This punchy dram was matured full term in an ex Californian red wine barrique, the nose is initially dominated by warm baking spices, however time in the glass brings out Blair Athol's trademark stewed apple notes.
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This first ever independent bottling is purely from the peated distillate. After 3 years in a first fill ex-bourbon barrel it was split into two quarter casks, ex-Oloroso and PX, for 6 months then vatted back together. It opens with sweet flavours of mature Sauternes, apricot jam, mace and rich fruit. The distillate shows itself with peat smoke, soot and bonfire ash. Sweet sherry influenced notes and coastal peat smoke bring waves of spice, orange syrup and dried fruit. Complex layers of dark chocolate, smoked pancetta, prunes, spent fireworks and cedar notes appear. A long finish offers lingering peat smoke and delicate halting spice.
Raasay is a ruggedly beautiful island just off the East coast of Skye. The eponymous distillery was founded in 2014 by Bill Dobbie and Alasdair Day. It produces both peated and unpeated distillate, which is matured separately then normally vatted together for bottling.
|distillery||Isle of Raasay|
|cask type||Sherry Cask Finish|
|bottler||Berry Brothers & Rud|
|whiskey type||Single Malt|