RyeLaw whisky is composed of a mashbill of 53% malted Rye and 47% malted barley. Double distilled in a Lomond Hill still at the InchDairnie Distillery - no additives or caramel. Matured in new oak casks for five years at a low and stable temperature throughout the year. The Rye for the 2017 vintage was grown on two different farms, both on fields overlooking the Cromarty Firth. InchDairnie uses Spring barley for its Spring and Summer distillates and Winter barley for the Autumn and Winter distillates. The bottle was inspired by the hammer mill and designed by Global Design Agency Chic in Paris. The stopper features a unique pattern with numbers and letters; 17 stands for the year of distillation, RL for RyeLaw, and 22 is the year of bottling. This pattern is the DNA that describes the flavour profile of RyeLaw.
Tasting notes
Rich mouthfeel with spicy Rye notes, followed by vanilla and dried fruits.
