Lindores Abbey is seen by many as the home of Scotch whisky. The first written mention of distilled spirit in Scotland is in Exchequer Rolls of 1494 – 'To Brother John Cor, by order of the King, to make aqua vitae VIII bolls of malt'. John Cor was a monk at Lindores Abbey and after centuries of silence, there is distilling happening there again. This initial release is based on traditional recipes and combines new-make malt spirit with herbs, spices and fruit to create an easy drinking spirit. It's naturally sweet thanks to the use of raisins and dates along with botanicals that the monks would have grown at the abbey. The result is a sweet, spicy and herbal botanical spirit, that's excellent on its own or long with soda.