InchDairnie Distillery has gone to the dark side. Just for a short period.

When we began to look at producing RyeLaw in 2016 we studied the definition of Rye Whiskey in America.

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.

Rye cereal, not to be confused with rye grass, has been cultivated for many 1,000’s of years and principally in northern Europe where the conditions are less favourable for growing other cereals, wheat in particular.

Our carbon foot print calculation demonstrated that our malted barley was the largest single element in the overall foot print of our new make spirit.

We recently published our carbon footprint calculation, one of the very few distilleries in the world to do so. This calculation identified the main areas where the production of whisky generates carbon.

Blended Scotch Whisky is the solid foundation on which all whisky, not just Scotch, stands.

There has been much discussion recently about the relevance of the Scotch whisky regions, Highland, Speyside, Islay, Campbelltown, and Lowland.

At InchDairnie we work with our 3M’s, the first being our Materials and yeast is one of our materials. We use many different strains of yeast throughout the year and we use both cream yeast and dry yeast.

The British governments definition of Scotch whisky is laid out in the ‘Scotch Whisky Regulations 2009’, it is from this simple statement that we have derived our 3M’s, our materials, our method and our maturation.

After an extensive and meticulous development process, completed in 2017, RyeLaw was announced as the first release for InchDairnie.