Pleasant Land &
Lindores Lowland Scotch Whisky

Matured for five years in an Australian red wine cask and drawn at full strength, this limited release reflects a shared belief in patience, craft, and work that endures.

Some things cannot be rushed.

Great whisky. Meaningful work. Enduring legacies.

Each is shaped by time, refined through discipline, and made to be shared. This bottle is a small expression of that belief.

About the Whisky

A Discipline of Time and Intention

This single-cask whisky was matured for five years and bottled exclusively for Pleasant Land.

It is presented unaltered: full cask strength, without chill filtration, and with no added coloring.

Lindores filled just 296 bottles from this cask.

At 60.5% ABV, it may be enjoyed neat or with a small amount of water to open the whisky and reveal more of its character.

Distillery

Lindores Abbey Distillery

Region

Lowlands, Scotland

Cask

Australian red wine

ABV / Strength

60.5%

The Tasting Notes

Nose

Red berries and dark cherry, ripe plum, a clear wine-cask note sitting over Lindores' protoypical orchard fruit and honey. Baking spice and a soft floral lift. With water, the fruit rounds out and the honey and spice come forward.

Palate

Full and warming. Stewed red and dark fruit, blackcurrant, a jammy sweetness held in check by drying tannin from the cask. Malt and cereal underneath, black pepper, a touch of cocoa. Water draws out honey and vanilla and eases the spice.

Finish

Medium and drying, red fruit and oak spice with a faint winey edge that lingers.

Centuries of Craft: Lindores Abbey Distillery

Long before Scotch whisky became one of Scotland's defining traditions, Lindores Abbey was a place of craftsmanship, cultivation, and quiet discipline.

For more than 500 years, that legacy has endured. Today, Lindores Abbey Distillery continues to produce whisky on the same historic site where the earliest written record of Scotch whisky was first recorded.

The Birthplace of Recorded Scotch Whisky

Founded in 1191 on the banks of the River Tay, Lindores Abbey became part of whisky history in 1494, when Brother John Cor was commissioned by King James IV to produce aqua vitae from eight bolls of malt—the earliest written evidence of Scotch whisky production.

More than 500 years later, Lindores continues that tradition with whisky crafted from local barley, distilled in copper pot stills, fermented in wooden washbacks, and made with water drawn from the same historic landscape.

Explore the Legacy

On the Banks of the Tay

Lindores Abbey overlooked the River Tay and quickly became one of Scotland's most influential religious communities. Built from local sandstone and surrounded by fertile land, it flourished as a place of cultivation, craftsmanship, hospitality, and learning, where generations of monks stewarded both the land and the traditions entrusted to them.

The Exchequer Roll of 1494

The earliest written record of Scotch whisky appears in the Exchequer Roll of 1494. "To Brother John Cor, 8 bolls of malt, wherewith to make aqua vitae for the King." This simple commission is recognized as the first written evidence of whisky production in Scotland and remains central to the Lindores story.

The Tironensian Monks

The monks who settled at Lindores were more than spiritual leaders. They were farmers, masons, brewers, gardeners, carpenters, blacksmiths, and craftsmen whose work shaped the abbey and the surrounding land. Their belief that labor was both practical and meaningful continues to influence the spirit of Lindores Abbey today.

Craftsmen & Cultivators

The Tironensians were known throughout Scotland for their agricultural knowledge, practical skill, and craftsmanship. They cultivated orchards, gardens, and medicinal plants, transforming the surrounding landscape into one of the country's largest monastic estates.

A Place of Influence

At its height, Lindores Abbey was one of Scotland's most prosperous and influential religious communities. Through trade, agriculture, and the River Tay, it built connections across Scotland and Europe welcoming kings, nobles, pilgrims, and statesmen to its gates. Among its most notable visitors was William Wallace, who is said to have sought refuge at the abbey after the nearby Battle of Black Earnside.

A Final Toast

To the work that takes time. To the craft that cannot be rushed. To the wisdom of what came before. To the responsibility of what comes next. To what endures.