The first bottle of “whisky” that has been aged in barrels submerged in Loch Ness, Scotland, is set to be auctioned for more than $1,000. This bottle, named “Don Hayne” after the Gaelic word for “deep,” was submerged 702 feet below the surface of the famous Scottish lake on Valentine’s Day.
The initial “Loch Ness Edition” bottle is derived from a 2010 single malt barley spirit with an alcohol content of 55.5% ABV and has recently been sold for around 850 pounds, which is about $1,133.
“We are thrilled that someone has had such a unique experience of interacting with the spirit at the bottom of Loch Ness,” said founder James Patterson. He mentioned that the idea struck him while watching someone swim in the loch.
Patterson believes this project challenges our understanding of how spirits mature. He noted, “The environment in which barrels mature significantly affects their development, but the application of underwater pressures hasn’t been fully explored until now.” He described the results as “surprising.” He explained, “When we pulled the barrels from the water, the differences were unmistakable.”
The spirit from Loch Ness has developed distinct aromas and smoothness that aren’t typically achieved at the same pace as traditional maturation processes.
Patterson elaborated on the unique aging process, stating, “The pressure from the water compresses and decompresses the barrel, fostering a special interaction between the wood and the spirit.” He emphasizes that this is a unique opportunity, as each cask can only endure the pressures of diving for a limited time before they change irreversibly.
To ensure quality, each cask’s spirit undergoes detailed analysis at Oxford University’s Department of Chemistry, which studies the differences in compound profiles between the samples. According to Patterson, “The analysis demonstrates different molecular compositions in the treated samples, validating that our method alters the molecular profile of the spirit when compared to standard samples.”
Patterson expressed hope that collectors and enthusiasts will find interest in how this method stacks up against traditional maturation techniques. He also mentioned that this approach could be applied to other spirits like wine, rum, and vodka.
