Kingsbarns Doocot 46 % Single malt

Kingsbarns Doocot 46 % Lowland single malt

Kingsbarns Doocot 46 % from Lowland distillery is aged in a mixture of Bourbon and red wine casks.

Scent: Sweet and floral with brown sugar, banana cake and tropical notes.
Taste: Pineapple and syrup with summer berries and a touch of rhubarb and delicious spices.
Aftertaste: Kiwi fruits with citrus.

The name 'Doocot' is the Scottish word for a pigeon strike. Reference to the old and incredibly beautiful dovecote located on Kingsbarn's farm, where the distillery is located. The pigeons are also represented on the bottle and in the print.

Kingsbarns Doocot is released non-chill filtered, with no added color and at an ABV of 46%.

Signature Releases:

Doocot is Kingsbarns is the distillery's elegant signature release, consisting of a combination of whiskey aged in bourbon casks and whiskey aged in STR red wine barrique casks, with a mixing ratio of approximately 90-10. The casks are handpicked to ensure maximum effect on Kingsbarn's own new make spirits.
Unlike Dream to Dram, Doocot has been aged longer in the casks, which results in a greater complexity in the taste. The bourbon casks enhance the spirit's natural sweetness and fruitiness, while the STR red wine casks give off greater flavor richness and color. Slow and painstaking aging of this fusion results in a whiskey with complex notes of summer flowers and sweet tropical fruits.

Distillery:

Kingsbarns Distillery was founded by the Wemyss family in 2014. The distillery is located in a centuries-old farm built in the Georgian style. This castle-like style of architecture was extremely popular in Great Britain in the 1700s and 1800s. The newly renovated farm also provides an image for Kingsbarn's logo.
Kingsbarns only uses barley from local fields in Fife. The water used for malting is taken directly from the groundwater a hundred meters below the distillery. For storage, the distillery has been helped by none other than Dr. Jim Swan. They largely use Dr. Swan's innovative STR technique on red wine casks, which they largely use for storing their spirits. The result is a whiskey that, despite its young age, is fruity, complex and velvety smooth.