Torabhaig Allt Glean Batch Strength

The Distillery at Torabhaig is the second ever licenced Single Malt Scotch Whisky distillery on the Isle of Skye. The Excise Act of 1823 first sanctioned legal whisky distilling in Scotland almost 200 years ago, with the first licence on Skye being granted not long thereafter, so one could say it was about time.

Single Malt Scotch Whisky is inextricably linked to its place of origin, perhaps more so than any other product. The water, the land, the climate, all play a role in the character of the whisky. All these factors are also vitally important in planning a new distillery. Simply put, you cannot just build a distillery anywhere.

Some time ago, the old farmstead at Torabhaig was identified as the perfect location for a small, traditional distillery. All the factors needed to make good, robust island whisky were in place, right down to the Allt Breacach and the Allt Gleann, the burns that feed the site with the purest island spring water. The location was also fortunate to have a handsome, rugged building, rich in history and local lore. 200 years or so ago, the stone that forms this building was hauled up from the ruined castle in the bay, by horse and cart. Men toiled from dawn till dusk building this Steading which was to stand the test of time for the next 150 years or so until farming practices changed.

Our 19th century building has now been fully restored to hold the gorgeous copper stills and traditional wooden washbacks that allow Torabhaig to produce whisky here for the next two hundred years, even having built in a roof that can removed so that in time the pot stills can be replaced without disturbing the old building again.

After a painstaking 4-year restoration and build, Torabhaig has been a fully operational Single Malt Scotch Whisky distillery since January 2017, the second ever on the Isle of Skye.

Allt Glean Batch Strength

This release has all the typicity of Torabhaig that you would expect bonfire smoke, salinity, maltiness, and sweet, vanilla-led oaky spice.

Bottled at 61.1% without chill filtration or colouring, and with a residual phenols level of 22.8ppm.

Tasting Notes

Nose:Oaky vanilla, beach bonfire smoke, cigar box, and lemon peel. bonfire smoke, salinity, maltiness, and sweet, vanilla-led oaky spice.

Palate:The peat smoke continues, with oily citrus, hints of tropical fruit, vanilla biscuits, and a medicinal undertone.

Finish:A touch floral, with orchard fruit, savoury peat smoke, and sea salt.