The Isle of Raasay is between the Isle of Skye and the west of Scotland rooted in centuries of illicit distilling. Translated as ‘island of the roe (ore red) deer, the landscape was shaped by volcanic activity. The geology of the island means the water sourced from the distillery’s own well, known as Tobar na Bà Baine/The Well of the Pale Cow, has a high mineral content thanks to the island’s volcanic and sandstone rock.
The distillery was designed by local architect Olli Blair and built by several of the islanders. Over 10% of the 160 residents are employed by the distillery, a symbol of island life, with spirits crafted to capture the spirit of the island, its history, and a glimpse of the future.
Isle of Raasay Gin is distilled using a recipe that was developed with ten botanicals, including some from the island. Distilled in a Frilli copper pot still, using mineral rich water from the distillery's well, the gin features juniper, rhubarb root, lemon peel, orange peel, coriander seeds, angelica root, liquorice root, orris root, cubeb pepper, and triple distilled Raasay spirit. The flavour profile has a burst of juniper with sweet citrus orange and sweet rhubarb with a dry, zesty finish.
Key Botanical(s): Juniper, Rhubarb Root, Cubeb Pepper
Gin Style: London Dry
Strength: 46% vol
Goes great with: Twist of orange peel, tonic and ice.
Method: Distilled
Location: Isle of Raasay Distillery, Highland, Scotland
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