Glenkinchie is just fifteen miles from the capital, earning it the title “The Edinburgh Malt”. But it’s strange to think of that dark and distinguished city when you see fields of barley or the green Lammermuir Hills rolling north towards the Firth of Forth. Stranger still when you taste the subtle, floral flavour of this rare Lowland survivor. Founded in 1825 by the farmers John and George Rate, Glenkinchie operated under the name Milton Distillery until it was licenced and renamed in 1837. The new name came from the Kinchie Burn which runs through the glen, which itself derives its name from “de Quincey” who originally owned the land and burn. It was later rebuilt into a redbrick Victorian masterpiece you’ll see today, complete houses for the workers, bowling green, those two fat old copper pot stills and the largest wash still in the industry. A traditional single cast-iron worm tub cools the spirit, in preference to a more modern condenser, giving a whisky of greater character and depth. A light, aromatic apéritif, Glenkinchie whisky is perfect as an apéritif or at the start of a meal due to its fragrant, light body. Distilled in Scotland’s largest stills and matured for at least 12 years, the result is a floral whisky with a fresh, creamy taste.