Tennent's has released a premium whisky beer into a small number of upmarket Scottish venues.
The brew, named Tennent's Beer Aged with Whisky Oak, has a 6% alcohol by volume content and will retail at £2.50 a bottle.
The company said the drink, which is made at its Wellpark Brewery in Glasgow, uses three types of locally sourced malt, a blend of four hop varieties and waters from Loch Katrine.
Fermentation sees it aged alongside single malt whisky-infused oak chips.
Ryder Cup venue Gleneagles and the luxury Torridon Hotel in Wester Ross and Inverlochy Castle Hotel near Fort William are among the places which will be stocking the beer. The Whisky Shop will also be selling the product online and in its stores.
Paul Condron, Tennent's marketing director, said: "Tennent's may be synonymous with lager, but Tennent's historically was the most successful ale brewer in Scotland. As the oldest and largest brewery in Scotland we feel we are in a great position to combine our beer heritage with the nation's other favourite drink, whisky. Reaction to the beer has been extremely positive both at home and in international markets."
Edinburgh independent brewer Innis & Gunn already has a number of beers aged in whisky, bourbon and rum barrels on the market.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article