1794

In 1794, the first distillation took place on the site that would become Arbikie Distillery. Brothers John, Iain and David Stirling revived the distillery in 2013, restoring a tradition that stretches back two centuries. Their Highland Rye is singular: rye, wheat and malted barley are grown and processed on their own Perthshire estate. Scottish whisky law requires single grain spirits to be predominantly cereal-based, so this bold rye experiment carries the Single Grain designation.

The 1794 matures in virgin American oak—an unconventional choice for Scottish whisky that sets it apart from the refilled bourbon and sherry casks used elsewhere. This cask choice brings bright, wood-forward character to the spirit.

On the nose, vanilla custard, apple and cinnamon emerge alongside black pepper. The palate is restrained and well-composed: toffee and roasted wood notes sit lightly, allowing the grain's own character to speak. This is a whisky rooted in its farmland origins and experimental spirit.