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Lindores Abbey stands as the historic birthplace of Scotch whisky, dating back to 1494 when King James IV commissioned Brother John Cor to distil aqua vitae using eight bolls of malt. After a hiatus of 523 years, distillation has resumed at Lindores Abbey Distillery. Now, whisky lovers can once again savour a dram from where it all began.
This whisky from Scotland's Lowland region matures in ex-bourbon, ex-sherry, and STR ex-Burgundy red wine casks, offering a rich tapestry of flavours.
Smooth and viscous, it opens with enticing notes of clove, nutmeg, creamy caramel, and vanilla, layered with baked apple, dark fruits, and hints of digestive biscuit. The palate evolves with orchard fruits, dark chocolate, and a touch of orange zest. The finish lingers medium to long, with ripe orchard fruits, accented by anise, menthol, and a subtle influence of drying oak.