This year we’re putting a different spin on the wonderful world of oak. So, behold our brand new Oak Species Tasting Pack: Four small (5cl) but mighty whiskies, each characterised by the virgin oak casks they fully mature in, hand selected by our Co-founder & Master Distiller, Alasdair (he’s also a qualified botanist don’t you know!) and bottled at 50.7% ABV.
While prior cask contents, whether it be bourbon, sherry, or red wine, are often discussed in whisky maturation, the species of oak itself plays a fundamental role in shaping the final character of the spirit. With this second instalment in the series, you can experience this firsthand and explore the variety of flavours that can be found across four species of virgin oak.
Through this pack we explore how our lightly peated Raasay spirit develops when fully matured in the following virgin oak casks: Quercus humboldtii, Quercus petraea, Quercus robur and Quercus muehlenbergii.
The mighty Quercus humboldtii, commonly known as the Andean oak or Colombian oak, is only found in Colombia and Panama. Back for a second year, in miniature form, our Raasay spirit is fully matured in these Colombian virgin oak casks . The result? A whisky with delicious flavours of crème brulee and heather smoke and is undoubtedly one you’ll want to keep on going back to.
Widely known and referred to as European oak, this Quercus petraea originates in Hungary, and is a resilient oak species that thrives in areas with harsh growing conditions, such as rocky and drier soils, which contribute to it’s tight grain and slower growth. This whisky offers delicious flavours of savoury spice and wood smoke.
Next up in the European Oak spotlight is Quercus robur from France, which has a more open and wider grain. Valued for its strong, durable wood, it is often found in mixed forests, and prefers deeper, richer soils at a lower altitude than Quercus petraea. Fully matured in virgin oak casks, expect a whisky with warm rich fruit, caramel and a lingering spice.
Last but not least, is the Isle of Raasay’s beloved Quercus muehlenbergii. This Virgin Chinkapin oak is used in our award winning 6 cask recipe for The Draam. A deciduous species of North American white oak, it is heavily toasted and charred giving rich colour and an abundance of flavour of dark fruits and smoky bacon.
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Available Wednesday – Saturday during our winter opening hours.
Closed: Sunday – Tuesday.
Advanced booking recommended.
Tour Times & Book >>February 5th – March 31st; Open: Wednesday – Saturday 10:00 – 22:00
April 1st, open 7 days a week; 10:00-22:00. Kitchen closed Wednesdays and Thursdays.
Sample Menu >>Open Wednesday – Saturday during our winter opening hours.
Lunch: 13:00 – 15:00
Evening meals: 17:00 – 20:00
Reservations for evening meals recommended.
View Menus & Book >>The Isle of Raasay, an island rooted in centuries of illicit distilling, provides the ingredients for the perfect dram. Our lightly peated Isle of Raasay Single Malt is an expression of this magical place.
Our zesty, smooth and refreshing Isle of Raasay Gin combines an exciting selection of ten unique botanicals, including juniper berries, sweet orange peel, rhubarb root and our double distilled spirit.
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