Announcing the arrival of BATCH STRENGTH, the latest addition to our core range.
Matured in a combination of re-charred red wine casks, oloroso sherry butts and bourbon barrels, a few drops of water were added post maturation to produce a Batch Strength of 57% vol. The result is a colossal dram combining the natural peat smoke and citrus character of Kilchoman with dark fruits, rich spices and salted caramel sweetness.
Anyone who has tasted a cask strength Kilchoman, be it a Single Cask or Machir Bay Cask Strength, will know how the Kilchoman spirit shines at a high volume.
“At 57% vol., Batch Strength is a giant of a dram, it has a raw intensity, that I love. But importantly, that power is balanced by a delicacy and finesse that speaks for the quality of our production processes in the stillhouse and also the quality of casks used for maturation,” Anthony Wills, Kilchoman Founder.
Batch Strength possesses all the character that typifies a classic Kilchoman; fresh, vibrant peat smoke, citrus sweetness and a balance of fruit and spices. However, with the influence of re-charred red wine casks, there is an abundance of red fruits and caramel, and at 57% vol. rather than the standard 46%, it has a weight and power that makes you stand up and take notice.
It is now available on our online whisky shop and from stockists around the world from this week.
To celebrate the launch of Batch Strength, we’re embarking on our biggest tour ever – visiting 20 countries over 10 weeks, starting in Switzerland on March 26th, finishing back on Islay for our Fèis Ìle day on May 30th.
Click here to see a full list of stops.
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There will be other Batch Strength Tours later in the year in North America and Asia.
Malting is arguably one of the most important stages in the whisky-making process. The rest of production relies upon it, and if done incorrectly, it can have a major ripple effect throughout the process. This is why most distilleries outsource this to a commercial malting company.
At Kilchoman, we oversee total production for our 100% Islay range of whiskies, from growing our barley to bottling our whisky, and are one of only a handful of distilleries in Scotland that still practice the traditional art of malting barley. The malting process is split into three key stages – steeping, germination, and kilning.
Once our barley has been harvested, we store it at an ambient temperature to prevent it from germinating before we want it to. We then take 2-4 tons from the shed to our malt floor, where it will be put into our steep tank (steep is a Scottish word for soak), water is then added to wake all the grains back up again. This process mimics what would happen in the fields in Springtime. The barley would be sown, and rainwater would fall on it. Thus, kickstarting the germination process.
We steep the barley for 2 days while a soaking cycle takes place to allow all the natural starches and enzymes to form. These are the two essential ingredients required to create sugar later down the line. We consistently track the temperature, moisture content, and growth over this period. The outside environment can affect this process, so we must monitor it closely and act accordingly.
The next stage is germination, beginning the process of converting starch into fermentable sugars. We remove our barley from the steep tank and spread it on our malt floor by hand. Our malt floor is traditional, meaning it is not heated, and the room is not temperature or climate-controlled. It becomes hard to describe this process using exact numbers as this process very heavily depends on Mother Nature – on Islay she is often not very kind to us!
Our ‘green malt’ (the term used to describe barley at this stage) is spread out on the floor and will stay there for 4-5 days, where it will be turned every 2-4 hours while also having its moisture content and temperature checked. At this stage, we are trying to keep the barley germinating (starting to grow) as consistently as possible, again mimicking the ideal growing conditions it would experience in the field. We rely heavily on our production team’s knowledge to track the changes caused by our ever-changing Islay climate. It is a very difficult skill to master!
Once we are happy with how our grains have germinated, we move them to the kiln for the final stage of the process.
Kilning is the final stage of a three-step process. At this point, the grain is dried to stop it from germinating, as we do not want to lose any of the hard work we have put in over the last week cultivating the fermentable sugars. Historically in Scotland – and especially on Islay. Peat was used at this stage due to its abundance, and it is this that gives Islay whiskies their iconic flavour.
Our barely will sit above a lit peat fire for 10-15 hours to obtain a peating level of 20 ppm (our peating level for all 100% Islay expressions).
We used peat in Scotland to dry the grain and the smoky flavour was just a happy accident. Nowadays, the peat will be used more to give flavour, and we must use a fan heater to dry the grain after it has been smoked – this usually takes a further 20-30 hours. This ensures we can halt the germination process as accurately as possible without affecting the peated flavour. Regardless, the barley still has to be dried to complete the malting process.
At Kilchoman, traditional floor malting is something we are very proud of being able to do. Despite malting companies being able to produce very large amounts efficiently and consistently, there is something beautiful about standing amongst the barley on the floor, moving it by hand and watching over it while it germinates. All being done by people who have taken the time and effort in finding the best way to work with it instead of trying to tell it what to do. An authentic traditional experience and an essential part of our farm distillery.
For a more in depth article on traditional floor malting click here
For more information on peat click here
From Monday 18th March, we are delighted to say that we will be opening 7 days per week from 9.45 to 5pm each day.
In addition to our Whisky Tasting Bar, our café is open serving delicious freshly baked cakes each day from 10am to 4.30pm with lunches being served from 12 noon to 3.30pm – Booking for tables is essential.
The Visitor Centre and café are dog friendly, and we love to welcome all your four-legged companions. Please advise when booking tables in the café if you are bringing your pet along with you as spaces are limited.
Tour bookings can be made on the following link: https://www.kilchomandistillery.com/book-distillery-tour/
Café bookings can be made by calling us on 01496850011 option 1.
We look forward to welcoming old and new friends back to the distillery for 2024.
This year we’re embarking on our biggest tour ever – visiting 20 countries over 10 weeks, starting in Switzerland on March 26th, finishing back on Islay for our Fèis Ìle day on May 30th.
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This year’s tour will coincide with the launch a new ‘colossal’ core expression…. more info coming soon.
As well as a great selection of new and old Kilchoman releases, we’ll be bringing some of our famous new make spirit, produced from the barley grown on the farm. Our production team will connect through a live feed from the distillery to show us what they’re getting up to.
Come along to an event near you and be amongst the first to sample our latest core range expression. Meet the team, hear some stories of life at Kilchoman, share a few great whiskies and have some fun. We’ve also got a few treats for you to take home with you!
A full list of tour stops is below, there will be a mix of informal afternoon drop-in shop events and larger evening tastings. For more information about tickets please contact the venues directly.
SWITZERLAND
26TH MARCH: Vinothek, Solothurn
27TH MARCH: Häberli-Weine, Dagmersellen
Selection Widmer, Eschenbach
28TH MARCH: Globus Zürich
AAbach Restaurant, Wetzikon
ITALY
2ND APRIL: Enoteca Cinti, Rome
Scotch Roma, Rome
3RD APRIL: Enoteca Alessi, Florence
Djaria American Bar, Florence
Rasputin, Florence
4TH APRIL: Raróshop, Ferrara
Bindini Tobacco & Shop, Ferrara
SLOVENIA
5TH APRIL: Venka Vojo, Portorož
CROATIA
6TH APRIL: Fine Stvari, Zagreb
HUNGARY
7TH APRIL: GoodSpirits Shop Etele Plaza, Budapest
8TH APRIL: GoodSpirit Downtown, Budapest
AUSTRIA
9TH APRIL: The Islay Whisky Chapter, Graz
10TH APRIL: Kreutz Genuss am Gaumen, Götzis
Innsbruck Amraserhof, Innsbruck
11TH APRIL: Potstill, Vienna
SLOVAKIA
12TH APRIL: Svet Nápojov, Bratislava
Izzi Pub, Bratislava
POLAND
13TH APRIL: M&P, Kraków
14TH APRIL: Starachowice
15TH APRIL: M&P, Warsaw
16TH APRIL: M&P, Bialystok
LITHUANIA
17TH APRIL: VINTAŽ vyno baras, Vilnius
King & Mouse Whisky Bar, Vilnius
LATVIA
18TH APRIL: Baltic XL,Riga
Makonis, Riga
ESTONIA
19TH APRIL: TBC
Heldeke Bar, Tallinn
FINLAND
20TH APRIL: Barley & Bait, Helsinki
21ST APRIL: Kerttulin Kievari, Turku
SWEDEN
22ND APRIL: Ardbeg Embassy, Stockholm
23RD APRIL: Bredaryds Wärdshus, Bredaryd
24TH APRIL: The Bishop’s Arms, Malmö
25TH APRIL: Brygghuset, Fiskebäckskil
NORWAY
26TH APRIL: Cask AS, Oslo
27TH APRIL: Ambassaden, Oslo
DENMARK
29TH APRIL: HJ Hansen Vin, Copenhagen – Theis Vine, Charlottenlund
H.J. Hansen Østbanegade 3
30TH APRIL: HJ Hansen, Odense
Vinspecialisten, Harlev
1ST MAY: Vinspecialisten, Randers
Vinspecialisten, Varde
GERMANY
2ND MAY: CITTI, Kiel
3RD MAY: Weinquelle Luhmann, Hamburg
Men’s Needs, Hamburg
4TH MAY: Berlin Bottle, Berlin
Whisky & Cigars, Berlin
5TH MAY: Travel Day
6TH MAY: Whisky for Life, Frankfurt
Whisky Spirits, Frankfurt
7TH MAY: Simone Kehrer Cigarran-Pfeifen-Spirituosen, Reutlingen
8TH MAY: Gradls Whiskyfässla, Nürnberg
NETHERLANDS
10TH MAY: Wijnhuis Den Boer, Krimpen a/d Lek, Rotterdam
11TH MAY: Versailles, Nijmegen
12TH MAY: De Helm, Pijnacker
13TH MAY: De Vuurtoren, Sluis
BELGIUM
14TH MAY: Albo Wilrijk, Antwerpen
Dranken Claessens, Brecht
15TH MAY: Huis Verloo in Antwerp, Brasserie Verachtert, Saint Georges
& Sobelvin, Angleur
16TH MAY: We Are Whisky, Orp-Jaunche, Flavor Shop, Gooik, Le Col De Cygne, Brussels
& Huis Windels, Mechelen
17TH MAY: Wholly Spirits, Zottegem
Pauwels, Heule
18TH MAY: Topwhisky/Domino, Heuvelland
ENGLAND
19TH MAY: The Whisky Shop, Brighton
20TH MAY: The Whisky Shop, Bath
21ST MAY: The Whisky Shop, Manchester
IRELAND
23RD MAY: Celtic Whiskey Shop, Dublin
The Flowing Tide Pub, Dublin
NORTHERN IRELAND
24TH MAY: KWM Wine, Belfast
SCOTLAND
25TH MAY: Robbies Drams, Ayr
The Good Spirits Co., Glasgow
26TH MAY: The Whisky Shop, Edinburgh
27TH MAY: Loch Fyne Whiskies, Inveraray
We have linked up with the guys at Amber Island to create a unique pair of 100% Islay single cask bottlings, both from the same cask. The first bottling, of 111 bottles, will be released after 11 years of maturation in a bourbon barrel. The second bottling, again of 111 bottles, will be after a second maturation in either an oloroso sherry or sauternes wine cask. Which cask and the length of the second maturation will be decided by those who purchase bottles.
It’s an exciting project. The first step is to choose a single cask. On Wednesday 6th March, 5pm (UK time) Anthony Wills, Kilchoman Founder and Andreas Lykke of The Daily Whisky will join Karim Moustafa and Shenr-Jye Hon from Amber Island to introduce the project, select a single cask and discuss the second maturation options.
Find out more about the Kilchoman X Amber Island project here
Join the Zoom masterclass on Wednesday 6th March, 5pm (UK time) here
Barley is a fundamental ingredient when making single malt scotch whisky but at Kilchoman the barley is much more than just an ingredient, it’s integral to our whole philosophy. As a farm distillery, we are one of the few distilleries in Scotland to grow barley on-site, and one of only a handful that completes the entire whisky-making process on-site. This gives us a unique insight into the challenges and successes that come with growing barley – especially on Islay!
The first step is picking the variety. Sounds simple? Not quite. The barley variety can have a serious domino effect on the rest of the production process. If the wrong variety is selected, it might not perform as well, reducing your yearly yield. We always choose a good, hearty variety as we are growing it on Islay after all! In the past, we have used varieties such as Concerto, Diablo, Publican, Sassy, Optic, Octavia, Planet, and Laurette. All perform differently depending on the weather, the condition of the soil, or even the wildlife that lives amongst it. Compared to barley grown on the mainland, which is primarily used for commercial maltings, our yield is slightly lower. On Islay, we are situated right next to the Gulf Stream, which helps to regulate our temperature and keep the overall climate warmer. However, it does bring additional wind and rain, resulting in a more challenging environment to grow barley than you would experience elsewhere in Scotland. We initially focused solely on how much yield it can produce but over the years have come to realise the impact the different varieties also have on the character of the spirit.
It is not all as bad as it seems though! Rockside Farm, upon which the distillery is built, also has some of the most fertile land on Islay and allows us space for 230 acres worth of good barley growing ground. We don’t sow all of those acres yearly, as it is important to allow the fields to rest in between crops to maximise our yields overall, but it is still a decent portion of land for a 2000-acre farm on an island covered in peat bogs! As well as this, growing our own barley allows us a massive insight into the deeper role barley plays in the production. Growing different barley varieties in fields side by side has enabled us to directly compare the impact they have on the distilled spirit. It also allows us to further experiment with peating levels or yeast varieties and see the impact this has on the spirit’s flavour profile from each of the different barley varieties.
For centuries, the area around Rockside Farm was always some of the most sought-after land due to farming being the most prominent industry on the island. Traditionally, barley would have been grown for use in the industry, with whisky production being a by-product of this, but that soon got flipped on its head. When the whisky industry started to gain popularity in the early 1900s, and distilleries started to increase capacity, Islay could no longer grow all the barley required to supply the distilleries, so the barley had to be sourced out with the island to keep up with demand, and with-it went traditional farm distilling.
One of Anthonys’ goals when starting Kilchoman was to take whisky back to its original grassroots, and growing our own barley on the farm was vital to achieving this. Despite the odds being against us and dealing with struggles from the combine breaking down mid-harvest to severe flooding or the lack of rain altogether, we love the unpredictable Islay weather! We do not grow barley because it is easy or to produce a lot of whisky. We do it to keep whisky rooted to the original connection to the island and its heritage. We are proud to be one of the only distilleries in Scotland to produce a Single Farm Single Malt and the only one in the world to be 100% Islay.
It’s that time of year again at Kilchoman and we have a special pre-Christmas treat exclusively for our Kilchoman Club members!
This year Anthony and Robin have selected casks 1110 and 1101 of 2016. The whisky in these casks was initially matured in ex-bourbon barrels before being finished in our rarely used Blanc de Blancs wine casks.
Blanc de Blancs is the name given to sparkling wines from a world-famous winemaking region of France produced entirely from white grapes, most commonly Chardonnay. These wines are known for their minerality and freshness, matching perfectly with the citrus sweetness and maritime peat smoke that characterises Kilchoman.
“The Blanc de Blancs casks have added layers of lemon tart, tropical fruit and aromatic honeysuckle which build on the caramel and vanilla influence of the bourbon barrels and pair beautifully with the natural salty sweetness and peat smoke of the Kilchoman spirit. It’s a shame we didn’t fill more Blanc de Blancs,” Anthony Wills, Founder.
The 2023 Club Release is exclusively available online to Club Members on Wednesday 6th December at 12 noon Islay time, priced at £70.75 excluding VAT (£84.90 inc. UK VAT) per bottle and limited to one per person. For shipping information please click here.
If you are not already a club member you can sign up here.
This is a proud moment for all at the distillery as we release our oldest global bottling to date. A combination of 21 casks have been maturing for over 16 years, predominantly ex-bourbon barrels with a hint of ex-oloroso sherry, creating a perfectly balanced single malt.
With a marriage of both ex-bourbon and oloroso sherry casks, this release showcases how the recognised Kilchoman flavours and character has developed over the last 16 years of maturation.
Anthony and Robin have spent the last few years keeping a close eye on these early casks, waiting for the right moment to vat them together and form this momentous Kilchoman 16 Years Old.
“This is a landmark release for the distillery, the oldest global bottling we have done to date at 16 years of age. I look forward to Kilchoman fans around the world tasting this outstanding whisky and experience the evolving character of our single malt,” Anthony Wills, Kilchoman Founder.
The Kilchoman 16 Years Old is available from Kilchoman stockists around the world from this week.
For more information please contact admin@kilchomandistillery.com
From Wednesday 1st November, we are open Monday to Friday from 09.45 – 17.00. The Café and Visitor Centre will be closed on Saturdays and Sundays.
The Café is open 10.00 – 16.30 for teas, coffees, and home-baking. Lunches are served from 12.00 to 14.30 each day, booking is advisable for lunch.
Bookings for tours can be made via our website.
Once again it has been a busy Summer here at Kilchoman, our guides have poured many whiskies, welcomed lots of lovely new and returning guests and chatted all things Kilchoman with friends from all over the world but it is now time for the team to take a break and allow them time to recharge.
We look forward to welcoming you over the Winter months to sit by our fire with a dram in hand and enjoy the slower seasonal pace of life.
We are delighted to have taken part in the Distillers One of One Auction for the second time. Our bottle, “Cask No.1”, from the first cask the distillery ever filled, offered a unique opportunity to own a remarkable piece of Kilchoman history and sold for a total of £15,000.
Hammer proceeds of 1.8 million from yesterday’s auction will primarily benefit the Distiller’s Charity’s Youth Action Fund, which aims to transform the lives of young people in Scotland aged between 16 and 25, by helping them to develop knowledge, confidence, resilience, and skills.
Yesterday’s result means that the first two Distillers One of One Auctions have raised a combined total of £4.2m for charity and we are delighted that we’ve been able to participate in both.
