Kingsbarns
Kingsbarns Distillery was founded in 2015 in the Scottish Lowlands by the Wemyss family, who also run the independent bottler Wemyss Malts. Located in the idyllic Kingdom of Fife, not far from St Andrews and the famous Kingsbarns Links golf course, it combines craftsmanship, sustainability and innovative spirit. Visitors can experience how locally grown barley, clear spring water and passion are used to create exceptional Whiskies and Gins.
| Information about the Distillery | |
|---|---|
| Scotland, Lowlands | |
| -2.642599 56.287670 | |
| Active | |
| Kingsbarns Distillery | |
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1 x 7,500 l
Pear
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1 x 4,500 l
Pear
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| 2 t | |
| 2014 | |
| Douglas Clement, William Wemyss | |
| 300,000 l | |
| http://www.kingsbarnsdistillery.com/ |
| Average tasting notes Tasting notes |
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Nosing
Fruit:
Sweet:
Spices:
Sherry:
Banana:
Herbs:
Pear:
Malt:
Vanilla:
Caramel:
Chocolate:
Raisin:
Cinnamon:
Peat Smoke:
Apple:
Citrus:
Tropical Fruit:
Honey:
Oak:
Herb:
Floral:
Dark Chocolate:
Peach:
Green Apple:
Heather:
Pineapple:
Nuts:
Berries:
Orange:
Alcohol:
Dried Fruit:
Almonds:
Clove:
Kiwi:
Grapefruit:
Grass:
Lemon:
Cake:
Barley:
Hazelnut:
Melon:
Pepper:
Blackberry:
Grape:
Tobacco:
Strawberry:
Tasting
Fruit:
Sweet:
Spices:
Pineapple:
Malt:
Citrus:
Vanilla:
Nuts:
Sherry:
Caramel:
Oak:
Cake:
Herbs:
Orange:
Honey:
Apple:
Peat Smoke:
Cinnamon:
Banana:
Ginger:
Pepper:
Grapefruit:
Herb:
Oil:
Heather:
Plum:
Tropical Fruit:
Alcohol:
Almonds:
Green Apple:
Clove:
Leather:
Melon:
Hazelnut:
Grape:
Berries:
Dark Chocolate:
Pear:
Chocolate:
Dried Fruit:
Chili:
Hay:
Grass:
Peach:
Lemon:
Maritime Notes:
Wheat:
Red Currant:
Floral:
Bonfire Smoke:
Raisin:
Date:
Seaweed:
Salt:
Finish
Fruit:
Sweet:
Spices:
Nuts:
Oak:
Citrus:
Sherry:
Caramel:
Hazelnut:
Malt:
Banana:
Peat Smoke:
Ginger:
Vanilla:
Orange:
Herb:
Clove:
Herbs:
Kiwi:
Grapefruit:
Tropical Fruit:
Honey:
Pepper:
Lemon:
Chocolate:
Bonfire Smoke:
Peach:
Floral:
Melon:
Heather:
Dark Chocolate:
Alcohol:
Lemon Peel:
Berries:
Pineapple:
Raisin:
Coffee:
Chili:
Plum:
Cinnamon:
Oil:
Pear:
Red Currant:
Hay:
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The Whisky
The character of Kingsbarns distillery can be described as fruity, light and complex, typical of a Single Malt from the Scottish Lowlands. With the first bottling, ‘Dream to Dram’, the Wemyss family fulfilled their dream of producing their own Whisky in 2018. The name symbolises the journey from vision to the first dram.
In addition to ‘Dream to Dram’, the standard range now includes “Balcomie”, named after a nearby golf course, and ‘Doocot’, whose name comes from the historic dovecote on the distillery grounds. In 2025, Kingsbarns presented its first 10-year-old Single Malt Whisky, matured 90% in ex-bourbon casks and 10% in STR red wine barriques. This combination gives the Whisky depth, balance and a delicate sweetness.
The Gin
Kingsbarns also produces a London Dry Gin under the name Darnley's Gin. Many of the botanicals come from their own Gin Cottage Gardens, where herbs and plants are cultivated sustainably. Other ingredients are sourced from the region. The Gin is distilled in a 350-litre copper still called Dorothy after the botanicals have been macerated in neutral alcohol.
In addition to intense juniper, Darnley's Spiced Gin Navy Strength contains nutmeg, cinnamon, ginger, cassia, cumin, grains of paradise, angelica root and coriander, among other ingredients. It is bottled at a robust 57.1% ABV and stands for aromatic intensity and artisanal precision.
The Production
Kingsbarns produces around 300,000 litres of raw spirit annually. The water used in Whisky production comes from a well over 100 metres deep, which supplies mineral-rich, pure groundwater. This source offers consistent quality and temperature, regardless of seasonal fluctuations, and supplies both the production facility and the visitor centre. A biological sewage treatment plant on the premises ensures environmentally friendly water treatment.
In the interests of sustainable production, Kingsbarns has dispensed with outer packaging since 2024. Both the distillery and the visitor centre are powered entirely by renewable energy.
The Pot Stills
Distillation at Kingsbarns is slow and precise, carried out in two medium-sized copper stills made by Richard Forsyth of Rothes – a wash still with a capacity of around 8,000 litres and a spirit still with a capacity of around 4,800 litres. Both have wide necks and gently sloping lyne arms. This design promotes the gently fruity character of the raw distillate and contributes to the typical lightness of Kingsbarns Whisky.
The Malting
Only Concerto barley sourced from three farms in the Fife region is used for the Whisky. The malt is produced at the Muntons malting plant without the use of peat fires.
The Mashing
In the four-row Buhler malt mill, the barley is ground in the optimal ratio of 20% husks, 70% malt grist and 10% flour. Hot water is added to the 7,000-litre semi-lauter tun to convert the starch into sugar and extract the sugary liquid, known as ‘wort’. Approximately 1.5 tonnes of malt and 5,800 litres of water are used per cycle. The water from the third wash cycle serves as the starting water for the next mash – an efficient and resource-saving process.
The Fermentation
Dry yeast of the Anchor and SafWhiskyM1 varieties is added to the stainless steel washbacks, each with a capacity of 11,000 litres. Fermentation takes between three and five days, which is comparatively long and emphasises the fruity character of the raw distillate. The result, known as wash, achieves an alcohol content of around 8% by volume.
The Warehouses
After distillation, the new make spirit is collected at 72% ABV, reduced to 63.5% and filled into oak casks. Maturation takes place mainly in ex-bourbon casks from the USA, but sherry and port casks that have been prepared using the STR (shaved, toasted, recharred) process are also used.
The selection of casks is in the hands of Isabella Wemyss, who is personally responsible for quality assurance. In addition to the USA, the casks come from Portugal, France and Spain. As the distillery premises offer limited space, many of the Whiskies mature in external warehouses.
The History
Kingsbarns Distillery was created from the historic East Newhall Farm, which was built around 1800 and later converted into a modern distillery. The conversion began in 2013 and took three years to complete. The aim was to preserve the original character of the building while integrating state-of-the-art distilling technology.
The covered walkway, where animals used to tread the grain from the wheat husks, is particularly impressive. Today, this space forms the entrance area for visitors and symbolises the connection between tradition and innovation.
Wemyss Malts was founded in 2005 by siblings William and Isabella Wemyss. Inspired by their Scottish roots and the family's French vineyard, they started out as independent bottlers. In 2010, the Darnley's Gin brand was added. In 2014, the family realised their dream of owning their own distillery together with Whisky enthusiast Douglas Clement. Kingsbarns Single Malt Whisky has been distilled there since 2015.
The Visitor Center
The Kingsbarns Distillery visitor centre invites Whisky enthusiasts to experience the world of Lowland Whiskies up close. An exhibition showcases the history of the distillery, including the first filled cask. A modern café and a cosy tasting room offer space for enjoyment and relaxation.
The centre is open all year round and offers various guided tours, which can be booked by telephone, email or via the website. Right next door is Darnley's Gin Cottage, where visitors can learn more about Gin production and take part in tastings.
Distillery Address:
Kingsbarns Distillery and Visitor Centre
East Newhall Farm
Kingsbarns, St. Andrews
Fife
KY16 8QE
Tel: +44 1333 451300
Email: info@kingsbarnsdistillery.com
User Notes about the Distillery
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