KINGSBARNS Dream to Dram

Kingsbarns uses only barley grown in sunny Fife by a handful of local farmers. They draw their mineral-rich water
100m below the distillery. The long fermentation that lasts between 75 and 120 hours produces a light and fruity expression. Slow distillation with a very small toasting core in the second distillation will produce a clean, light and complex distillate. Slow distillation on both stills allows for maximum reflux and contact with the copper. They use old bourbon barrels shipped whole directly from Heaven Hill Distillery in Kentucky. These barrels are chosen for their excellent tannins which balance the complex distillate of Kingsbarns. They also use other types of barrels
Portuguese red wine barrels, which have been sanded, toasted and re-boiled, as well as some sherry barrels and a small selection of other a small selection of other types of casks for future special editions.