Islay of Raasay Hebridean Single Malt Case 70cl.

The production process is especially interesting because it combines traditional Scottish methods with a very unusual maturation system.

The raw materials are water from the island of Raasay and Scottish malted barley. It uses two types of distillate; Peated, barley dried with peat smoke, which provides smoky notes and Unpeated (not peated), without influence of peat, more oriented towards fruity and cereal notes. Malted barley is ground and mixed with hot water to extract the fermentable sugars. Later, yeast is added to transform these sugars into alcohol.

The fermented liquid is distilled twice in copper stills, the first distillation produces the "low wine" and the second distillation that concentrates aromas and alcohol, obtaining the new distillate "new make spirit". The shape of the stills favors a relatively fruity and elegant distillate.

The peated and unpeated distillates are aged separately in three types of barrels; ex-American rye, virgin Chinkapin oak and Bordeaux red wine barrels.

After maturation, the six batches are carefully assembled to achieve the final profile.

View:

Intense golden amber color.

Nose:

Aromas of ripe black fruit, heather honey and vanilla. Hints of caramel, toasted wood and soft peat smoke, elegant and well integrated. Light floral and spicy nuances.

Mouth:

Silky and balanced entry with a flavor of juicy dark fruit and notes of honey, toffee and vanilla. Sweet spices such as cinnamon, nutmeg and black pepper. Influence of oak with hints of cocoa and soft coffee. Moderately smoky that accompanies without overpowering. Medium long finish in which spices and cocoa persist, delicate and dry smoke. Aftertaste of red fruits and noble wood.