Peated and unpeated raw spirits, matured separately on the coast of Raasay in three selected cask types:
The Isle of Raasay Single Malt in a nutshell. For whisky gift hunters, the distillery from the tiny Scottish island is now releasing Batch 2 of its characterful single malt whisky.
First Fill Rye Whiskey Casks, Virgin Chinkapin Oak Casks, First Fill Bordeaux Red Wine Casks – this cask combination has never existed before in the history of Scotch whisky.
Then came the Isle of Raasay Distillery. What is in the pioneering cask combination? Elegance, complexity and depth of character.
In the island whisky, cherries meet apricots and wood smoke meets salted caramel. The raw spirit already has dark fruit notes, while mineral-rich Raasay water and a very long fermentation of up to 118 hours (5 days) before each barrel contact ensure the characteristic taste of sweet blackberries.
The young distillery emphasizes the Raasay character with its own bottle shape. The uneven surface captures the wild beauty of the island's landscape and its geological heritage. The basis for the signature single malt is malt from Scottish barley, dried over Highland peat. For now! Because the declared goal is to use only ingredients from the windswept Hebridean island. To this end, the founders, Bill Dobbie and Alasdair Day, brought barley cultivation back to Raasay in May 2017 after more than 40 years. Since then, the old Icelandic varieties Bere and Iskria have been thriving here.