Islay Whisky
Islay Whiskies are famous for their distinctive peaty flavour. There is a high concentration of distilleries on the island, which has made it a popular destination for whisky lovers from all over the world. At the Machrie, we offer a full range of Islay Single Malts, as well as the whisky from neighbouring Jura.
Whisky and Distillery Visits
We are very proud of the single malts from Islay. They are world-famous for their distinctive character, and some of them have been produced here for over 200 years.
The balanced addition of the island’s peat and water are key factors in differentiating each malt from its fellows. The essence of this distinctive drink can be captured by visiting the seven distilleries on Islay, and one on Jura. Please telephone the distilleries in advance to book your trip.
Caol Ila (pronounced Coll-eela)
Founded in 1846, and situated near Port Askaig. After a tour of the distillery, which includes a magnificent view over the Sound of Islay to Jura, enjoy a dram of 15 year old Caol Ila Single Malt. Telephone 01496 840207 to book.
Bunnahabhain (pronounced Bu-na-ha-ven)
Dramatic views over towards Colonsay and Mull from this distillery at the north end of the island. Bunnahabhain is home not only to the Single Malt, but also to the popular Black Bottle, a blended Scotch Whisky containing all seven Islay Malts. Enjoy the taste of these after the tour. Telephone 01496 840646 to book.
Bruichladdich (pronounced Broo-ich-laddie)
Islay’s most westerly distillery, founded in 1881. The distillery has changed little since that date, and has much of its original equipment. The Single Malt is one of the island’s most delicate, smooth with a hint of peat. Telephone 01496 850821 to book.
Bowmore
The oldest distillery on Islay, standing on the shores of Loch Indaal since 1779. One of only a few producing its own floor malted barley, still hand turned by the Maltman using traditional wooden shovels. Telephone 01496 810441 to book.
Ardbeg
Situated on the beautiful south-east coast of the island, founded in 1815, this was once a notorious haunt of whisky smugglers. Ardbeg is known as one of Islay’s most robust and powerful malts. Telephone 01496 302244 to book.
Lagavulin (pronounced Lag-a-voo-lin)
The distillery is just 3 miles north of Port Ellen, on Lagavulin Bay, which is commanded by Dunyveg Castle, once home to the Lords of the Isles. Enjoy a dram of 16 year-old Lagavulin after the tour, and browse in the shop. Telephone 01496 302400 to book.
Laphroaig (pronounced La-froyg)
Laphroaig means ‘The beautiful hollow in the broad bay’ in Gaelic, and visitors to the distillery on the south-eastern shores of the island will see why. In the making of this Single Malt, malted barley is dried over a peat fire, which gives the drink its rich and distinctive flavour. Telephone 01496 302418 to book.
Isle of Jura
Jura has been inhabited for over 5,000 years, and is dominated by the Paps, mountains which are 2,576ft at their highest point. The village of Craighouse is home to the distillery, which nestles on the shore overlooking Small Isles Bay. Telephone 01496 820240 to book.
The process used by all the island’s distilleries follows the same basic pattern, managed using time-honoured skills. This description is courtesy of The Malt Whisky Trail.
Malting
Barley is steeped in water, and then allowed to germinate. At this point, enzymes are produced which convert the starch in the barley to fermentable sugars. Germination is stopped by drying the grain over a peat fire, whose smoke helps to give the final product its peaty flavour.
Mashing
The malt is milled, and the result mixed (‘mashed’) with hot water. The sugary liquid produced (‘wort’) is then drawn off for fermentation.
Fermentation
The wort is cooled and passed into large vessels (known as ‘washbacks’), where it is fermented by yeast into a weak alcoholic solution.
Distillation
This solution is distilled twice, the first time producing a liquid called ‘low wines’, which is then distilled again to produce spirit. The skill of the stillman is vital in determining the final quality. Only some of the fluid from the second distillation is collected for the next stage.
Maturation
The spirit is put into oak casks, and left to mature in a warehouse for a number of years. It will mellow and mature during this period, developing its distinctive flavour.
Bottling
The whisky is reduced to the strength required by the addition of soft water. After careful filtering, it is bottled, sealed and labelled.