There is something quietly compelling about a distillery that builds its identity around yeast. In an industry where wood policy and grain provenance command most of the conversation, the decision to foreground fermentation as a point of difference is bold — and in the case of Holyrood's Noir range, it pays dividends. The Burgundy Yeast Single Malt is a Lowland whisky bottled at 47.4% ABV with no age statement, and it arrives with the confidence of a producer that knows exactly what it is doing with its wash.
The concept here is straightforward: take a wine yeast strain — in this case one associated with Burgundy — and use it in place of a conventional distiller's yeast during fermentation. The result is a spirit whose character is shaped not just by the still and the cask, but by the biological machinery that converts sugar to alcohol. It is an approach that rewards patience and precision, and this particular bottling suggests both were applied in good measure.
At £55.95, this sits in a competitive bracket for NAS single malts, and I think it justifies the ask. The Noir series positions itself as something darker, more brooding than Holyrood's standard releases, and the Burgundy Yeast expression carries that intent without descending into gimmickry. This is a serious Lowland whisky that happens to have an unusual production story behind it — not the other way around.
Tasting Notes
Specific tasting notes are not available for this review. What I can say is that Burgundy yeast strains are known for producing fruity, vinous congeners during fermentation — expect a spirit that leans towards red fruit, subtle spice, and a richness of body that goes beyond what you might associate with classic Lowland lightness. The 47.4% ABV is well-judged: strong enough to carry flavour without overwhelming the palate. This is not a whisky that needs to shout.
The Verdict
I have given this a 7.7 out of 10. It is a genuinely interesting whisky from a producer willing to experiment within disciplined boundaries. The yeast-forward approach delivers real character, not just a marketing hook, and the Lowland designation grounds it in a tradition that values elegance and approachability. Where it loses a fraction of a mark is in the NAS question — I would love to know more about the maturation behind this, and I suspect a few more years in wood could push it into truly exceptional territory. As it stands, this is a whisky I would happily recommend to anyone looking for something outside the usual Lowland playbook. It has identity, and it earns its price.
Best Served
Neat, at room temperature, in a tulip glass. Give it five minutes after pouring — a whisky shaped by its fermentation deserves time to open. If you want to add water, a few drops will do; the 47.4% strength is balanced enough that it does not demand dilution. A Highball would not offend it, but you would lose the subtlety that makes this bottling worth the money. Keep it simple. Let the yeast do the talking.
