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Whisky
Whisky
To whisk you away to the Wilds of Scotland what better way than with a single malt.
We have a flavoured full bodied spirit aging peacefully in our casks.
Bourbon Whisky cask
Our bourbon casks are from Heaven Hill. A sweet, vanilla forward bourbon which will enhance some of the fruitier notes of our spirit.
Sherry cask
Pedro Ximenez sherry is know for its incredible sweetness. Our casks also show a sweet barbequed bacon flavour - like having Scottish pancakes with bacon and syrup. We cannot wait to see how it blends with our robust spirit.
Pomology Whisky
A camping trip in Scotland is where the concept of Pomology was born.
We then flew off to Norway to help set up a whisky distillery.
Now we want to return to our whisky roots, with our very own Pomology whisky. The clock for this product only started ticking in June 2023. We will let you know how the wilds of Perth are mixing with our specially chosen casks. We can't wait to share our whiskies with you in 3 years time.
We then flew off to Norway to help set up a whisky distillery.
Now we want to return to our whisky roots, with our very own Pomology whisky. The clock for this product only started ticking in June 2023. We will let you know how the wilds of Perth are mixing with our specially chosen casks. We can't wait to share our whiskies with you in 3 years time.
Our production
Our Whisky is formed of four things; local malt, water, yeast and a phenomenal cask range. We must age our spirit for at least 3 years and a day before we can call it whisky.
step one
Pick our local malt, to produce our delicious spirit.
step two
Working with Holyrood we carefully mash, ferment and distil with our chosen ingredients.
step three
We then carefully choose our casks to ensure the finest flavours possible for our wild spirit. It is essential to find the perfect balance between spirit and wood.
Ingredients
With this recipe we use specially selected chocolate malt and Norwegian Kviek yeast
Malted barely is the essence of Scotland and our whisky.
The sugars of the barley fluctuate seasonally and yearly. No two years are the same.
Our Chocolate malt is delicately roasted resulting in a malt that is darker in colour and ends up with a unique dark chocolate flavour.
During the fermentation period we used a Kviek yeast. This produces tropical fruit flavours during fermentation. We then carefully selected the cuts on the still to ensure a robust but fruity spirit.
We then filled the spirit into the perfectly paired casks carefully selected by our head distiller Craig.
After aging in our warehouse beside the river Tay, the final whisky we will be a unique expression of the climate and atmosphere of Perthshire over the years of its maturation. Transporting you year on year to the wilds of Scotland.