Sweetdram, the Edinburgh, Scotland-based duo of Daniel Fisher and Andrew McLeod Smith, started with a concept to craft original flavors by rethinking liqueurs and spirits typically defined by convention and tradition. After meeting while studying to receive their master’s degrees in brewing and distillation, the two launched Sweetdram from a small London work space. This workshop served as a base for them to perform extensive research and development before travelling across the world to collaborate with distilleries to produce their unique liqueurs and spirits for modern drinkers and bartenders.
The first of these nomadic collaborations resulted in the revival of a nearly defunct botanical spirit called Escubac with the historic Distillerie Combier. Further collaborations with the East London Rum Company and Brooklyn’s King’s County Distillery established Sweetdram as unconventional risk-takers with a drive to create singular, contemporary spirits. These successful projects inspired the move to Scotland—Andrew’s childhood home and Daniel’s home away from home where he lived prior to co-founding Sweetdram—where they established a new production facility in a massive industrial warehouse in Sighthill, Edinburgh.
It is in this immersive, contemporary space that Sweetdram now crafts its innovate liqueurs and spirits using a custom copper pot still with a helix coil head. Additionally, this permanent location has allowed Sweetdram to expand into independent bottling with the launch of a whisky program—the curation of which predates the inception of Sweetdram—using sourced casks matured throughout Scotland.