Light, sweet, fresh yet creamy with hints of flowers and cut grass, underpinned by toasted malt.

Glenkinchie is one of the last surviving Lowland distilleries, situated just 15 miles outside Edinburgh earning it the title The Edinburgh Malt. It embodies the fresh and elegant flavour profile of the region. It’s strange to think of that dark and distinguished city when you see fields of barley or the green Lammermuir Hills rolling north towards the Firth of Forth. Stranger still when you taste the subtle, floral flavour of this rare Lowland survivor. Founded in 1825 by the farmers John and George Rate, Glenkinchie operated under the name Milton Distillery until it was licenced and renamed in 1837. The new name came from the Kinchie Burn running through the glen, which itself derives its name from “de Quincey” who originally owned the land and burn. It was later rebuilt into the redbrick Victorian masterpiece you’ll see today, complete with houses for the workers, bowling green, those two fat old copper pot stills and the largest wash still in the industry. A traditional single cast-iron worm tub cools the spirit, in preference to a more modern condenser, giving a whisky of greater character and depth. Glenkinchie is just fifteen miles from the capital, earning it the title The Edinburgh Malt, but it’s strange to think of that dark and distinguished city when you see fields of barley or the green Lammermuir Hills rolling north towards the Firth of Forth. Stranger still when you taste the subtle, floral flavour of this rare Lowland survivor. Delivers a crisp mid-palate, then tastes of butter icing, lemon cheesecake and even freesias. Fragrant, light and creamy, Glenkinchie works magic when paired with cheese cake or even Cullen Skink, a traditional Scottish soup. Glenkinchie is perfect as an apéritif or at the start of a meal thanks to its fragrant, light and appetising body and taste.