The first legal Isle of Raasay Single Malt Scotch whisky, from an island rooted in centuries of illicit distilling, will be released in 2020.
Distilled in small batches, island quality and provenance are at the heart of what we do.
Mineral rich water is drawn from our very own well, Tobar na Ba Bàine, ‘Well of the Pale Cow’, for use in every stage of production – from distillation to dilution, and of course, tasting.
Long fermentations of up to 118 hours (5 days) brings a rich, dark, fruity character to our spirit before it even touches the oak of the cask.
Our carefully crafted recipe combines peated and unpeated Raasay spirit that has been matured in three different types of oak cask: virgin chinkapin oak, high rye bourbon and Bordeaux red wine.
Every drop of spirit is matured and bottled in our island warehouses, supporting the local economy whilst maximising the influence of the Hebridean climate on our single malt whisky.
All of this produces the perfect lightly peated, fruity dram of single malt Scotch whisky, from an island that’s rooted in centuries of illicit distilling.
Pre-orders are open now for our limited release inaugural Isle of Raasay Single Malt. The first legal dram from the Isle of Raasay, and your piece of Scotch whisky history.
Raasay While We Wait single malt Scotch whisky 46% abv, natural colour, non-chill filtered.
While waiting for our inaugural Isle of Raasay Single Malt whisky, we have crafted a single malt that demonstrates our whisky making skills and offers a taste of what’s to come from our distillery.
This limited edition whisky combines two expressions from one distillery – one peated, one unpeated – finished in French oak Tuscan red wine casks. The result: a single malt whisky of uncommon provenance.
A welcome wave of smokiness, mixed with red berries, lemon and grassy notes. A second nosing brings pear, tangerine and melon.
Dry peatiness mixed with red wine notes. A good dash of orange zest from the nose.
Oaky and buttery finish.
Pairs well with Sconser scallops, smoked salmon, game, grouse, woodcock, some Raasay venison, creamy blue cheese, bacon or haggis.