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Lochlea Distillery launches first seasonally inspired expression

A new release is coming from Lochlea Distillery.

Published: March 17, 2022
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Independently owned Lochlea Distillery is launching the first in an annual limited edition series of whiskies inspired by the changing seasons at Lochlea Farm.

Sowing Edition, on sale from 21 March 2022, follows Lochlea’s inaugural whisky, which launched on Burns Night earlier this year and sold out within 24 hours.

Later this year, the range of seasonal small batches will expand to include summer’s Harvest Edition, Fallow Edition in autumn and finally Ploughing Edition in winter. The distillery will also release their core single malt mid-2022.

Each expression will link to what is happening on site at that time of year, through the casks selected, flavour profile and even packaging.

As with all Lochlea whiskies, they will be created using barley grown on the Ayrshire farm and their own water source.

John Campbell, Lochlea Production Director and Master Blender, said: “Sowing Edition is a perfect springtime whisky with green apple skins, pear drops and custard creams on the nose; vanilla sweetness, orchard fruits and hazelnuts on the palette with a final fruity sweetness lasting to the finish.

“Made from barley grown within sight of the distillery, Lochlea Whisky is an Ayrshire dram through and through.”

Bottled at 48% ABV, the Single Malt whisky was matured in 100% first-fill Bourbon. It is bottled naturally with no added colouring, and is non-chill filtered.

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Lochlea Sowing Edition is available from whisky and spirits shops around the UK and in 10 export markets with an RRP of £50.

Lochlea Distillery is the result of over £6m investment. Planning of the purpose built facility started in 2014 with everything from the groundwork and foundations, through to installation of the still house equipment, taking four years to complete.

Production of the liquid started in August 2018 with the first casks filled and stock laid down in their on-site warehouses.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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