Lindores
Friar John Cor – Chapter III
- 60.2
- 70cl
- Taste: 3
- Lowland
Lindores Abbey Distillery is located in Newburgh in Fife, Scotland. The history of the distillery dates back to the 12th century, when David Earl of Huntingdon founded the abbey. In the year 1494, in the exchequer rolls of Dunfermline (the Scottish capital at the time) it was recorded - “To Friar John Cor, 8 bolls of Malt, wherewith to make Aqua Vitae for King James IV”. This was the first...
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Lindores Abbey Distillery is located in Newburgh in Fife, Scotland. The history of the distillery dates back to the 12th century, when David Earl of Huntingdon founded the abbey. In the year 1494, in the exchequer rolls of Dunfermline (the Scottish capital at the time) it was recorded -
“To Friar John Cor, 8 bolls of Malt, wherewith to make Aqua Vitae for King James IV”.
This was the first ever written mention of whisky being made in Scotland. Friar Jon Cor was the Friar of Lindores Abbey, Fife, in the Scottish Lowlands. In 2017, Drew McKenzie Smith decided to bring back whisky making to its original home, by officially opening Lindores Abbey Distillery.
Today, the distillery continues to produce single malt Scotch whisky, carrying on the legacy of the monks who once practiced the craft there centuries ago.
Matured in a combination of ex-Bourbon barrels, Amontillado, and Pedro Ximénez (PX) sherry butts, Lindores Friar John Cor – Chapter III is the third limited release in this range. After vatting, the distillers return the whisky to the sherry butts to marry, enhancing its depth, richness, and harmonious balance of flavours. Bottled at the cask strength of 60.2% ABV, this is a bold and complex limited edition bottling.
Official Tasting Notes
Colour - Deep mahogany.
Nose - Sweet vanilla and treacle meet red apples, runny honey, floral hints, and dried fruits.
Palate - A velvety texture unveils dark syrup, raisins, and figs, layered with vibrant spice, dark chocolate, and nutty undertones.
Finish - Long and warming, with lingering notes of chocolate fudge and sweet cinnamon.
“To Friar John Cor, 8 bolls of Malt, wherewith to make Aqua Vitae for King James IV”.
This was the first ever written mention of whisky being made in Scotland. Friar Jon Cor was the Friar of Lindores Abbey, Fife, in the Scottish Lowlands. In 2017, Drew McKenzie Smith decided to bring back whisky making to its original home, by officially opening Lindores Abbey Distillery.
Today, the distillery continues to produce single malt Scotch whisky, carrying on the legacy of the monks who once practiced the craft there centuries ago.
Matured in a combination of ex-Bourbon barrels, Amontillado, and Pedro Ximénez (PX) sherry butts, Lindores Friar John Cor – Chapter III is the third limited release in this range. After vatting, the distillers return the whisky to the sherry butts to marry, enhancing its depth, richness, and harmonious balance of flavours. Bottled at the cask strength of 60.2% ABV, this is a bold and complex limited edition bottling.
Official Tasting Notes
Colour - Deep mahogany.
Nose - Sweet vanilla and treacle meet red apples, runny honey, floral hints, and dried fruits.
Palate - A velvety texture unveils dark syrup, raisins, and figs, layered with vibrant spice, dark chocolate, and nutty undertones.
Finish - Long and warming, with lingering notes of chocolate fudge and sweet cinnamon.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig