Islay

Whether you pronounce it EYE-luh or EE-la (or whatever else you choose), Islay has a special place in most whisky enthusiasts hearts. Not all are lovers of the smoke & peat taste traditionally associated with the island which in some could be considered almost a texture if getting carried away. However, the number of distilleries in such a beautiful location which could all be visited with unappreciative haste in a single day mean it’s a long-held ambition to visit the island soaked in whisky.

Peat was the fuel used to dry the barley grain maltings – plenty of rain and the mild gulf-stream aided (Southernmost of Scotland’s islands) climate remains wet underfoot and ideal grounds for decaying matter to produce peat.

The residual pungent smoke imparting deep flavours that drinkers love or loathe in equal measure. Perhaps not ideal as an introduction to malt, and some smug buggers would tell you it’s an acquired taste – to be aspired to.

The “Queen of the Hebrides” in song and verse hosts 9 working distilleries (2 in the pipeline… coming soon).

• Ardbeg
• Ardnahoe
• Bowmore
• Bruichladdich
• Bunnanhabhain
• Caol Ila
• Kilchoman
• Lagavulin
• Laphroaig

Kilchoman is the only one that could be considered inland, the others hugging the coast in sheltered bays where in earlier times the grain would arrive and whisky would depart. From the late 1800’s to the early 1900’s “Puffers” were capable of beaching on the pebbled beaches courtesy of their flat bottoms to load & unload.