Nouvelles

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...

At Torabhaig, Smoke with Taste isn’t just how we make our whisky - it’s a way of thinking. Smoke should lift the flavour, not cloud it. Balanced, complex, and shaped by the Skye, it’s our signature house style. So when we met Will from Wilder Kitchen - a chef who roams Scotland’s wild edges cooking over open fire - we knew the pairing was too good to pass up. We invited him to the ruins of Caisteal Chamuis, just behind the distillery, to cook a dish that would pair perfectly with our latest Legacy Series release, Sound of Sleat. With the...

  Reimagining the Sound of Sleat For the fourth chapter in our Legacy Series, we turned to a different kind of storytelling. We revisited a tune long woven into Scotland’s musical tradition - The Sound of Sleat, a four-part reel written by Donald MacKinnon in the 1950s. A piece inspired by the same stretch of sea that runs behind our distillery - the same inspiration for our latest release. To bring it to life, we asked Highland-born musicians Mairearad Green and Mike Vass to take the tune and shape something new - something that captures the spirit of the Sound of Sleat,...

Le printemps de notre neuvième année, ici à la distillerie Torabhaig, apporte avec lui une nouvelle édition de notre série exploratoire Legacy, « Sound of Sleat ». Pour ces versions, nous avons exploré les saveurs de différents fûts stockés dans nos entrepôts dès leur première année. Au fil de ces premières années, nous avons appris à apprécier l'effet du chêne américain Quercus Alba sur notre spiritueux au fur et à mesure de sa maturation. Pour notre nouvelle version, nous l'avons utilisé à trois âges différents, avec des assaisonnements différents : fûts de premier remplissage fraîchement carbonisés, expédiés directement de la tonnellerie,...