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Fundamentally we believe in natural whisky - no chill-filtration or colouring, two commercial processes (in widespread use in the mainstream industry) that we feel lack authenticity and detract from the integrity of the spirit. The former removes flavour and texture, the latter adds artificial sweetening and darkening.
Our preferred strength is 46% - diluted down from natural cask strength with our treasured Islay spring water.
We have a natural curiosity. We are fascinated by the many influences on maturing spirit – oak, air, humidity, cask size and particularly cask origin. For too long the industry has compromised on cask quality; we have put in place a comprehensive new wood policy with no expense spared.
We are unashamedly experimental in our cask use. What many critics of wine cask maturation forget is that the use of Bourbon casks, and before that the now revered sherry casks, was once also considered a radical departure and no doubt “dangerous experimentation”. The Scottish whisky producer only turned to sherry casks when supply of his favourite Gascony wine casks was interrupted by (frequent) war with France (in the 19thcentury). For our part we have (re-) introduced the subtle integration of French oak from the best wine estates in the world. Simply, these winemakers use the very best oak in the world, so the contribution of this extra maturation is more complex, profound and nuanced than many give it credit for.
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We have a natural curiosity. We are fascinated by the many influences on maturing spirit – oak, air, humidity, cask size and particularly cask origin