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Kingsbarns was only opened to the public in December 2014 – relatively recently in Scotch whisky terms – and we’ve enjoyed seeing the evolution of its whisky as we tried its first release, Kingsbarns Dream to Dram, in Pour & Sip last year, and Doocot is the follow-up! It’s named after a traditional nesting shelter for doves and pigeons, and there’s a 200-year-old example at the distillery which now is home to the first cask of whisky ever filled at the Lowland distillery.
Doocot shows the evolution of Kingsbarns, with its signature style of tropical fruits and florals bolstered by additional time in the cask. Speaking of which, it’s made from whisky matured in 90% bourbon barrel and 10% STR (shaved, toasted, and re-charred) casks – the addition of the latter is a measured pinch of fruity, spicy seasoning to the light, sweet, and creamy whisky.
Banana ice cream, fresh apricot, and lemon blossom, with some biscuity malt and an underlying flinty minerality.
Buttery and creamy, with more ripe tropical fruit sweetness balanced by tangy raspberry, white pepper spice, and citrus zest.
Caramelised pineapple, a touch of marshmallow, and tart rhubarb.