Nachricht

The Spring of our ninth year, here at Torabhaig Distillery, brings with it a further edition of our exploratory Legacy Series, ‘Sound of Sleat’. In these releases we have been examining the flavours drawn from various barrels laid down in our warehouses, from year one. As these initial years have passed, we have grown to appreciate the effect that the American Oak, Quercus Alba, has on our spirit as it matures. Here in our new release, we have used it at three ages with differing seasoning… …First-fill freshly charred barrels shipped directly from the cooperage, first-fill Bourbon barrels typically 4-6...

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...

Torabhaig Club member and resident peat enthusiast Dr Mike Billett returns as a guest writer - this time with a deeper dive into one of the most mysterious elements of peated whisky: phenols. In this new piece, Mike unpacks the science behind the smoke - from how phenols form during kilning, to the reason why the same PPM can taste wildly different from one dram to the next. It’s a fascinating look inside the flavour compounds that give peated whisky its character - and the quiet chemistry that underpins Smoke with Taste. So, if you’ve ever wondered what really makes...

Peat Elite member Dr Mike Billett joins us as a guest writer with a muse and subject that you might be familiar with: peat. In a six-part series, Mike will be taking us on a journey into the bogs, looking at the history of peat, its indelible link with Scotch Whisky, and deeper still into the world of phenols. Our journey will veer into the 1970s at a time of great experimentation, with a stopover in Skye, before setting off into the future to see how the use of peat will evolve into the rest of the 21st century.  ...