RyeLaw is a single distillery Fife Scotch Whisky made from malted rye and barley. It is hammer-milled, mashed, outdoor-fermented, precision distilled and matured at InchDairnie Distillery in Fife.
THE SINGLE GRAIN THAT DOES IT DIFFERENTLY
RyeLaw is the only whisky in the world made using malted rye and distilled in a Lomond Hill still.
A Lomond Hill still is a copper pot still with six copper bubble cap plates inside its neck. By using this unique type of still, the exact optimum flavour level and strength can be achieved without fluctuations – for RyeLaw this is exactly 72% ABV. This technique is called ‘precision distilling’, where the peak of the flavour is pinpointed and collected for maturation.
Discover the grain, taste the magic, join the endeavour. This is the pinnacle of our progress. This is RyeLaw.
A spectacular whisky made from malted rye and barley that questions history, the first vintage from RyeLaw was distilled in 2017 and bottled in 2022. This Scottish Rye is a limited release and is the outcome of just a single week’s production, meaning that only 200 casks of this particular vintage were ever bottles, to be released worldwide.
As the only precision-distilled, malted rye and barley Scotch whisky in the world – RyeLaw is a stand-out in modern distilling, in a field of its own.
How can a single grain Scotch Whisky meet the definition of US rye whisky?
The mash bill used for our RyeLaw is 53% malted rye and 47% malted barley. As the rye content is greater than 51%, the whisky is distilled at less than 80% alc., reduced to 62.5% alc. ready for maturation before filling into new charred oak barrels. RyeLaw would qualify as a single distillery Rye Whiskey if it was made in America or indeed most other countries in the world.
However, RyeLaw is proudly Scottish and keeps true to its Scotch Whisky roots and is defined in law as a Single Grain Scotch Whisky. That said, the use of rye and barley is a distinctive and special whisky and the ‘single’ refers to the single distillery at which it is produced and not the grain! There is ample evidence for the traditional use of rye in the production of Scotch Whisky, Alfred Barnard, 1886 and the Royal commission of 1908/9.
The rye for our 2017 vintage was grown by two farmers from two different farms, Martin MacDonald at Nonikiln Farm and David Gill at Rosskeen farm, both on fields overlooking the Cromarty Firth. The rye variety was ‘Magnifico’, while the barley variety was a spring barley ‘Concerto’ – both were malted at Munton’s. From year two of RyeLaw’s production, all of our rye has been grown in Fife.
What does rye add to a whisky? It gives RyeLaw a tantalising peppery spiciness with a beautiful aromatic scent, while the years of maturation in new charred oak adds further layers of vanilla sweetness and mature oakiness.
TASTE RYELAW FOR YOURSELF
RyeLaw will be released as a vintage. Each will remain true to the distinctive flavour and DNA of RyeLaw, but there will be subtle nuances between each vintage.
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