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.
The flagship single malt from Kingsbarns Distillery, the Dream to Dram single malt Scotch whisky was matured in first-fill ex-Bourbon casks from Heaven Hill Kentucky distillery and first-fill STR (shaved, toasted and re-charred) barriques.
Nose: Light aromas of overripe bananas, and papaya. The STR barrique also provides aromas of cinnamon, toffee, and honey.
Palate: Toffee carries through from the nose along with shortbread, vanilla, some gentle spice and citrus.
Finish: The nose and the palate combine to give you a banana bread finish. Remarkable when you consider it.
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