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Edinburgh, Scotland

Sweetdram was founded in 2014 by Andrew MacLeod Smith and Daniel Fisher, who met in 2011 while studying for their Master’s degrees in brewing and distilling at Heriot-Watt University. After the course, the pair kept in touch to flesh out an idea they had for a modern drinks brand focused entirely on original flavour instead of conventional categories and repetitive trends. In 2014, they started Sweetdram from a tiny but well-designed work space in Dalston, London. The initial concept for the brand was to become the industry's first ‘gypsy’ distillers, who collaborate with various distilling partners around the world to make one off expressions that push categorical boundaries in terms of flavour and style.

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.

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