Single Malt Red Wine Yeast 1st Fill Bourbon Barrel 'Full Cask' No 2036
⏳ Drinking Window
Ready to enjoy upon release, as single malt whisky does not mature further in the bottle.
🍽️ Food & Wine Pairings
Dark chocolate, roasted duck breast, aged Gouda cheese
✨ Technical Specifications
This highly experimental single malt from Edinburgh's Holyrood Distillery showcases their pioneering work in yeast trials. By utilizing a red wine yeast strain for the fermentation of malted barley, Holyrood introduces an array of vibrant red berry, cherry, and floral esters rarely seen in traditional Scotch whisky. This innovative spirit was matured in a first-fill Bourbon barrel (Cask No 2036), which beautifully layers classic American oak notes of sweet vanilla, creamy coconut, and soft baking spices over the fruity, yeast-driven character of the distillate. It represents a modern, flavor-first revolution in Lowland distilling, bridging the gap between winemaking science and traditional distilling heritage.
🍾 About the Producer
Established in 2019 by Rob and Kelly Carpenter alongside former Macallan master distiller David Robertson, Holyrood Distillery marked the return of single malt whisky distillation to central Edinburgh after nearly a century of absence. Housed within a restored 1830s railway goods shed beneath Arthur's Seat in the Lowlands, Holyrood operates with an innovative, flavor-first distilling ethos deeply informed by Edinburgh's historic brewing heritage. Rather than conforming to traditional regional conventions, the distillery experiments extensively with diverse malt varieties—including heirloom, chocolate, and crystal barleys—along with an array of specialty brewing, wine, and sake yeast strains. Utilizing washbacks with extended fermentations and tall copper pot stills, Holyrood captures distinct ester and phenolic profiles before aging spirit in meticulously selected casks. Benchmark expressions include their inaugural single malts Arrival, Ambir, and Embra, alongside singular single-cask trials showcasing red wine, sake yeast, and peated variants.