Bere, Scotland’s oldest cultivated barley, was commonly used for the production of whisky until the middle of the nineteenth century. Although this 6-row barley is well-suited to the short growing season of the north of Scotland. It is now only grown commercially on a few Scottish Islands, including Orkney, where Orkney college’s agronomy institute is developing new markets for the crop. Modern barley varieties have long since eclipsed Bere in the whisky industry but, as this bottling testifies, it can still produce a dramatic and distinctive single malt.
The Arran Malt – Orkney Bere
This single malt scotch whisky was produced as a collaboration between the agronomy institute of Orkney College (University of the Highlands & Islands) and Isle of Arran distillers. The Bere was grown on Orkney before being malted in Inverness and subsequently distilled and matured on Arran. Is has been matured for over 8 Years in American Oak Barrels and bottled at 46% without chill-filtration or the addition of artificial colouring. This is a taste of whisky as it used to be.