Region Profile - Islay
Region Overview
Islay is a magical island where the majority of its population are involved in whisky production. Famous for fiery, heavily peated whiskies, distilleries in the south make whisky which is "medium-bodied ... saturated with peat-smoke, brine and iodine" because they use malt that is heavy with peat as well as peaty water. Whisky from the northern area is milder because it is made using spring water for a "lighter flavoured, mossy (rather than peaty), with some seaweed, some nuts..." characteristic. The national tourist board website says that the single malts from Islay vary by distillery, from "robust and smoky" to "lighter and sweeter". Some sources indicate that Irish monks may have been the first to distill whisky on the island in the early 1300s. According to Visit Scotland, "most of Islay's original distilleries (some no longer in business) started as farm distilleries and retreated to secluded glens and caves during the 17th century when the excise man came calling." Another source is more specific: "Islay’s past is pervaded by innumerable tales of home distilling, smuggling and illegal whisky production" and adds that the eight older distilleries all began as small, illicit producers. All were built near water since grain was shipped on boats and the finished whisky was transported via water. For centuries, the whisky was usually aged in sherry casks but bourbon casks from the U.S. are now also frequently used.
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