We’re thrilled to unveil our latest single cask whisky release #89, a vibrant expression that captures the spirit of a summer BBQ. Crafted with care, this whisky is designed to be the life of the party, bursting with bright, fruity flavours and a surprising twist on the finish. Let’s dive into what makes this release truly special.
the summer dram
‘This is a party! Citrus fruits and sweet red berries on the nose merge with creamy peach yoghurt and medjool dates. All of this is wrapped in sizzling green peppers and fizzy candy. This is a whisky for the BBQ.”
calum rae
distillery manager
component breakdown
malt
We’ve used 100% Distilling Malt, carefully selected for its ability to deliver a clean, crisp foundation, allowing the yeast and cask to impart their unique characteristics without overwhelming the palate.
yeast
DY379
DY502
Vegetal, Floral
BOLLICINE
Bright, fresh and effervescent
The fermentation process is where the magic truly begins. We’ve employed a blend of three yeasts—DY379, DY502, and the unconventional Bollicine Wine Yeast. Our go to distillers yeasts, DY379 and DY502, impart a mixture of juicy fruit and elegant floral notes. This combination has resulted in a complex, multi-layered flavour profile.
Bollicine Wine Yeast is typically used in sparkling wine production (the name Bollicine – pronounced bolli-cheen-eh – is the Italian word for bubbles). While we weren’t in the market for bubbles in our whisky, we chose to use Bollicine Wine Yeast as a textural element, imparting an effervescence that is unmistakeable in the final spirit.
maturation
Single Cask Series #89 has been matured in PX Hogshead casks, a choice that infuses the spirit with luxurious sweetness and depth.
After distillation, we had a bright, fruity, and tongue tingling spirit. The decision to mature it in PX casks was driven by curiosity—to see how this vibrant spirit would interact with the rich, dark, and sweet, spicy flavours of the PX. The Pedro Ximénez sherry influence brings out classic dried fruit and spice notes, while rounding some of the brightest characteristics of the original new make. The floral, vegetal notes present before maturation have evolved into distinct flavours of peach, coconut, and creamy yoghurt. Additionally, the effervescence imparted by the Bollicine Wine Yeast has found a perfect complement in the sweet, rich spices introduced by the PX cask.
TASTING NOTES
nose
PALATE
Peach yoghurt, tart bramble berry, sweet red berries, and rich Medjool Dates.
FINISH
Sharp spicy tang, sweet finish, fizzy sweets.
available
30.08.24
11:30am
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