introduction to our Casks
Our casks derive from some familiar concepts to whisky lovers but also a lot of new ideas.
We’re using some of the most imaginative distilling ideas from every industry that we have learned from and we combine this the best ingredients that the world has to offer.
We’re using longer (and slightly cooler) mashing times than traditional scotch. We are pioneering a much slower and cooler fermentation that is between 40% and 60% longer in time than traditional whisky approaches to create a wash that we believe will compare to traditional whisky wash in the same way that craft beer compares to lager. We are of the opinion that this will carry forward a much fuller malt flavour into our new make spirit.
HOW WE DISTILL
We have designed our own stills that will shape and define a new make spirit that suits our pre-distillation processes and appreciates our environment and maturation style.
While physically resembling the shapes of traditional scotch whisky pot stills, that are subtle differences in the pot shape, the reflux ball, the neck (diameter and shape) and finally the lye pipe. The additional reflux we create from our own design is significant in shaping our spirits.
Our distilling cut point is very high and extremely narrow. It varies from batch to batch of course, but it’s typically between 14% and 17% of the distillate that comes out of the still. This crafts a new make that we believe will create the perfect marriage with oak casks.
We have leveraged the decades of whisky and spirit making experience within our executive team and combined this with in-depth understandings of our raw ingredients, our mashing process and our fermentation approaches, our unique stills and our ageing environment. We believe that this will create smooth, rich, complex and lingering whisky.
Casks are open to international parties and we could facilitate the export of the whisky on maturation. We cannot advice on any local taxes and duties that may be payable in the destination country.
The cask would have to be decanted before exporting and the whisky would be transferred to an alternative container such as plastic barrels or IBC containers. The cask owner will also own the physical oak cask and this can also be exported where required. The cask would not be used again for maturing whisky and if left with us the wood would be repurposed to other non-alcohol uses.
Cask Application Form
Interested to buy a limited edition cask? Contact us on the form.