The first permanent bottling for global release from the Lowland distillery of Kingsbarns. The Kingsbarns Doocot is a non age statement single malt has seen maturation in ex-bourbon barrels and STR (shaved, toasted and recharred) ex-Portuguese red wine casks. The whisky is named after a dovecote (which translates as ‘doocot’ from Gaelic) at the distillery, which offers nesting and roosting spots for doves and pigeons.
It is bottled at 46% ABV and is both non chill-filtered and of natural colour. The spirit has been produced using barley grown within a six mile radius of the distillery. The Kingsbarns Doocot will be available in specialist retailers worldwide with a bottle costing £45.
The Kingsbarns distillery is located in the Kingdom of Fife near the town of St. Andrew’s and was founded in 2014 by the Wemyss family. The family also own Wemyss Malts, an independent bottling and blending company, plus several other spirits brands. The distillery is in 18th century farm buildings and has a current annual production capacity of 600,000 litres. The first single malt was distilled and filled to cask in March 2015 with the inaugural release appearing in late 2018. Most bottlings to date have been small batch or single cask.
“The new addition to our range allows whisky lovers to enjoy the fruity and indulgent flavours of Kingsbarns but with an added level of balance and complexity. As we transition into the warmer months, we think Doocot is the perfect refreshing, fruity dram.”
William Wemyss, Managing Director of Kingsbarns
Our tasting notes
The colour is vibrant gold and the nose is fresh, sweet and uplifting. Confected aromas of caramelised peach and pear, plus icing sugar and marshmallow lead the way. Underneath comes some vanilla, butterscotch, hazelnut praline and a hint of sweet brioche bread. Late hints of toasted oak and warming gingerbread-like spice sit in the background.
On the palate this whisky is light and bright with plenty of initial confected sweetness. Notes of boiled sweets and marshmallow are joined by honey, vanilla fudge and malted biscuits. Then comes the fruitiness. The caramelised poached pear is there again but there is also a distinct tropical vibe – think of juicy peach and apricot, plus a suggestion of pineapple and papaya.
The nutty and spicy qualities from the nose also appear. The hazelnut praline is joined by hints of walnut and almond, while the gingerbread is accentuated with pinches of powdered cinnamon and clove. The toasted oak is also present and is complimented by further sweetness in the form of white chocolate and brioche notes. Some crisp green apple comes through right at the close.
The finish is on the short side, especially once the sweet elements begin to drift away. As a result it becomes a little hot and peppery, which is the only time that it truly shows its youthful age. The warming spices and drying oak conribute to this feeling also.
What’s the verdict?
This is a fine effort from Kingsbarns for their first permanent release. Doocot has a wonderful uplifting and vibrant freshness and as per William Wemyss’ quote, this makes it perfect for the Summer months. Sipped neat it is delicious but we have tried it over ice, which makes it wonderfully creamy and soft, and made into a highball with soda water. Both work well.
If this is the quality that Kingsbarns will put out, then the future is looking very bright. They were one of the earlier distilleries to come on stream in this current wave of craft and artisan producers. The newer ones should look at this whisky for the direction that they should take. It is delicious and well constructed.
