The Edinburgh based distillery, is also offering single malt connoisseurs the chance to customise the flavour of their whisky.
|Holyrood's Head Distiller Dr Jack Mayo and Co-Founder David Robertson|
The distillery is focusing on four core flavours; smoky, spicy, sweet and fruity/floral – with cask purchasers able to tailor their choices around those flavours or explore something different.
This unique process will start with a flavour consultation with Holyrood’s Head Distiller, Dr Jack Mayo, and co-founder David Robertson, whose long-running career in the industry has included a spell as Master Distiller at The Macallan.
The discussion will determine the particular flavour preferences and then allow the buyer to choose how long the barley is dried and roasted; which yeasts are used for fermentation; the distillation approach and distillation date; and the type of cask for maturation, including its oak species, size and previous fill.
Three barrel types available are; – a barrel (200 litres), a hogshead (250 litres) and a butt (500 litres) at £4,500, £5,500 and £10,500 respectively. The cost includes flavour consultation, whisky creation, the cask, storage for ten years, sampling, insurance, labelling and bottling.
Commenting on the news, David Robertson, said: “Normally, if you invest in buying a cask of whisky from a distillery, you are limited to their spirit perhaps with a choice of one or two cask types. But we’re flipping things on their head and giving buyers the chance to design the flavour. By working with me and Jack, they can have a hand in each step of the whisky’s journey and be in control of shaping how the whisky tastes.”
Sales are limited to a maximum of two casks per person, with a deposit of £1500 per cask. For full details and to register your interest in the Holyrood Cask Programme, visit holyrooddistillery.co.uk
Posted by Steve Rush