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Day

March 1, 2018
From Peated to Unpeated Spirit

From Peated to Unpeated Spirit

It has been a week of significant change at the distillery, as we evolve our signature Raasay whisky recipe and move production from peated to unpeated spirit. Peat is arguably one of the most recognisable and persistent of all the complex flavours in malt whisky. Its smoky presence is instantly detected in dry malt, new...
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