All in all it took five years for Kingsbarns Distillery to grow from a brainwave of former golf caddie Douglas Clement into a working whisky distillery, but just 18 months to build. With seed capital totaling £100,000 raised from investors Clement knew from caddying at the Kingsbarns Golf Course he secured planning permission to transform a derelict 18th century farm on the Cambo Estate, situated near Kingsbarns, into a working distillery. In January 2013, with the project short of funds, it was sold outright by the Wemyss family, owners of Wemyss Malts. The Wemyss family actually have a historical link to the site, as the seventh Earl of Wemyss owned part of the Cambo Estate between 1759 and 1783.
This expression has been distilled using Fife barley and matured in ex-Oloroso American Oak Sherry Butts used previously for maturing Sherry. These casks were chosen for their gentle oak flavours and sherry rich sweetness to compliment the fruit character of the Kingsbarns spirit.
Nose: Oloroso soaked sultanas, fresh summer berries fruit salad and dark chocolate. Maybe just a hint of sulphur.
Palate: Spice cake, orange zest, very light and summery
Finish: Short - with dried stone fruit and marzipan.
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