Arrival

£63.00

sold out 

Out of stock

Arrival

Our inaugural release uses traditional Scotch pot still malt and distilling yeast, the raw materials which form the flavour foundation of all Holyrood single malt whisky recipes. Inspired by Edinburgh’s rich brewing and distilling heritage, the inaugural release brings sweet and spice together, while surprisingly smooth for a young whisky. Our future releases, each being unique, will evolve from this recipe by layering in heritage and speciality malts, alongside a range of yeasts not typically used within scotch whisky production.

This spirit has been matured in Oloroso Butts, Pedro Ximénez Hogsheads, Bourbon Barrels and Rum Barriques; and is limited to 8,188 bottles. We have selected this whisky as our first release to reflect the first stage of all Holyrood recipe development, whilst also showcasing the incredible and complex flavours which can be achieved by Holyrood at any age.

Style
Single Malt Scotch Whisky
maturation
Oloroso Butts, Pedro Ximenez Hogs Heads,
Bourbon Barrels, Rum Barriques
Volume
70cl
ABV
46.1
Ingredients
water, barley, yeast

£63.00

sold out

Out of stock

Tasting Notes

Nose

Dried fruit, tropical fruit, raisins, hint of butterscotch, fresh baked cake, sticky toffee pudding, soft leather, biscuit.

Palate

Toffee, caramel, vanilla, digestive biscuits, ginger spice, butterscotch, tablet, slight savoury salinity, raisins.

Finish

Long lasting, mouth-watering, juicy, sweet spice, delicate, fruity, apple pie, red fruit.

Perfect Serve

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