24.06.20 Distillery
Brioni Barley Summer Distillation
Here at InchDairnie Distillery we do not use just any malted barley we use different varieties and types of barley which are malted for us by Muntons, at their maltings in Bridlington, England. We use spring barley, planted in the spring time and harvested in the summer of the same year, and winter barley, planted in the autumn and harvested in the summer of the following year. All grown here in Fife, Scotland. We do this to explore the possibilities for creating different flavours reflective of the seasons in which they are distilled.
The distillery distils according to the seasons making adjustments throughout the year. To celebrate the summer solstice, a popular holiday time in Sweden and Finland, we are producing a special whisky made from a barely that is normally grown in these countries, Brioni. The Brioni barley, a spring barley, was grown for us at a farm in the north of Scotland. It is a two-row barley like all of the other varieties that we use. Much of the barley gown in America and Canada is six row barley. That is to say there are two fully developed rows of grain on the head of the barley plant.
The barley has a higher than normal protein content which will make it difficult to use in a traditional malt distillery. However, Inchdairnie with its hammer mill, mash conversion vessel and mash filter make easy work of this variety. The variety was grown here in Scotland in the hope that it could be used for grain whisky production, where malt with a high level of enzyme is needed. All the enzyme is required to convert the starch in the non-malted cereal, usually wheat or maize.
This weeklong distillation run, using the fermented wash produced from 100% malted Brioni barley, is centred around mid-summer’s day. All of the whisky distilled during the longest day is collected together and filled into barrels, made from American oak, previously used to mature American bourbon. All the barrels will be matured here at the distillery in our own warehouses until the whisky is ready to be bottled.
The new make whisky will be laid down for 12 years before being bottled and sent to Sweden for them all to enjoy during this special time of the year.
InchDairnie Supports the 2025 Distillers One of One Auction
InchDairnie at TFWA Cannes 2025
We’re delighted to be at TFWA World Exhibition & Conference 2025 in Cannes this week.
RyeLaw Vintage 2018 now available
Today we are delighted to announce the release of RyeLaw Vintage 2018, the second expression of our pioneering Scottish rye whisky. RyeLaw Vintage 2018 continues the distillery’s mission to redefine Scotch whisky flavour and build on the success of the inaugural bottling with a bold new twist.
RyeLaw & KinGlassie are Masters
Our latest releases KinGlassie Double Matured and KinGlassie Raw and our next RyeLaw Vintage 2018 have been awarded Master at The Spirits Business Global Scotch Whisky Masters 2025.
InchDairnie Carbon Footprint Report 2023-2024
“Net zero” is everywhere right now and is thrown around in almost meaningless fashion in the same way the word “sustainable” is. But what does it actually mean and how can we achieve it?
A local cover crop project
We’re proud to launch a 5-year cover crop trial with Balgonie Estates and clients of Kingdom Farming— our trusted barley and rye supplier in Fife — and Muntons, our forward-thinking maltster.
InchDairnie Distillery debuts its Inaugural Signature Single Malt Scotch Whiskies
Fife-based Scotch whisky-maker InchDairnie Distillery is launching its first Single Malt Scotch Whisky releases. Further showcasing its reputation as a pioneer in flavour exploration in the whisky sector, KinGlassie Double Matured Aged 8 Years Fife Single Malt Scotch Whisky and KinGlassie Raw Aged 8 Years Fife Single Malt Scotch Whisky launch on 8th May 2025.
Announcing InchDairnie Whisky Ltd
We’re excited to announce that from 1st May 2025, InchDairnie Distillery Ltd and MacDuff International (Scotch Whisky) Ltd will officially merge to form InchDairnie Whisky Ltd.
KinGlassie: Peat Use and Restoration
We recognise that whisky relies on natural resources for its production, and that making a peated whisky uses a precious Scottish resource. We do not take this for granted. Extraction has an impact on the environment, so we are taking steps to balance what we use by supporting peatland restoration across Scotland.
A Partnership with Muntons Malt
In this ever-changing landscape of sustainability, we feel we are in safe hands. Much of our carbon footprint is in our cereals, so working directly with both Munton’s and our local Fife farmer at Balgonie Estate, we are working together to reduce this.