SCOTLAND's newest farm-to-bottle, family-owned distillery Arbikie has started operation, launching a "super premium" vodka amid growing appetite for luxury spirits.

Arbikie Vodka is made from Scottish water from the Angus hills and uses potatoes rather than wheat, as is usually the case with this kind of spirit, meaning it is gluten-free.

It is the first spirit to be produced by the distillery, which uses copper pot stills for manufacturing as per the Scotch whisky tradition which results in a similar depth of flavour.

Initially to be sold via premium retailers in the UK, with global expansion planned, the vodka is set to be followed by production of whisky and gin early next year.

Iain Stirling, Arbikie's commercial director, said: "Arbikie Vodka has a distinctive taste with the quality and passion of a whisky. We believe it will be a popular choice for discerning drinkers who are looking for exceptional quality and integrity of product."

Mr Stirling is running the distillery with brothers John and David, respectively director of finance and operations and director of brand. The Stirling family has had a working family farm, which covers 2,000 acres, for four generations, and the brothers decided to set up the distillery from the resources generated by the farm and Scotland itself.

"We saw a real opportunity to utilise Scotland's acclaimed natural assets from its clear waters, rich crops and temperamental climate, alongside its renowned whisky heritage, to produce a new generation of exceptional quality spirits," Mr Stirling said.

He also said the idea for a distillery "made perfect sense" and that being a family business allows for "the freedom to be innovative".

Part of the Arbikie Highland Estate, near Arbroath, the distillery is in fact the first in Scotland to produce both white and brown spirits and grow all its own ingredients, ferment, distil, bottle, label and mature on site. It will be able to generate 560 litres of pure alcohol every day.

Arbikie Vodka uses a blend of the Maris Piper, King Edward and Cultra potato varieties, "picked at a time that ensures their creamy character stays alive all the way to the bottle".

This produces what Mr Stirling described as a "distinctive" flavour, generating a taste that is "slightly sweet, very creamy and exceptionally smooth," with the spirit's alcohol content 43 per cent.The distillery revives an industry that took place on the site in the 18th century and comes as consumers becoming increasingly educated and interested in the origins of a product, with the recession having prompted many to choose to consume products of a higher quality less often.

Mr Stirling said: "We believe that drinking should be no different than the way we eat - goodness from the ground up, from the farm to bottle.

"We have embraced the French concept of 'terroir', which describes how the natural elements of a place determine the characteristics of wine, to create exceptional spirits."

Joining as managing director is Audrey Ramsay, and she and Mr Stirling have held senior positions at Diageo, Whyte & Mackay and Jim Bean. Altogether the four-strong management team brings more than 50 years' drinks manufacturing experience to the company.

Its master distiller Kirsty Black's industry experience includes spells at the Caledonian Brewery, producing Deuchars, plus a leading micro-brewery and Pickerings Gin.

"Scotland is a small country but with a world-class drinks industry," Mr Stirling said.

The launch follows the likes of Ballindalloch Distillery in Banffshire, which began production in September. The same month St Andrews-based distillery and brewery Eden Mill released what was thought to be the first hopped gin to be made in the UK.

Additionally, millions of pounds were raised to set up the Glasgow Distillery Company, the city's first gin distillery, producing a "juniper-led" spirit with whisky production also planned.