We chose Raasay because of the exciting prospect it offers. Building from scratch on the site of Borodale House, a disused Victorian hotel, we had the freedom to create a pioneering island distillery with arguably the best view in Scotland.
Working with local crofters, we are growing barley in a nearby field, the first time in over 40 years. We intend to expand such collaboration across Raasay, while using local peat to dry the barley, enabling us to eventually craft a special release of 100% Isle of Raasay single malt.
Raasay water is an integral part of the whisky produced at the island’s first legal distillery. The influence of our unique island water is present at every stage of creation – you will literally taste it in the final whisky.
Although some argue that water lends only a little to the flavour of a whisky, Raasay whisky is very different. At Raasay Distillery we’re confident that our water source – filtered through volcanic and sedimentary rock from Dùn Caan above – will lend much more to our Raasay single malt. Unlike most distillers we use the local water supply at every stage of distillation, including our long fermentation for which the high mineral content is perfectly suited – producing a fruitier spirit, and unusually for cask reduction to ensure the high minerality throughout.
Isle of Raasay Distillery will produce Island Single Malt Scotch Whisky.
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Our core Raasay expression will be a single malt lightly peated at 15 parts per million phenol (how peat level is measured in whisky), and finished in Tuscan red wine casks, a homage to the Italian origins of our two copper pot stills.
Driven by our passion, expertise and curiosity, Isle of Raasay Distillery is designed to be experimental. We plan to produce light and fruity styles of whisky, as well as heavier and more peaty spirit. Visit us on Raasay to taste the future.