Latest news with #Domhayn
Fox News
08-05-2025
- Science
- Fox News
First bottle of 'whisky' matured in casks submerged in Loch Ness sells for over $1,000
The first bottle of "whisky" matured in casks submerged in Scotland's Loch Ness has sold at auction for more than $1,000. Domhayn, named after the Gaelic word for "deep," was submerged 702 feet beneath the surface of the legendary Scottish freshwater on Valentine's Day, according to news agency SWNS. The inaugural "Loch Ness edition" bottle, which comes from a 2010 single malt barley spirit with 55.5% alcohol by volume (ABV), recently sold at auction for £850, or about $1,133. ''We're thrilled that someone out there is now going to have that incredible experience of tasting a spirit that has touched the bottom of Loch Ness," founder James Patterson told SWNS. Patterson said he hatched the idea while watching swimmers in Loch Ness. "This is about pushing the boundaries of how we understand spirit maturation," he said. "We know the environment a cask matures in has a huge impact, but no one has explored the application of pressure like this before." The results, Patterson said, were "astounding." "When we retrieved the cask, the difference was undeniable," he said. "The spirit had developed a distinctly different aroma and smoothness – something traditional maturation simply couldn't achieve in the same timeframe." With only six bottles existing, the spirit can't legally be called "whisky" (the Scottish spelling of whiskey) because its submersion in water alters its molecular profile, as SWNS reported. "Submersion causes the cask to compress and decompress, triggering a unique interaction between the wood and the spirit involving both extraction and absorption," Patterson said. "It's a one-off opportunity – each cask can only withstand one dive before the pressure permanently alters it." To ensure authenticity and quality, the spirit from each cask undergoes molecular-level analysis by the Department of Chemistry at the University of Oxford. "The technique measures differences in the compounds found in samples," Patterson said. "The results showed a different molecular composition in the processed samples, providing evidence that our process alters the molecular level profile of the spirits compared to control samples." Patterson said he expects "collectors and enthusiasts to be very curious about how this method compares to conventional maturation." He said the technique is also being applied to wine, rum and vodka.
Daily Record
07-05-2025
- General
- Daily Record
Scottish 'whisky' matured in Loch Ness sold for £850 at auction
Just six bottles of the spirit exist in the world. The first bottle of 'whisky' matured in casks submerged in Loch Ness has been sold at auction. The unique spirit was purchased for £850 after dozens of bids. Domhayn, which gets its name from the Gaelic word for 'deep', was plunged 214 metres underneath the surface of the legendary loch on Valentine's Day, February 14. As previously reported by the Daily Record, the Stirlingshire-based release comes from a 2010 single malt barley spirit that was bottled at natural strength 55.5 per cent ABV. As a result of its one-of-a-kind production method that changes its molecular profile, Domhayn cannot be legally classed a whisky. There are just six bottles of Domhayn in existence. The first of these sold at auction for £850 from 42 bids. Domhayn founder James Patterson commented: "We're thrilled that someone out there is now going to have that incredible experience of tasting a spirit that has touched the bottom of Loch Ness". The idea for the spirit came to Patterson while he was observing wild swimmers from the shore of Loch Ness. He became inspired as he watched the swimmers take a celebratory dram after a dook. Patterson continued: "This is about pushing the boundaries of how we understand spirit maturation. "We know the environment a cask matures in has a huge impact, but no one has explored the application of pressure like this before. The results have been astounding. "When we retrieved the cask, the difference was undeniable. The spirit had developed a distinctly different aroma and smoothness —something traditional maturation simply couldn't achieve in the same timeframe. "Given its uniqueness, we expect collectors and enthusiasts to be very curious about how this method compares to conventional maturation. "What's more, our proprietary technique isn't limited to spirits—it also applies to wine, rum, and vodka—and that makes it incredibly exciting." In order to guarantee authenticity and quality, the spirit from each cask of Domhayn received molecular-level analysis. This was carried out at the Department of Chemistry at the University of Oxford. Patterson added: "Submersion causes the cask to compress and decompress, triggering a unique interaction between the wood and the spirit involving both extraction and absorption. "It's a one-off opportunity—each cask can only withstand one dive before the pressure permanently alters it. "We wanted to go beyond tasting notes and detect molecular-level changes in the spirit. To do this, samples from each of the casks were tested by the Department of Chemistry at Oxford University using chromatography coupled to mass spectrometry. "The technique measures differences in the compounds found in samples. The results showed a different molecular composition in the processed samples, providing evidence that our process alters the molecular level profile of the spirits compared to control samples." The first bottle of Domhayn was auctioned at Whisky Auctioneer. More information about the spirit can be found on the Domhayn website.
Daily Record
25-04-2025
- Business
- Daily Record
Stirling spirit brand puts casks to the depths for innovative offering
A Stirling-based drinks brand is rewriting the rules of traditional maturation - by plunging casks into the mysterious depths of Scotland's lochs. Domhayn – named after the Gaelic word for 'deep' – was born from an unexpected moment of inspiration. Founder James Patterson was watching wild swimmers take a celebratory dram after a dook in Loch Ness when the idea struck – what if a whisky cask could be submerged, too? Fast forward 20 years of research and for the first time in history a spirit-filled wooden cask has been plunged to the depths of Loch Ness, some 214 metres (702 feet) beneath the surface, where extreme hydrostatic pressure subtly alters its molecular profile. This revolutionary process is said to enhance and smooth spirits, creating unique flavour profiles compared to those achieved by traditional maturation. The pioneering hydrostatic diffusion technique, developed in-house, alters spirit composition in unprecedented ways – representing a potential game changer for the drinks industry. 'This is about pushing the boundaries of how we understand spirit maturation,' says Domhayn's founder, James Patterson. 'We know the environment a cask matures in has a huge impact, but no one has explored the application of pressure like this before. 'The results have been astounding.' Domhayn's inaugural release comes from cask DLNABK, which was submerged in Loch Ness on Valentine's Day 2025. This 2010 single malt barley spirit, bottled at natural strength 55.5 per cent ABV, is a true rarity – only six bottles exist. 'When we retrieved the cask, the difference was undeniable,' James said. 'The spirit had developed a distinctly different aroma and smoothness – something traditional maturation simply couldn't achieve in the same timeframe. 'Given its uniqueness, we expect collectors and enthusiasts to be very curious about how this method compares to conventional maturation. 'What's more, our proprietary technique isn't limited to spirits – it also applies to wine, rum, and vodka – and that makes it incredibly exciting.' The first bottle will be auctioned online today (Friday) at Ahead of launch, Domayn has shared samples with a select group of industry experts. 'Tasting the before and after samples reveals a distinct difference, both in flavour and mouthfeel', says Andrew Wilson, Commercial Manager at Young Spirits, Edinburgh. Each bottle of Domhayn can be traced back to the precise location where its cask rested on the loch bed, ensuring a unique provenance for every release. 'Each bottle comes with the precise coordinates of where its cask rested,' says James. 'It creates a direct, tangible link between the spirit and the environment that shaped it.' Domhayn have been experimenting with submersion cycles, which can range from minutes to a year or more. 'Submersion causes the cask to compress and decompress, triggering a unique interaction between the wood and the spirit involving both extraction and absorption,' said James. 'It's a one-off opportunity – each cask can only withstand one dive before the pressure permanently alters it.' To ensure authenticity and quality, the spirit from each cask undergoes molecular-level analysis at the Department of Chemistry at the University of Oxford. James said: 'We wanted to go beyond tasting notes and detect for molecular-level changes in the spirit. 'To do this, samples from each of the casks were tested by the Department of Chemistry at Oxford University using chromatography coupled to mass spectrometry. 'The technique measures differences in the compounds found in samples. 'The results showed a different molecular composition in the processed samples, providing evidence that our process alters the molecular level profile of the spirits compared to control samples.' Each unique cask produces no more than 72 bottles, with every bottle presented in a bespoke waxed-cotton 'paper bag', designed in collaboration with Canadian fashion designer Charlotte McKeough. 'This is something for those who appreciate true rarity, innovation, and a drop of adventure in their glass,' James added. 'For collectors, connoisseurs and pioneers of taste, we believe Domhayn offers something truly extraordinary.'
Daily Record
22-04-2025
- Science
- Daily Record
Scottish 'whisky' matured underwater in Loch Ness in world first
The spirit cannot legally be classed as a whisky due to its unique production method. A Scottish drinks manufacturer has found a new way of developing spirits. It has matured casks of 'whisky' deep underneath the surface of Loch Ness. In a world-first, Domhayn plunged casks 214 metres below the surface of the legendary loch on Valentine's Day. The company was named after the Gaelic word for 'deep'. Stirlingshire -based Domhayn's inaugural release comes from a 2010 single malt barley spirit. It was bottled at natural strength 55.5 per cent ABV. Legally, the spirit cannot be classed as a whisky. This is because of its unique production of submersion in water that alters its molecular profile. The unusual process is said to enhance and smooth the spirit. As a result, it possesses a unique flavour profile compared to those achieved by traditional maturation. There are only six bottles of Domhayn's inaugural in existence. One of these will be auctioned on April 26 as the world's first legitimate in-cask submerged spirit. Domhayn Founder James Patterson was once watching wild swimmers take a celebratory dram after a dook in Loch Ness. It was here that the idea came to him. He stated: "This is about pushing the boundaries of how we understand spirit maturation. We know the environment a cask matures in has a huge impact, but no one has explored the application of pressure like this before. "The results have been astounding. When we retrieved the cask, the difference was undeniable. The spirit had developed a distinctly different aroma and smoothness—something traditional maturation simply couldn't achieve in the same timeframe. "Given its uniqueness, we expect collectors and enthusiasts to be very curious about how this method compares to conventional maturation. What's more, our proprietary technique isn't limited to spirits—it also applies to wine, rum, and vodka—and that makes it incredibly exciting." The spirit from each cask of Domhayn has undergone molecular-level analysis at the Department of Chemistry at the University of Oxford. This has been done to ensure authenticity and quality. Patterson added: "Submersion causes the cask to compress and decompress, triggering a unique interaction between the wood and the spirit involving both extraction and absorption. "It's a one-off opportunity—each cask can only withstand one dive before the pressure permanently alters it. We wanted to go beyond tasting notes and detect molecular-level changes in the spirit. "To do this, samples from each of the casks were tested by the Department of Chemistry at Oxford University using chromatography coupled to mass spectrometry. The technique measures differences in the compounds found in samples. "The results showed a different molecular composition in the processed samples, providing evidence that our process alters the molecular level profile of the spirits compared to control samples." The whiskey will be auctioned off. The first bottle will be available online on April 25 at Whisky Auctioneer.
The Herald Scotland
21-04-2025
- Business
- The Herald Scotland
New Scottish spirits brand submerges casks in Loch Ness
Named after the Gaelic word for 'deep', Domhayn was born from an unexpected moment of inspiration. Founder James Patterson was watching wild swimmers take a celebratory dram after a dook in Loch Ness when the idea struck. Fast forward 20 years of research and - for the first time in history - a spirit-filled wooden cask has been plunged to the depths of Loch Ness, some 214 meters (702 feet) beneath the surface. This process is said to "enhance and smooth spirits, creating unique flavour profiles compared to those achieved by traditional maturation". READ MORE: This whisky distillery has one of the most interesting set ups I've ever seen Green light for whisky firm to upgrade 'Monarch of the Glen' distillery Historic mill being refurbished as whisky distillery reaches new milestone James Patterson, Domhayn's founder, said: "This is about pushing the boundaries of how we understand spirit maturation. "We know the environment a cask matures in has a huge impact, but no one has explored the application of pressure like this before. The results have been astounding." Domhayn's inaugural release comes from cask DLNABK, which was submerged in Loch Ness on Valentine's Day 2025. There are only six bottles of the 2010 single malt barley spirit, bottled at natural strength 55.5% ABV. Mr Patterson added: "When we retrieved the cask, the difference was undeniable. "The spirit had developed a distinctly different aroma and smoothness – something traditional maturation simply couldn't achieve in the same timeframe. Each bottle of Domhayn can be traced back to the precise location where its cask rested on the loch bed (Image: John Need) "Given its uniqueness, we expect collectors and enthusiasts to be very curious about how this method compares to conventional maturation. "What's more, our proprietary technique isn't limited to spirits – it also applies to wine, rum, and vodka - and that makes it incredibly exciting." Each bottle of Domhayn can be traced back to the precise location where its cask rested on the loch bed, ensuring a unique provenance for every release. "Each bottle comes with the precise coordinates of where its cask rested," Mr Patterson said. "It creates a direct, tangible link between the spirit and the environment that shaped it." Domhayn have been experimenting with submersion cycles, which can range from minutes to a year or more. 'Submersion causes the cask to compress and decompress, triggering a unique interaction between the wood and the spirit involving both extraction and absorption,' Mr Patterson explained. 'It's a one-off opportunity – each cask can only withstand one dive before the pressure permanently alters it.' To ensure authenticity and quality, the spirit from each cask undergoes molecular-level analysis at the Department of Chemistry at the University of Oxford. Mr Patterson added: 'We wanted to go beyond tasting notes and detect for molecular-level changes in the spirit. To do this, samples from each of the casks were tested by the Department of Chemistry at Oxford University using chromatography coupled to mass spectrometry. 'The technique measures differences in the compounds found in samples. The results showed a different molecular composition in the processed samples, providing evidence that our process alters the molecular level profile of the spirits compared to control samples.' Each unique cask produces no more than 72 bottles, with every bottle presented in a bespoke waxed-cotton 'paper bag,' designed in collaboration with Canadian fashion designer Charlotte McKeough. "This is something for those who appreciate true rarity, innovation, and a drop of adventure in their glass," Mr Patterson concluded. "It's not just a spirit – Domhayn is a deeply distinctive experience. 'For collectors, connoisseurs and pioneers of taste, we believe Domhayn offers something truly extraordinary.' The first bottle will be auctioned online on Friday April 25 at
