07/03/2025
Chapter 41
A chat with...Lorena Baez Subiabre (Lindores Abbey Distillery) - #37
This time, we focus on a Scottish distillery we decided to visit during a recent Speyside tour. In fact, as heading north-east from Edinburgh towards Speyside, the Lowlands also offer hidden gems, and Lindores Abbey Distillery is certainly one of them.
Located in the council area of Fife, also home to a popular annual whisky festival (see mention), the distillery holds significant historical value, as it’s built on the grounds of the 15th-century Lindores Abbey, where the first written record of whisky production in Scotland dates back to 1494.
Reopened in 2017, the relatively young distillery aims to produce high-quality single malt Scotch whisky using locally grown barley, copper pot stills, and selected oak casks for maturation.
We had the pleasure of speaking with Lorena Baez Subiabre, the distillery’s Blender and Production Administrator, who oversees blending and production operations to create exceptional single malts.
Let’s see what she shared with us…
Hi Lorena, thank you for taking the time to chat with us. Please introduce yourself, and tell us a little bit about your whisky journey so far.
Hello Leo and Jack, my name is Lorena Baez Subiabre, I’m a Food Science Engineer from Universidad Austral de Chile with experience in Sensory Analysis.
Lindores Abbey Distillery was built in 2017, and I joined the team at in September of the same year and have been here ever since.
My role at Lindores is Product Development & Blender, responsible for blending, whisky creation, cask selection, spirit quality, sensory analysis of whisky, spirit over maturation and new make spirit. Cross functional collaboration with production and marketing.
When and how did you join this growing industry?
Living in Newburgh, I fell in love with the history around the Abbey and the fact that the earliest record of whisky was at Lindores.
I saw the transformation process of Abbey Farm into Lindores Abbey Distillery, and I was so keen to be part of this amazing team able to bring Scotch Whisky back to its birthplace. Back in Chile I used to work in Research and Development at the Food Industry with vast experience in Sensory analysis, so I was thrilled to join Lindores Abbey Team on the 11th of September of 2017.
Now tell us a bit more about Lindores Abbey, what is it that makes it stand out in the whisky industry?
We have the earliest written reference of Scotch Whisky (1494) here at Lindores Abbey, that is a strong historic point, but also, we produce an exceptional, award-winning Single Malt Whisky.
At Lindores Abbey Distillery, we focus in quality rather than quantity, and it is for this reason that we use the quality, locally sourced ingredients, for example, our barley is grown in the fields surrounding the distillery so doesn’t have to travel far to reach us!
Our distillation process takes place in copper pot stills, with the second distillation happens in twin spirit stills which is quite unusual. These stills have long necks which gives a light and fruity character to our new make spirit; spirit that after maturation in oak casks produces a deliciously smooth single malt whisky.
We pay attention to detail, and we handpick casks that are giving us the best sensory profile after their process of maturation to produce the very best whisky that so many have come to know and love.
We also work tirelessly to find the perfect formulation that represents the character of Lindores Single Malt Whisky with an interesting and unique profile for all to enjoy.
Can you tell us what your target audience is?
Our target audience is simply anyone who appreciates and enjoys an exceptional quality whisky.
Our rich history coupled with our innovative production methods, combined with our personality and character of spirit, in every sense of the word, appeals to a wide demographic, from whisky connoisseur to someone trying their very first dram.
We have released a diverse range of bottlings from single casks, cask strength batches and, of course, our faithful MCDXCIV at 46%, there really is a dram for everyone at Lindores!
Can you tell us how you select your casks, and anticipate anything about what we can expect to see next?
While our award-winning New Make Spirit, which is already very aromatic and full of character, is resting inside the oak casks; magic is occurring. The interaction between the spirit and the wood is paramount to the cask maturation process. Flavours, aromas, colours, texture, and finish are monitored through careful consideration, using a range of parameters like wood type, cask size, previous contents of the casks during the process of maturation.
No two casks are truly the same, every cask has it’s own personality which we uncover through sensory analysis. This analysis allows us to assess which casks are ready for disgorge and which casks may need longer to mature. It is also the time at which we separate casks depending on their future – whether that is a single cask bottling, contributing to a future release, or making up one of our core whiskies.
We don’t place huge importance on years of maturation when it comes to creating our award-winning whiskies, we focus on quality, producing small batches and really paying attention to the finer details. Every cask that comes into the distillery is assessed for its quality, this combined with our innovative production process and meticulous monitoring during maturation is what produces our beautiful single malt.
What’s next? Well, that would be telling! We’re always working on something exciting, it’s why I love what I do!
What advice would you give to a beginner that is approaching this world and perhaps starting his/her own collection?
Try different type of whiskies to be able to compare and appreciate the difference between them, in terms of aromas and flavours.
Also, for me, a whisky must tell you a story; where it is coming from, region, character, influence of cask used for maturation, it should take you on a journey. When you are exposed to different types of whiskies, you will naturally gravitate back to one(s) you prefer, but always keep an open mind when trying something for the first time!
I do believe there is a whisky for everybody and for every occasion, but just like they say don’t judge a book by its cover, don’t judge a whisky by its label – don’t make up your mind before you have tried it!
Ultimately, a good quality whisky is always well appreciated.
Lastly, what is, generally speaking, your favourite whisky style (cask type, ageing, peated/unpeated etc.)? What’s your dram of choice at the moment and/or your go to drams on a Friday evening?
Of course, I love all of the Lindores Single Malts, but for me, it depends on a number of things; the occasion, time of day, the season and how long my day has been!
But for a Friday evening during the winter, I’d always reach for our Friar John Cor Chapter II. It has a lot of character in one glass and is a lovely way to start a weekend! Slainte Mhath!
Official website: lindoresabbeydistillery.com
Drams
and more...
Today's drams
- Lindores MCDXCIV (1494) – 46%
- Cask Of Lindores II STR – 49.4%
- Cask Of Lindores II Sherry – 49.4%
- Cask Of Lindores II Bourbon – 49.4%
- Friar John Cor (Chapter II) – 60.9%
Fife Whisky Festival
The Fife Whisky Festival is an annual event, over the first weekend of March, held in the Fife region of Scotland, celebrating the rich whisky heritage of the area.
The festival typically features tastings, masterclasses, and events showcasing a wide range of whiskies from both local distilleries and well-known Scotch whisky producers.
Website: fifewhiskyfestival.com