speciality malts and fruity yeasts, matured in bourbon barrels.