Project 1927 revives century-old distilling methods

Independent bottler and blender James Eadie has partnered with six Scottish producers to create a whisky set exploring 1920s distilling techniques.

Project 1927 is the first collaboration of its kind, uniting independent distilleries across Scotland to revive century-old production methods. Inspired by a historic early 20th-century guide to Scotch whisky production, this September marks the first time the public can experience these historic spirits, as each distillery’s new make spirit is released in a special collection. With assistance from renowned whisky expert Dave Broom and Alan Winchester, former master distiller of The Glenlivet Distillery, the new make spirits were produced adhering to techniques derived from The Distillation of Whisky, 1927-1931, which was republished in 2023 by James Eadie in collaboration with the British Library. Leon Kuebler, brand director at James Eadie, commented: “James Eadie is a business rooted in Scotch whisky’s rich tradition. Our dream was always to recreate the whisky of 100 years ago, even if the huge challenges involved meant that we doubted it could ever be done. "To have the opportunity to develop this project on an industry-wide level with six of the best distilleries in Scotland today, in conjunction with Winchester and Broom, two of the most knowledgeable authorities on Scotch whisky, has truly been the privilege of a lifetime. "Project 1927 is not just about reviving the past; it is about celebrating the enduring legacy of Scotch whisky and the innovative spirit of today’s distillers. We believe whisky enthusiasts will find these spirits as fascinating as they are unique, and we look forward to experiencing the journey together as the spirit matures.” The set includes newly made spirits from Ardnamurchan, Dornoch, Holyrood, InchDairnie, Lochlea, and ‘an unnamed farm distillery' in Fife. The distilleries used exclusively locally grown barley or varieties grown in the 1920s, as well as brewer's yeast for distilling, which was standard at that time but is now almost unheard of. 'Maximise flavour' Broom said: “This was an inspired idea from Leon, to not only discover the truths of how whisky was made in the 1920s – exploding a few myths along the way – but then turning the information contained in this must-have book into something tangible. It is one thing to read the theory, but whisky is about flavour. Here was a way to learn. 'The Scotch industry is at a fascinating stage in its evolution with any number of forward-thinking distillers using ‘old’ techniques to maximise flavour and increase complexity. Here was a toolkit for them to continue those explorations. The new makes they have produced are remarkable and fascinating." Project 1927 packs will also include a ‘blended at birth’ bottling containing spirit from each of the distilleries blended together. Each new make spirit has been bottled at 63.4% ABV, and an exclusive presale will be held for buyers of The Distillation of Whisky, launched on 4 September. The company plans to continue the series, maturing the new make spirits into whisky, with future releases in the coming years. The Distillation of Whisky, 1927-1931, is exclusively available at Royal Mile Whiskies. Customers who purchase the book can enjoy an exclusive presale of the new make spirits priced at £115 (US$151) on 17 September 2024. The new make spirits will be available for general sale on the retailer's website starting 24 September. Arthur Motley, managing director at Royal Mile Whiskies, shares his excitement for the project: "As someone who deeply appreciates whisky history, I find this project a rare chance to delve into Scotland’s distilling heritage like never before. "The dedication, ingenuity and expertise poured into these spirits genuinely excites me; they’re a true reflection of what makes the Scotch whisky industry so special today. At Royal Mile Whiskies, we’re honoured to be the chosen retailer for The Distillation of Whisky book and these exceptional spirit packs." In 2022, James Eadie published a book exploring the distilleries of Great Britain and Ireland.