Arbikie Highland Rye The PX Single Grain Scotch Whisky | 700ML

Arbikie pushes its pioneering Scottish rye programme further with The PX, a single farm estate whisky built from grain grown on the Arbikie fields. The mash bill blends Winter Rye, Spring malted barley and Winter wheat, then matures first in new charred American oak before a finishing spell in Pedro Ximénez sherry casks. The result is a richer, deeper take on Arbikie’s Original 1794, adding warmth to the spice-driven rye character.

Arbikie Highland Rye The PX Single Grain Scotch Whisky | 700ML Tasting Notes

Nose: Maple toffee, clove, orange peel and toasted oak with a soft undercurrent of sultana and caramelised cereal.

Palate: Bold rye spice with clove and cracked pepper, followed by maple syrup, orange marmalade and a rounded wave of PX sweetness. Oak brings structure while the grain keeps things lively.

Finish: Long, warming and gently sticky with raisins, spiced syrup, cocoa and lingering marmalade brightness.

Distillery Information

Arbikie Distillery was dreamed up over several drams in a New York bar by a family of farmers. Brothers John, Iain, and David are the visionaries and driving force behind the Arbikie, who grew up working the land on the same site their family has worked on for four generations, although farming in the Stirling family goes back even further to 1660. The idea was to create whisky with a true ‘field to bottle’ philosophy, since the family could grow all the grain it required on its estate. The red sandstone-tinted soil, the powerful sea, and the turbulent weather gives Arbikie a unique edge in spirits production, which is today led by master distiller, Kirsty Black (listed in the top ten female master distillers in the world by Spirits Business Magazine) and Christian Perez. Uniquely, in whisky terms, Arbikie specilises in Scottish rye. Today Scotch single malt is distilled from malted barley, with maize and wheat also used for the grain whisky essential to blends, but that was not always the case. Historically rye was used too. America doesn’t have a monopoly on rye whisky and Arbikie cites this nineteenth-century practice as a tradition it has revived. The 1794 Highland Rye Single Grain, for example, uses Arantes rye (some wheat and malted barley are also included in the mash bill). Arbikie is also interesting in that it’s the first single-estate Scottish distillery to distil all its spirits in the same copper pot stills, with the vodka and gin spirit than going into a 40-plate distillation column.

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