Kininvie releases three ‘experiential’ trial whiskies


Kininvie Works Collection

William Grant & Sons has launched three “experiential” whiskies from Kininvie Distillery, including a single malt, single grain and blended scotch.

The first expression in the Kininvie Works collection, KVSM001, presents a tiple-distilled single malt, aged in ex-bourbon casks for five years. The 47% liquid has a “floral and fruity character with hints of pear drops”.

To create KVSG002, the second whisky, Kininvie explored the different flavour profiles generated by cereals other than the usual malted barley.

With the addition of malted rye to the mash, the three-year-old single grain, which has been aged in virgin American oak casks, offers “distinguished toffee flavours along with the classic spiciness associated with rye.” It is bottled at 47.8% ABV.

The final release is KVSB003, a blended scotch. It uses a higher proportion of malt than usual for a blend, exploring how malt and grain drive flavour differently.

The 48.2% spirit is a blend of a three-year-old single grain scotch and single malt scotch produced at the Kininvie Distillery in Dufftown, Scotland, which have been aged in virgin American oak and European casks respectively. The whisky is said to have a “distinct spicy note that balances out the light floral note of Kininvie malt.”

Alongside the launch, Kininvie has published its first technical White Paper, theorising a potential trial at Kininvie Works. Titled The Influence of the Continuous Rousing of Spirit on the Characteristics of New Make Whisky Spirit, explores how the principle of aeration could be applied to whisky.

The paper has been written as a springboard for the whisky community to exchange and discuss ideas about potential future whisky experimentations and whether they should be pursued or not.

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