KinGlassie Raw Single Malt Whisky - 700 ml
KinGlassie Raw originates from the Kingdom of Fife in the Lowland region of Scotland. It is produced by the InchDairnie Distillery, an innovative facility founded in 2012 by Ian Palmer under John Fergus & Co., which recently merged into InchDairnie Whisky Ltd. The distillery is known for its 'flavour-forward' engineering, utilizing a hammer mill and mash filter to extract specific profiles, and it distils this heavily peated spirit for only one week each year during the winter.
Spirit Description
This heavily peated single malt is produced from 100% Fife-grown barley peated to 50 ppm and is matured for eight years exclusively in first-fill ex-bourbon American oak casks. It presents a golden straw appearance with a medium, creamy body. The aroma is a bold combination of bonfire smoke and campfire embers, layered with sweet malt and faint vanilla. On the palate, it delivers punchy peat and pepper alongside roasted marshmallows, salted caramel, and honey. The finish is long and dry, characterized by lingering smoke, lime zest, ash, and roasted nuts. It is bottled at 46.3% ABV.
Accolades
KinGlassie Raw has been highly recognized for its quality, earning a 'Master' award at The Spirits Business Global Scotch Whisky Masters 2025. Additionally, the InchDairnie Distillery has been honoured for its sustainable practices, receiving the 'Renewable Energy Implementation Award' from the Drinks Business Green Awards in 2025.
Food Pairing
The intense peat smoke and creamy vanilla notes of this spirit make it an ideal companion for bold, savoury dishes. It pairs exceptionally well with smoked seafood, such as oily mackerel or charred octopus, which complements its ashy profile. For a meat pairing, consider grilled lamb chops with a rosemary crust or barbecued pork ribs. It also serves as a sophisticated match for desserts like salted caramel tart or roasted peaches with vanilla cream, which echo the sweet and smoky elements of the whisky.
KinGlassie Raw originates from the Kingdom of Fife in the Lowland region of Scotland. It is produced by the InchDairnie Distillery, an innovative facility founded in 2012 by Ian Palmer under John Fergus & Co., which recently merged into InchDairnie Whisky Ltd. The distillery is known for its 'flavour-forward' engineering, utilizing a hammer mill and mash filter to extract specific profiles, and it distils this heavily peated spirit for only one week each year during the winter.
Spirit Description
This heavily peated single malt is produced from 100% Fife-grown barley peated to 50 ppm and is matured for eight years exclusively in first-fill ex-bourbon American oak casks. It presents a golden straw appearance with a medium, creamy body. The aroma is a bold combination of bonfire smoke and campfire embers, layered with sweet malt and faint vanilla. On the palate, it delivers punchy peat and pepper alongside roasted marshmallows, salted caramel, and honey. The finish is long and dry, characterized by lingering smoke, lime zest, ash, and roasted nuts. It is bottled at 46.3% ABV.
Accolades
KinGlassie Raw has been highly recognized for its quality, earning a 'Master' award at The Spirits Business Global Scotch Whisky Masters 2025. Additionally, the InchDairnie Distillery has been honoured for its sustainable practices, receiving the 'Renewable Energy Implementation Award' from the Drinks Business Green Awards in 2025.
Food Pairing
The intense peat smoke and creamy vanilla notes of this spirit make it an ideal companion for bold, savoury dishes. It pairs exceptionally well with smoked seafood, such as oily mackerel or charred octopus, which complements its ashy profile. For a meat pairing, consider grilled lamb chops with a rosemary crust or barbecued pork ribs. It also serves as a sophisticated match for desserts like salted caramel tart or roasted peaches with vanilla cream, which echo the sweet and smoky elements of the whisky.
Original: $100.91
-65%$100.91
$35.32Description
KinGlassie Raw originates from the Kingdom of Fife in the Lowland region of Scotland. It is produced by the InchDairnie Distillery, an innovative facility founded in 2012 by Ian Palmer under John Fergus & Co., which recently merged into InchDairnie Whisky Ltd. The distillery is known for its 'flavour-forward' engineering, utilizing a hammer mill and mash filter to extract specific profiles, and it distils this heavily peated spirit for only one week each year during the winter.
Spirit Description
This heavily peated single malt is produced from 100% Fife-grown barley peated to 50 ppm and is matured for eight years exclusively in first-fill ex-bourbon American oak casks. It presents a golden straw appearance with a medium, creamy body. The aroma is a bold combination of bonfire smoke and campfire embers, layered with sweet malt and faint vanilla. On the palate, it delivers punchy peat and pepper alongside roasted marshmallows, salted caramel, and honey. The finish is long and dry, characterized by lingering smoke, lime zest, ash, and roasted nuts. It is bottled at 46.3% ABV.
Accolades
KinGlassie Raw has been highly recognized for its quality, earning a 'Master' award at The Spirits Business Global Scotch Whisky Masters 2025. Additionally, the InchDairnie Distillery has been honoured for its sustainable practices, receiving the 'Renewable Energy Implementation Award' from the Drinks Business Green Awards in 2025.
Food Pairing
The intense peat smoke and creamy vanilla notes of this spirit make it an ideal companion for bold, savoury dishes. It pairs exceptionally well with smoked seafood, such as oily mackerel or charred octopus, which complements its ashy profile. For a meat pairing, consider grilled lamb chops with a rosemary crust or barbecued pork ribs. It also serves as a sophisticated match for desserts like salted caramel tart or roasted peaches with vanilla cream, which echo the sweet and smoky elements of the whisky.
