Kingsbarns Balcomie

Kingsbarns distillery is the brainchild of Douglas Clement. From conception in 2009, it took five years for the idea to be formed into a full operational whisky distillery, though it was no easy journey. A former golf caddie, Clement realised there was no nearby whisky distillery for the course’s visitors to go and see. So, he decided on a derelict farm building for his site, based just a few miles from St Andrews. Initially, £100,000 was raised from 32 investors, and many of these were golfers Clement knew. He spent another two years fundraising, as well as a Scottish government grant of £670,000, though he still fell short of the amount of money needed to actually build the distillery. However, help came in the form of the Wemyss family, who have a historical link with the site Clement chose and also own Wemyss Malts. So, in 2013, Clement sold the business to the Wemyss family, though he remained as director. Within 18 months of selling, the distillery was finally up and running, first opening to the public in December 2014.

Wemyss Malts trace their roots back to Wemyss Castle on Scotland’s East Coast, where the Wemyss family has lived for over 900 years. This historic location isn’t just their emblem; it represents generations of knowledge and craftsmanship. The family’s experience in blending began with tea in Kenya and wine in France, where they developed a precise understanding of how different elements can be combined to create balance and complexity.

Today, the Wemyss family bring that expertise to whisky, crafting blends that reflect Scotland’s diverse distilling traditions.

Blending at Wemyss Malts is led by Isabella Wemyss, who applies a meticulous and methodical approach to her craft. Each blend starts with careful cask selection, where they analyse how the spirit’s character and the wood’s influence will evolve over time. Factors such as copper contact during distillation, cask type, and warehouse conditions are all considered to ensure the intended flavour profile.

Isabella’s focus is on achieving consistency and clarity of flavour. Her blending process is precise, balancing sweetness, spice, and smoke in the proportions needed to deliver the desired result. This approach combines scientific rigour with a deep understanding of whisky production.

Balcomie – Sherry Cask Matured Single Malt Whisky

This Single Malt, from the family owned distillery in the Kingdom of Fife, has been distilled using Fife barley and matured in 100% ex-Oloroso American Oak Sherry Butts from Jerez, previously used for maturing Sherry. These casks were specifically chosen by Isabella Wemyss for their gentle oak flavours and sherry rich sweetness to compliment the fruity character of the Kingsbarns spirit. This allows for the perfect balance between the spirit and the wood.

Tasting Notes

Nose: Cinnamon scrolls and hot cross buns, with a drizzle of maple syrup and dried cherry.

Palate: Pineapple upside down cake, marmalade and more cinnamon, with a touch of cocoa.

Finish: Apricot jam and chocolate-coated nuts.