Indulge in the exquisite taste of Lindores Abbey MCDXCIV Single Malt Whisky. Its golden colour and elegant nose of vanilla and orchard fruits offer a delightful sensory experience. The smooth, creamy palate and balanced flavours of vanilla, dried fruits, and subtle spice leave a lingering finish. Treat yourself to the perfect balance of indulgence and sophistication.

"Lindores is all about patience – it has taken us more than twenty years to turn our dream into a reality and deliver the first Lindores Abbey Scotch Whisky from here in more than 500 years.
We are delighted to bring our Single Malt to whisky lovers the world over.
Our early maturing spirit gives us great confidence that our whisky will be as sought after and enjoyed as it was in MCDXCIV (1494)."

This bottling was first Available on 2nd July 2021.

About the Producer

After a break of 523 years, spirit is once again flowing from the copper stills at Lindores Abbey Distillery.

With Lindores Abbey’s widely recognised links to the earliest written reference to Scotch Whisky and learning as much as possible from the great Scottish distillers, past and present, the assembled team are bringing a very modern whisky-making approach to this ancient site.

Distilling was taking place at Lindores on the banks of the Tay between Perth and Dundee, at least as early as 1494, although it was most probably happening long before that.

This is known this because of the earliest written reference to Scotch Whisky (or Aqua Vitae, as it was then known), which appears in the Exchequer Roll of the same year. It records a Brother John Cor, a Lindores monk, who was commissioned by King James IV to turn 8 bolls of malt into Aqua Vitae. 8 Bolls of malt amounts to around 500kg in modern terms and would have been enough to make about 400 bottles of today’s whisky.

In 2017, spirit started flowing once again from copper stills at Lindores Abbey Distillery, and the first single malt whisky was released in 2021.

The whisky is Fife grown, malted, distilled, matured and bottled.

They use the Laureate strain of barley grown on local farms whose fields surround the distillery and would have originally been abbey lands. On site there are three copper pot stills, one large wash still and two smaller spirit stills, which allows greater copper contact in the final distillation, creating a clean and delicate flavour in the spirit. Fermentation takes place in traditional wooden washbacks, supplied by Joseph Brown of Dufftown.

The water for Lindores Abbey Distillery whisky comes from a borehole near the distillery, in order that they can draw from the same supply used in 1494. The Abbey was fed by several wells such as the Abbots well, the Monks well, the Bluidy well and the Witches well.

In this age of sustainability and with the aim to reduce carbon footprint, the supply chain is becoming ever more local allowing for the support of local businesses.

"We are extremely fortunate at Lindores to have had the late, great Dr Jim Swan, guide us through the early stages of our distillery’s journey. His astounding knowledge and skills in maturation were among his many qualities that gained him a huge amount admiration and respect in the world of distilling and the whole industry gained so much from all his work through the years. He helped Lindores forge some fantastic relationships with incredible cask suppliers from all over the world, allowing us to fill into some of the finest quality maturation vessels that the industry has to offer."