Roasted Malt

Roasted grain has long been a traditional element in whisky production, contributing distinct flavors and aromas. Despite being an on-and-off trend due to its impact on yield, our extensive research has led us to prioritize flavor over yield.

Red Shed Malting in Penhold, less than 15km from our distillery, cultivates, malts, and roasts our barley with innovative techniques. Their premium quality grain imparts complex notes of caramel, chocolate, and coffee, enhancing depth and character in our whisky. In blind tastings, some tasters mistake the complexity of our whisky for coffee bean infusion or added flavors, underscoring the surprising richness that roasted grain brings to our expressions.

Nose:  Smells of toasted nut and roasted grains, with rich and warm notes.

Palate:  Velvety texture, earthly and slightly bitter tones of a well-brewed coffee, with an added layer of chocolate sweetness.

Finish: Roasted grains aftertaste, a harmonious finish of coffee and chocolate latte. 

70%(or higher) Dark Chocolate: The whisky notes will beautifully complement a piece of high-quality chocolate. It goes particularly well with Himalayan pink salt dark chocolate. 

Coffee-Infused Desserts: Such as tiramisu, coffee-flavoured ice cream, or mocha cake. These treats will harmonise with the whisky’s coffee notes.

Nutty Cheese: Pair the whisky with nutty cheeses like aged Gouda, Manchego or a nut-encrusted goat cheese.

Roasted Nuts: Serve with a bowl of mixed roasted nuts. The nuttiness will resonate with the whisky’s flavour profile.

Espresso-Infused Dishes: Dishes that feature espresso as an ingredient, like espresso-rubbed beef or espresso-glazed salmon, can complement the whisky’s coffee tone.