The Raasay distillery uses a unique six-cask recipe to create its classic Isle of Raasay Single Malt. Peated and unpeated spirit are matured separately in a selection of American rye, chinkapin oak, and Bordeaux red wine casks before marrying for the final expression. The Na Sia Through the Ages Series breaks things down, offering us a chance to explore each of these six components individually through a course of seasonal releases every two years. This is an example of the distillery's unpeated whisky after five years maturing in a Bordeaux red wine cask and bottled at cask strength.
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