Family-owned spirits producer William Grant & Sons has launched three "experimental" whiskies from its Kininvie distillery, including a single malt, single grain and blended Scotch.The Kininvie Works collection comprises three whiskies, including KVSM001, a triple-distilled single malt aged for five years in ex-Bourbon casks. Bottled at 47% ABV, the whisky has a floral and fruity character with hints of pear drops. KVSG002, the second release in the range, came about as the result of an experiment to explore the different flavour profiles generated by cereals other than malted barley. Made with the addition of malted rye to the mash, KVSG002 is a three-year-old single grain whisky aged in virgin American oak casks. The new whisky has “a distinguished toffee flavour along with the classic spiciness associated with rye” and is bottled with an ABV of 47.8%. Finally, KVSB003 uses a "higher proportion of malt than is usual for a blend", exploring how malt and grain drive flavour differently. Made with a blend of a three-year-old single grain Scotch whisky and single malt Scotch whisky produced at the Kininvie Distillery in Dufftown, Scotland, KVSB003 has an ABV of 48.2%. The whisky is said to have a “distinct spicy note that balances out the light floral note of Kininvie malt”. The three whiskies will be available to purchase online in the UK from today (7 October) and from 14 October in France. Each whisky carries an RRP of £35 (US$43). To accompany the launch of the three whiskies, Kininvie has published its first paper as a “springboard for the whisky community to exchange and discuss ideas”. The paper, titled The Influence of the Continuous Rousing of Spirit on the Characteristics of New Make Whisky Spirit, explores how the principle of aeration could be applied to whisky. Published last month, the paper is available to download from kininvie.com.