Jackton Distillery

Jackton Distillery takes its name from the nearby village of Jackton and is part of the new generation of producers revitalising Scotland’s Lowland whisky region. The family-run distillery is directed by three of the Kean siblings — Jaynie, Claragh and Jacob, with Jaynie as Managing Director.

The RAER name has a playful origin: “RAER” is “rear” spelled backwards, inspired by an early family photography project, while “rare” is also a Scots word.

After several years without public access, Jackton opened its doors in summer 2024, offering tours, a tasting bar and on-site accommodation, followed by weddings, events and a French wine experience inspired by the Auld Alliance.

Production

Jackton operates a genuine grain-to-glass philosophy. The family now grows around 300 tonnes of barley each year on its Ayrshire farms, with approximately one tonne used in production each day.

In 2025, the distillery brought its own malt house into operation, equipped with two five-tonne rotating drums. This gives Jackton greater control over the whisky-making process, from growing and malting the barley through to producing the finished spirit.

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Jackton Distillery - Lowland