Whisky Investment Podcast Episode 10 – Industry Insights: Crafting Spirits with Science with Abhi Banik- Copper Rivet Distillery

In this episode of the Whisky Investment Podcast, VCL Vintners’ Alwynne Gwilt visits Copper Rivet Distillery in Kent to speak with head distiller Abbi Banik. What follows is an inspiring and technically rich conversation exploring the origins, ethos, and innovative processes behind one of England’s most distinctive distilleries.

From India to Kent: A Distiller’s Unexpected Journey

Abbi’s journey into whisky was anything but conventional. Originally from India with a background in biotechnology and industrial microbiology, Abbi was drawn to fermentation science. A move to Scotland led to enrolling at Heriot-Watt University, home to the prestigious International Centre for Brewing and Distilling. Though his initial focus was pharmaceuticals, Abbi quickly fell in love with distillation — particularly gin — and never looked back.

His early work included teaching distillation and running research projects with breweries and distilleries across the UK, eventually leading him to meet the founders of Copper Rivet, who were seeking expertise to turn their long-held dream of building a distillery into reality.

Breathing New Life into a Historic Site

Copper Rivet Distillery is housed in a Grade II-listed Victorian building along the River Medway — a structure chosen as much for its architectural elegance as for its 10-metre height, necessary to house the distillery’s custom-built stills. The building’s craftsmanship and industrial history align perfectly with Copper Rivet’s ethos of provenance, quality, and innovation.

Abbi explains that the building’s very design — its brickwork, arches, and structural support — inspired and strengthened the team’s commitment to creating something exceptional. The location itself, discovered by sheer luck during a family picnic, now stands as a unique beacon of English distilling.

A Grain-to-Glass Philosophy

What sets Copper Rivet apart is its complete grain-to-glass process — a rarity in the industry. Instead of sourcing neutral spirit, every drop of alcohol is distilled on-site from local grain, sourced from trusted Kentish farmers. The distillery works with wheat, barley, and rye, all grown within 10–20 miles of the site.

The spent grain is returned to the farmers for animal feed, embracing a sustainable circular economy. From the outset, this approach has allowed Copper Rivet to control every aspect of production, from fermentation to bottling — a testament to both sustainability and quality.

Purpose-Built Precision: Design Meets Innovation

The distillery’s equipment — from wash stills to fermenters — was designed in-house to allow complete flexibility and control. Abbi explains that while Copper Rivet began with gin and vodka, whisky production followed after a careful build-up of infrastructure and planning.

Even the stills were constructed to allow for future expansion and were carefully sized to fit through the original doorways of the heritage building. Every step was forward-planned, allowing room for growth without compromising the site’s integrity.

Whisky Production with Scientific Intent

Copper Rivet’s approach to whisky is highly distinctive. They use multiple still types, including a hybrid still with a 40-plate column, enabling the creation of different flavour profiles at the new make stage. Abbi likens this to building a painter’s colour palette — capturing flavour from fermentation through to distillation, with less reliance on cask influence.

Their meticulous process includes seven-day fermentations (versus the industry standard of ~42 hours), temperature-controlled mashing, and selective use of cloudy or clear wort to affect flavour outcomes. The goal is to craft delicate, fruity, floral whiskies that retain character even with minimal cask influence.

Tasting the Signature Style

Alwynne and Abbi sample Copper Rivet’s signature single malt — a spirit that’s light, elegant, and surprisingly complex for its age (typically 3–4 years). With pear, green apple, and subtle floral notes, the whisky defies expectations. Abbi credits this to deliberate distillation choices, high reflux, and careful spirit cuts that prioritise fruitiness over heavier, oak-driven flavours.

Abbi’s inspiration for this style stems from two sources: the soft, pale Speyside malts of yesteryear and a desire to create a whisky ideal for highballs, inspired by his travels to Japan.

A Future Built on Provenance and Passion

Copper Rivet Distillery’s commitment to provenance, sustainability, and detailed process control makes it a true standout in modern distilling. While it may be a relatively young operation, the distillery’s deliberate decisions — from local grain to custom equipment and minimal cask impact — showcase a sophisticated vision for English whisky.

Abbi’s story and the distillery’s journey reflect how combining scientific precision with creative ambition can produce exceptional spirits with a true sense of place.