Lindores Barley Harvest
Our aim has always been to use local malt and we are delighted to have now secured all production from 2020 to use local barley from the fields that would have originally have been abbey lands, and influenced by the yearly farming cycles and natural rhythms of the land. The strain of barley we are using is “Laureate” and this is being harvested from both Parkhill Farm ( which belongs to the Custodian Drew McKenzie Smith’s cousin Roger ) and Braeside Of Lindores Farm ( Richard Black ).
From 2020 we are delighted to reveal a very special project that we are now involved in with local maltings Crafty Maltsters, using organic barley from Falkland Estate, truly squaring the circle back to 1494. In this age of sustainability and with the aim to cut our carbon footprint, our supply chain is becoming ever more local and allows us to support local businesses. Our story is also further aligned with that of Falkland Estate and the connection with James IV and his famous order for ‘8 bolls of malt’ for making Aqua Vitae, so it brings us full circle..
In 2020 we will also be moving our malting barley to Crisp Maltings, so we know that our final product is 100% Scottish.The distillery
Barley is sown in the Spring and harvested in the late Summer.
Using barley from our neighbouring fields we are able to notice small but significant differences in the malt. After the 2020 harvest, for example, we became aware that our two main suppliers have farms which are largely north-facing in one case, and largely south-facing in the other. So their harvests were about a week apart, as you would expect – the north-facing needing just that bit extra sunshine to ripen. We are certain that this will have a noticeable impact on the spirit, and are looking forward to finding out more.
28 tonne loads of malted barley is delivered every 3 and a half weeks to us at the distillery and we mill the malt ourselves on site to our own specifications.
Any draff leftover gets sent to feed the cattle on the farm from where our barley is grown, so it all goes full circle!Making Whisky
It is then malted and then mashed in a conventional, semi-lauter tun supplied by renowned distillery fabricators, Forsyths of Rothes. We have three Forsyths copper pot stills, one large wash still and two smaller spirit stills, which allows greater copper contact in the final distillation, creating a clean and delicate flavour in the spirit.
Fermentation happens in traditional wooden washbacks, supplied by Joseph Brown of Dufftown.
You can come and take a tour of our Distillery and find out what goes into producing whisky.
Once you’ve learned the ins and outs of distilling, you’ll be able to try two delicious drams for yourself. With the help of our expert guides you will experience all stages of the whisky making process from mashing and fermenting to distilling and maturation. Learn about how after a break of 523 years, we are once again bringing whisky production back to the spiritual home of scotch whisky.
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