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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

InchDairnie Distillery debuts its Inaugural Signature Single Malt Scotch Whiskies
07.05.25 Whisky Production

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
01.05.25 All

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
18.03.25 All

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
31.12.24 All

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
31.12.24 All

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
19.11.24 All

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
11.11.24 All

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
01.10.24 All

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
30.09.24 All

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
13.09.24 All

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.

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