THE whisky business which will be the first to distil single malt in Edinburgh for the first time in 100 years is offering enthusiasts the chance to acquire their own cask - and shape its flavour.

Holyrood Distillery, which opens in July, is make 100 casks available to connoisseurs who will be able to build in their flavour preferences by consulting head distiller Jack Mayo and co-founder David Robertson, a former master distiller of The Macallan. Three barrel types are available, starting at £4,500 for a 200-litre barrel rising to £5,500 for a 250-litre hogshead and then £10,500 for 500-litre butt.

Mr Mayo said: “Everything we do at Holyrood is driven by flavour. That’s why our Cask Programme gives people the unique chance to tailor a cask of our whisky to suit their flavour preferences.”

Mr Robertson noted: "Normally, if you invest in buying a cask of whisky from a distillery, you are limited to their spirit perhaps with a choice of one or two cask types. But we’re flipping things on their head and giving buyers the chance to design the flavour.

"By working with me and Jack, they can have a hand in each step of the whisky’s journey and be in control of shaping how the whisky tastes."