Kilchoman may be among the youngest distilleries on Islay, but it carries itself with the gravitas of an elder statesman. Established in 2005 on Rockside Farm, near the windswept expanse of Machir Bay, it was the first new distillery to be built on the island in over a century. Despite its modern origins, Kilchoman is a proud revivalist, embracing traditional farm distilling in a way that feels both fresh and ancient.

It is one of the few distilleries in Scotland to control every aspect of production on-site. Barley is grown in the surrounding fields, malted in its own floor maltings, peated to a robust 50 ppm, then mashed, fermented, distilled, matured, and bottled all within a short walk. This full traceability isn’t just marketing—it’s a matter of principle, and it shows in the clarity and vibrancy of the spirit.

Kilchoman’s house style is bold and smoky, with a youthful energy that dances between citrus zest, maritime salinity, and bonfire ash. Maturation typically occurs in a combination of ex-bourbon and sherry casks, though the distillery isn’t shy about exploring more exotic wood. Despite its youth, the whisky shows remarkable balance, and its early releases were met with acclaim from critics and enthusiasts alike.

More than just a newcomer, Kilchoman has proven itself a vital part of Islay’s whisky fabric—craft-driven, proudly independent, and already a fixture in the pantheon of peated excellence.