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Yeast, our other M

The British governments definition of Scotch whisky is laid out in the ‘Scotch Whisky Regulations 2009’. These regulations state;

In these Regulations “Scotch Whisky” means a whisky produced in Scotland—

that has been distilled at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been—

fermented at that distillery only by the addition of yeast;

Brewers historically fermented their beer in such a way that they could harvest live excess yeast from their beer and to a certain extent, so did some grain distillers. This excess yeast was then used by malt distillers to ferment their wort. This supply, although plentiful, had its risks mostly through bacterial contamination exacerbated by long supply lines and variable strain types. This gave rise to variable performance in the distillery. In the 1960’s, the era of efficiency, consistency and bad architecture, this problem was resolved with the development of specialist yeast factories. These factories selected specific yeast strains that were very efficient in fermenting to produce alcohol from cereal. They were also able maintain the strain purity leading to consistency. This approach was mirrored by the development of different barley varieties. Efficiency and flavour are not always good bed fellows.

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. Our dry yeasts are carefully rehydrated before being added to our wort.

We use these different yeast strains to help develop different flavour profiles in our new make spirit.

Each of our seasonal InchDairnie single malt campaigns use different yeast strains in order to develop the flavour profile that matches the season that it is being distilled in. Also, we use a specific yeast strain for our grain whisky RyeLaw and our peated malt KinGlassie. Each strain works differently producing a different ester profile in the wash. These yeasts have been selected primarily for their flavour producing qualities and not their spirit yield qualities. This means that we sacrifice efficiency for flavour.

Only by creating the flavour profile in our fermentation vessels, which are located outside on the north elevation of the distillery building to keep them cool, can the flavours be captured in the stills.

Much work still needs to be done with yeasts and fermentation conditions to understand the flavour properties this will give the new spirit. So more on this matter in the years to come

Ian Palmer

InchDairnie Distillery Managing Director

Introducing the Sample Room Range, Launching Exclusively with the Whisky Shop
22.03.24 All

Introducing the Sample Room Range, Launching Exclusively with the Whisky Shop

Our innovative approach to flavour continues with the launch of our small-batch trilogy series, the Sample Room Range, available exclusively on launch from the Whisky Shop.

InchDairnie Wins Best Bottle Design at the World Whiskies Awards
21.03.24 All

InchDairnie Wins Best Bottle Design at the World Whiskies Awards

InchDairnie Distillery Appoints New UK Distributor, Disaronno International UK Ltd.
28.02.24 All

InchDairnie Distillery Appoints New UK Distributor, Disaronno International UK Ltd.

RyeLaw has launched in Travel Retail
01.02.24 All

RyeLaw has launched in Travel Retail

InchDairnie Distillery is proud to announce its partnership with Gebr. Heinemann for the European expansion into Travel Retail for our first release, RyeLaw Fife Single Grain Scotch Whisky, now available at Copenhagen, Frankfurt and Vienna airport.

Our Luxury Partnership with LeBlanq – 2023 Highlights
05.01.24 All

Our Luxury Partnership with LeBlanq – 2023 Highlights

In early 2023, we announced our partnership with luxury cycling tour specialist, LeBlanq as their official Global Whisky Partner for 2023/24. LeBlanq believe in rewarding life’s hard work with the ultimate escapism – indulgent weekends of eating and drinking all whilst joyriding in some of the world’s most beautiful cycling and culinary destinations.

RyeLaw Wins Newcomer of the Year
21.12.23 All

RyeLaw Wins Newcomer of the Year

RyeLaw wins Newcomer of the Year at the Scottish Whisky Awards 2023.

RyeLaw has Launched Coast to Coast in Canada
10.11.23 All

RyeLaw has Launched Coast to Coast in Canada

Our Managing Director Ian, has been on a whirlwind tour, launching our golden liquid across the stunning provinces of Canada.

RyeLaw Has Launched In The Far East
16.10.23 All

RyeLaw Has Launched In The Far East

The global roll out of our first brand, RyeLaw, continues with the launch in Taiwan and Japan. Both these countries are key markets in this important whisky region and we are delighted to be working with Union Liquor in Japan and Drinks, Wines and Spirits Co in Taiwan.

InchDairnie Distillery Commences ‘Pot Still’ Whisky Production and Breaks New Ground for Scotch Whisky Industry
29.08.23 All

InchDairnie Distillery Commences ‘Pot Still’ Whisky Production and Breaks New Ground for Scotch Whisky Industry

RyeLaw is Officially Launched in Germany
28.07.23 RyeLaw

RyeLaw is Officially Launched in Germany

“A very special, extremely successful, innovative whiskey.” Joachim Teschke

The month of July saw our Managing Director, Ian Palmer, spend two fantastic days in Hamburg and Berlin, officially launching RyeLaw in Germany.

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