The biggest celebrations last night were by life-long friends James Watt and Martin Dickie who won the "Grampian Food & Drink Innovation Awards" overall award (Picture courtesy of the Press and Journal).
The 24-year-olds ploughed their life savings into setting up BrewDog brewery in Fraserburgh's Kessock Industrial Estate two months ago, but are already selling in Japan, Denmark and North America.
It was their Paradox ale - a dark whisky-flavoured stout - which drew considerable praise from the judges.
Ken McMeikan, Sainsbury's retail director and chairman of the judges, said the potential market for the ale was huge. "Even those who would not like its taste could only but admire the innovation that has gone into it," he said.
Mr Watt is a former fisherman, while Mr Dickie gave up a job as a brewer in England to return north to set up their business.
They said they were fed up drinking modern fizzy beer and instead wanted to give consumers a range of ales made with traditional methods, but with added twist.
They have certainly done that with Paradox which is matured to 8.5% proof before then being poured into whisky casks from either Islay or Speyside for further maturation and to take it to 10.5%.
Mr Watt said: "It takes the flavour of the whisky. With the Islay you get the peatiness and smokey flavour, but the Speyside puts in citrus flavours. This is a connoisseurs product and it is going down well."
The pair produce three other beers - Punk IPA ale, an amber beer called the The Physics and the Hopp Rocker, a statuesque lager.
Mr Dickie was delighted with the win. "Up to now we've just been so busy getting the business set up."
The promised listing with Sainsbury's capped their night. Mr Watt added: "It's fantastic for a fledgling company."
The pair praised Morna Harper at Support for Aberdeenshire Business for help in getting the brewery off the ground. They thanked Euan Shand at Huntly-based whisky distributor and independent bottler Duncan Taylor and Co with whom they have linked up to get Paradox off the ground and secure the export sales.
This really is another exciting chapter in the Duncan Taylor story. The first brew is fermenting and will be put into casks next week. It will be ready in mid June and we can’t wait!! I am sure you will all want to get your taste buds tingling with this outstanding beer – ours did!
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