In 2020, we will release the first Isle of Raasay Single Malt Scotch Whisky in history. Raasay whisky will be a taste of the ruggedly elegant, exceptionally diverse island itself, made in small batch from the purest volcanic mineral water.
Using a combination of virgin American oak casks, high rye bourbon casks, French oak casks and Tuscan wine casks, we seek to create a modern style of single malt Scotch whisky for the future generation of discerning drinkers.
The Isle of Raasay Distillery began distilling in summer 2017. It takes three years of maturation in oak cask before we can legally call our spirit “whisky”. This means we will be bottling the first legal Isle of Raasay Single Malt Scotch Whisky in 2020.
All maturation is carried out on the island in our own warehouse behind the distillery, which will maximise the influence of Raasay geology and climate on the final single malt whisky. In the meantime, we will showcase our Raasay While We Wait single malt at the distillery.
Raasay While We Wait Single Malt Scotch Whisky 46% abv, natural colour, non-chill filtered.
While waiting for the new Raasay whisky, we have crafted a single malt, aptly called Raasay While We Wait, that demonstrates our whisky making skills and offers a tantalising taste of what’s to come from the Isle of Raasay Distillery.
We achieved this by blending two expressions from one distillery; one peated, one unpeated. The whisky is then finished in French oak Tuscan wine casks from three vineyards that produce Cabernet Sauvignon and Cabernet Franc.
Nose:
Surprisingly gentle smoke on the nose, as light fruity notes come through.
Colour:
Natural colour, heather tint imparted from Tuscan red wine casks.
Palate:
Instant peat smoke and spice (a distant campfire, black pepper, liquorice, oak and sea breeze), slowly balanced with the dry fruit from Tuscan oak (blackcurrant, blackberry, raspberry and cherries), blending effortlessly to create a smooth and melodious sensation.
Finish:
A long lingering finish that on closing your eyes takes you to Raasay.
Food Pairings:
Pairs well with Sconser scallops, smoked salmon, game, grouse, woodcock, venison, creamy blue cheese, bacon, haggis.
ABV:
46% Non-Chill Filtered
