Six Flavour Innovations
Everything we do is about the quest for flavour
At the heart of InchDairnie sit our Six Flavour Innovations.
Unlike the norm, we use both spring and winter barley. We also distil according to the seasons, allowing the Scottish climate an opportunity to influence flavour.
Mash conversion techniques
Tucked away in the corner of our distillery sits our hammer mill. It might not look like much, but the fine grist it produces is fundamental to flavour. Also, you won’t see any mashtuns around here. Our unique mash filter is all we need.
Unique yeast recipe
Our special yeast recipe is the result of numerous experiments, all for the good cause of flavour. We tested thousands of variations to find our perfect match.
High gravity fermentation
We won’t bore you with the complex details. Higher than normal gravity mashing technique = more flavour in your glass.
Bespoke stills with double condensers
We’re all about flavour. Our spirit still runs at one steady speed rather than three, and each uniquely designed still has two condensers to ensure more copper contact than at any other distillery – for the sake of flavour.
Maturation on site and according to seasons
Unlike the norm, we are complicated. We use different oaks seasoned with different wines and spirits all selected to support our seasonal approach to distillation. All our whiskies are matured at the distillery.