The Isle of Raasay Distillery
Arguably one of the most iconic products that Scotland has to offer is its whisky. Situated between the Isle of Skye and mainland Scotland sits the Isle of Raasay, a remote Hebridean island that holds home to around 160 people throughout the year. There is a rugged, windswept and barren natural beauty to Raasay. The Island is one of the finest examples of the splendour that the Hebrides has to offer, made even better by the awe-inspiring view across the water of Glamaig, the northernmost Red Hill on Skye.
Within recent years Raasay has become home to the first ever legal distillery on the Island. Although it is believed that the Island has had illicit distilleries operating as recently as 1850. The aim of the Isle of Raasay Distillery is to be experimental but to respectfully push the boundaries of single Malt Scotch whisky. This allows the distillery to create a whisky that brings something new
to such and old and already established industry. The distillery strives to harness what they can from the island itself, with the water used during the whole of the distilling process coming from a Celtic well that is situated on the site of the distillery. Due to the island’s unique geology the water flows across ancient volcanic rock and down through sedimentary rock before it reaches the well, and although water only lends a little flavour to the whisky it nonetheless instills a unique element upon it. Along with this the distillery has begun growing small amounts of the barley, the first time in forty years that barley has been grown on the island. The barley is then used in the distilling process to really reinforce the uniqueness of this island made whisky.
To be called whisky the spirit that is first made has to then be matured for three years in oak casks. The Isle of Raasay distillery matures their spirit in a combination of virgin oak, high rye bourbon and wine casks to create a contemporary single malt Scotch whisky that harness the flavour imparting qualities of each cask.
