Laying down what will become the first single malt whisky to be distilled in Inverness for 40 years, the Uile-bheist Distillery has filled its maiden casks – and at the same time released some of its new make spirit to the market.
Head Distiller Andrew ‘Drew’ Shearer performed the historic first cask filling, laying down spirit for maturation in ex-sherry and ex-bourbon oak casks for a minimum of three years.
For the less patient, Uile-bheist also filled its first batch of 500ml bottles of new make spirit, at an ABV of 63.5%, which will go on sale to visitors to the new £7.5m distillery, brewery and visitor attraction which is situated on the banks of the River Ness.
Maturing casks are also being made available to purchase for collectors of rarities. Around 60 casks are currently available, ranging in price from £6000 for a 200L ex-bourbon cask to £7500 for a 250L ex-sherry Hogshead of Uile-bheist single malt.
Distillery co-owner Jon Erasmus said: “This week marks the end of the beginning for us: the casking and bottling of our first product. We’ve been through the process. Now we want to build on our production and capacity.
“Ultimately, we are a family business supporting this concept for the very long term. This is a small, niche whisky in the Highlands with lots of provenance. It is very limited edition. If you buy it, you will literally be one of dozens, not thousands.”
The Uile-bheist story contains unique elements which the team believe will be mirrored in the product. Water for energy and production is sourced through shallow water wells from the River Ness, making the on-site process low carbon and energy efficient.
Technology from innovative German coppersmiths, Kaspar Schulz, enables the recovery of heat throughout distillation, while the malted barley is sourced from Bairds Malt, less than two miles away, curbing transport emissions.
Additionally, the yeast used is brewers’ yeast rather than distillers’ yeast, reflecting that Uile-bheist is a brewery and distillery.
“Because we are using a brewers’ yeast, our own water supply, a very long fermentation time (minimum four days, often much longer) and have a lot of temperature control in our fermentations, we are getting a much higher ester content in our whisky, a lot more fruity notes and a much more unique product,” said Mr Shearer.
“Through fermentation, we get a very fruity distillate. We are then distilling it twice using very traditional style copper pot stills but using brand new technology to monitor the process precisely.
“It’s a very light spirit, very fruit forward and a bit nutty in the background. It’s a bit more on the Speyside side, rather than being typical of a Highland malt.”
Uile-bheist intends to release a ‘very bespoke’ bottling of its Single Highland malt at three-years-old, whilst laying down the remainder for ‘the long haul’.
