Isle Of Raasay 2017-2021 | 4 Year Old Berry Bros & Rudd Single Cask 23

Island Single Malt Scotch Whisky
Bottled by: Berry Bros & Rudd 70cl / 56.1%

Berry Bros & Rudd have the honour of releasing the first ever independent bottling from the Raasay distillery, with a 4-year-old Raasay 2017 barrel that yielded 240 bottles at its cask strength of 56.1%.

This Raasay 2017 4-year-old is the distillery's peated spirit and started life in a first fill ex-bourbon barrel for an initial three year maturation before being split and reracked into two quarter casks that previously held Oloroso and Pedro Ximenez sherry. The whisky then spent six months finishing in the quarter casks before being married back together for the end of its maturation. Berry Bros Raasay 2017 has been bottled without colouring or chill filtration.

This Raasay 2017 is available to our VIP Club Members Only and is Strictly Maximum 1 Bottle Per Customer. Duplicate orders will be deleted.

Attributes

Tasting Notes

Official Tasting Notes

This first ever independent bottling is purely from the peated distillate. After 3 years in a first fill ex-bourbon barrel it was split into two quarter casks, ex-Oloroso and PX, for 6 months then vatted back together.

Nose: It opens with sweet flavours of mature Sauternes, apricot jam, mace and rich fruit.

Palate: The distillate shows itself with peat smoke, soot and bonfire ash. Sweet sherry influenced notes and coastal peat smoke bring waves of spice, orange syrup and dried fruit. Complex layers of dark chocolate, smoked pancetta, prunes, spent fireworks and cedar notes appear.

Finish: A long finish offers lingering peat smoke and delicate halting spice.

Doug McIvor Says

“Peat, wet moss and iodine stream though tempered by a dollop of sherry influence. There is a hint of crab bisque-soaked digestives, not that I have ever paired them. It’s much more vinous on the palate with some cranberry acidity. This builds well in the mouth with enough honey strands that balance nicely. The sherry influence cuts through at the lingering peatiness to leave its stamp.”