Batch 41: Incognito It is a Scotch grain whisky, using grains and casks that are commonly used in the USA for whiskey production. This is an homage to that style of whisky, but with its feet firmly in Scotland. To summarise in the words of our whisky quality manager Julien: “This is not bourbon, it is most definitely Scotch grain whisky, but drawing its ingredients, methods and maturation style from a good bit of fun transatlantic inspiration.” Keep reading to learn more about this experimental release.

As we celebrate the experimental side of things this month, here are three ways this release is something a wee bit different:

Experimental factor No. 1: The Pot Still
Batch 41 was double distilled in a pot still in Western Scotland rather than in the usual column still used for most Scottish grain whiskies. This results in a fattier and more complex spirit.

Experimental factor No. 2: The Toasted heads
Batch 41 was matured in heavily charred heavily charred 24-month air seasoned new oak barrels from Kelvin Cooperage in the US with toasted heads. Bourbon producers are bound by law and must use charred new oak to mature their whiskey.

Experimental factor No. 3: The Mashbill*
The whisky team took a bit of trans-Atlantic inspiration for this one creating a mashbill of 58 per cent corn, 21 per cent malted barley and 21 per cent un-malted rye.

*The cereal mix that went into the mash used to create this whisky.

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