Introduction:
Collaborates with local farmers to grow barley, using local peat for drying. Aims to expand collaboration for 100% regional Isle of Raasay Single Malt. Raasay While We Wait Single Malt launched before official Whisky bottling, blending smoky and non-peated Whiskies, finished in Tuscan French oak wine casks. First Whisky launch in November 2020 with Isle of Raasay Single Malt Inaugural Release, quickly sold out.
The Gin:
Produces Isle of Raasay Gin with ten carefully selected botanicals, including juniper from Raasay, rhubarb root, lemon peel, and sweet orange peel. Triple distilled for a lighter profile with a concentrated note of blackcurrant. Dry, spicy, and refreshingly smooth, bottled at 46%. Resident botanist Dr. Stephen Bungard handpicks juniper, steeps and distills stronger botanicals directly, while lighter botanicals are evaporated in a copper aroma basket.
The Production:
Water filtered through volcanic and sedimentary rocks of Dùn Caan, high mineral content. Resulting spirit is fruitier and lightly peated (15ppm). Uses a mix of fresh American white oak barrels, Bourbon barrels, French oak casks, and Tuscan wine casks. Experimental distillery producing heavier, smoky Whiskies alongside light and fruity ones.
The Stills:
Two copper pot stills from Italy: wash still (5,000 litres capacity) and spirit still (3,600 litres capacity).Wash still has a cooling water mantle and reflux pipe, opened for peated Whisky and closed for unpeated. Transferred to spirit still with a watch glass. Optional rectifier enables fractional distillation.
The Fermentation Process:
Fermentation at Raasay lasts 72 to 120 hours, allowing for the development of additional flavors. Both unpeated and peated malt (50 ppm) are used. The mash tun is filled with one ton of barley meal, and after three passes with water, 5,000 liters of mash go into each of the six washbacks. Slightly higher temperatures are used to achieve stronger flavors and the character of dark fruits. Two types of yeast are used: Distillers Yeast and Champagne Yeast, with the latter used in the second step due to its ability to kill other yeast types.
The Warehouses:
Raasay stores its Whisky in its own warehouses: a palletized warehouse and a dunnage warehouse located behind the distillery. Peated and unpeated Raasay Spirits are matured separately in casks made of Ex-Rye Whiskey, fresh Chinkapin oak, and first-fill Bourdeaux Red Wine. They are later blended together. Special editions may also use Manzanilla casks.
The History:
In 1788, tax laws prohibited stills smaller than one hundred gallons, leading to a tradition of illegal Whisky distilling on the island. In 2014, Bill Dobbie and Alasdair Day founded R&B Distillers (Raasay & Borders) with the aim of establishing a distillery in Scotland. In 2017, they opened the first legal distillery on the island of Raasay.
The Visitor Centre:
Raasay has a visitor centre offering distillery tours. Tour times are coordinated with the ferry schedules, as the island is only accessible by ferry. Tours last about an hour and end with a dram or a Gin. Advanced registration through the website is recommended.
Visitor information:
Isle of Raasay Distillery
Borodale House
Isle of Raasay
Kyle
IV40 8PB
Tel: +44 (0)1478-470178
Email: info@raasaydistillery.com
Information about the Distillery: |
|
| Number of bottles: | 0 Bottles |
| Country, Region: | Scotland, Islands |
| Coordinates: | -6.073697 57.351907 |
| Status: | Active |
| Still 1: | 1 x 5,000 l |
| Still 2: | 1 x 3,600 l |
| Founding year: | 2017 |
| Founder: | Bill Dobbie, Alasdair Day |
| Distillery output: | 94,000 l |
| Official Website: | www.raasaydistillery.com |
Introduction:
Collaborates with local farmers to grow barley, using local peat for drying. Aims to expand collaboration for 100% regional Isle of Raasay Single Malt. Raasay While We Wait Single Malt launched before official Whisky bottling, blending smoky and non-peated Whiskies, finished in Tuscan French oak wine casks. First Whisky launch in November 2020 with Isle of Raasay Single Malt Inaugural Release, quickly sold out.
The Gin:
Produces Isle of Raasay Gin with ten carefully selected botanicals, including juniper from Raasay, rhubarb root, lemon peel, and sweet orange peel. Triple distilled for a lighter profile with a concentrated note of blackcurrant. Dry, spicy, and refreshingly smooth, bottled at 46%. Resident botanist Dr. Stephen Bungard handpicks juniper, steeps and distills stronger botanicals directly, while lighter botanicals are evaporated in a copper aroma basket.
The Production:
Water filtered through volcanic and sedimentary rocks of Dùn Caan, high mineral content. Resulting spirit is fruitier and lightly peated (15ppm). Uses a mix of fresh American white oak barrels, Bourbon barrels, French oak casks, and Tuscan wine casks. Experimental distillery producing heavier, smoky Whiskies alongside light and fruity ones.
The Stills:
Two copper pot stills from Italy: wash still (5,000 litres capacity) and spirit still (3,600 litres capacity).Wash still has a cooling water mantle and reflux pipe, opened for peated Whisky and closed for unpeated. Transferred to spirit still with a watch glass. Optional rectifier enables fractional distillation.
The Fermentation Process:
Fermentation at Raasay lasts 72 to 120 hours, allowing for the development of additional flavors. Both unpeated and peated malt (50 ppm) are used. The mash tun is filled with one ton of barley meal, and after three passes with water, 5,000 liters of mash go into each of the six washbacks. Slightly higher temperatures are used to achieve stronger flavors and the character of dark fruits. Two types of yeast are used: Distillers Yeast and Champagne Yeast, with the latter used in the second step due to its ability to kill other yeast types.
The Warehouses:
Raasay stores its Whisky in its own warehouses: a palletized warehouse and a dunnage warehouse located behind the distillery. Peated and unpeated Raasay Spirits are matured separately in casks made of Ex-Rye Whiskey, fresh Chinkapin oak, and first-fill Bourdeaux Red Wine. They are later blended together. Special editions may also use Manzanilla casks.
The History:
In 1788, tax laws prohibited stills smaller than one hundred gallons, leading to a tradition of illegal Whisky distilling on the island. In 2014, Bill Dobbie and Alasdair Day founded R&B Distillers (Raasay & Borders) with the aim of establishing a distillery in Scotland. In 2017, they opened the first legal distillery on the island of Raasay.
The Visitor Centre:
Raasay has a visitor centre offering distillery tours. Tour times are coordinated with the ferry schedules, as the island is only accessible by ferry. Tours last about an hour and end with a dram or a Gin. Advanced registration through the website is recommended.
Visitor information:
Isle of Raasay Distillery
Borodale House
Isle of Raasay
Kyle
IV40 8PB
Tel: +44 (0)1478-470178
Email: info@raasaydistillery.com
Information about the Distillery: |
|
| Number of bottles: | 0 Bottles |
| Country, Region: | Scotland, Islands |
| Coordinates: | -6.073697 57.351907 |
| Status: | Active |
| Still 1: | 1 x 5,000 l |
| Still 2: | 1 x 3,600 l |
| Founding year: | 2017 |
| Founder: | Bill Dobbie, Alasdair Day |
| Distillery output: | 94,000 l |
| Official Website: | www.raasaydistillery.com |