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Islay whisky

The Isle of Islay is home to some of the most renowned whiskies in the world. Laphroaig Cairdeas, Kilchoman, and Caol Ila are among these. Bowmore and Bunnahabhain are among the many minor distilleries. Although these scotch whisky distilleries can be just as good as the major distilleries, they do not receive as much attention.

Kilchoman Distillery

Kilchoman Distillery is an independent, family-run distillery on the island of Islay that produces single malt scotch whisky. Anthony Wills created the distillery in 2005, and he uses Islay water sourced locally in his whisky. He also takes advantage of the local community by bottling his whisky locally.

This distillery is located in the island's northwest corner. It was awarded a gold medal at the 2010 San Francisco World Spirits Competition, making it the smallest operating distillery in Scotland. Kilchoman, a tiny and family-run business, stays true to its Scottish heritage and provides a variety of excursions and tastings.

Why choose Goalong liquor Islay whisky?

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Laphroaig Cairdeas Distillery

Laphroaig is a legendary Islay whisky distillery. In 1815, the distillery was initially created. Its malting floor is one of the few remaining legacy whisky distilleries.

The single malt is produced on the Scottish island of Islay. In the Gaelic language, the name Cairdeas means "friendship." During the Islay festival Feis Ile, the whisky is introduced. There are unique bottlings, such as the Laphroaig Cairdeas single malt scotch whisky, for the occasion. This specific whisky is a tribute to the Friends of Laphroaig.

The aroma of Laphroaig whisky is light and crisp. Additionally, it has a faint smoky flavor. The aftertaste is tinged with mint.

Peat season

Peat is burned beneath malted barley in the production of Islay whisky. This imparts a distinct smokey flavor and salty finish to the drink. The season for peat extends from mid-April to mid-July.

There are numerous varieties of peat. Some varieties are woody, but others are flowery or heathy. In addition, the duration of the barley's exposure to the smoke has an impact on the ultimate product. The longer the barley is exposed to smoke, for instance, the more peaty the resulting whisky will be.

Whisky has been produced using peat for generations. It is a fossil fuel produced by the breakdown of organic matter such as moss and grass. When peat decays, it produces substances known as phenols.

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