Introduction
I’ve been curious about Holyrood Distillery for some time now. Still relatively new to the whisky scene, they seem committed to experimenting with flavour and cask combinations—something that always piques my interest. When I came across this bottle finished in Bordeaux, Premier Cru, and Burgundy wine casks, I knew I had to give it a proper tasting. Wine cask finishes can go a number of ways, especially with young whiskies, so I was really interested to see how this one handled the complexity of three different red wine finishes.
Nose
Right from the first pour, the nose was assertive and rich. Red fruits came through immediately—blackcurrants, cherries, and plums—with a slightly tart edge. It reminded me of a freshly opened jar of dark berry compote. Behind that initial fruit burst, there’s a definite nutty element—hazelnuts or toasted almonds—along with a light touch of damp oak and cocoa powder. I didn’t detect much alcohol burn, which I appreciated, especially considering this is a young whisky at cask strength.
Palate
The mouthfeel is full and oily, coating the tongue well. The wine cask influence shows clearly but doesn’t overpower the spirit. Juicy dark fruits dominate again, particularly blackberry and stewed cherry, balanced by soft tannins and a faint dryness from the oak. There’s a subtle touch of spice—cinnamon and allspice—and a slightly roasted coffee note that adds an interesting depth. The alcohol is well integrated, but it does come with a little heat, especially mid-palate. It felt like it could use a drop or two of water to open it up further, which I tried—doing so brought forward more sweetness and toned down the dryness nicely.
Finish
The finish is medium to long, carrying forward some of the richer fruit tones, but now edging towards dried fruit—figs and dates—and a lingering touch of bitter chocolate. The tannic dryness also lingers a bit, but not unpleasantly so. There’s a warm, spicy trace on the tongue that fades slowly and steadily. It’s nicely layered for such a youthful spirit.
Price and Value
When you factor in the small batch production and ambitious triple wine-cask finish, the price feels fair for what’s on offer. It won’t be everyone's style, particularly those who prefer ex-bourbon or traditional sherry maturation, but for someone open to fuller, wine-rich profiles, I think this offers good value. The complexity is impressive given the age.
Background
Holyrood Distillery is based in Edinburgh and has only recently begun releasing its own single malts, having spent several years experimenting with different mash bills, yeasts, and cask finishes. This particular release—part of their “Noir” series—is aged in a blend of Bordeaux, Premier Cru, and Burgundy wine casks, giving it a pronounced red wine influence. It’s bottled at cask strength and non-chill filtered. For those interested in exploring more about their small-scale approach to whisky making, the distillery's official site offers a good bit of insight:
Holyrood Distillery.
Final Notes
Would I pick up another bottle? I think I would, especially for occasions where a richer, wine-driven dram is what I’m after. The mix of cask influences really adds some interesting layers, and while it's clearly youthful, it feels well composed. I wouldn’t call this an easy sip for a total newcomer—it’s quite full-on—but with a bit of experience under your belt, it’s both rewarding and different. In terms of when to enjoy it, I’d probably reserve this for quieter evenings when I’ve got time to sit with a dram and pay attention.
Compared to other young Scottish malts experimenting with wine casks, Holyrood has done a solid job balancing intensity with drinkability. For those of us who enjoy tracking the trajectory of emerging distilleries, this bottle offers a promising look at what Holyrood is capable of.