The distilleries vary in size and how much they produce. If we consider the distilleries in terms of their potential production capacity in litres of pure alcohol per annum, we can list them in the following order:.
Caol Ila 6. Clicking on each of the distillery names will take you to its official website. The whiskies. Not surprisingly, each distillery produces a very unique and different whisky. However, whilst both those two distilleries continue to make unpeated spirit, they now also make heavily peated whisky during various campaigns each year. How they do their fermentation; the shape of their stills; and how they run their stills all have an impact on the final peatiness perceived in the whisky.
As a good example of this, Lagavulin and Caol Ila both use identical malt , but obviously produce two very different whiskies.
That aspect of production and the difference between those two distilleries is discussed in detail about halfway down in this article here. The peat levels in the malted barley are defined and described by measuring its phenol content in parts per million. Different bottlings and releases use different combinations of these two malt sources. Its peated whiskies are released with gaelic nomenclature.
Norman Newton - Islay guide A small book loaded with gorgeous photo's and practical Information. Lightweight and soft sided makes an ideal companion on Islay. More Islay books here The Scottish Isle of Islay, also referred to as Queen of the Hebrides, has 9 working whisky distilleries, stunning scenery, amazing wildlife, fabulous beaches and a lot more. Islay is therefore a five star holiday destination. Its delightful taste comes from the infusion of wild Islay heather.
A short ferry ride from Port Askaig is Jura, where George Orwell wrote his masterpiece at Barnhill, the remote farmhouse at the opposite end of the Island from the ferry terminal. Really adventurous travellers can even take a private charter trip to see the treacherous Corryvreckan Whirlpool. Situated between Jura and the nearby Island of Scarba, this is the third-largest whirlpool in the world. George Orwell and his 3-year-old son almost drowned here, when they were shipwrecked on a rock while on a boating trip.
Jura is a mountainous and barren place with only one village, one road, one hotel and one pub, where there are more deer than people. The Jura distillery in the village of Craighouse, produces a sweet and slightly smoky whisky, with traces of peatiness. The distillery was founded in but endured various periods of disuse until it was relaunched in This award-winning craft gin is made at Ardlussa, a remote spot at the north of Jura.
The dry gin is made from botanicals that are grown or foraged on the Island and started production in Take an Islay coach tour with Scottish Tours. We'll introduce you to the many delights of this picturesque island. See carved stones and discover it's history and heritage at the popular Museum of Islay Life. At first, they considered building a desalination plant, but then a more traditional approach won out. Once more inland plots are purchased, an artificial water reservoir will be built in the hills to quench the distillery's daily thirst.
The process of applying for permits for what could become Islay's eleventh distillery could then begin. And here is where the headaches started. The nerve-wracking sluggishness of public administration combined with the pandemic, which made meetings impossible, stretched out the time for completing the procedures. Permissions were finally granted in November , only landing on the Singh brothers' desk in early February It is pointless at this stage to ask about the future style of their whisky, the ppm, or the name of the distillery itself.
These are all choices they will want to discuss with the person who will eventually become their distillery manager - a figure they have not yet found, although negotiations are in progress.
However, as mentioned, few if any compromises will be accepted regarding fermentation. The distillery will be equipped with two pairs of stills fuelled by wash produced in the most traditional way. The project calls for sixteen washbacks, a large number for a million litres of alcohol per year — a clear indication of Sukhinder's desire for long fermentations. One of the washbacks will probably be used for on-site proliferation of a selected yeast strand.
We would all like to picture them bubbling over a crackling, hot direct flame, but this certainly clashes with the distillery's eco-friendly soul. This is leading the brothers to consider other futuristic hi-tech solutions which, without using an open flame, will recreate the same conditions of intense, uneven heating that has proven so beneficial to the structure of whisky.
And this is the traditional part.
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