For centuries, Inchaffray Abbey was a distinguished seat of worship and learning. Sitting proudly above the undulating streams and rivers of Perthshire, St Columba himself was said to have been among the many pilgrims to the ‘island of the smooth water’ or 'innis abh reidh' as it was known in Gaelic.
Built more than 800 years ago by Gilbert, the third Earl of Strathearn, this imposing 13th century landmark became home to generations of Scottish nobility, drawn to the fertile lands and pure waters around which a thriving rural community soon grew.
As historians sadly note, only a “ragged wall and arched chamber” remain of what was once one of the largest abbeys in Scotland, yet the history of Inchaffray lives on in the single malt that now proudly bears its name.
At Inchaffray we are looking to explore the different characters casks can bring to a whisky. Using 1/4 casks we can get full complex flavours from what may be classed as young whisky. We currently have 1/4 casks aging in first-fill Bourbon, Oloroso and Pedro Ximénez casks. Over the years we will explore many more types of casks...
Today, Inchaffray Whisky is carefully crafted in small batches in collaboration with distilleries such as Strathearn Distillery, taking spring malt from our fields, just a stone’s throw from the former Augustinian abbey.
As well as ensuring quality, this unique nod to the past ensures an important part of Scottish farming and whisky history lives on; a true single farm malt whisky, with every drop shaped by us, from grain to glass.
Today, Inchaffray whisky is carefully crafted in small batches at our traditional farm distillery, just a stone’s throw from the former Augustinian abbey.
To make it, we only use barley grown by our own hand in our own fields, keeping alive a centuries-old whisky-making tradition of using produce from the same farm where it is harvested.
As well as ensuring premium quality, this unique nod to the past ensures an important part of Scottish farming and whisky history lives on; a true single estate malt whisky, with every drop shaped by us, from grain to glass.
