We are delighted to announce that as of this week, distilling begins on the Island of Raasay, the first time there has been legal distillation on the island.
In the last month, we have had our first ex bourbon casks, yeast, and heavily peated barley delivered from Baird’s maltings in Inverness. We have completed extensive groundwork and laid tarmac as well obtaining licensing and installing electricity and gas to enable the process to begin.
We harvested our small batch locally grown barley, and will be sending this away for malting to be distilled at a later date. Most of our production will be using Baird’s malt from Inverness but this will be supplemented with small batches of locally grown barley too.
The process engineers from Allen Associates have been working through the night, as have our building and distillation teams. Commissioning or testing began by running water through the equipment, then mashing in our 1 tonne mashtun. Our first distillation in our 5000 litre wash still took place on the 12th of September, and our first distillation using our 3000 litre spirit still will begin today – 14th of September.
In the next few months we will start to look more closely at the casks used, yeast used, and all the other intricacies of our process but for now we would like to raise a glass of Raasay While We Wait and say Slàinte Mhath as we celebrate the beginning of production.
Distilling Begins (in pictures)
To check out all of our recent progress, take a look at our social media accounts. Below are some highlights of work recently: