Islay, Scotland

Located off the west coast of Scotland, Islay is justly famous for its single malt Scotch whisky production. Islay has a long whisky-making tradition, and its distillers produce one of the most distinctive and highly recognizable styles of whisky. These whiskies are typically described as being “smoky” or “peaty.” Currently, Islay produces close to 6 percent of Scotland’s total malt whisky.

Islay is part of Scotland’s “Whisky Islands,” which also include Skye, Mull, Jura, Arran, Lewis and Orkney. However, from a regulatory and technical perspective, Islay stands alone. According to Scottish whisky regulations, Islay is a distinct whisky-producing region, while the other islands (including Orkney) are considered to be part of the Highlands. These other distillers account for approximately another 3 percent of Scotland’s total malt whisky production.

Flavor profile

The signature style of Islay whisky is smoky, and that is the direct result of how peat is used during the production process. As barley converts starch into sugar, heat is used to stop this process, and the fuel source for this heat is ground peat. As the malted barley dries, the grain absorbs peat smoke. Even during the distillation and wood maturation process, the flavor of the peat persists. This flavor can be polarizing, even among Scotch enthusiasts, who sometimes use the term “peat reek” to describe this very smoky quality.

In contrast, Scotch whisky from Speyside and Highlands does not have this same smoky quality. Instead of using ground peat as a fuel sources, these distillers use oil and gas (and before that, coal). However, the peaty quality is so desired that distillers outside of Islay will often order peated malt from a malt house so that they can have a smokier whisky.

Islay whisky styles

On Islay, there are now 8 operating distilleries, with the majority of their production focused on peaty whiskies. There are two types of Islay Scotch whisky – the so-called “peat monsters” that have full-on peat smoke and the subtle, nuanced and even slightly sweet or citrusy whiskies. Either way, the smoky or pungent flavor is definitely an acquired taste, and one big reason why first-time Scotch drinkers are generally encouraged to try Scotch whisky from Speyside or Highlands first before trying an Islay whisky.

Geographical location also plays a role in the expression of this characteristic. For example, distilleries located closer to the water are more exposed to winds from the Atlantic Ocean, and that can lead to salty, briny or even seaweed-likes notes expressed within the Scotch. The combination of salt, peat and water can penetrate the oak casks used to age the whisky and lend a slightly different flavor profile to the whisky.

Visiting Islay distilleries

Islay is a center of whisky tourism and hosts a famous “Festival of Malt and Music,” which celebrates the island’s heritage of whisky making. The history of whisky production in Islay dates back to the early 14th century, when Irish monks first introduced the art of distillation to Islay.

Three of the most famous Islay distilleries are located along Islay’s south coast – Ardbeg, Lagavulin and Laphroaig. On the north coast, across from Jura, is Caol Ila distillery.  The other distilleries on the island include Bruichladdich, Bunnahabhain, Bowmore and Kilchoman (which was established in 2005). Islay is only 25 miles long, so it is possible to make a full day of visiting several of these distilleries. All of them have different tours with tastings.

Usually, visitors to Islay will also spend time visiting at least one of the other Scotch whisky islands. On Skye is Talisker Distillery; on the Isle of Mull is Tobermory and Ledaig, on Jura is the Jura distillery, on Arran is the Arran distillery and on Lewis is the Abhainn Dearg distillery. Also the Orkney Islands boast two operating distilleries – Highland Park and Scapa. These island whiskies are generally less smoky and peaty than those from Islay.