Monday, December 11, 2017


Berry Bros. & Rudd, has today announced a new global distribution deal with the Fife based Daftmill Distillery.

Producing around 100 casks of whisky per year, Daftmill Distillery is currently one of only nine active Lowland distilleries.

Daftmill Distillery

Daftmill is owned by brothers Francis and Ian Cuthbert, who in 2002 were granted permission to convert the old mill on the family farm into a distillery. The first spirit was produced in December 2005 and the bourbon cask from Kentucky’s Heavenhill Distillery was ceremoniously filled by Francis and Ian’s mother.

Daftmill is one of only two distilleries that can use the term ‘single estate’ and the only one that can be referred to as a ‘single estate farm distillery’. Being a working farm as well as a distillery, the Cuthbert’s grow all the barley required to produce their whisky on their own estate, ensuring full traceability from grain to glass. The whisky is distilled during the farms ‘off-season’; two months in summer and two months in winter. This traditional distillery practice has not been seen in Scotland since the 1800’s.

Commenting on the news, Doug McIvor, Reserve Spirits Manager at Berry Bros. & Rudd said: “What I find so appealing about Daftmill is their unique and traditional seasonal production cycle which is led by Francis’ quiet periods on the farm.  I also believe their sole use of the estate’s barley gives Daftmill’s whisky a real sense of terroir and true provenance.  I’m confident that the spirit’s subtle Lowland charm will put Daftmill (and Fife) firmly on the whisky map.”

Full details of the deal including the whiskies and markets that Berry Bros. & Rudd will be distributing to, will be announced shortly.

Posted by Steve Rush

Friday, December 08, 2017


The Kyrö Distillery Company in Finland, has announced the limited launch of its first ever rye whisky.

Kyrö Rye Whisky (47.8% ABV) was initially matured for three years in new American white oak casks, then transferred into first fill bourbon barrels for a further period of maturation, before then being finished in Marsala casks.
Kyrö Rye Whisky

The Kyrö Distillery Company, is a Finnish all-­rye distillery, which was founded by five friends in 2014. The decision to open an all-­rye distillery was obvious to its founders, given that Finnish rye is packed with intense flavour thanks to the bright but mild summers of the north.

Distilled, matured and bottled in Isokyrö, Finland, the first whisky release from the Kyrö Distillery is considerably smaller than originally planned, due to an unexpected but significant achievement with another one of the distillery’s rye products; Kyrö Napue  Gin, which was named as the ‘World’s Best Gin for a Gin & Tonic’ at the 2015 International Wine and Spirit Competition.

Demand for the rye gin sky­rocketed literally overnight, leaving the founders no choice, but to put whisky production on hold. After significant expansion works at the distillery, whisky production is once again running at full steam. This limited first batch of Kyrö Rye Whisky, is said to be only the first taste of great things to come as larger quantities mature over the next couple of years.

Kyrö Rye Whisky, is said to deliver notes of rye bread, beeswax, apricot, raisin and spice on the nose, followed by notes of sweet oak, fruit and robust spiciness on the palate.

Limited to just 360 bottles, the first batch of Kyrö Rye Whisky, will be available later this month from specially selected, specialist retailers, for a RRP of £59.95 – 50cl.

Posted by Steve Rush

Wednesday, December 06, 2017


The Benromach Distillery Company, has today announced the appointment of a new assistant distillery manager.

Jessica Haworth, who previously worked for the Crisp Malting Group and Diageo, will now be responsible for daily distillery management and operations, whilst also supporting the team in the delivery of new and innovative projects at the multi awarding winning Speyside distillery.

Benromach Assistant Distillery Manager: Jessica Haworth

Jessica, who has lived in Forres for the past four years and who is originally from Colchester, studied Brewing and Distilling at Heriot-Watt University in Edinburgh.

Commenting on the news, Keith Cruickshank, Benromach Distillery Manager, said: “Jessica’s appointment is a significant step forward and opens another new chapter in Benromach history. She joins us with considerable knowledge and expertise and will be an invaluable member of the team.”

He went onto say: “Over the last 18 months, we’ve enjoyed considerable growth and, as the popularity of our award-winning whisky continues to grow, we have significantly expanded production to meet the international appetite for our whiskies. Ours is an industry that requires carefully forward planning and patience so the spirit that Jessica lays down today will not be bottled and tasted by our consumers for at least ten years or more.”

Jessica said she was attracted to the role, having long admired the distillery’s commitment to the handcrafted techniques and time-honoured production methods that have been handed down through the generations.

Posted by Steve Rush