Every year InchDairnie Distillery clears the calendar for up to two weeks to distil something out of the ordinary. These are generally “firsts” for the Scotch whisky industry and part of the reason why whisky writer Dave Broom states “Other distillers will be looking...

Here at InchDairnie we are always looking for different ways to reduce our carbon footprint. An opportunity presented itself last year when Rowan Davidson, a Masters in Engineering student from the University of Glasgow approached us with the possibility of doing a...

Writer and journalist Daniel Bruce paid a visit to InchDairnie, as part of his visit to distilleries across Fife. He writes about what makes InchDairnie stand out in this whisky region, our first release RyeLaw and our Cask Club program. You can find a link to the...

In the December issue of Brewer and Distiller International, published by the Institute of Brewing and Distilling, you will find an article featuring the Distillery and our efforts in reducing our carbon footprint. The article has a particular focus on how we are...

Sour mash or as it is often called in Scotland, ‘Back Set’ is where the pot ale or clarified spent wash is used as part of the mashing liquid. It is often incorrectly stated that this is where the yeast comes from, no, the yeast is all dead by that stage. A similar...

At InchDairnie Distillery they admit the idea of distilling wheat at a malt distillery is so new that there is not even an official specification in Scotland that describes the product yet. Despite the fact it is distilled through copper pot stills, Scottish...

“Sour Mash” … a pair of words normally associated with the USA where many, if not most, bourbon and Tennessee distilleries use the sour mash method in the making of their whiskeys. Well, prepare for Fife-based distillery InchDairnie to once again challenge...