The Perthshire-based Kythe Distillery, has announced that it has begun production of its single malt whisky, marking a return to heritage brewing and distilling techniques inspired by, and informed by, traditional Highland Scotch production.

With construction beginning in 2024, Kythe – a Scots word meaning ‘to show, demonstrate or prove’ – is a concept 14 years in the making. The distillery has been established and driven forward by three close whisky friends: Angus MacRaild, Jonny McMillan and Aaron Chan, all of whom are known in the whisky industry for their work across a range of brands, companies and clubs over the past two decades.

The distillery was born from the trio’s shared passion for reviving historic practices used by brewers and distillers around 60 years ago. At the heart of Kythe’s philosophy is a desire to prioritise the character of the spirit above the efficiencies and commercial pressures of modern whisky production.

Located at Hills of Bendochy Farm, a working farm near Blairgowrie, Kythe Distillery occupies two former farm barns. The site incorporates a mash house with a one-tonne mash tun, a 6,000-litre wash still, a 4,000-litre spirit still and on-site warehousing, all converted from existing farm outbuildings. Annual production is targeted at 60,000 litres of pure alcohol (LPA).

The team has deliberately selected a combination of heritage processes and barley varieties in an attempt to recreate elements of the character associated with mid-20th-century Scotch whisky. One of the most distinctive and challenging aspects of Kythe’s production is its use of direct wood fire beneath the wash still. The technique draws directly on distilling methods used during the 1950s and 1960s and makes Kythe one of only a small number of whisky distilleries worldwide to use wood to directly fire a wash still. The process can reach temperatures in excess of 800°C, and the team believes that this contributes to a richer, more distinctive and textured spirit.

Kythe primarily uses Maris Otter barley, much of which is grown on the farm within sight of the distillery, helping to embed a strong sense of place in the production process. All of the spirit currently produced is made using low-yielding, protein-rich Maris Otter, with other heritage barley varieties planned for the future to build a diverse and characterful inventory. All of Kythe’s barley is floor malted.

The distillery also uses traditional wooden washbacks, allowing fermentation to run for up to two weeks and providing greater scope for flexibility and experimentation. Kythe has returned to the traditional practice of sourcing yeast from brewing, working with Scotland’s oldest working brewery, Belhaven, to pitch spent brewer’s yeast for all fermentations. Following archival research into historic Scotch malt whisky production, the distillery also co-pitches with the original 1950s pressed M-strain distiller’s yeast. The aim is to create a rich, exotic fruit character in the matured spirit, characteristic of old-style Highland Scotch whisky.

Kythe is now laying down its spirit, primarily in refill ex-Bourbon and Sherry casks, which will be matured on site at the distillery. The team anticipates bottling its first release in around eight years, although the whisky will be released only when they believe the spirit is truly ready.

Commenting on the announcement, Angus MacRaild, Whisky Maker, said: “Kythe is a project to make old-style Highland malt whisky without compromise; to create something beautiful. We believe efficiency is the enemy of character. We want to create a spirit that is second-to-none in terms of texture and flavour, using past traditions to take today’s whisky forward. When we first explored building our own distillery, we realised that some of the techniques that are no longer used are fundamental to the development of spirit character. Modern-day automation has meant the focus has shifted towards volume and cost-saving initiatives rather than exceptional, distinctive flavour.”

“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. We are creating something different at Kythe and hope that the whisky community will love what we are trying to do and the spirit that we are making for them.”

Jonny McMillan, Distillery Manager, added: “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.”

“From finding the site to conceptualising our processes and beginning production, it’s no mean feat starting a distillery. To make matters more challenging, we’ve added old, highly labour-intensive processes. However, that’s the charm of Kythe. 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 and rekindle a past chapter in Scotch whisky making.”

“This has always been about taking our own path to pay homage to brewing and distilling techniques that have been left behind in the modern age of whisky making. And don’t expect a gift shop any time soon.”

Later this autumn, the distillery will offer whisky lovers the opportunity to purchase a cask of their own Kythe spirit.