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    The secret is out. We are creating a true winter distillate using peated malted barley.

    The name of the distillate, that will one day be mature whisky, is KinGlassie, named after the nearby village, and it is believed to be the first peated whisky from the Kingdom of Fife in modern time.

    PURSUIT OF FLAVOUR – more than just peat

    Everything at InchDairnie is about the quest for flavour. From the innovative Hammer Mill with its fine grist, to the special yeast recipe, which was developed after much experimentation to find the perfect match.

    Using peat from St Fergus in Aberdeenshire, the creation of KinGlassie will allow a chunky smoky flavour to come through, but at the same time working in perfect balance with the rich distillery character.

    Inspired by cold winter nights sitting by the fire, with the smoke slowly circulating the room creating a warming winter atmosphere, KinGlassie uses mainland peat to reflect this welcoming comforting winter smoky feel.


    KinGlassie will be distilled once a year for 2 weeks every December. It will be matured for around 8 to 10 years in Bourbon and Amontillado casks, which together will combine the true characteristics of the distillery.

    Distillation will take place in the distillery’s two traditional pot stills which are cooled with two condensers to ensure more copper contact than at any other distillery.


    KinGlassie has been in development for over the past 2 years. When it is released, it will become part of the core range being created at the distillery including Ryelaw and an InchDairnie Single Malt Scotch whisky.


    InchDairnie Distillery is central to the Kingdom’s growing whisky community
    Managing Director of InchDairnie Distillery Ian Palmer said: “Fife is a region which is seeing a real growth in whisky production and becoming an exciting destination. The inaugural Fife Whisky Festival in March 2018 has added sentiment to this. Our intention with the distillery right from the start was to push the boundaries of flavour in whisky using a combination of tradition, new innovative technology, and experience. KinGlassie stays true to this philosophy.

    “We will not be rushing any of our whiskies – they will not be released until they are ready”. Ian also explains that KinGlassie, like Ryelaw, will be a small batch limited release every year – but there is still some waiting time.

    “We will all have to wait a good few years before we are ready to bottle it though. But we think it will be worth the wait!”


    After an extensive and meticulous development process, completed in 2017, RyeLaw was announced as the first release for InchDairnie.

    When the distillery was first built, the intention from the start was to push the boundaries of flavour in whisky using a combination of experience and new technology, while remaining true to whisky’s traditions.

    RyeLaw, made from a high proportion of malted rye, the key component in American rye whiskey and also malted barley, the key ingredient in Scotch whisky, was first distilled in December 2017, following a pilot distillation in October of the same year.

    The creation of RyeLaw was spurred by a discovery in the ‘1908/09 Royal Commission Report on Whisky and Other Potable Spirits’, that rye was historically used to make Scotch whisky. This marks what is believed to be the return of the use of rye in Scotch whisky for the first time in many years.
    Casks are maturing and will only be bottled when judged to be ready.



    RyeLaw is unique in a number of ways. Firstly, it has been created using our unconventional mash filter, one of only two in Scotland, which is able to process the viscous rye grains, unlike the traditional mash tuns in most distilleries.

    Secondly, its secret recipe; with its high proportion of malted rye and the fact that it is being made and matured in Scotland, means that it will meet the legal definitions of both a Scotch grain whisky and an American rye whiskey.

    Lastly, distillation partly took place in the distillery’s bespoke Lomond Hill still, which was installed alongside two traditional pot stills to provide the capacity to experiment and to enable the ability to have greater control over shaping flavour. As a result, RyeLaw was the first rye and barley whisky ever to be distilled in a Lomond still.

    RyeLaw will officially be categorised as a single grain Scotch whisky, made using malted rye and malted barley. This is in line with The Scotch Whisky Regulations 2009, which define the five categories of Scotch whisky and state that distillers in Scotland can only make Scotch whisky.


    Together, director Ian Palmer and distillery manager Scott Sneddon, developed RyeLaw with a number of partners including food and drink innovation consultants Campden BRI, malt specialists Muntons and yeast producers AB Mauri. The rye continues to be supplied by Muntons and local Fife farmers.

    RyeLaw is being matured in new American oak casks. This combination of malted rye and fresh wood is designed to create a distinctive full spicy flavour.