Mr Currie first decided to set up a distillery on a holiday in the Lakes with his three teenagers five years ago. “As soon as I saw this landscape, I thought ‘this looks like Scotland’ – it looks like whisky country,” he said. “The water we get here is very similar to Scotland.” The River Derwent flows down from its source, Sprinkling Tarn, high in the fells, through peaty foothills to the farm, ensuring that the water will be lightly peated. “There are damp conditions here, which also helps. When you are maturing whisky, you don’t want it too hot because it will evaporate.”