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Brewed within the historic walls of Traquair House on the River Tweed, this Scotch ale emerged from a 300-year dormancy when the estate brewery restarted in 1965. The brew uses a copper purchased in 1738 and follows 18th-century traditions, relying on pale malt with just a touch of roasted barley. The nose delivers dark stone fruit—plums, currants and cherries—mingled with toffee and peppery malt. On the palate, it is grain-forward and earthy, with biscuit notes and assertive hop resins lending structure. The finish is dry and restrained, with gentle carbonation and a lingering mineral quality that reflects its Scottish heritage without overwhelming sweetness.