It’s an ideal example of how to make good use of energy. The intensive heat that operates the stills at Highland Park used to be vented out into the atmosphere, but now it’s providing warm air to help dry the malt in the kiln, and warm water for the mash tun.

The story’s told by Alasdair Punton, process design manager at Edrington, and distillery manager Marie Gulliver, with time for questions and discussion, and we round off by raising a glass of Highland Park to Dr Tim Dolan, who did so much for the distilling industry.

In association with the Chartered Institute of Brewers and Distillers.

Numbers limited, over-18s only: booking recommended, tickets £10, CIBD members free.