Lindores Abbey New Make Spirit 200ml

Volume: 0.2 litres | Alcohol content: 63.5% | Chill filtration: No | Colouring: No

Special Features:

This New Make Spirit offers a direct expression of the fresh Lindores distillate without cask maturation. It was distilled in 2023 and bottled that same year at 63.5% in 0.2-litre bottles. This non-smoky grain spirit contains no colouring and was not chill-filtered.

To achieve the desired fruity character, Lindores extended fermentation to 114 hours to develop additional tropical fruitiness. At the first sign of foaming, the wash still was stopped, allowed to rest and then slowly heated again. The middle cut on the spirit stills was also taken particularly slowly: the cut began at 75–76% and continued down to 66%. At 68–69%, the flowing spirit showed caramel and butterscotch on the nose, while peach and strawberry also emerged.

The spirit combines nutty, grainy and malty impressions with pear and tropical fruit notes. Sweetness and spice accompany its distinctive mouthfeel; overall, it is powerful and multifaceted.

Lindores launched its first New Make Spirit in 2018. Lindores New Make Spirit was named Best Scottish New Make Spirit at the 2020 World Whiskies Awards.

Tasting Notes:

• Nose: The nose combines vanilla, grain, mint and cooked pear.
• Palate: On the palate, the spirit is silky and mild; hazelnut and toffee add sweetness to the underlying fruit and spice notes.
• Finish: The finish is full-bodied and warming, with a medley of fruit impressions.

Distillery/Bottler:

Lindores Abbey Distillery is located in Newburgh, Fife, at a site of considerable importance to the history of Scottish distilling. The Exchequer Rolls of 1494 contain the earliest written reference to Scottish aqua vitae: King James IV commissioned the Lindores monk John Cor to make aqua vitae from eight bolls of malt. In 2017, spirit flowed from copper stills at the abbey again after 523 years; the new distillery’s first single malt followed in 2021.

The distillery uses Laureate barley from nearby farms on former abbey land and mills the delivered malt itself. Fermentation takes place in traditional wooden washbacks. One large wash still and two smaller spirit stills provide extensive copper contact during the second distillation, encouraging a clean, delicate distillate character. The water comes from a borehole near the distillery and therefore from the local supply historically associated with the abbey.

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