WELCOME TO ‘THE STILLROOM SESSIONS’

Whisky is made of three ingredients: water, malted barley, and yeast. But at Kingsbarns, we know there’s a fourth – the people who make it happen.

Behind every golden drop in your glass is a person with a passion, a story, and a dedication to creating our light, fruity and floral Lowland Single Malt Whisky. To celebrate this, we’re introducing a new series called The Stillroom Sessions, where we introduce you to the people turning our dream into your dram.

And who better to kick things off than Distillery Manager, Peter Holroyd. We sat down with Peter to talk about life at the distillery, his favourite whisky and his ideal way to enjoy a dram…

Peter Holroyd – Distillery Manager

Q: Tell us a little more about yourself and what you do?

Peter: Hello! My name is Peter Holroyd, and I’m the Distillery Manager at Kingsbarns. My role here is overseeing every part of the production process from malt intake to filling casks and every step in between.  However, I’m very lucky to have such a knowledgeable and hard-working team at. They’re passionate about making a spirit that people enjoy –  so my job is to nurture and encourage that passion in everything we do.

Q: If you weren’t making whisky, what would you be doing?

Peter: When I was young, I always wanted to be a chef. I’ve always loved working with my hands and producing something for other people to enjoy – and I love cooking – so it always seemed like a natural path.

So, if I wasn’t making whisky, I imagine I’d be involved in preparing food probably in one of the amazing restaurants in and around this beautiful part of the world.

Q: What’s your favourite Kingsbarns and ‘Perfect Pour’ moment?

Peter: In my opinion, whisky is absolutely made to be shared. So, my perfect pour moment would be drinking a 10 year old Kingsbarns with some good friends after a hill walk or a fishing session. Preferably beside a fireplace or a wee bonfire if out camping…That’s the stuff of dreams.

Q: What is it about Kingsbarns that makes it special in your eyes?

Peter: Every whisky is the sum of its parts and ours is no different. The barley we use is locally sourced from the farms surrounding our distillery. We also have a deliberately long fermentation period and a very slow distillation process.

These all contribute something to the product – and that’s before we even get to the cask selection. We take great care in selecting the best wood we can from highly reputable suppliers.

Q: Describe Kingsbarns to someone who has never been

Peter: The setting at the distillery is stunning. The building is an old sandstone farm steading, that has been lovingly refurbished. We’re a stone’s throw from the golden sands of Kingsbarns beach and the North Sea beyond.

The region is famous for growing Barley, due to the fertile soil and in late summer its incredible seeing the fields ripen. The area is also renowned for golf with several world-famous courses nearby and the home of golf – St Andrews – is only 10 minutes away.

Three Questions – only one-word answers allowed!

Q: Do you prefer your whisky neat, with ice or with water?

Peter: Neat

Q: Favourite distillery snack?

Peter: Soup!

Q: Kingsbarns in one word?

Peter: Delicious (one word was hard!)

Kingsbarns 10 Year Old

Distilled from local barley, our light, fruity spirit has been matured in 90% ex-Bourbon barrels and 10% STR red wine barriques. Over a decade, the casks have added richness and complexity. The ex-Bourbon barrels have imparted soft vanilla and tropical sweetness, while the STR barriques contribute depth and subtle spice. The result is an elegant single malt with aromas of summer blossom, ripe stone fruit and toasted oak.

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