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Islay Whisky

Islay (pronounced ‘eye-luh’) whiskies are among Scotland’s most powerful, thunderous drams. Often with plenty of peat and smoke, brine and medicinal flavours, of all the whisky regions of Scotland Islay has attained a truly iconic status. When compared to the various drink producing regions of the world, be it the Grande Champagne designation of Cognac or the first growths of Bordeaux, or that distant island, Madeira, there is something magical about the illustrious Scottish Isle, some 35 miles from the coast of Northern Island.

There are some nine distilleries on the Isle. To the North there lies Bunnahabhain and Caol Ila, to the west of Loch Indaal sits Bruichladdich and further west, the newly founded Kilchoman - Scotland’s most westerly distillery. To the centre of the isle sits the mighty Bowmore, but it is from the southern coast, not far from Port Ellen and the closed distillery of the same name, that the most pungent whisky emanates, produced by the trio of leviathan Ileach distilleries; Ardbeg, Lagavulin and of course Laphroaig. There is a defined power to the whisky, peat being the obvious attribute, certainly the best associated. Smoke is both a flavour of its own, but is intrinsically linked with peat. The peat flavour is imparted during the barley malted process, the smoke used to dry out the barley is produced by burning peat.

There is a marked reduction in peaty power to the far north; the malts of Bruichladdich and Bunnahabhain are comparatively soft. In Bruichladdich’s case it is due to the relative shelter from the elements that the Rhinns proffers. For Bunnahabhain it is the unpeated malt and the water source, the Margadale springs, cutting their course in stoic avoidance of the peat beds of Islay. Islay single malts also have a refined salinity; there is a profusion of seaweedy, kelp-rich whiskies.

This is often attributed to the terroir. The Islay distilleries possess a relative close proximity with the sea, all of which save for Kilchoman, the only inlander. The sea spray is said to whip across the warehouses, the salty air penetrates the barrels and flavours the maturing whisky. Of late, whiskies from Islay have become increasingly sought after.

Islay Whisky

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This Bowmore was distilled in October of 1982 and was aged for 29 years in cask 85212 before bottling by Duncan Taylor in October 2011. A cask strength release of 218 numbered bottles.  More info
One of the best Unpeated Caol Ila's so far (as of 2011), this is a stunning whisky, distilled in 1999 and aged in first fill ex bourbon American oak casks. Really very good indeed! A release of 6,000...  More info
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A five year old release from Kilchoman, distilled in 2006. This is actually the first ever whisky of this age from the distillery, 80% aged in first fill bourbon and 20% in refill bourbon. A limited...  More info
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A fascinating little Bunnahabhain distilled in December of 1990 and aged in a single Spanish oak butt for 20 years before bottling on the 7th November 2011. Astonishingly sherried, this stuff really...  More info
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The second release from this distillery in the Elements of Islay range, Br2 carries on from the regular characteristics of the distillery with a fruity and honeyed dram.  More info
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This was distilled at Bunnahabhain in September 1988, it was aged for 22 years in cask 2356 before bottling by Duncan Taylor's Rare Auld series in August of 2011. A cask strength release of 237...  More info
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A 13 year old Caol Ila, distilled in October 1996 and aged in casks 91971 and 91974, this was given a finish in Sauternes dessert wine casks before bottling in March 2010. One of just a handful of...  More info
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