Islay
The Islay region is named after the tiny Hebridean island of Islay, where all of the region’s whisky is produced. Islay has perhaps one of the strongest identities of all of the regions, being world-renowned for producing smoky, peated whisky.
History
Peated whisky has been produced here since the 18th century. There are very few trees on the island but an abundance of peat beds – covering almost a quarter of the land mass. Peat is used as a fuel source in kilns to malt the barley, resulting in a whisky with a smoky taste and aroma.
Flavour Profile
The Islay region’s peated whiskies have a robust character with a flavour that can be described as smoky, earthy, and often medicinal.
Notable Distilleries
Some of the best-known single malt whiskies include Bowmore, Bruichladdich, Lagavulin and Laphroaig.
One to try: Bowmore 12-Year-Old. A cornerstone of the Bowmore range, the Bowmore 12-year-old brims with an earthy peat flavour which is beautifully balanced with delicate floral notes, before a long smoky and citrussy finish.
