Edinburgh’s Holyrood Distillery has unveiled its latest release, Pitch, which concludes ‘The Founding Series’ introducing the independent company’s ‘barrier-breaking’ experimental approach to whisky making.
The previous releases in The Founding Series were Holyrood’s lightly peated whisky, Embra; and Ambir, which showcases the ‘velvety textures and sweet flavours’ produced from using specialty malts in distillation.
Pitch is said to explore the ‘untapped potential’ of yeast in whisky-making, by ‘pitching’ two yeasts that are typically used when making red wine, Pepe Nero and Toro Nero, to give a red fruit sweetness.
Distillery manager, Calum Rae, explained: “The name ‘Pitch’ comes from the process of adding yeast to wort to start the fermentation process.
“This is an important piece of the puzzle for us as we look to bring flavour through every part of distillation.
“At Holyrood, it’s our goal to continue to push the boundaries of traditional whisky making. While others tend to use more traditional yeasts and malts, we like to do something a little bit different,” said Rae.
“With Pitch, think chocolate and hazelnuts from the malt, with the yeast specially selected to boost those chocolatey flavours. The chocolatey spirit is then matured in Oloroso casks dialling up nutty notes. It’s like being chased by a fruit and nut bar determined to give you a giant hug.”
Pitch’s packaging continues to use the ‘lino-cut’ label design by artist Grace Leaney, and draws inspiration from St. Leonard, the Patron Saint of Barrel Makers and Coopers.
Holyrood Distillery, located on St. Leonards Lane, was founded in 2019 to produce ‘spirits that are truly worthy of Scotland’s capital city and its proud past as a centre of brewing and distilling’.
At the end of March, Holyrood Distillery was given the Icons of Whisky ‘Distiller of the Year’ award at the global round of the World Whiskies Awards in London.
