Kythe Distillery in Highland Perthshire has begun production of its single malt this season, marking the arrival of a new Scotch whisky distillery. The first casks of Kythe’s spirit will be laid down this autumn, using heritage brewing and distilling techniques inspired by old-style Highland Scotch production.
Construction on the distillery began in 2024. Kythe, a Scots word meaning to show, demonstrate or prove, is a concept 14 years in the making.
The distillery was established by three whisky friends: Angus MacRaild, Jonny McMillan and Aaron Chan. All three are known in the whisky industry for their work across various brands, companies and clubs over the past two decades.
Quick whisky question
Single malt is everywhere, but what does it mean? We want to know what the word “single” means to you. Three quick questions, under a minute.
Located on Hills of Bendochy Farm near Blairgowrie, Kythe spans two former farm barns. It incorporates a mash house with a one-tonne mash tun, a 6,000-liter wash still, a 4,000-liter spirit still and on-site warehousing. Annual production is targeted at 60,000 liters of pure alcohol.
The distillery uses direct wood fire on its wash still, taking inspiration from the distilling methodology of the 1950s and 1960s. Reaching temperatures in excess of 800°C, it is one of very few whisky distilleries globally using wood to directly fire a wash still.
Kythe’s spirit is made primarily from Maris Otter barley grown on the farm. All of the barley is floor malted. The team ferments in traditional wooden washbacks for up to two weeks. Kythe works with Scotland’s oldest working brewery, Belhaven, to pitch spent brewer’s yeast, co-pitching with 1950s pressed M strain distiller’s yeast.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORY“Kythe is a project to make old-style Highland malt whisky without compromise; to create something beautiful,” said Angus MacRaild, whisky maker. “We believe efficiency is the enemy of character.”
MacRaild added: “It’s incredibly challenging to work with direct wood fire; there’s a lack of control, uncomfortable working conditions and at its heart it’s messy, but what we do see as a result of our persistence is a spirit that is reviving lost flavours for the future.”
Distillery manager Jonny McMillan said: “Kythe is born of a love for old-style whisky and a lost lexicon of flavours that has largely disappeared from modern whisky making. It is a huge labour of love for us. We don’t want to take any shortcuts with our spirit – it will take longer to produce and be more costly, but we are doing this to create something special.”
Chairman Aaron Chan said: “One thing we are particularly proud of at Kythe Distillery is that our shareholders are whisky lovers from more than ten countries around the world. Every one of us chose to support this distillery for the same simple reason: a genuine love of whisky. We also share a common ambition to recreate the old-style whisky that we have all come to know and love.”
Kythe is laying down its spirit using mainly refill ex-bourbon and sherry casks matured on-site. The distillery anticipates bottling its first release in around eight years’ time.
Later this autumn, the distillery will offer whisky lovers the opportunity to purchase a cask of Kythe spirit.
Latest On The Whiskey Wash
