ABV |
46.3% |
LOCATION |
Fife, Scotland |
TYPE |
Single Grain Scotch Whisky |
MADE BY |
Ian Palmer, managing director and Scott Sneddon, distillery manager
|
COCKTAIL IDEAS |
Sazerac |
FLAVOUR CAMPS |
Sweet |
Notes of |
  
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ABOUT ME |
Scotland may be famous for its single malt but did you know it has a long history of using rye to make whisky? Fife’s InchDairnie distillery is one of a few distillers bringing back Scottish rye in the form of Ryelaw, a blend of malt and rye grain that’s aged in new American oak casks.
InchDairnie began production in 2015 with the aim of producing a range of whiskies made from barley, rye and oats.
Its set-up is truly unique – the grain is double distilled on two copper pot stills, one of which is fitted with copper plates in the neck to create a purer style of spirit. InchDairnie is also one of just two distilleries in Scotland to use a mash filter, which creates an ultra-clear wort resulting in a light and fruity style of spirit.
While InchDairnie is still preparing its other whiskies, RyeLaw has only recently been launched in the UK only. A blend of 53% malted rye and 47% malted barley, it’s a light style of rye that fuses both American and Scottish traditions. Distilled during a single week in 2017, only 200 casks of this inaugural vintage have been produced.
The whisky is sweet and dessert-like on the nose with banana and caramel, moving into marshmallows, blackcurrant, popcorn and banana bread in the mouth. Simply delicious.
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