Product of: United Kingdom

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RyeLaw whisky is distinguished by being made using malted rye and distilled in a custom-made Lomond Hill still, a very specific and unusual copper pot still with six copper bubble cap plates inside its neck.

This single-grain whisky comprises 53% locally-grown malted rye and 47% malted barley (both made at Inchdairnie Distillery; hence RyeLaw being termed a "single gain" scotch whisky as from a single distillery).

The Lomond Hill still enables distillation at an optimum alcohol percentage without fluctuations, and for RyeLaw this is precisely 72% alc./vol., a level the distillers at Inchdairnie believe gives the best flavour extraction.

Along with the use of a Lomond Hill still, unusually, Inchdairnie use a hammer mill (rather than a roller mill) and mash filter, only the second Scotch whisky distillery to do so (the first being Teaninich).

The whisky is aged in new American oak casks, and this first 2017 production botted after five years maturation in 2023.

Review and Tasting

Sampled on 25/10/2023

Appearance:

Clear, golden amber.

Aroma:

Vanilla and lightly toasted brown bread, cedarwood, nutmeg and cinnamon.

Taste:

Peppery rye spices (cracked black pepper, clove and cinnamon), bready toasted oak and sweet vanilla. Mellowed by a sweet milkiness and oily mouthfeel.

Aftertaste:

Toasted rye grain and Ryvita crispbread with charcoal/tar and peppery spice.

Overall:

For a five-year-old predominantly rye whisky, RyeLaw is incredibly elegant, mellowed by mouth-coating viscosity, sweet milkiness and vanilla, delicately enlivened by signature rye spice.