28.05.20 Whisky Production
Ryelaw revealed as our first release
After an extensive and meticulous development process, completed in 2017, RyeLaw was announced as the first release for InchDairnie.
When the distillery was first built, the intention from the start was to push the boundaries of flavour in whisky using a combination of experience and new technology, while remaining true to whisky’s traditions.
RyeLaw, made from a high proportion of malted rye, the key component in American rye whiskey and also malted barley, the key ingredient in Scotch whisky, was first distilled in December 2017, following a pilot distillation in October of the same year.
The creation of RyeLaw was spurred by a discovery in the ‘1908/09 Royal Commission Report on Whisky and Other Potable Spirits’, that rye was historically used to make Scotch whisky. This marks what is believed to be the return of the use of rye in Scotch whisky for the first time in many years.
Casks are maturing and will only be bottled when judged to be ready.
UNIQUE EQUIPMENT, RECIPE AND PRODUCTION
RyeLaw is unique in a number of ways. Firstly, it has been created using our unconventional mash filter, one of only two in Scotland, which is able to process the viscous rye grains, unlike the traditional mash tuns in most distilleries.
Secondly, its secret recipe; with its high proportion of malted rye and the fact that it is being made and matured in Scotland, means that it will meet the legal definitions of both a Scotch grain whisky and an American rye whiskey.
Lastly, distillation partly took place in the distillery’s bespoke Lomond Hill still, which was installed alongside two traditional pot stills to provide the capacity to experiment and to enable the ability to have greater control over shaping flavour. As a result, RyeLaw was the first rye and barley whisky ever to be distilled in a Lomond still.
RyeLaw will officially be categorised as a single grain Scotch whisky, made using malted rye and malted barley. This is in line with The Scotch Whisky Regulations 2009, which define the five categories of Scotch whisky and state that distillers in Scotland can only make Scotch whisky.
PUSHING THE BOUNDARIES OF FLAVOUR
Together, director Ian Palmer and distillery manager Scott Sneddon, developed RyeLaw with a number of partners including food and drink innovation consultants Campden BRI, malt specialists Muntons and yeast producers AB Mauri. The rye continues to be supplied by Muntons and local Fife farmers.
RyeLaw is being matured in new American oak casks. This combination of malted rye and fresh wood is designed to create a distinctive full spicy flavour.
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.
Our Longstanding Partnership with Muntons Malt
Our partnership with Muntons has been crucial to our success as a Fife grown, Fife distilled and Fife matured distillery. The relationship we have developed with Balgonie Estates as a result of this, is essential to the ongoing production of our RyeLaw whisky.
InchDairnie Doubles Capacity with Significant Distillery Expansion
As we approach our 10th anniversary next year, we are doubling our production capacity to 4 million litres per year — ushering in a new era of innovation to meet the rising demand for our bold, flavour-led whiskies.
InchDairnie features on BBC Landward
InchDairnie had the pleasure of hosting BBC landward at the distillery for a feature in the latest season of BBC Scotland’s Landward.
InchDairnie Leads LeBlanq’s Scotland Joyriding Weekend
September rolled around and it was soon time to take the lead for our main weekend with LeBlanq as their luxury whisky partner for the 2023/24 and this time we were in the heart of Perthshire at the beautiful Dunalistar Hotel Suites, on the banks of Loch Rannoch.
RyeLaw Awarded Highly Commended from IWSC
We are delighted to be awarded Highly Commended by the IWSC in the Design Award category.
Rob takes RyeLaw on a journey through the Norwegian Fjords, with LeBlanq
Last week, our Brand Ambassador Rob, joined LeBlanq for another unforgettable weekend in Norway.
Michelin-Star Chef Lorna McNee Visits InchDairnie
To get some inspiration for her dishes, Lorna visited the distillery in Fife to learn about our innovative process and to get a flavour of our precision distilled malted rye Scotch whisky.
RyeLaw Wins Gold
RyeLaw Fife Single Grain Scotch Whisky is awarded Gold by the Beverage Testing Institute.