Bere is Britain’s oldest strain of cultivated cereal and would have been used by Scotland’s early distillers through distant centuries. However, in the 20th century an emphasis on efficiency and commercial return encouraged the pursuit of yield over flavour – favouring varieties that would produce the easiest crop and greatest extract.
As champions of flavour, we’ve been working with the University of the Highlands and Islands’ Agronomy Institute since 2005 to reintroduce Bere barley to the distilling of single malt whisky.
However, its importance stretches beyond whisky making. It is believed that this varietal has huge potential for the future of food production.
Sown in April for a September harvest, the 2011 growing season was mostly warm and dry, until the crucial cutting time when there were very few days free from rain. Maturing for over ten patient years in first fill ex-bourbon casks, the understated maturation of this 2012 vintage delicately balances an unctuous texture and malty, sweet fruit flavour.f modern Single Malt Scotch, Bere's story within the whisky industry is long established. Working with the University of the Highlands and Islands’ Agronomy Institute, we want to secure the future of this historically important grain in the continued story of distilling single malt whisky.