Sleat Stories — vip-only

Millie Milliken knows her way around a smoky dram - and how to put it into words most of us didn’t know we had in us. She’s a multi-award-winning writer with over a decade of experience in food, drink and hospitality, regularly contributing to Evening Standard, Whisky Magazine, Club Oenologique, Vinepair, Courier Media and more. Named IWSC Spirits Communicator of the Year and Alan Lodge Young International Drinks Writer of the Year, she also heads up content for the non-profit OurWhisky Foundation, and runs her own events company, Wet Ink. In this guest blog, we asked Millie to explore what...

Here at Torabhaig we are celebrating the end of our eighth year of distilling and barrelling our own single malt whiskies. When we started, the ageing process sat firmly in our minds as an ideal… …the flavours we hoped the spirit would develop were clear but still in our imagination… …as each year has passed, our tastings have provided us with a better feel for how the various barrel sets are developing. The signature spirit from our Torabhaig stills and the cut point we use for our core spirit runs define our starting point. The use of various first-fill barrels...