For decades, tucked away in a hidden valley in Ceredigion, a quiet revolution has been taking place. Dà Mhìle (pronounced Da-vee-lay) Distillery, a family-run organic farm distillery, has been crafting world-class spirits long before the current Welsh whisky boom truly began. As John-James Savage-Onstwedder shared, their story is one of pioneering spirit, patience, and a deep connection to the land. It is as Da Mhile salesman Andrew puts it- “The best distillery you have never heard of!”

Highlights

From Holland to Ceredigion: The Savage-Onstwedder family moved from the Netherlands in 1981, inspired by the self-sufficiency movement, to establish a center for organic farming in West Wales.

Cheese First, Whisky Second: They founded Caws Teifi Cheese, now the most highly awarded artisan cheesemaker in Britain. The success of their cheese, including the legendary Celtic Promise, laid the financial foundation for the distillery.

The Millennium Commission: In 1992, founder John Savage-Onstwedder commissioned Springbank Distillery to create the world's first organic whisky of the modern era to celebrate the year 2000 (Dà Mhìle means "2000" in Gaelic).

A Symbiotic Farm: The distillery operates in a closed loop with the farm. Organic milk makes the cheese, and the whey and spent distillery grains go back to feed the cows and pigs.

Unique Vintage Releases: Rather than a standard core range, they release limited annual vintages. This includes a Single Grain (organic barley, corn, wheat) and a Single Malt that is often fully matured in Sherry or Port casks.

Future Ambitions: Plans are afoot for a "Cathedral of Casks" warehouse with a roof terrace overlooking the valley, and the ultimate goal is to become a true "single estate" distillery, growing all their own grains on-site.

From the "Small Earth" to the Remarkable Valley

The story of Dà Mhìle is one of family, passion, and a refusal to compromise on organic principles. It began not in a boardroom, but at a radical institute in the Netherlands called De Kleine Aarde (The Small Earth). There, John Savage-Onstwedder, his wife Patrice, and her sister Paula immersed themselves in sustainability long before it was fashionable. Stifled by the lack of land in Holland, they looked across the Channel, inspired by John Seymour's book The Complete Guide to Self-Sufficiency.

In 1981, they found their new home: Glynhynod Farm near Llandysul. The name translates to "Remarkable Valley," a fitting title for what they would build. They started with almost nothing but a dream and Patrice's cheesemaking skills.

The Cheese that built the still

Before there was whisky, there was cheese. In 1982, the family founded Caws Teifi Cheese. Their flagship cheese, Celtic Promise, is a washed-rind legend, famously winning the title of Supreme Champion at the British Cheese Awards.

This dairy success provided the foundation for the distillery. Today, the two businesses operate in a perfect, symbiotic loop. The organic milk makes the cheese, and the whey—along with the distillery's spent grains and pot ale—goes back to feed the farm's pigs and cows. As John-James noted, the pigs probably enjoy the slight alcohol content!

The Millennium commission & Ceridwen the sorceress

John, half-Scottish and a whisky lover, spotted a gap in the organic market. In 1992, he commissioned the legendary Springbank Distillery in Scotland to produce the world's first organic whisky of the modern era. This was the birth of Dà Mhìle.

In 2012, the family brought production home, installing their own micro-still on the farm. Named Ceridwen (after the Welsh enchantress of the cauldron), she is a beautiful 350-litre custom copper hybrid still. She allows the team—now led by John's son, John-James—to produce everything from rich, oily whisky spirit to clean bases for their award-winning organic gins.

A story told in casks

Dà Mhìle’s approach to whisky is refreshingly traditional. Rather than a mass-market core range, they focus on limited annual vintage releases:

Single Grain: First released in 2018, this organic grain whisky (barley, corn, wheat) challenges the idea that grain is just filler. The 2020 release, finished in Laphroaig casks, was a standout, marrying grain sweetness with gentle peat smoke.

Single Malt: Their first Welsh single malt launched in 2016. They often fully mature their spirit in Sherry or Port casks, rather than just finishing, resulting in a deep, rich colour and intense fruit character.

The Future: A cathedral of casks

The future for Dà Mhìle is ambitious. A new "Cathedral of Casks" warehouse has just been completed, with plans for a roof terrace that will act as an "infinity pool" viewing platform over the valley. But the ultimate goal is even closer to home: becoming a true "single estate" distillery, growing all their own organic barley and wheat right there in Ceredigion.

"Wales could be known for a lot of experimentation," John-James says. In this quiet, frosty valley, Dà Mhìle is proving that doing things differently—and organically—might just be the best way to do them at all.

To hear the full story from the team themselves, listen to the complete interview with John-James on the Whisgi Wales Podcast: Click this link to Episode 4 of the Whisgi Wales Podcast

Dà Mhìle: The best distillery “you have never heard of!”