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The first evidence of Lindores whisky date back to the 15th century, when King James IV ordered Brother John Cor, a monk in Lindores, to turn eight barrels of malt into whisky, then known as Aqua Vitae, literally meaning water of life. Lindores Abbey, founded in 1191 by the Earl of Huntingdon, was constructed near the town of Newburgh, overlooking the River Tay. Centuries later, after over two decades of raising the necessary funds with the help of European investors, McKenzie Smith established a distillery in Lindores, opposite the abbey. Today, just as in 1494, the water used to produce the whisky comes from a nearby borehole and the barley is sourced from two local farms. The distillery, which now has three large copper stills, takes its environmental impact very seriously. Each production stage is conducted with the utmost respect for the environment, using locally sourced raw materials to produce authentic, flavoursome spirits.
83€
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