Opening their doors in 2019, Holyrood is Edinbugh’s first distillery to open in the capital in over a 100 years. Specialising in innovative distilling techniques, it was founded by Dave Robertson, ex Macallan and the Kelly family from Canada.

As the distillery says, “As a new wave Scotch whisky maker we aren’t constrained by 200 years of traditional production”.

So, opening in 2019 means that they have yet to release a whisky, but they were not afraid to release to the public a four of their components that will eventually will be their new make.  And then their whisky.

In this case it’s all about chocolate malt. Chocolate malt is similar to pale and amber malts but kilned at even higher temperatures. Producing complex undertones of vanilla and caramel (but not chocolate), it is used in porters and sweet stouts as well as dark mild ales.

Official notes read, “NMS03 utilises Chocolate Malt, which is a heavily toasted malt, adding dark, cocoa rich chocolate, flavours to this New Make”.