Six years after they laid down their first cask, the team at Jackton Distillery, near Glasgow, is getting ready to launch their inaugural RAER Single Malt Scotch Whisky.
The distillery draws on its Lowland estate wherever it can, with locally grown barley forming part of its whisky-making, and water from its own site used at key stages of the process.
Jackton has also become the first Scotch whisky distillery to fill casks from the prestigious Chambord Estate in France, with those casks now maturing for future releases.
With just 6,000 bottles of this first batch on sale, each hand-numbered by the team, this is a chance to pick up a piece of history.
We sat down with Managing Director, Jaynie Kean, to find out the story behind RAER Scotch Whisky and what we can expect from this first release.
Sponsored Content from RAER Whisky.
Tell us a bit about your career path in whisky?
My interest in whisky began when I was 18 and working in a bar. The one spirit I could not get my head around was whisky. I tried so many ways to drink it, and I just couldn’t stand it. I’d get annoyed if someone ordered it, as I’d go home smelling of it at the end of the day.
But I wanted to like it; I felt so unpatriotic, and I have never been a picky person, so having ‘whisky hater’ as a part of my personality was not something I was proud of. To make matters worse, my father is a huge whisky fan. It would always be his tipple of choice, and he’d very often get me and my siblings to try new whisky, with the hope we could find something that we would actually enjoy. This mission was met in vain as we couldn’t find, after months of trying 100s of whiskies, anything…
This is what led us to our final attempt. We met with someone we knew in the industry and spoke to them about creating our own whisky. After a period of development, we were able to settle on a whisky that, when I drank it, I would say ‘that’s not bad’. We finalised the recipe and made about 200 bottles – then shared it with our family and friends.
Managing Director Jaynie Kean
What we found surprising was that everyone we shared it with, shared the sentiment. What we had accidentally created was a ‘gateway whisky’. Because we were centred around an 18-year-old girl’s flavour preferences, we ended up making something smooth but not too sickly sweet; the perfect introductory dram. Today, I can definitively say that I am now a massive whisky fan.
This is what birthed the RAER original Blended Scotch Whisky. We began selling the product in 2016, mostly to local trade, but at this same time we began to think bigger.
My siblings and I grew up on a farm, where we primarily kept livestock. We had also always grown barley, but for the purposes of creating feed for the animals. Once we learned that barley was one of the main ingredients for making whisky, things started to come together. From that point, we knew we wanted to build a distillery. So, using our existing farm buildings, and our home, we created Jackton Distillery.
What inspired your career in whisky? Did you have any misconceptions about the industry before entering?
When I was younger, I had a real interest in becoming a chef. I was obsessed with food; I loved the science behind cooking, and I liked the challenge associated with being efficient whilst creating something tasty. I went to work in a bar/restaurant and very quickly realised I was probably not cut out for kitchen life – and so stuck to the bar! During this job, I got to learn about all types of alcohol and how to best serve them. In truth, I wasn’t a ‘cool kid’ and didn’t drink until I was 18, so I had no idea what the different drinks and spirits were. If someone ordered a lager, I had to ask for clarity on what this meant – not kidding. When I started drinking myself, I realised that there had been a whole world of flavour that I hadn’t yet experienced. The realisation that there were ways to enhance your culinary experience, by pairing meals with alcohol, blew my mind.
I don’t think there are many children that grow up knowing that they want to work in the alcohol sector – which I guess is for the best – but I did know I wanted to have my own business, and I wanted to do good by my community. I have achieved both through Jackton Distillery.
My misconceptions of the industry were that I thought everyone would be stuck up and snobby. Being new to this industry, competing against companies who literally have been around for centuries, I was quite worried that we would stick out like a sore thumb.
My family have always been a bit raggedy; we have muddy boots and cars and aren’t afraid of profanity or a cheeky joke. When I first started meeting people who worked for the big whisky companies, they all seemed so refined, polished, and premium. I was worried that people would not look at us as seriously. However, what I learned quite quickly is that this is not the case when it comes to actual whisky producers. Everyone in this industry is happy to share knowledge and help each other out. People are authentic and generous, and most importantly, funny!
The Kean siblings
How has the trajectory of your career shaped your views on whisky?
Whisky has a really good way of reminding you that time is passing. When we first started RAER I was 18, and I’m now 28. In that time, I’ve gone to university, my sister had three children, I got engaged, I’ve built a business and I’ve lost loved ones. When I first started out, I wasn’t aware that time is the final ingredient in whisky. When I look at a cask that we filled six years ago, I can reflect on what I was doing then, and the memories I was making. When I now drink that liquid, I’m able to reminisce on this with friends and family. I have gained a larger respect for whisky during my career, as it truly has an unparalleled ability to create stories and become a part of history.
Tell us about Raer’s Scotch Whisky release?
This is our first ever RAER Single Malt, made at Jackton Distillery. There will only be 6,000 bottles made of this liquid – all hand numbered. We have always said that we’d wait until we thought our liquid was ready and not just rush it to market.
RAER Single Malt, made at Jackton Distillery.
We have a very data-heavy sampling process, which has allowed us to closely monitor cask progression and see which liquid is progressing in a way we like. We had four cask batches which were always ranking consistently high, and so we took these single cask samples to the public through our VIP whisky experience in early 2026, where people could come down, try the samples and give us their honest feedback. From our sample data, and various tastings with local whisky connoisseurs, we were able to create a product which both the whisky lover and whisky novice can enjoy.
Development of Single Malt bottles and packaging has been a long process, but we are excited about it. It has my family’s imprint and our RAER story throughout. There are also some secret elements which can only be discovered when holding the bottle up close, and become even clearer when the liquid is finished.
This bottle will hopefully introduce us to the world in a new way, and as we progress, we will always aim to make each release RAER, so people are always trying new things, and getting to be a part of the exciting world of scotch whisky making.
Where is the most interesting or unconventional place you have enjoyed a dram?
I went to University in Washington DC. We graduated during COVID and couldn’t have a proper ceremony. Instead, my roommates and I snuck some RAER whisky through the national mall and up to the Lincoln Memorial and had a dram there. The place was dead, and it was one of the most RAER moments of my life.
Just 6,000 bottles of this first batch will be on sale
What is your controversial/unpopular whisky opinion?
You can drink whisky however you want, with whatever you want. If someone wants to put Irn Bru in a 30-year-old single malt, I’d let them. If you were to die tomorrow, wouldn’t you want your last drink to be one you enjoyed?
What is your go-to dram and what is the dram you have as a treat?
My go to, and people hate when I say this, is our Original Raer Blended scotch. It’s easy to drink and I can always share it with whoever I’m with, so we’re able to connect in these moments. When I want a treat, I either go and try a whisky I have never tried before or pull samples from our own casks here at Jackton. I’m still young, and in truth don’t drink as often as I used to, so if I’m going to drink, I want to experience something new. The only products I always come back to are ours, but that’s because I’m making them specifically so I would like them.
What international dram are you enjoying at the moment?
I am a big fan of Japanese whisky. My favourite cuisine has always been Japanese, and I feel their whisky imitates savoury and fresh flavours very well.
Get your bottle of RAER Single Malt Scotch Whisky here.
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