Located on the eastern shore of Raasay, a slender island off Skye, the Raasay Distillery occupies a windswept corner of rugged beauty. Granite and gorse dominate the landscape, and the distillery’s buildings rise modestly against the backdrop of the Cuillin hills. Ocean breezes drift in through the still house and warehouse, imparting a maritime chill that seasons the oak as much as it cools the stones.

Founded in 2014 under the guidance of Bill Dobbie and Alasdair Day, the distillery revived Raasay’s historical spirit‑making past, which had lain dormant since the illicit stills of the 18th century. Their vision was ambitious yet rooted in place: to craft a single malt that would express the island’s character without reliance on fancy gimmicks. Since laying first spirit that same year, they have steadily grown, installing a second still in 2017 and maturing spirit in warehouses nestled near the shoreline.

The heart of production lies in two Forsyth copper pot stills whose shapes speak of elegance and precision. Local water from Raasay’s Allt Diollaid stream is used throughout. Mash fermentations are long and cool, and spirit is filled into lightly toasted and charred American oak casks, plus occasional refill European oak. The flagship single malt, aged for a minimum of four years, delivers bright orchard fruit, barley sweetness, gentle peat smoke and brine‑tinged oak. There is also a port‑cask‑finished expression that brings a richer ruby colour and whispers of red berries, chocolate and subtle tannin. Raasay bottles at natural colour and chill‑filters only if haze appears, ensuring clarity but not sacrificing character. The result is an island whisky that feels both grounded and generous, shaped by clarity of vision and elemental surroundings.