single triticale grain whisky

Distillery de Lepelaar on Texel began experimenting with whisky production in 2009, eventually developing their own craft range. This Single Triticale Grain represents a small-batch, artisanal approach to whisky-making using triticale — a hybrid grain crossing wheat and rye — rather than the conventional barley base. The result is a whisky with its own distinct character.

Matured for five years in an ex-Moscatel Sherry cask, the spirit absorbs the wine's sweet, fruity influence while retaining the grainy foundation of triticale. Moscatel's honeyed notes layer over the grain's natural spice.

On the palate, pure chocolate emerges alongside pepper and spice, with a lingering, warming finish. The full flavour reflects both the sherry maturation and the unconventional grain choice. This is not a polished, mass-market whisky, but a genuine experiment that works — a dram rooted in its maker and its island home.