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Isle of Raasay whisky

First Raasay Whisky in Scotch History

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, made in small batches from the mineral water drawn from our Celtic well on site.

We will use a combination of virgin American oak casks, high rye bourbon casks and wine casks to create our contemporary single malt Scotch whisky for the future generation of discerning drinkers.

Raasay whisky

Raasay Single Malt Scotch Whisky

The Isle of Raasay Distillery began distilling in September 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 the variable Hebridean 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

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.

Raasay While We Wait single malt scotch Whisky

Raasay While We Wait Tasting Notes

Nose:
A welcomed smokiness on first nosing, mixed with red berries, lemon and grassy notes. With more time; pear, tangerine and melon.

Palate:
Dry peatiness on the palate, mixed in with red wine notes. A good dash of orange zest from the nose.

Finish:
Oaky and buttery finish.

Food Pairings:
Pairs well with Sconser scallops, smoked salmon, game, grouse, woodcock, venison, creamy blue cheese, bacon, haggis.

ABV:
46% Non-Chill Filtered.