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The Borders Distillery Debuts A New Blended Whisky

The Borders Distillery, located right near the Scotland/England border inside the United Kingdom, recently debuted what’s said to be the first blended whisky from the Scottish borders since 1837.

The new WS:01 Borders Malt & Rye, according to those behind it, heralds from a new experimental line known as The Workshop Series. It is a marriage of grain rye spirit with Borders malt, producing a blended Scotch whisky using spirit uniquely distilled at the Hawick-based distillery.

“In 2019,” said John Fordyce of The Borders Distillery in a prepared statement, “we distilled a grain spirit made from rye spirit and matured it in the same fresh-fill bourbon casks as the malt to create this remarkable and aromatic whisky. The spiciness of the rye combined with the Borders malt, which is rich with fruit and vanilla, makes this a very approachable blend with character and depth.”

WS:01 Borders Malt & Rye
The Borders Distillery, located right near the Scotland/England border inside the United Kingdom, recently debuted what’s said to be the first blended whisky from the Scottish borders since 1837. (image via The Borders)

Only 6,000 bottles will be released for sale in the UK (a further 3,000 globally), with each bottle in the Limited Edition numbered. WS:01 Borders Malt & Rye retails for £40, and you’ll find official tasting notes below.

  • Colour: Soft gold
  • Nose: The rye dominates with warm spice and toasted wood. Reduced, the fruits emerge
  • Palate: Warming with velvet like creaminess. Warm from the over banked fruit tart in buttery shortcrust pastry. Butterscotch sauce over golden syrup sponge
  • Finish: Warm, and custard like softness.

Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the former founder of The Whiskey Wash, an award-winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y globally. As a whisk(e)y journalist, expert, and judge, he has written extensively about the subject, been interviewed in various media outlets, and provided tasting input on many whiskeys at competitions.

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