Owned by the McKenzie Smith family for over 100 years, Lindores Abbey is said to be the 'officially recognised' site of the first recorded distillation of Scotch whisky back in 1494. The distillery has one of the longest fermentation periods and uses an unusual sister spirit stills setup with the aim of being able to produce a single malt which can mature early but also has great potential for long term maturation. The spirit is matured in bourbon barrels, wine barriques and sherry butts