Domhayn takes spirits maturation to the abyss
Scottish spirits innovator Domhayn has launched a Kickstarter campaign to test whether maturing a cask at ‘abyss-level’ pressures can transform the flavour of a spirit.
Last year, Domhayn (pronounced ‘doyn’ and named after the Gaelic word for ‘deep’) successfully matured rum and whisky at depths of approximately 200 metres in Scotland’s Loch Ness.
The experiment demonstrated measurable chemical changes, verified through laboratory analysis by The University of Oxford, and consistently improved flavour in independent reviews.
It placed 18th on our list of the most innovative spirits launches in 2025.
Now, Domhayn is attempting to mature spirits under pressures equivalent to the deep ocean ‘abyss’.
Domhayn founder James Patterson said: “Submerging casks into Loch Ness started as a bit of curiosity, just wanting to see if pressure would actually change anything. It did.
“This next step is really about understanding how far that effect goes, and whether we’re only just scratching the surface.
“It’s part science experiment, part modern Scottish innovation story, and we’re inviting supporters from around the world to back our journey and maybe even taste the results for themselves.”
The experimental mission will expose a spirit-filled oak cask to conditions equivalent to 1,000 fathoms, or 1,830 metres/6,003 feet in depth – equivalent to just over four Empire State buildings or two Burj Khalifas – and nearly 10 times deeper than the brand’s earlier tests.
To create these conditions, the Domhayn team will introduce hydrostatic pressure to the cask.
The Kickstarter page explains: “An air bubble at 200 meters deep is roughly 1/20th of the size it was at sea level. As air bubbles inside the cask and within the wood fibres compress, spirit is drawn into new places, deeper between the cask’s staves, and deeper into the cask’s wood fibres.
“At 1,000 fathoms deep, air bubbles will be compressed to about 99.4% of their original volume. Then, during ascent/decompression, air expands back to its normal volume again, triggering more molecular movement and action.
“These physical functions create a different degree of interaction between the spirit and the cask’s wood. It’s like traditional maturation but with an evolved chemical composition that just can’t be achieved by traditional maturation alone. The physics, and therefore the result, are different.”
The experiment will take a phased approach, with the first trials carried out on land using a controlled hydrostatic pressure chamber.
Patterson explained: “These initial tests will let us recreate deep-sea conditions in a controlled environment, so we can see exactly how the casks respond as pressure builds,” he said.
“If that goes well, we’ll move on to a full ocean experiment and try to reach those abyss-level depths for real.”
From today (9 April), Domhayn has launched a 30-day Kickstarter to fund the experiment.
The campaign will allow backers to support the experiment and follow its progress, with the potential for limited releases if the project is successful.
The goal is to raise £6,400 (US$8,580) via the campaign. The project will only be funded if it reaches its total goal by Tuesday 12 May.
Related news
Top 50 innovative spirits launches of 2025: 10-1
