A design report submitted by Samuel Betteridge in May 2022 as part of the degree of Master of Architecture at the University of Bath, Department of Architectural and Civil Engineering. Student Number: 159094538 Tutor: Rob Gregory
ACKNOWLEDGEMENTS I would like to express my gratitude to all those who have dedicated their time and knowledge in assisting us on this project. I would especially like to thank Rob Gregory for his continuous support and advice in his capacity as architectural tutor throughout the project. Thank you to the team of tutors at the University of Bath: Alex Wright John Martin Andy Jarvis Rupert Grierson Steve Fisher
CONTENTS 1. Introduction 25. Proposal 37. Distillery 63. Visitor Centre 79. Environment 97. Regulatory Compliance 103. Process
INTRODUCTION
WHISK(E)Y The precise origins of whisk(e)y are a subject of great debate - even to this day - but it is believed that the technique of distilling was introduced to Ireland and then Scotland during 14th Century by Irish Christian monks returning from their travels. The word “whisk(e)y” derives originally from the Gaelic phrase “uisge beatha” - a translation of the spirit’s original Latin name “aqua vitae”meaning “water of life”. The modern name has developed to have a sacrificial letter “E” preceding the “Y” which is adopted in circumstances referencing Irish Whiskey or Bourbon and omitted when referring to Scotch.
Scotch
Whisky English Aqua Vitae Latin
Uisge Beatha Gaelic
Irish
Whiskey English
Definition of “Scotch Whisky” and categories of Scotch Whisky 3.—(1) In these Regulations “Scotch Whisky” means a whisky produced in Scotland— (a) that has been distilled at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been— (i) processed at that distillery into a mash; (ii) converted at that distillery into a fermentable substrate only by endogenous enzyme systems; and (iii) fermented at that distillery only by the addition of yeast; (b) that has been distilled at an alcoholic strength by volume of less than 94.8 per cent so that the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production; (c) that has been matured only in oak casks of a capacity not exceeding 700 litres; (d) that has been matured only in Scotland; (e) that has been matured for a period of not less than three years; (f) that has been matured only in an excise warehouse or a permitted place; (g) that retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation;
SINGLE MALT
SINGLE GRAIN
BLENDED MALT
BLENDED GRAIN
BLENDED
Produced by batch distillation in pot stills at a single distillery from water and malted barley without the addition of any other cereals.
Distilled at a single distillery from water and malted barley with or without whole grains of other malted or unmalted cereals.
A blend of single malt Scotch Whiskies, which have been distilled at more than one distillery.
A blend of single grain Scotch Whiskies, which have been distilled at more than one distillery.
A blend of one or more single malt Scotch Whiskies with one or more single grain Scotch Whiskies.
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Introduction
WHISKY REGIONS Scotland can be divided into six regions each producing whiskies with their own distinctive tastes, smells and looks characterised by and embedded within their locations. The most significant of these regions is Speyside which is home to over 50 of Scotland’s distilleries. Distillery Inverness
Highlands Islands Speyside Lowlands Islay Campbeltown
GLOBAL TRADE Scotch whisky is the world’s number one internationally traded spirit, accounting for 75% of Scottish food and drink exports (nearly a quarter of UK food and drink exports) and providing £5.5bn GVA to the UK economy.
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Introduction
Latvia £142m Germany £184m
France £432m USA £1,069m
Japan £147m
Spain £180m
Mexico £121m
Taiwan £205m
India £166m Singapore £300m Brazil 43m bottles South Africa 42m bottles
Introduction
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OWNERSHIP There are currently more than 130 whisky distilleries operating across Scotland - many of which are situated in the region of Speyside. Unfortunately, only a handful of these distilleries are run independently as the majority are part of multi-distillery groups or are managed by international corporations such as Diageo - which owns 31 facilities around Scotland and has a presence in 5 of the 6 Scotch Whisky regions. The Highlands local authority area is home to 4 independent Scotch Whisky distillers. Independent distillery Corporate distillery Highland region
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Introduction
CLIENTS There are three independent distilleries within 40 miles of Inverness with a combined capacity to produce 275,000 litres pure alcohol (LPA) each year which is approximately the same capacity as Diageo’s smallest distillery - Leven. It is proposed that a new distillery in Inverness serves as a cooperative facility for the three in the hope that they benefit from the pooling of resources and a city presence - potentially enabling them to compete with entry level commercial distilleries. 40 miles
Figure 1: Three Glen Mhor distillery workers sometime after 1972 move a cask that was distilled in 1936.
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Introduction
LOST DISTILLERIES Although Inverness is regarded as the capital of the Highlands, today there is little representation of the region’s greatest export. Only a hint of the whisky industry can be found at the Bairds Maltings in the heart of the Longman industrial zone. However, Inverness was once a centre of Highland Whisky - playing host to three large scale distilleries. Two of these facilities, Glen Albyn and Glen Mhor existed very close alongside each other adjacent to the Muirtown Basin where the Claedonian canal reaches its end in the city. The two distilleries worked hand in hand for much of their lifetime thanks to their proximity to one another. During its peak, Glen Mhor was noted to be producing 1.3 million gallons per annum. However, in 1983 the whisky loch forced both Glen Albyn, Glen Mhor and 9 other distilleries owned by Scottish Malt Distillers Ltd. (now Diageo) to cease production - thus bringing an end to distilling in Inverness. The project aims to bring distilling back into Inverness and also wishes to share the story of these two great distilleries from which it takes its name.
Introduction
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Sweden 25,000
France 136,000 USA 271,000
Netherlands 71,000
Spain 35,000
Germany 209,000 Italy 49,000 China 54,000 India 40,000
Australia 48,000
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Introduction
TOURISM Whisky distilleries are among the most popular tourist attractions in Scotland, attracting millions of visitors every year boasting a huge tourism spend and generating the highest spend per visit.
Introduction
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THE MORAY-NESS REGION Inverness is surrounded by a small number of active distilleries with the border of the whisky heartland of Speyside existing only a short distance away (although some classification systems place Inverness within this region). The primary road route to the rest of Scotland and the UK is along the A9 and the city’s railway terminus means there is ample connection by rail to the rest of the country. Many of the existing distilleries shown are sited near these rail links, and this project will be no exception. The local landscape features a good concentration of agricultural land used for growing spring barley. In modern times, it is rare for distilleries to undertake the malting process of raw barley themselves. Maltings are far fewer than distilleries in Scotland and so typically constitute very large facilities in order to serve the demand of the large quantity of distilleries. One of these major malting facilities - belonging to Bairds Malt - is based within Inverness in the Longman industrial estate. The Inverness masterplan identifies a considerable flood risk in Longman and advises the relocation of uses to avoid anticipated damages. It is proposed that AlbynMohr absorbs a small portion of the malting capabilities of Bairds Inverness to retain a city centre malting presence and include this important process in the visitor experience.
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Introduction
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CLIMATE CHANGE The Scotch Whisky industry has been able to flourish in Scotland because of its fresh water sources and ideal climate for growing barley. 800,000 tonnes of spring barley are required annually for the production of Scotch, and a reduction in yield could cost the industry up to £27m each year. Future climate change projections indicate that Scotland will experience hotter and drier summers and warmer winters over the next 50-100 years. In addition, extreme weather events are likely to increase in frequency and intensity across all seasons. Spring barley is expected to benefit from elevated atmospheric CO 2 levels and rising temperatures, producing improved yields during favourable climatic conditions. However, an increase in the frequency and magnitude of drought and heat stress will impact harvest quality and quantity and result in year-toyear yield fluctuations. The various stages of Scotch Whisky production, including malting, fermentation, distillation, and maturation, have been developed to suit the temperate maritime climate of Scotland. Warmer air and water temperatures will lead to inefficient cooling in traditional distilleries and create challenges for conserving the character, consistency, and quality of Scotch Whisky. The product is intrinsically tied to the natural environment, and for this reason, the future of the industry will be shaped by its response to the climate crisis. Currently leading the charge in the whisky industry’s efforts to mitigate climate change, the Scotch Whisky Association has been developing and refining its environmental strategies since 2008, setting itself ambitious targets which it remains on track to meet.
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Introduction
2050 UK TARGET 2045 2042 2040 SCOTLAND TARGET
MASTERPLAN TARGET
SWA TARGET
NET ZERO
Introduction
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PROCESS Scotch Whisky is produced from only three ingredients barley, water and yeast. The barley is first malted by soaking it in water and leaving it to rest to allow it to germinate (root). This germination is then quickly halted by heating the soaked barley in a kiln, locking vital starch and enzymes within each grain. The malted barley is then ground down into a fine powder in a mill before being mixed with warm water triggering the enzymes to breakdown the starch into fermentable sugars which get absorbed into the water known as wort. Yeast is added to the wort which convert the sugars into alcohol through fermentation, creating a beer like liquid called wash. This substance is then distilled, typically twice but occasionally three times, to separate the alcohol which is subsequently pumped into charred oak casks and left to mature for a minimum period of 3-years.
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Introduction
MALTING
MILLING
GERMINATION
MASHING
MATURATION
FERMENTING
DELIVERY
DISTILLING
FILLING Introduction |
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Introduction
PROGRAMME Central to the layout of the building will be the Scotch Whisky manufacturing process which will exist in full from grain to cask. This portion of the project will provide local independent distillers with the resources they need in a city centre location that allows them to interact directly with the consumer and collaborate to distil unique limited edition whiskies to raise funds for local causes. In addition to the primary process spaces, the proposal will also host a visitor centre that provides an experience to tourists and enthusiasts. The traditional malting side of the process is seen to be an aspect which is safe enough for members of the public, both local and from afar, to engage with. It is hoped that through the combination of these two aspects of programme the tale of Highland Whisky can be told in an easily accessible facility to visitors from around the Highlands, UK and the world.
Introduction |
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Introduction
PRODUCTION The current combined production size of the three client distilleries is just shy of 300,000 litres of pure alcohol (LPA) per annum. The proposed distillery has a production capacity of 200,000 LPA per anunm. To understand the schedule of process accommodation required for such a facility consultation was sought by Forsyths (a copper pot still manufacturer) who provided a breakdown of the typical spatial and operational parameters for a distillery of this size.
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EXISTING SITE
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The project site is a portion of the Longman industrial zone identified by the Inverness masterplan as a potential site for development of a feature building. As existing, the site is constrained by the sprawling railway to the south and trunk road to the north. A large proportion of the site is given over to car parking and another section is an area of potential ground contamination from the activities of an existing gas works.
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Introduction
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Introduction
Existing Condition
Strategic Retreat
PROPOSED CONDITION The Inverness masterplan aims to overcome the issues of a fast growing population, unsustainable urban sprawl and physical barriers generated by outdated infrastructure through a strategic retreat from the edge of the sea to form a new edge to the city. The formation of the new edge relieves the existing Longman industrial estate from the threats of both coastal and fluvial flooding by zoning agricultural land to the north of the city capable of absorbing the flooding impact whilst remaining productive when dry. Future development is outlined to be retained within the new edge, establishing a green belt around the city that finds its way into the centre via a network of identified green threads.
Agricultural Land
Contained Development
Green Threads
Tartan City
Upon full implementation of the masterplan, the project site expects to find itself at the intersection of one of these green threads with the urban condition. At this location the site is also sandwiched by a new optimised railway network to the south, the agricultural district to the north and high density commercial and industrial zones to the west and east.
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PROPOSAL
SITE LANDSCAPE The overall aim of the proposed landscaping strategy is the continuation of the “green thread” identified to the south of the project site by the Inverness masterplan. To achieve this goal the site has been divided into three broad zones based on a desktop assessment of the existing ground conditions and land availability. The primary obstacle to the landscape design is the existing gas works which is likely to be a source of significant ground contamination. Human intervention will be required in any soil purification activity in this zone. A sprawling network of active railway lines populates an area towards the southern extents of the site. These railways are set to remain active for a short time after the anticipated project start date and will continue to be so up until their eventual decommissioning around the expected distillery completion date. At this point it is proposed that the railways themselves will remain in the ground and a bio-remediation strategy adopted for cleansing the land around them. This approach will consist of the planting of hardy pioneer species such as birch to reintroduce nutrients into the soil and eventually lead to improved biodiversity across the site.
CONTAMINATION
The area to the north of the gas holder is currently occupied by low level contamination activities within lightweight steel sheds, such as car dealerships and construction merchants. To complete the gradient of transition across the site from natural green space to agricultural green space, this area has been zoned for capping with higher nutrient soils to allow for the farming of barley for use in whisky production.
LANDSCAPE ZONES
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Proposal
Proposal |
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Typical Scottish Spring Barley Yield
5.8 T/ha
Potential Barley Yield
Enough Supply for
1.1
Week(s)
11.3 Tonnes
Available Agricultural Land
1.95 Hectares
Whisky Yield
4,520 LPA
22.6
Equivalent to..
Barrels
11,300 70cl Bottles
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Proposal
Proposal |
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MASSING & ZONING The facility in its final form is divided into three major zones which each interact with the hole left behind by the former gas holder in different ways. The distillery itself bridges across the basin along a chord which is offset from the circle’s diameter. Between the points of intersection the distillery allows its façades to drop to the foot of the drum to enclose a two storey zone containing the distilling hall and kiln. The visitor centre straddles the border of the gas holder, again allowing its façades which lay inbound of the large perimeter to reach the basin floor. Connecting these two masses is a low lying warehouse space which sits entirely inbound of the gas holder walls, hugging its perimeter. In doing this, the combination of each form with one another and the existing hole encloses two courtyards, one to the north which provides service space to the main distillery building, and one in the centre which serves as an open yard space into which industrial activity can spill out into full view and be observed.
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Proposal
Process Support Visitor Warehouse
Process Plant Building Plant Proposal |
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Proposal
LOWER GROUND FLOOR 1. 2. 3. 4. 5. 6. 7. 8. 9.
Distilling Hall Kiln Internal Process Plant Yard External Process Plant Maturation Warehouse Private Tasting Space WCs Bar Store
Proposal |
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GROUND FLOOR 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Floor Malting Kiln Distilling Hall Bottling Office Refuse & Dispatch Delivery External Process Plant Yard Exhibition Bar Maltings/Public Yard
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2021 North of the railways the site is cleared in preparation for construction of the distillery. Soil samples tests are taken to understand the extent of any ground contamination and decide next steps.
2025 The whisky distillery is operational and work commences on remedying the soil to the north for barley farming.
2030 Agriculture is in its infancy on-site. The Inverness masterplan is taking shape around the perimeter as the railway clearance is complete and construction of a new local rail network begins.
2040 15 years after the distillery first started production there is now matured product to taste and a local interchange to bring people to try it! Bioremediation of the rest of the site is beginning.
2050 The forest on the south side of the site is now a fully integrated piece of landscaping. Production has increased and there is scope to extend farming operations north into the agricultural district.
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Proposal
PHASING Given the changing nature of the site surroundings (outlined by the Inverness masterplan) and the importance of time in the Whisky making process, it was clear from the project outset that the project in its final form would need to evolve over a period of at least 12 years. This would account for the construction of the distillery building and a maturation period of 10 years (greater than the minimum required 3, but typical for a scotch whisky). The 10 year maturation period falls in line with the construction of an optimised railway network, with a nearby local interchange outlined known as “Longman East.” The addition of this station would go a step further towards making the project objective of an accessible city centre distillery possible by allowing people to arrive easily by public transport. The addition of bio-remediation landscape elements to the project increases the lifespan of its evolution beyond the point at which the visitor centre is operational to when the forest landscape to the south is matured.
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DISTILLERY
DESIGN CONCEPTS The design intention of the distillery is to create a building which expresses the nature of the craft contained within and to provide a frame through which the traditional art of distilling can be displayed to Inverness. The distillery aims to allow the visitor to get up close to the process whilst remaining a fully functioning factory.
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Distillery
LINEAR
HIERARCHY
The layout of the building expresses the order and direction of its processes by intersecting with the existing site geometry and appearing as a bar within the landscape.
The spatial requirements of each sub-process follow the changing volumes of the interior as it fully integrates with the former gas holder site. Visual interest is maintained at higher level with the lower level providing service.
HANGING
PERMEABILITY
Adopting the structural strategy of a bridge landing on either side of the drum generates a hanging architectural language throughout which suggests a building which delicately grounds itself in the context.
Fully embracing the hanging strategy presents the opportunity to open the lower facade and allow internal activities to spill into the yard.
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Distillery
MATERIALITY The material palette for the distillery is chosen to reflect the industrial nature of the activities within. Lightweight materials have been selected to reduce the loading on the truss structure as much as possible. Charred timber cladding has been specified as the external finish to mirror the charring of oak barrels before filling and for its dark tone which allows the building to become a silhouette in the landscape. Materials as labelled from top to bottom: •
Solar PV panels.
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Horizontal timber louvres spanning between walkway cable structure.
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Steel bar & rod open mesh flooring suspended from secondary roof structure.
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Cable truss glazing suspension system.
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Mixed reclaimed granite setts.
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Brushed charred vertical Scots Pine timber cladding.
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Polished screed floor painted with epoxy paint finish to indicate resource flow & safety hazards.
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Exploded Isometric Facade Lightweight insulated roof enclosure with PVC membrane finish.
Hanging SFS walls with vertical charred Scots Pine timber cladding
STRUCTURE
Upper Floors Steel bar & rod open mesh flooring suspended from secondary roof structure by steel spiral strand cable supports.
The building’s primary structure is constructed from two pre-cambered steel trusses which span across the existing hole left by the dismantled gas holder. The longest span of the trussed is reduced to a distance of 30m by two concrete walls which carry the load to reinforced foundations at the base of the drum to minimise the required sectional area of steel. The top and bottom chords of each truss are made from wide-flange, hot rolled, quenched and self-tempered high strength steel I-sections. The two trusses are joined by 17 transverse steel I-sections which, in combination with the tapered columns forming the vertical members of each truss, act as portal frames. The dead loads of the building’s roof, façades and upper floors and live loads are transferred along the length of the trusses and into 10m deep, 600mm diameter concrete piles at the landing points at either end of the building. Equipment loads are transferred directly to ground within the drum via focused reinforced concrete pad foundations. This strategy maximises the reuse of the existing gas holder foundations.
Framing High strength steel truss system with secondary steel roof structure spanning between lateral truss “portal frames.”
Foundations 10m deep, Ø600mm reinforced concrete piles.
Reinforced concrete slab foundations below process equipment.
Reinforced concrete walls to new strip foundations reducing truss span and enclosing plant space.
Existing Existing gas holder concrete foundations and retaining wall.
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Distillery
Distillery |
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TRUSS ASSEMBLY Typical Box Truss It is proposed that each truss should be manufactured in 15m long, 3 bay, fully welded sections which are subsequently connected together on site with bolted connections on the webs and flanges to maximise resistance to the large axial force expected to occur inplane of the truss whilst still maintaining dimensions that are easily transportable to site. As the loads of the upper floors are transferred through hanging cable connections to the top of the steel truss - rather than bearing onto its base - it is proposed that the lower transverse members should be removed to maximise the flexibility of the internal layout. Tapered steel I-section columns therefore form the vertical elements of the trusses to transfer the bending moment experienced under horizontal wind loading usually resisted by the lower horizontal member through the top of the structure.
Omitted Lower Member
Circular steel hollow sections bolted to welded plates form the bracing members of the truss.
Tapered Vertical Members
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Distillery
Secondary steel lightweight roof support structure.
446x416mm wide-flange, hot rolled, quenched and self-tempered high strength steel I-section.
Bolted connection
300mm wide steel I-section column tapering from 500mm to 800mm depth along length.
Steel circular hollow section bracing member.
Bolted connection
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Steel Truss Total Embodied Carbon
851.9 TCO2e
Embodied Carbon Distribution
RIBA 2030 Challenge
Steel Portal Frames Total Embodied Carbon
957.2 TCO2e
Embodied Carbon Distribution
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Distillery
RIBA 2030 Challenge
CARBON IMPACT ASSESSMENT One of the perceived benefits of opting for a long span steel box truss structural strategy over alternative steel construction methods is the reduced need to replace the existing concrete gas holder base with new reinforced concrete foundations. Spanning across the existing hole and only pouring concrete where is absolutely necessary (at the bridge landing points and under heavy process equipment) means that much less of the distillery’s embodied carbon is locked up in the substructure than if the whole building were to require a new slab. To test this hypothesis, the carbon cost of two versions of the building (steel truss vs. steel portal frames) was assessed using the FCBS Embodied Carbon Calculator. The results of the assessment demonstrated that the proposed design has an overall lower embodied carbon that the alternative; with a greater proportion of the carbon cost attributed to the steel structure which can be designed for disassembly and reuse unlike the substructure.
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OVERVIEW The whisky manufacturing process runs from east to west along the length of the distillery building. The central processes requiring greater space volumes - distilling hall and kiln - are located within the depth of the gas holder drum.
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Distillery
DELIVERY & GERMINATION Barley grown on or off-site is stored in external grain silos where moisture content is kept below 15%. The malting process begins with the steeping and germination of raw barley. The grain is soaked in water and drained several times to increase it’s moisture content to 45% to initialise growth. The barley is then traditionally evenly laid out on a malting floor and frequently turned over a period of 4-5 days to allow it to root.
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Distillery
KILN Heat is applied to the “green malt” for 24 hours to arrest the germination process and bring its moisture content down to around 5% locking flavours crucial to making whisky within the grain.
Distillery |
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Distillery
DISTILLING HALL The malted barley is first milled into a powder known as grist which is mixed with hot water in the mash tun to induce natural enzymes to break down starch within the grain into fermentable sugars. These sugars are then removed from the spent grist using more hot water to produce a sugary liquid called wort. Yeast is added to the wort which converts the sugars in the liquid into alcohol which produces a beer like substance called wash. The wash is then distilled twice within copper pot stills to separate the alcohol from the liquid.
Distillery |
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Distillery
BOTTLING & DISPATCH After maturing on-site for a period of at least 3-years the whisky is filtered and bottled in an on site bottling facility at the dispatch end of the building.
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DETAIL SECTION
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Distillery
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1:20 Sliding Door Head Detail Powder Coated Aluminium Rainwater Downpipe Ø110mm 20mm Vertical Charred Scots Pine Timber Cladding 50mm Ventilated Air Gap w/ 2x 25x50mm Timber Battens Waterproof Membrane 100mm Steel Framing System w/ EPS Insulation Sliding Door Structure Vapour Control Layer 15mm Plywood Board 20mm Vertical Scottish Larch Timber Cladding
Smooth Finish 50mm Screed Floor w/ Epoxy Paint Finish to Indicate Resource Flow & Safety Hazards 100mm Concrete Slab Vapour Control Layer 150mm EPS Insulation Damp Proof Membrane 300mm Existing Concrete Slab
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Distillery
1:20 Sliding Door Head Detail Steel Spiral Strand Cable Support Ø10mm @ 2.5m Centres Cable Truss Curtain Glazing System to Manufacturer Detail Powder Coated Aluminium Rainwater Downpipe Ø110mm 1100mm Balustrade w/ Black Powder Coated Aluminium Posts at @ 1.5m Centres , Timber Handrail & Cable Infill Steel Spiral Strand Cable Support Ø10mm @ 2.5m Centres Turn-buckle Cable Connection to Manufacturer Detail
40mm Steel Bar & Rod Open Mesh Flooring; 4mm Bars @ 40mm Centres & 5mm Rods @ 100mm Centres
205x100mm Steel I-Section Walkway Support Braced to Primary Structure via Thermally Broken Connection 446x416mm Wide-flange, Hot Rolled, Quenched and SelfTempered High Strength Steel I-section Truss Chord Sliding Roller Door Rail to Manufacturer Detail Fixed to Primary Structure 20mm Vertical Charred Scots Pine Timber Cladding 50mm Ventilated Air Gap w/ 2x 25x50mm Timber Battens Waterproof Membrane 50mm EPS Insulation 150mm Steel Framing System w/ EPS Insulation Vapour Control Layer
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MATURATION Due to space constraints, the majority of the whisky produced at the distillery will be stored in an approved excise warehouse off-site. However, whisky produced from the distillery’s own barley will mature in the on-site warehouse spaces ready to be enjoyed within the visitor centre or sold as limited edition bottles to raise funds for social causes around Inverness. The maturation spaces are arranged so that the casks progress around the perimeter of the drum as they age before arriving at their final destination in the visitor centre bar.
VISITOR CENTRE
DESIGN CONCEPTS The driving concept behind the design of the visitor centre was to create a building that marked both the start and end of the visitor journey through the distillery in a way that allowed the experience to follow the pathway of the manufacturing process. The facility aims to be a welcoming beginning on the visitor journey which allows a full overview of the process from afar as a final point of reflection or for those just passing by.
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Visitor Centre
WAYPOINT
ASPECT
The visitor journey is designed as a loop that runs tangential to the direction of the distillery production. The visitor centre is positioned to provide a welcome start and a fitting end to the experience.
The visitor centre is surrounded by a number of open spaces for public interaction and observation and so needed to address all sides.
FREESPACE
OBSCURE
The open plan arrangement of the circular building affords the occupant freedom of choice on their journey.
The radial nature and positioning of the visitor centre are intended to further conceal the geometry of the existing gas holder basin.
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MATERIALITY The material palette for the visitor centre is composed of a number of materials that are sourced locally and can be seen throughout Inverness. As a starting point, load bearing masonry was selected as an appropriate method of construction for a round building given the ability of the individual standard linear units to form a smooth cohesive curved structure. Materials as labelled from top to bottom:
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Triple glazed, pitched oculus roof light with thermally broken powder coated aluminium structure. RAL 7016.
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Caithness flagstone roof tiles.
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Scottish larch vertical tongue and groove timber cladding.
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Mixed reclaimed granite setts.
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Hopeman sandstone random stone wall.
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Reclaimed standard masonry units laid in an English style bond arrangement.
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Cast-in-situ reinforced self compacting concrete (SCC) pilasters within masonry wall construction.
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Visitor Centre
Visitor Centre |
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Exploded Structural Isometric Ø120mm Cold Rolled Circular Steel Hollow Section Compression Ring
Secondary Steel Roof Support Structure
Prefabricated Steel Bowstring Trusses
Ø140mm Cold Rolled Circular Steel Hollow Section Tension Ring
Prefabricated Steel Pin Connection Cast into Concrete Column Cast-in-Situ Reinforced Self Compacting Concrete (SCC) Columns
Precast Concrete Coping Stone to Head of Masonry Wall
Infill Reclaimed Masonry Wall Providing Lateral Stability
200mm Cast-in-Situ 50% GGBFS Concrete Slab Upstand to Concrete Slab
Cast-in-Situ 50% GGBFS Load-bearing Concrete Walls Cast-in-Situ Concrete Lift Core 1000x500mm Reinforced Concrete Strip Foundation. Existing Gas Holder Concrete Retaining Wall and Foundations
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Visitor Centre
STRUCTURE The visitor centre employs a structural strategy which has been chosen to suit the circular plan form of the building. A conical roof with an offset oculus skylight is supported by 20 prefabricated bowstring trusses held at the apex by a circular steel hollow section compression ring and at the base by the equivalent tension ring. The bowstring trusses span between points dividing the outer circumference of the building into 20 sectors and the equivalent 20 sector dividing points at the oculus. This arrangement requires that each truss has unique dimensions. The impact of this requirement on construction has been limited by maintaining a line of symmetry through the building - reducing the number of unique truss designs required from 20 to 11. The total load of the roof system is transferred to the foundations via 400mm square concrete columns which are provided lateral stability by infill masonry walls. Loading contacts the ground by means of a reinforced concrete strip foundation which is integrated into the existing slab at lower ground floor level.
Steel CHS Tension Ring
Outer Circumference Radii
Steel CHS Compression Ring
Oculus Radii
Steel Bowstring Truss
Cast-in-Situ Concrete Column
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VISITOR ARRIVAL The visitor centre construction phase is planned to be completed approximately 10 years after the distillery first becomes operational in anticipation that by this time there is quality product manufactured and matured on site, ready for tasting. At the same time, it is expected that a consolidated railway line with local neighbourhood interchanges will be fully operational as outlined by the Inverness “New Edge to the City” Masterplan. Primary pedestrian arrival is likely to be from a proposed pedestrian thoroughfare to the south of the facility which links the new Longman interchange with the city.
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Visitor Centre
Copper Pot Stills
Distilling Hall Malt Kiln
Grand Finale Viewpoint
Floor Malting
Bar
Exhibition Space
Welcome Desk
Maturation Warehouse
Process Direction Vertical Circulation Visitor Route Point of Interest Entrance 71 |
Visitor Centre
Private Tasting
VISITOR JOURNEY The proposed visitor journey begins in a small exhibition space intended to tell the story of Scotch Whisky in Inverness & the Highlands before embarking on a guided distillery tour through the maltings and distilling hall. The visitor is then guided down into the open yard and through the maturation spaces which lead to a private tasting space. The visitor is finally invited to return to ground floor level to enjoy the bar space overlooking the distillery.
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EXHIBITION The ground floor of the visitor centre is open plan and designed in two halves. The entry to the building leads you to the exhibition space on your right which opens out onto a public space between the buildings where locals and tourists are able to engage with the malting process during the late summer and early autumn months.
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Visitor Centre
Visitor Centre |
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Visitor Centre
BAR The is also located adjacent to the entrance in an attempt to give the occupant freedom to decide their own journey. They may simply be entering out of curiosity rather than with the intention of embarking on a guided tour. The ground floor layout is delineated by racks of oak casks containing close to mature whisky ready to be poured at the bar straight from the cask!
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Visitor Centre
DETAIL SECTION
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ENVIRONMENT
SERVICING Distribution of mechanical & electrical services around the project employs a strategy which categorises comfort and process services into two separate zones. Within the distillery building, the lower ground floor operates as a services zone for the entire whisky manufacturing process. A process only plant room is located adjacent to the kiln between the two load bearing concrete walls which serve to reduce the overall truss span distance. The germination and bottling spaces at either end of the distilling hall only require comfort level servicing which can be provided within their single storey height. In both buildings comfort services such as artificial lighting, and ventilation are routed at high level on both floors. The truss structure of the visitor centre allows for these services to be run around the roof uninterrupted by structure clashes. Space heating is provided within the visitor centre at low level by underfloor heating concealed within the 100mm earthen floor finish.
Comfort Services Process Services
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Environment
Underfloor Heating
Comfort Services Plant
Comfort Services Distribution
Process Services Plant
Process Services Distribution
Raw Materials & Waste
Raw Materials & Waste Distribution
Environment |
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Environment
1:20 Roof Light Detail PV Panel Support system to Contractor Specification 300x165mm Steel I-Section “Halo Structure” PV Panels @ 10° Tilt Alternating East/ West
100mm Square Steel Hollow Section supporting “Halo Structure” Aluminium Roof-light/Vent to Contractor Specification 150mm Insulated SFS Roof-light Upstand 50mm EPS Insulation EPDM Roof Membrane 15mm Plywood Roof Board Waterproof Membrane
200mm EPS Insulation Above Structure
200mm EPS Insulation Between Structure
Vapour Control Layer 15mm Plywood Ceiling Board 20mm Scottish Larch Timber Ceiling Cladding
260x150mm Steel I-Section Purlin Between Primary Transverse Beams
VENTILATION A number of ventilation strategies are specified to provide thermal comfort and guarantee a safe environment for those who visit and work within the distillery. The majority of the both the visitor centre and distillery buildings are zoned as “mixed mode” ventilation areas allowing for internal heat gains from equipment or occupancy to be harvested through MVHR for use around the facility. However, in the summer months - when it might be preferred to remove these heat gains entirely - high level roof vents and sliding facade panels allow these spaces to be naturally ventilated by the wind which predominantly passes across the building axis. The germination space within the maltings is only used during September when the outdoor air temperature is typically adequate for undertaking the process of steeping and malting barley. This space is therefore only naturally ventilated by means of openings to the south and a permeable timber facade to the north. In addition, parts of the malting and distilling processes are prone to releasing dust (from the milling of barley) and ethanol vapour into the air. These substances have an adverse effect on people’s health after long exposure and increase fire risk. The distilling hall (in addition to WCs) is therefore zoned to include local extract ventilation which is detailed further in the “Regulatory Compliance” section of this report.
Natural Ventilation Mixed Mode Local Extraction (with heat recovery) Environment |
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COOLING During the height of the summer, the excess heat gains of the distillery processes and daytime occupants are not required to supplement the heating of the building and are managed by means of natural ventilation through facade openings and high level roof vents. In both buildings over heating by solar gain is mitigated by overhanging roof structures and the additional shading of louvres on the distillery building and stacked barrels in front of the visitor centre.
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Environment
Fresh Air
Stale Air
Contaminated Air
Prevailing Wind
Sunlight
Environment |
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Visitor Centre Below Baseline
Glazing Ratio
Form Factor
0.57
Walls U-Value: Area: Heat Loss:
250 W/K
Ventilation Rate
6
0.12 W/m²K 150 m² 18.5 W/K
U-Value: Area: Heat Loss:
1,775 m³
Ventilation Heat Loss
3,550
0.11 W/m²K 145 m² 37 W/K
W/K
U-Value: Area: Heat Loss:
2,746
Heating Demand
27.4 kWh/m²/yr
Glazing 0.11 - 0.14 W/m²K 145/235 m² 16/34 W/K
Degree Days
ac/hr
Roof
Floors U-Value: Area: Heat Loss:
30%
Building Volume
Fabric Heat Loss
15.5°C
(with 95% efficient MVHR)
1.0 W/m²K 143 m² 143 W/K
Distillery Below Baseline
Glazing Ratio
Form Factor
0.53
Walls U-Value: Area: Heat Loss:
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Environment
607 W/K
0.15 W/m²K 800 m² 118 W/K
U-Value: Area: Heat Loss:
0.08 W/m²K 860 m² 68 W/K
Glazing 0.11/0.20 W/m²K 350/500 m² 37/98 W/K
U-Value: Area: Heat Loss:
Ventilation Rate
8
5,750 m³
1.0 W/m²K 290 m² 289 W/K
Degree Days
1,798
ac/hr Ventilation Heat Loss
Roof
Floors U-Value: Area: Heat Loss:
25%
Building Volume
Fabric Heat Loss
12.5°C
15,330 W/K
Heating Demand
25.4 kWh/m²/yr
(with 95% efficient MVHR)
HEATING The best effort has been made where possible to design each building’s fabric in accordance with the LETI Design Guidance best practice for commercial office spaces. The use of the existing gas holder base slab combined with maintaining a level threshold at both ground and lower ground level limits the thickness of insulation that can be used within the floor build-ups at lower ground level. As a result, these U-values are outside the LETI guidance recommendations. For the distillery building, a lower degree days baseline temperature of 12.5°C was assumed to account for the higher internal process heat gains.
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HEATING During colder winter months an MVHR system is used to harvest internal heat gains from equipment (particularly within the distillery building) and from contaminated air collected by local extraction points for heating the visitor centre. Heat is distributed into the visitor centre volume at low level via an underfloor heating system concealed within the earthen floor finish.
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Environment
Fresh Air
Stale Air
Contaminated Air
Outlet
Heating
Environment |
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1:20 Roof Overhang Detail 300x165mm Steel I-Section “Halo Structure” 150x260mm Steel I-Section PV Panel Providing Rain Shelter to Walkway Cable Support Fixing to Contractor Specification Steel Spiral Strand Cable Support Ø10mm @ 2.5m Centres Aluminium Brise Soleil Louvre Spanning Between Cable Supports Aluminium Parapet Trim 20mm Vertical Charred Scots Pine Timber Cladding 50mm Ventilated Air Gap w/ 2x 25x50mm Timber Battens Waterproof Membrane 50mm EPS Insulation 150mm Steel Framing System w/ EPS Insulation Vapour Control Layer 15mm Plywood Board 20mm Vertical Scottish Larch Timber Cladding
Powder Coated Aluminium Rainwater Downpipe Ø110mm 446x416mm Wide-flange, Hot Rolled, Quenched and Self-Tempered High Strength Steel I-section Truss Chord Cable Truss Curtain Glazing System
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Environment
DAYLIGHT STRATEGY An important aspect of the visitor experience is the ability to gain insight into the process from across the yard. This allows building occupants to fully immerse themselves in the process whether they are intending to tour the exhibition and distillery or just have a taste of whisky at the bar. The view into the distilling from the visitor centre also acts as the grand finale to the full visitor experience - providing an overview of the process that you have just journeyed through. It is, therefore, crucial that the design proposal is engineered so that this view remains uninterrupted by the external conditions all year round, allowing for the best possible experience to be enjoyed by all. In addition to mitigating against excessive solar gain, the southern overhang of the distillery “halo structure” reduced the effects of glare reflecting off the south facade. Roof lights have positioned across the distillery which provide natural ventilation and also naturally light the equipment below, ensuring there is adequate contrasting light hitting the distillery equipment so that they can be seen through the lass from across the courtyard. An oculus roof light and clerestorey are adopted in the visitor centre to provide adequate daylight throughout the interior exhibition and bar space.
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RESOURCE FLOW The process of malting and distilling to produce Scotch Whisky utilises a large amount of natural resources considering the only three ingredients are water, barley and yeast. However throughout the process there are opportunities to harness circular economies that allow the processes to become much more resource efficient. By far the most energy intensive components are the malting kiln and the pot stills. Traditional kilns are powered by an open flame fuelled by wood and peat. As the kiln temperature won’t exceed much more than 75°C it is proposed that this is electrically powered by an air source heat pump and the waste heat recirculated to reduce its operational energy load. The pot stills are heated by high pressure steam which passes through a coil in their base. It is proposed that this steam is produced by an electric steam generator. Anaerobic digestion of waste fluids into biogas and capture of waste heat from other parts of the process allows water to be pre-heated to reduce the operational load of the steam generators as much as possible. The process also produces solid waste in the form of spent grain (draff) which can be used as livestock feed.
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Environment
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PV Array Option 1 - South Facing
370 PV Panels
Energy Generated
29.3 kWh/m²/yr
Tilt Angle
50°
PV Array Option 2 - East/West Facing
336 PV Panels
Tilt Angle
10°
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Environment
Energy Generated
39.3 kWh/m²/yr
Energy Generated
237
kWh/m²/yr
ENERGY GENERATION Two methods of renewable energy generation are incorporated into the process and the architecture.
Substrate Production
11.2 m³/day
The first of these produces renewable biogas from the anaerobic digestion of liquid co-products spent lees and pot ale which come from the distillation stage of the whisky manufacturing process. Within an anaerobic digester, unique cultures of microbes in the absence of oxygen break down the liquid bi-products and release biogas which can then be used to fuel a biogas boiler to generate heat energy for supplementing process hot water and space heating. The microbial cultures within the digester also generate a waste product known as digestate which can subsequently be used in a number of different applications such as livestock feed, crop irrigation and bioplastics. In addition, the halo structure over the flat distillery roof hosts an array of solar PV panels which are oriented in an alternating east facing/west facing saw tooth arrangement as it was determined that this organisation produced larger overall energy generation throughout the year.
Biogas Yield
1395 m³/week
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WATER One of the most important natural resources used in the production of Scotch Whisky is water. The water consumption of the distillery can be divided into two categories - process water and production water. Production water is the potable water which is eventually fermented and distilled - having been mixed with milled malt barley - and becomes the finished product. It is proposed that this water is sourced from a new borehole on the basis that a former distillery just south of the project site also used this technique. Ground water and contamination tests should be undertaken before drilling shall commence, however, based on the evidence presented by nearby borehole samples it is anticipated that a depth of no more than 5m will need to be reached. Process water is used in the heating and cooling at different stages of distilling and for steeping barley to encourage germination in malting and forms the majority of distillery water consumption. It is proposed that this water is mains sourced and stored in an on site tank as a buffer to supply.
Water Consumption
15.4 l/LPA
SWA Target
Processing of all water through on site water treatment facilities will be required before it is used in each relevant part of the process. The equipment for water treatment is located at lower ground level within the distillery adjacent to the kiln.
12.5-25 l/LPA
Finally, water with low levels of organic contamination produced by anaerobic digestion and from soaking barley can be discharged into a reed bed water feature on the west of the site for natural filtration and attenuation back into the aquifer. In addition, rainwater surface run off can be harvested from rooftops and hard surfaces to be used for applications such as flushing of toilets and landscape irrigation.
Production Water Process Water Steam Organic Waste Water Steam Generator
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Environment
Water Treatment
Rainwater Drainage
Rainwater Storage
Agricultural Runoff
Rainwater Usage
Surface Water Runoff
Environment |
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REGULATORY COMPLIANCE
ACCESS - PART M APPROACH & ACCESS •
Level access is maintained to the visitor centre at ground and lower ground level. Ramped access to the distillery is provided at either end of the facility via ramps within the maximum allowable gradient of 1:20. Parking provision for private vehicles and coaches is situated to the east of the site. The primary entrance to the visitor centre is clearly identifiable by means of a break in the stacked barrels which line the south facing facade. Deliveries are made by means of an access road to the north which is separate from pedestrian arrival to the south.
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CIRCULATION •
Lifts provide access to all floors in both buildings and are of minimum dimensions of 1400x1100mm to accommodate disabled persons. A minimum 1500mm square clear space is provided immediately in front of each lift. Stairs are designed within the acceptable gradient range and are all at least 1200mm wide. The rise and going of each stair s designed in accordance with Part K requirements for General Access Stairs with no more than 11 risers in a flight and no flights exceeding 23 risers. All horizontal circulation is a minimum width of 1500mm. All internal doors are at least 800mm wide with the exception of non-accesible WCs.
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SANITARY PROVISION •
Accessible WCs have a minimum dimension of 1500x2200mm. Combined horizontal Travel distances to accessible WCs in both buildings is no more than 40m.
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SECURITY •
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Owing to the industrial nature of activities within the distillery and high value of the associated product the facility is divided into areas of public access and areas of supervised access.
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Regulatory Compliance
Public Entrance
Vehicle Circulation
Supervised Entrance
WCs
Private Entrance
Accessible WCs
Public Access
Passenger Lifts
Supervised Access
Refuse Store
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Regulatory Compliance
Dust Explosion Risk
FIRE SAFETY - PART B MEANS OF ESCAPE •
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Zone 20
Zone 21
Zone 22
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Vapour Explosion Risk
Under the guidance of BS-9999 the visitor centre building falls under risk profile B2 which specifies a maximum allowable horizontal escape distance of 20m in a single direction or 50m in more than one direction. The visitor centre falls comfortably within this margin. The handling and processing of flammable ethanol elevates the distillery building to risk profile A4 - A sprinkler system has therefore been specified in both buildings with water storage tank situated within the shared plant space to lower the distillery’s rating to A3. BS9999 A3 category buildings are required to have a horizontal escape distance no greater than 18m in a single direction and below 45m in more than one direction. The distillery is designed within these values.
EXPLOSIVE ATMOSPHERES •
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Zone 0
Zone 1
Zone 2
BS:9999 Risk Profile A3
One Way Escape
BS:9999 Risk Profile B2
Two Way Escape
The Dangerous Substances and Explosive Atmospheres Regulations (DSEAR) require employers to assess and eliminate or reduce the risks posed by dangerous substances within the workplace. Assessment of the distilling hall has identified two high risk zones at the milling stage (potential release of fine dust from milling of grain) and the distilling stage (potential release of highly flamable ethanol in the form of vapour). Highlighted around the concerned pieces of equipment are indicative ATEX hazardous area classification zones based on anticipated frequency and persistence of the potentially explosive atmospheres. To reduce the risks posed within these zones on the health and safety of those visiting and working in the distillery additional local extraction ventilation around these pieces of equipment is proposed to remove any potentially hazardous substance from the atmosphere at point of release as fast as possible to prevent excessive build up.
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CDM PRINCIPLE DESIGNER •
As the duration of the construction of the project will outlast a period of 30 days, a Principle Designer/CDM Manager will be appointed to the project to ensure all design team members are made aware of potential health and safety risks and their obligations to best minimise them.
PRE-CONSTRUCTION •
•
Due to the specific nature of existing structures on site a pre-construction risk assessment is to be carried out paying particular attention to the potential presence of hazardous substances in and around the existing gas holder. A ground survey is to be undertaken prior to construction to determine the extent of any ground contamination and inform the strategy for decontamination.
CONSTRUCTION •
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Hoarding will be erected around the perimeter to the site up to the boundary of the existing railway lines to the south which will remain operational for a portion of the works. Initial positioning of site office, welfare facilities and material lay down area will be to the south east of the site on an existing surface car park. Removal of the existing gas holder will expose a considerable leading edge that presents a working from height risk to be mitigated by means of a temporary mansafe fall arrest system.
MAINTENANCE •
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All balustrades are to required to be a minimum of 1100mm above floor level to minimise risk of falling from height. Cleaning and maintenance of glazing to be undertaken from ground level or from hanging walkway to minimise working from height risk. For PV and roof light maintenance staff are required to anchor themselves to an integrated mansafe fall protection system. Delivery and pedestrian access are designed on separate sides of the building to reduce chances of pedestrian/vehicle cross-over.
Regulatory Compliance
Demolition Site Office/Facilities
Site Boundary
Material Delivery/Lay down
Extent of Hoarding
Existing Gas Holder
Site Access
Crane Position
Active Railway
Pedestrian Circulation Vehicle Circulation Hanging Walkway Glazing Cleaned from Walkway Glazing Cleaned from Ground Level Fall Protection
Regulatory Compliance |
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PROCESS
INTERSECTION The project site was chosen as it encompassed an interesting condition within the evolving city under the Inverness masterplan. To the south, a “green thread” of natural landscape, identified by the Inverness masterplan as an important piece of green infrastructure runs along a north-south axis. North of the site an agricultural strategy is proposed by the masterplan as a means of moving the line of the city edge behind the existing 1 in 100 years flood line whilst maintaining the productivity of the land area in a way which can absorb the impact of any increasing flood risk. The site is flanked on either side by industrial urban areas which is proposed to remain the case, however, the density of these areas (especially to the west) is expected to increase. The site therefore represents a cross-roads between urban and natural landscapes, and it was deemed important within the masterplan to give priority to the natural elements passing through the site. This was seen as a means to connect the south to the north via biodiversity corridors and provide equal access to open green space for all.
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Process
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VISION The focus of the project turned towards deciding how to best hold down the full 50,000m² area of the site with a landscape proposal. The link between farming and whisky production immediately came to mind, and quickly a vision for a field of barley within a city, within the highlands was inspired by Agnes Denes’ “Wheatfield - A Confrontation.” Agnes’ installation was planted on a 2-acre site on Battery Park Landfill in Lower Manhattan in 1982, just two blocks away from Wall Street and the World Trade Centre. The crop was harvested in August of that year and yielded over 1000 pounds of healthy, golden wheat. The planting of a field of wheat on land worth $4.5 billion created a powerful paradox which posed questions about human values, world hunger, urban sprawl and ecological concerns. Within the context of Inverness, it was hoped that planting barley within this urban setting could represent the beating heart of agriculture, ticking away to the regular rhythm of the seasons and providing the resource for commerce and industry. The barley field could also signal the reversal of urban sprawl under the masterplan and provide a dynamic landscape as the barley dramatically changes in height and colour as it grows before being harvested.
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Process
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LANDSCAPE Upon closer inspection of the site’s existing condition, it became clear that the barley farming would not be a feasible or suitable landscape response across the extents of the site. It was assumed that the land surrounding the existing gas holder would be highly contaminated by the previous activities on site. Therefore, it was determined that any decontamination work to be carried out here would require far more human intervention if it is to be overcome within the lifespan of the building. This area of land therefore appeared to be ore suited to hard landscaping and surfaces and thus became a likely spot for construction of the building. From a desktop study of the area, the land to the north appeared to be the least contaminated, only requiring the removal and capping of a top layer of soil to make suitable for farming barley. To the south, the existing railway lines locked away a significant portion of the site as “un-buildable” in the short term. It was decided that instead of also zoning this area of land for agricultural use, a bio-remediation strategy should be adopted to cleanse the land. The railways are left in place, inspired by the landscape found at Schöneberger Südgelände Park, in which a typical derelict railway site in the heart of Berlin was taken over by a diverse, speciesrich natural oasis - made accessible in 2009 by designs completed by Odious Group. The addition of this landscape strategy also had the effect of improving biodiversity across the site by avoiding the creation of a barley monoculture.
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Process
Schöneberger Südgelände Park, Berlin
Process |
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TIMELINE Given the fact that a typical Scotch Whisky is aged for 10 years, coupled with the changing landscape of the masterplan and the introduction of bio-remediation strategies, it became quickly apparent at the start of the project that the site required a carefully phased response. The project has subsequently been designed in acknowledgment of the fact that its final form won’t come to full fruition until 2050.
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Process |
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Process
PARAMETERS In an attempt to realise a greater understanding of the spatial requirements of a typical distillery a number of professionals from the Scotch Whisky industry were approached and invited to impart their familiarity with the aspects required for each section of the process. In particular, Chairman of pot still manufacturer Forsyths, Richard Forsyth OBE, was able to provide a schedule of spatial requirements for each major piece of equipment at each stage of the distilling process, along with typical operational statistics. Equipped with a full list of the sizes of spaces required at each stage of the process, an exercise began around arranging these volumes in relation to each other. It was noticed that the pattern of spaces, when arranged in order, formed an almost symmetrical section layout which required taller volumes in the centre and shallower ones at either end.
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PROFILE To respond to the masterplan requirement to provide priority to the natural landscape passing through the site, it was decided early in the process that the built elements of the project should sit low or potentially even submerge themselves within the landscape. This design criteria solidified the gas holder artefact as the location within the field for the built fabric, as it was understood that the use of the existing excavation, after removal of the gas holder shell would reduce limit the need for any additional deep excavation which would cause significant environmental damage.
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Process
Process |
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GEOMETRY Having decided to anchor the project around the basin of the former gas holder, the design process became an exercise of deciding to what extent the existing geometry should inform the shape of the building(s). Having tested a number of different intersections the final plan form became an expression of a linear process happening across the existing circle. This allowed for the creation of a journey loop which ran parallel to the manufacturing line enabling the visitor to take in the different stages of the process in chronological order. The journey starts and ends at a point which is expressed as an additional circular plan form that overlaps with the border of the gas holder, marking an entrance. This form generated two courtyards, one to the north for process servicing, and one to the south which could function as an open yard space - bordered by the maturation spaces - the only form which follows the lines of the existing geometry as an expression of the process diverging from the linear building to bring whisky and people back to the bar.
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Process |
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Process
CIRCLES Resolving the internal layout of the circular visitor centre proved itself to be a more challenging aspect of the design process. The building overall resisted many attempts to “square the circle” or replace it for geometries that overall bowed down to the dominant centre of the greater gas holder perimeter. The solution to the problem was found in the ACME & CO. designed Archie Rose distillery in Sydney, Australia; which uses walls of casks filled with maturing whisky to designate spaces within an open plan distillery warehouse and to bring the visitor closer to the product.
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ENVIRONMENT Development of an environmental strategy for the whole facility stemmed from the understanding that the equipment within the production spaces released a lot of excess heat which could be harvested to realise efficiencies within the process or to contribute towards a district heating network and/or heating of the visitor centre space. An integral part of the environmental strategy was developing the steel “halo” structure which rests on top of the distillery building and houses PV arrays, natural ventilation extract points and solar shading and roof lights to improve external sight lines into the process.
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Process
STRUCTURE The original structure of the distillery building was composed of repeating steel portal frames. In sketch elevation and section studies, this strategy offered very little to interpret in the articulation of the facade and internal finishes. When switching to a bridging strategy conceived out of a truss spanning the diameter of the gas holder, a hanging facade and floor system was generated which in turn offered a much more comprehensive and overall entertaining piece of structure to design. The truss option also offered a more elegant and simple structural solution, avoiding awkward junctions between portal frames straddling the edge of the drum.
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DETAIL The detailed development of the distillery building became an exercise of expressing its structural strategy at every moment. This became even more the case with the addition of the tapered vertical truss members which created a slanted hanging facade with glazing eventually hung from cable trusses. The hanging structural strategy later worked its way into the facade by ways of sliding facade panels hung from the primary structure. Were time to allow, further investigation into the articulation of a hanging facade would be an enjoyable and hopefully thought provoking pursuit.
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