Isle of Raasay Distillery

Since then, the team have been passionate about crafting artisanal whiskies in the style of a true Hebridean single malt. They have sought to capture flavours that were once commonplace in whiskies:

“When people talk about fruit in whisky, they tend to talk about apples, bananas, pears – those sorts of flavours,” explains Alasdair Day. “But if you go back to the 1970s and ’80s, there was a real blackcurrant character that has almost disappeared and is not that common anymore in whisky. We wanted blackcurrant and those kind of dark fruit flavours, in a lightly peated style.”

We’re looking forward to seeing what this small distillery achieves over the coming years.