Kingsbarns Doocot

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.

Doocot - Bourbon and STR Single Malt

First, there was Kingsbarns Dream to Dram. Now, there’s Kingsbarns Doocot. Replacing the Lowland distillery's first single malt, Doocot is named after a traditional nesting shelter for doves and pigeons. There’s a 200-year-old example at the distillery which now is home to the first cask of Kingsbarns whisky ever filled.

Produced from local, Fife grown barley, The Doocot very much embodies the signature Kingsbarns style, but with additional time in cask to develop and mature. Made from whisky aged in 90% bourbon barrel and 10% STR (shaved, toasted and re-charred) casks, Doocot has kept the Kingsbarns code by creating a sweet, creamy, and moreish dram.

Tasting Notes

Nose: Sweet and floral, with apricot, foam banana sweets, digestive, and a little flinty element.

Palate: It’s incredibly buttery and creamy, with heaps of tropical fruit, a hint of rhubarb, some aromatic spice, and citrus.

Finish: Long and delicately sweet, with a slightly sour raspberry note.