Scotland's InchDairnie Distillery, located in the heart of the Kingdom of Fife, has announced that its very first whisky, RyeLaw, will make its U.S. debut in Charleston. The single grain Scotch will officially launch on Monday, April 29th from 6 pm to 9 pm at the Grand Bohemian Hotel.
The product will be available at Bottles SuperStore, Grace and Grits, Gibby’s, Grand Bohemian, and more.
Distillery founder Ian Palmer said he and his team took "a single-minded approach to using innovative materials, methods, and maturation practices (that) has resulted in a spicy rye flavour that is unlike any other Scotch whisky."
These include:
- 53% malted rye and 47% malted barley ground extra finely for maximum flavor extraction
- Cereals mashed using a Meura mash filter, one of only two used in Scotland
- Fermented using a rye-specific yeast, which results in lower yields, but higher flavor
- Double distilled in pot stills - not continuous distillation – the first with rare, double condensers and the second a bespoke Lomond Hill still, designed by Palmer alongside stillmaker, Frilli (it is the only precision distilled rye Scotch whisky made in this way)
- Matured in charred new oak casks, created from trees that can be traced back to forests in the Ozark Mountains
“We’ve been preparing for this day for well over a decade, and it is only now that we feel the quality of RyeLaw meets our exacting standards that we are putting it into bottles," Palmer said. "And what a whisky it is... While we are rooted in Scotch whisky tradition, we have explored what is possible when agriculture meets industry and innovative technologies combine with methodology, to create a superb rye whisky that is sure to excite palates.”
“The rye spiciness with vanilla, sweet biscuit cereal and dried fruit notes seem much more defined than rye whiskeys from America we’ve compared it to. There’s a richer, more luxurious mouthfeel and great balance, which are certainly helped by the favourable maturation conditions we have in Fife compared to Kentucky. The use of malted rye in the mash means we have a softer, more sippable style of rye whisky. We look forward to hearing if our American cousins agree,” added Scott Sneddon, Distillery Manager.
Official Tasting Notes:
- Color: Golden
- Aroma: Distinguished rye spiciness mingling with mellow oak above a soft layer of vanilla
- Flavor: Cascading pepper from the rye caressingly wrapped in mouth-coating, oily viscosity and sweet biscuity, cereal and dried fruit notes
You can learn more at: www.inchdairniedistillery.com.
