The Kythe Team
Kythe Distillery kicks off production marking a new era for old-style Highland distilling
Newly-built Kythe Distillery in Highland Perthshire has kicked off production of its single malt this season. Not only does this denote the arrival of a new Scotch whisky distillery, it marks a return of heritage brewing and distilling techniques, inspired and informed by old-style Highland Scotch production. The first casks of Kythe’s spirit will be laid down this autumn.
With construction beginning in 2024, Kythe - a Scots word meaning to show, demonstrate or prove - is a concept 14 years in the making. It has been established and driven forward by three close whisky friends: Angus MacRaild, Jonny McMillan and Aaron Chan – all of whom are known in the whisky industry for their work across various brands, companies and clubs over the past two decades.
The distillery was borne out of the trio’s passion to revive historic practices used by brewers and distillers 60 years ago. As such, the overriding ethos at Kythe is to prioritise character of spirit above and beyond modern whisky commercialisation.
Located on Hills of Bendochy Farm - a working farm located near Blairgowrie - Kythe Distillery spans over two former farm barns, incorporating a mash house (with a 1 tonne- sized mash tun), a 6000L wash still, 4000L spirit still and onsite warehousing - all converted from previous farm outbuildings. Annual production is targeted at 60,000 LPA.
Using primarily heritage processes and barleys to make the single malt, the team has consciously selected specific production methods to ensure that the distillery is deliberately recreating the character of mid-20th century Scotch, including:
Direct Wood Fire: Arguably the most unique and challenging part of Kythe’s production is the distillery’s use of direct wood fire on its wash still. It takes inspiration directly from the distilling methodology from the 50s and 60s, making it one of an exceptionally few whisky distilleries globally using wood to directly fire a wash still. The team believes that the unusual use of direct wood fire, reaching temperatures in excess of 800°C, gives an ultimately richer, more distinctive and textured spirit.
Barley: Maris Otter barley mostly grown on the farm within sight of the distillery, ensuring that Kythe’s sense of place is part of the process. All spirit is currently created using low-yielding, protein-rich Maris Otter, with other heritage barleys on the horizon to build up an exceptional and varied inventory. All of Kythe’s barley is floor malted.
Fermentation: Use of traditional wooden washbacks, with the capacity to ferment for up to two weeks for greater flexibility and experimentation. Kythe has returned to the traditional method of sourcing yeast, working with Scotland’s oldest working brewery, Belhaven, to pitch spent brewer’s yeast for all fermentations. Following archival research into historic Scotch malt whisky production, the distillery co-pitches with the original 1950s pressed M strain distiller’s yeast. All to create a rich, exotic fruit flavour in the matured spirit that’s characteristic of old-style Highland Scotch whisky.
Angus MacRaild, Whisky Maker, said: “Kythe is a project to make old-style Highland malt whisky without compromise; to create something beautiful. We believe efficiency is the enemy of character. We want to create a spirit that is second-to-none in the way of texture and flavour, using past traditions to take today’s whisky forward. When we first explored building our own distillery we realised that some of the techniques that are no longer used are fundamental to the development of spirit character. Modern day automation has meant the focus has shifted to volume and cost-saving initiatives instead of exceptional, distinct flavour.”
“It’s incredibly challenging to work with direct wood fire; there’s a lack of control, uncomfortable working conditions and at its heart it’s messy, but what we do see as a result of our persistence, is a spirit that is reviving lost flavours for the future.”
“We are creating something different at Kythe and hope that the whisky community will love what we are trying to do and the spirit that we are making for them.”
Jonny McMillan, Distillery Manager, said: “Kythe is born of a love for old-style whisky and a lost lexicon of flavours that has largely disappeared from modern whisky making. It is a huge labour of love for us.”
“From finding the site, to conceptualising our processes and beginning production - it’s no mean feat starting a distillery. And to make matters more challenging, we’ve added old highly labour-intensive processes. However that’s the charm at Kythe. We don’t want to take any shortcuts with our spirit - it will take longer to produce and be more costly, but we are doing this to create something special and rekindle a past chapter in Scotch whisky making. This has always been about taking our own path to pay homage to brewing and distilling techniques that have been left behind in the modern age of whisky making. And don’t expect a gift shop any time soon.”
Aaron Chan, Chairman said: “One thing we are particularly proud of at Kythe Distillery is that our shareholders are whisky lovers from more than ten countries around the world. Every one of us chose to support this distillery for the same simple reason: a genuine love of whisky. We also share a common ambition to recreate the old-style whisky that we have all come to know and love.”
Kythe is laying down its spirit now using mainly refill ex-bourbon and sherry casks matured onsite at the distillery and anticipates bottling the first release in around eight year’s time, or when they believe the spirit is truly ready.
Later this autumn, the distillery will offer whisky lovers the opportunity to purchase a cask of their very own Kythe spirit.
For more details of when the cask programme launches, follow Kythe Distillery at @kythedistillery on Instagram or visit www.kythedistillery.com. You can also hear more about Kythe’s story in the distillery’s short film here Kythe Distillery — Production Begins.
