An unpeated Hebridean single malt aged six full years across ex-rye barrels and rich Amontillado sherry hogsheads, bottled at a robust 100 UK proof.

Tasting Notes & Serving Suggestions

Pours a warm, polished chestnut in the glass, entirely natural with no artificial colouring. The nose opens with clean vanilla pod, warm butterscotch, and toasted hazelnut, followed by a briny, savoury edge of roasted almonds and sweet pipe tobacco that speaks straight to the Amontillado cask influence.

On the palate, it delivers serious presence without burning off your tastebuds. It hits with honey-roasted peanuts, dark demerara sugar, and crunchy nut brittle, before broadening out into rich toffee, baked apple tart, and a pinch of sea salt. The finish is long, warming, and distinctly nutty, carrying dry sherry wood, cracked spice, and lingering salted caramel.

Bottled at a punchy 100 UK Proof (57.1% ABV), this takes a drop of cool tap water remarkably well—a few drops soften the alcohol prickle and unlock layers of cream and roasted pecan.

About the Producer

Co-founders Bill Dobbie and Alasdair Day first met in 2013 and formed R&B Distillers with the common goal of building Scotland’s leading artisanal distiller. Focusing on local production, provenance, quality and doing things differently.

By 2015, they had identified the Isle of Raasay as providing the ingredients for the perfect dram, and planning permission to begin work revitalising the Isle of Raasay’s nineteenth century Borodale House into a state-of-the-art distillery, visitor centre, and luxury accommodation was granted in 2016.

Starting with a blank sheet of paper, they set about designing a distillery to create exceptional whisky that develops elegance, complexity, and depth early on in the maturation process and a handcrafted Hebridean gin that encapsulates Raasay’s style, character and impressive geological variety.