The newly launched Kingsbarns Doocot expression.
The first flagship expression from Kingsbarns Distillery
in Fife, ‘Dream to Dram’, was a highly popular and multi-award-winning expression, earning praise for its distinctive light and fruity character. Now that the distillery’s signature single malt whisky has had time to further mature, it has been announced that the expression will be retired on the coattails of the brand’s newest introductions.
Representing the next stage in the brand’s journey, The Core Collection now includes two single malts: the new flagship expression, Doocot, matured in ex-bourbon and STR (shaved, toasted and re-charred) Portuguese red wine barriques, and Balcomie
, matured in ex-oloroso sherry casks.
Kingsbarns Distillery is located close to St Andrews, the famous hometown of golf.
Named after the Scots word for ‘dovecot’, Doocot pays tribute to one of the most striking architectural features of Kingsbarns Distillery, a legacy of the site’s original farm buildings that the designers incorporated into the new structure during its construction. Non-chilled filtered and bottled at 46% ABV, Kingsbarns Doocot is available now via the distillery’s website
for £45 per 70cl bottle.
Pronounced ‘doo-ket’, a doocot is a traditional free-standing nesting shelter for doves – an important part of rural life in the early 1800s when the distillery’s original Georgian farm buildings were constructed. Located at the heart of the distillery and fitted with more than 600 terracotta nesting boxes, Kingsbarns’ doocot boasts Adam-style crenellations with Gothic detailing, and it looks to all the world like a miniature fortified tower. This distinctive and defining feature was incorporated into the distillery’s glass bottle through beautiful embossed detailing.
Distilled under the watchful eye of distillery manager Peter Holroyd, from barley sourced less than six miles from Kingsbarns Distillery, this new flagship single malt has enjoyed a longer maturation in a combination of casks carefully selected by production director Isabella Wemyss. The recipe for Doocot is 90 per cent ex-bourbon and 10 per cent STR (shaved, toasted and re-charred ex-Portuguese red wine cask) matured single malt.
The newly launched Kingsbarns Doocot is the distillery"s new flagship expression.
Characterised by a notable sweetness, the whisky is light, intensely fruity, floral, and complemented by a rich colour. On the nose, the whisky features sumptuous sweet and floral scents of soft brown sugar with banana cake batter and tropical notes. On the palate, one can expect a beautiful combination of pineapple syrup and summer berries, with a hint of rhubarb.
“Doocot has been years in the making. We’ve spent a lot of time perfecting the distilling process
to make sure we’ve crafted the perfect finish,” says William Wemyss, managing director of Kingsbarns Distillery.
“We’re so proud of the end result. The new addition to our range allows whisky lovers to enjoy the same fruity and indulgent flavours that they’re used to but with an added level of balance and complexity. As we transition into the warmer months, Doocot is the perfect refreshing, fruity dram that is guaranteed to take whisky fans on a stunning flavour journey – we hope customers love it as much as we do.”