The unique combination of the ideal climate, high latitude and soil types found in Scotland makes the Scottish barley crop perfect for creating the optimum flavour profile when distilling for whisky. There is hard-nosed scientific evidence to back this up because the reality is that Scottish barley is relatively low in nitrogen compared to barley crops from elsewhere in the world, which are optimal for other purposes, such as brewing beer.
How has this come about? Washed by the Gulf Stream, Scotland’s climate is kept cool, wet and maritime. It is hard to believe that the cities of Edinburgh and Glasgow are further north than Moscow, Copenhagen, or Adak in Alaska, but they are. Steeped in the warm Atlantic current, Scotland sits at a very high latitude, giving it long, light, summers (and long dark winters) with a growing season that extends to 150 days.
Scottish barley, sown early in the spring and harvested late in the summer takes its time and is utterly unique. It is believed to be the slowest growing barley in the world.
We believe in slow. We believe in Scottish barley.