Writer and journalist Daniel Bruce paid a visit to InchDairnie, as part of his visit to distilleries across Fife.

In the December issue of Brewer and Distiller International, published by the Institute of Brewing and Distilling.

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.

“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.

Scotch Whisky has only four ingredients, water, barley, yeast and time. Time is the most difficult to understand, many things happen over time when the new make whisky is filled into the cask.