Islay Scotch

"The Queen of Hebrides" as Islay is sometimes called, technically belongs to the Islands, but since it's a peculiar beast, it's a separate entity. What's so special about it, you ask? Peat!

The lack of trees due to strong winds forced the locals to use partially rotten plants to make fire. That also means fire that dries barley, which inherits the unmistakable smoky flavor. There's a whole spectrum of peatiness. Bunnahabhain, for instance, is lightly peated, while the legendary Lagavulin is heavier. Then, on a completely different planet, there's Bruichladdich Octomore 08.3, which is 10-times peatier than Lagavulin.

Fun fact: historians believe distillation came to Scotland from Ireland via Islay when a girl from Ulster married a local lord in the 13th century.

Islay Scotch brands & distilleries

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