ニュース

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.  ...

We invited local artist Ellis O’Connor to capture the rugged coastline just beyond our distillery on the Sleat Peninsula - a home we’re proud to share with Ellis. The result is the artwork you’ll see featured on our next Legacy Series release: a visual expression of the Sound of Sleat, created before a single drop of whisky was even bottled. We caught up with Ellis to hear more about her creative process, her relationship with Skye, and the wild beauty of the Sound of Sleat.

ドナルド・リヴィングストンは、私たちの最新の蒸留者であり、2年半にわたってツアーガイドを務めた後、2021年10月にThe Stills Roomで働き始めました。