It is our unique process equipment which sets us apart, allowing grain to be handled which would slow down or even clog production elsewhere. This is ingenuity and leading whisky distilling in the 21st century.
The distinctively tall and broad-shouldered bottle was created alongside French design house, Chic in Paris. The neck of the bottle is inspired by a particularly significant piece of equipment which can be found deep inside InchDairnie Distillery, the hammer mill. There is a perforated plate at the bottom of this advanced piece of equipment, which is so crucial to creating not only RyeLaw, but all other whiskies at the distillery – so it seemed only fitting to make it the inspiration for the bottle’s most distinctive feature. On the side of the bottle are three ripples, from three precious drops which are converging, symbolising InchDairnie’s three key influences and crucial origins of flavour.
The Method. The Material. The Maturation.
The lip of the bottle is wide, yet elegant and on top sits the stopper. It’s metal with copper created to reflect our strong engineering led distillery. On top of the stopper is a unique pattern surrounding the periodic table inspired numbers and letters; 17 (year of distillation) RL (RyeLaw) and 22 (year of bottling). This pattern is a description of the flavour profile of RyeLaw – the DNA of RyeLaw. A different DNA will appear when we release the peated single malt KinGlassie, the single malt InchDairnie and the various PrinLaws releases of small batches made with different processes or grains.
The inside of the heavy Guala-made metal stopper, is cork, or rather, agglomerated cork, a collection of small pieces of cork. Once whole pieces of cork have been punched from sheets of cork for one-piece cork stoppers, a large part in between the punched holes is left unused. This is a natural and renewable source that can end up as waste. We want natural cork, but cork can taint, cork can break, and cork can dry out. That is why we use the off-cuts. Reduced to smaller pieces and known as micro-granulated cork, these are notably not treated with chemical solvents but instead with steam and pressure to make a homogenous efficiency and size. All this with the aim of removing what we do not want from cork: TCA (trichloroansioles) sometimes known as ‘corked’, taste influence, odor, defects, colour influence…
For this reason, we have opted for the agglomerate cork as it…
Gives better organoleptic performance
Reduces the carbon footprint
Use cork off-cuttings that would otherwise go to waste
Does not involve chemical solvents
A great looking bottle can be compromised with a massive back label. There are though, just things that must go on a label, so we have chosen the unusual side label in order not to mess with the looks, yet still have all the information required available. And what is not available on the label can be found using the QR code where those with a hankering for more detail can dive into the information. And if it is not there, please ask. We do things differently and have no secrets we can think of.