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THE PROCESS

  • 2 min read

Spearhead Whisky.  It’s a matter of taste.

Spearhead is not your typical whisky. It may have been created at Loch Lomond – renowned for its rich history and heritage. It may also be stablemates with some of Scotland’s best known ‘traditional’ single malt and blended whiskies. Yet it’s far from conventional (even down to the square shaped bottle) – because it chooses to be so. It’s a single grain scotch that uses 100% malted barley to produce a whisky that’s sweeter, lighter and more mixable than most.

We’re all for tradition – only this time we thought we’d try something a little different. A scotch that wasn’t stuffy, snobby or elitist. It would have wider appeal. A whisky that could be mixed with your favourite mixer and not just drunk neat or with your usual water or ice.

A whisky-making process that makes all the difference

How exactly do we get that truly untraditional taste? Well, our whisky starts life as 100% malted barley. The barley is given an extended fermentation time of 92 hours before being distilled in our copper Coffey style still. Yup. Not a pot still in sight.

The copper Coffey still operates continuously. And the continuous process allows us to make a lighter style of spirit without compromising on quality – which is completely unique in the world of Scotch whisky.

As for maturation? We knew exactly what we were doing when we teamed up with a cooperage in Kentucky. Using ex-bourbon barrels, the cooperage selects custom toast levels for the (almost unheard of) infrared toasted barrels.

The result? A sweeter, lighter, scotch that’s made to be more mixable. That’s made to be different.

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