Jackton, Scotland, lies just south of Glasgow and is a region that experiences a lot of rainfall and has incredibly fertile soil.
You’ll get wet in the middle of summer, but that rain allows Jackton to use its own water to make its whisky.
“Our wells are deep, and just a hundred meters behind the distillery. We filter it and soften it a bit and that’s what goes into our whisky. I also love drinking it. It’s as pure and delicious as anything I’ve ever tasted.” Said Max McEneny, the guy who knows everything at Jackton Distilling.
There is some science behind this, too. Jackton gets over 48 inches of rain a year (1,237mm), with pure rain coming off the North Sea.
The copious rain brings unique minerals from the rich organic soil, which is particularly notable given Jackton’s proximity to areas with raised bogs, featuring Cranley and Carnwath mosses and Langlands moss from wetland environments.
They’ve been managing this soil for many years, and every drop of Raer Whisky comes from this unique soil and the plentiful Jackton rain.
When you taste Jackton’s Raer Whisky, you taste their barley and their water.
In my opinion, this is one of the only distilleries in Scotland that can do everything. Growing their own barley and using their own water.
Even regions with a unique water source are sharing with the other distilleries.
And did I mention the Chambord casks?
Jackton has Chambord casks. At the time of writing, Jackton Distillery is the only Scotch whisky producer to have used casks from the Chambord estate in France.
Through a unique partnership with The Château de Chambord, Jackton Distilling has exclusive access to the French Oak casks made from the oak grown and air-dried on the estate.
The water, the barley, and even the oak are exclusive to Jackton Distilling and their Raer Whisky. If you never try it, you’ll never know because, truly, Raer is rare.
Read the full article at Why Jackton’s Estate-Grown Barley and Rare French Oak Make It a Standout Scotch
