RyeLaw is a single distillery Fife Rye Scotch Whisky made from malted rye and barley. It is hammer-milled, mashed, outdoor-fermented, precision distilled and matured at InchDairnie Distillery in Fife.

THE SINGLE GRAIN THAT DOES IT DIFFERENTLY

RyeLaw is the only whisky in the world made using malted rye and distilled in a Lomond Hill still.

A Lomond Hill still is a copper pot still with six copper bubble cap plates inside its neck. By using this unique type of still, the exact optimum flavour level and strength can be achieved without fluctuations – for RyeLaw this is exactly 72% ABV. This technique is called ‘precision distilling’, where the peak of the flavour is pinpointed and collected for maturation.

WHO SAYS RYE WHISKY CAN’T BE SCOTTISH?

Discover the grain, taste the magic, join the endeavour. This is the pinnacle of our progress. This is RyeLaw.

A spectacular rye whisky that questions history, the first annual vintage from RyeLaw was distilled in 2017 and bottled in 2022. This Scottish Rye is a limited release and is the outcome of just a single week’s production, meaning that only 200 casks of this particular vintage were ever bottled, to be released worldwide.

As the only precision-distilled, malted rye Scotch whisky in the world – RyeLaw is a stand-out in modern distilling, in a field of its own.

RULE BREAKER OR MAKER: WHAT MAKES A RYE WHISKY?

The mash bill consists of 53% malted rye and 47% malted barley. As the rye content is greater than 51% and the whisky is matured in new charred oak, RyeLaw would qualify as a Single Distillery Rye Whisky if it had been developed in the USA (where it would adhere to the rules for American Rye Whiskey).

However, RyeLaw is proudly Scottish and since there is currently no legal definition for Rye Scotch Whisky, we cannot legally use this term on the bottle. Although, InchDairnie has proved that rye was used at some distilleries back in 1886/87, when Alfred Barnard famously visited every working distillery in Great Britain and the proof was also present in The Royal Commissions findings and definition of whisky in 1909.

LOCAL PROVENANCE READY FOR THE WORLD

The rye for our 2017 vintage was grown by two farmers from two different farms, Martin MacDonald at Nonikiln Farm and David Gill at Rosskeen farm, both on fields overlooking the Cromarty Firth. The rye variety was ‘Magnifico’, while the barley variety was a spring barley ‘Concerto’ – both were malted at Munton’s. From year two of RyeLaw’s production, all of our rye has been grown in Fife.

What does rye add to a whisky? It gives RyeLaw a tantalising peppery spiciness with a beautiful aromatic scent, while the years of maturation in new charred oak adds further layers of vanilla sweetness and mature oakiness.

TASTE RYELAW FOR YOURSELF

Every year a new vintage of RyeLaw will be released. Each will remain true to the distinctive flavour and DNA of RyeLaw, but there will be subtle nuances between each vintage.