A new Scottish drinks brand is set to auction off a cask of “whisky” which has been matured underwater in Loch Ness.
Legally this spirit can’t be called whisky, since its unique production method does not fit within the scope of the defined exclusive processes for whisky or any other spirit drink category.
Using a pioneering hydrostatic diffusion technique, developed in-house, the submersion in water alters spirit composition in unprecedented ways – representing a potential game changer for the drinks industry.
Domhayn – named after the Gaelic word for ‘deep’ – was born from an unexpected moment of inspiration.
Founder James Patterson was watching wild swimmers take a celebratory dram after a dook in Loch Ness when the idea struck – what if a whisky cask could be submerged, too?
Fast forward 20 years of research and for the first time in history a spirit-filled wooden cask has been plunged to the depths of Loch Ness, some 214 meters (702 feet) beneath the surface, where extreme hydrostatic pressure subtly alters its molecular profile.
This revolutionary process enhances and smooths the spirit, creating unique flavour profiles compared to those achieved by traditional maturation.
Jame Patterson said: "This is about pushing the boundaries of how we understand spirit maturation. We know the environment a cask matures in has a huge impact, but no one has explored the application of pressure like this before. The results have been astounding."
Stirlingshire-based Domhayn’s inaugural release comes from cask DLNABK, which was submerged in Loch Ness on Valentine’s Day 2025. This 2010 single malt barley spirit, bottled at natural strength 55.5% ABV, is a true rarity – only six bottles exist.
"When we retrieved the cask, the difference was undeniable," James explained. "The spirit had developed a distinctly different aroma and smoothness – something traditional maturation simply couldn't achieve in the same timeframe.
"Given its uniqueness, we expect collectors and enthusiasts to be very curious about how this method compares to conventional maturation. What’s more, our proprietary technique isn’t limited to spirits – it also applies to wine, rum, and vodka – and that makes it incredibly exciting."
The first bottle will be auctioned online on Friday 25 April 2025 at Whisky Auctioneer.
Ahead of launch, Domayn has shared samples with a select group of industry experts. Andrew Wilson, commercial manager at Young Spirits in Edinburgh tasted the spirit and said: “Tasting the before and after samples reveals a distinct difference, both in flavour and mouthfeel.”
Each bottle of Domhayn can be traced back to the precise location where its cask rested on the loch bed, ensuring a unique provenance for every release.
Mr Patterson said: "Each bottle comes with the precise coordinates of where its cask rested. It creates a direct, tangible link between the spirit and the environment that shaped it."
Domhayn has been experimenting with submersion cycles, which can range from minutes to a year or more.
“Submersion causes the cask to compress and decompress, triggering a unique interaction between the wood and the spirit involving both extraction and absorption,” explained Mr Patterson. “It’s a one-off opportunity – each cask can only withstand one dive before the pressure permanently alters it.”
To ensure authenticity and quality, the spirit from each cask undergoes molecular-level analysis at the Department of Chemistry at the University of Oxford.
Mr Patterson explained this saying: “We wanted to go beyond tasting notes and detect molecular-level changes in the spirit. To do this, samples from each of the casks were tested by the Department of Chemistry at Oxford University using chromatography coupled to mass spectrometry.
“The technique measures differences in the compounds found in samples. The results showed a different molecular composition in the processed samples, providing evidence that our process alters the molecular level profile of the spirits compared to control samples.”
Each unique cask produces no more than 72 bottles, with every bottle presented in a bespoke waxed-cotton “paper bag,” designed in collaboration with Canadian fashion designer Charlotte McKeough – a fitting tribute to Domhayn’s fusion of innovation, tradition and style.
“This is something for those who appreciate true rarity, innovation, and a drop of adventure in their glass,” Mr Patterson said. “It’s not just a spirit – Domhayn is a deeply distinctive experience.
“For collectors, connoisseurs and pioneers of taste, we believe Domhayn offers something truly extraordinary.”
Find out more via the Domhayn website.
