InchDairnie’s distillery is designed with a focus on enhancing flavor, with a particular emphasis on seasonality. The distillery uses both winter and spring barley varieties from Fife, along with four unique yeast strains that change according to the seasons. After maturing, all four seasonal batches from the same year are blended together, providing a true taste of the single vintage.
To maximize yield from its winter barley, InchDairnie has installed a hammer mill and mash filter, making it only the second Scotch whisky distillery to do so (the other being Teaninich). This results in a clearer-than-average wort, which contributes grassy, floral aromas to the distillery’s distinctive character.
The distillery further enhances the light, aromatic spirit with its unique use of double shell-and-tube condensers. This setup not only improves energy efficiency but also increases copper contact, allowing for better control over reflux.
InchDairnie also features a custom-built Lomond still—the only one in a Scotch distillery to include plates. This still is poised to be used for triple distillation when the time comes, though the specifics of its use are still under wraps. The distillery is already demonstrating its commitment to experimentation and innovation.
InchDairnie’s single malt will be characterized by floral aromas, fresh grass, fruit, and a touch of spice from some Sherry and wine cask maturation. While the distillery’s first whisky release is still 10 to 12 years away, it is currently producing a different style of newmake for its strategic partner, Macduff International.
