We first released a PX influenced bottling in 2021, a combination of full maturation and finished casks, the latest edition is exclusively made up of full maturation casks. Our PX Sherry Cask Matured limited edition has been matured for a minimum of five years in Pedro Ximénez sherry casks previously used by Bodega José y Miguel Martin, Jerez, Spain.
“The 2023 PX Sherry Cask Matured release is our first limited edition to be fully matured in PX casks. Some might consider five years to be a short maturation, but these PX hogsheads give such a rich and sweet character, shorter maturation is the only option to maintain a good balance of flavour. Here, the citrus sweetness and peat smoke of our spirit balance beautifully with the PX character to create a multi-dimensional whisky, rich and sweet with hints of light citrus sweetness and waves of maritime peat smoke,” Anthony Wills, Kilchoman Founder.
The PX Sherry Cask Matured is available from Kilchoman stockists around the world from this week and, as usual, it may take a little longer to reach those further away from Scotland. Please contact us if you have any questions about where to find a bottle.
The 100% Islay 13th Edition was distilled from barley grown on the farm at Kilchoman in 2012, 2013 and 2014, it was then matured for a minimum of 8 years before 44 bourbon barrels were selected for this year’s release of bottles.
“The 13th Edition is the first release since 2019 where I have opted for solely bourbon barrels. The 44 bourbon barrels that I selected are predominantly fresh casks, this gives the whisky lovely layers of buttery vanilla and caramel flavours which pair beautifully with the citrus sweetness of our spirit,”
Anthony Wills, Kilchoman Founder.
Our Distillery is situated on Rockside Farm which covers around 3,000 acres on the north-west coast of Islay. Most of the area is marginal ground, only suitable for resilient breeds of cattle and sheep however we do have 200 acres of good-quality soil surrounding the distillery. It is here that we grow the barley for our annual 100% Islay editions.
Not only is the barley grown on site but once it’s harvested, our team also malt the barley using traditional floor malting techniques; first germinating and then smoking the barley, using local Islay peat, to give the whisky its smoky character.
Each year Anthony Wills, Kilchoman Founder, selects a specific combination of casks. This year Anthony has selected 44 bourbon barrels from three different ages, the youngest 8 years of age.
Bottles will be hitting shelves in the UK and Europe from today, for those living further afield, bottles are on the way!
To find Kilchoman in the UK and abroad click here or contact us by email for more information – admin@kilchomandistillery.com
To be amongst the first to hear about all our new releases click here to sign up and join the Kilchoman Club for free
As every farmer knows, success in agriculture is often at the mercy of the weather. The year began with a wet spring but as we transitioned into March, a dry spell of weather descended upon us and on the 2nd of March we started ploughing and by the 18th of March we had successfully ploughed most of our barley fields. Our progress was briefly halted by a change in the weather, but we soon resumed our work, and we had 155 acres of barley sown by the 2nd May. This year we grew two varieties of spring barley, around 50% sassy and 50% planet over the 155 acres. These two varieties not only perform well in the fields and provide a good yield, but also create a balanced flavour profile for our single malt.
For six weeks, we experienced an unusually long dry spell of weather after sowing. The barley in the fields with lighter soils and gravels suffered due to a lack of moisture. This drier than usual weather which was then followed by wet and colder conditions, all of which were less than ideal for our crops. But as they say, farmers are never happy unless they’re complaining about the weather! We just had to get on with it and have patience (and fingers crossed!) that all would work out well in the end.
Despite the challenges we faced with the very mixed weather early on, harvest season turned out to be pretty much plain sailing. We kept pinching ourselves because the weather was so unbelievably good! It felt like we went from early autumnal weather back to summer weather pretty much overnight. The return of the warmer, drier weather in late August allowed us to get the combine into the fields and start combining on September 1, 2023. With the excellent weather persisting, we continued to harvest every day until we wrapped up a week later. Remarkably, this was the first time that the weather did not disrupt our harvest at some point.
The two varieties, Sassy and Planet, seemed to be very similar in performance. We were pleased with the grain size, yield and how they harvested. The straw this year was shorter compared to other years but was in good order for the combine apart from where the deer, crows and geese had gotten into the crop. Overall we are delighted with our crop for 2023 as the weather this year made challenging growing conditions for the barley.
We know it’s never easy growing barley on Islay, which for us, makes it all the more rewarding once the combine gets going and the barley is safely off the field and into trailers. Being able to grow the barley on our own farm and then traditionally floor malt and peat it before mashing, fermenting, distilling, maturing and finally bottling our 100% Islay releases all on site, is something we are very proud of. We are delighted with this year’s results and we now have around 275 tonnes of Kilchoman barley stored in silos until it will be used through the whisky-making process to produce our unique Single Farm Single Malt – 100% Islay, from ‘Barley to Bottle’.
As we reflect on the past year with a dram to hand, we’ve already begun planning for 2024. We’re also busy preparing to launch the next edition of 100% Islay – the 13th Edition – which is coming very soon! Keep an eye out for more details.
To be amongst the first to hear about all our new releases click here to sign up and join the Kilchoman Club for free
We are delighted to be once again taking part in the Distillers One of One auction, this time we’ve donated something truly special, a 70cl bottle from Cask Number 1!
This is a unique opportunity to own a remarkable piece of Kilchoman, and perhaps whisky making history. This auction lot, “Cask No.1”, is from the first cask the distillery ever created, filled on the 14th December 2005.
Presented in an etched glass bottle with a bespoke layered wooden box design, representing the distinct landscape surrounding the distillery, the lot comes with an accompanying letter of authenticity from Kilchoman Founder, Anthony Wills.
This unique whisky has a delicate fresh citrus and sweet nose with a balance of maritime notes, fruit, and smoke on the palate.
In partnership with Sotheby’s The Distillers One of One auction brings together an unparalleled collection of one-off, never-to-be-repeated Scotch whiskies from distilleries across Scotland. Launched in 2021, this biennial series of auctions is now returning for the second edition.
The first Distillers’ One of One auction took place in December 2021 and achieved record-breaking hammer prices. Over £2.4 million was donated to the Distillers’ Charity, partially to the Youth Action Fund, which aims to improve the life chances of disadvantaged young people in our Scotch Whisky-making communities.
The 2023 auction will take place on Thursday 5th October. Hosted in the resplendent Hopetoun House, widely considered to be one of Scotland’s finest stately homes, this will be an unmissable showcase of rare and remarkable Scotch Whisky.
Click here for more information.
Prior to our global launch of Cognac and Fino Sherry Cask Matured, Antea was on a market tour in France and was fortunate to be able to spend the Monday after the Limoges Spirits Festival, diving into the world of Cognac and she shares her experiences below.
While my primary focus was exploring the impact of Cognac casks in the maturation process of whisky, I couldn’t help but fall in love with the gorgeous distilleries and wineries making with this exquisite spirit. In this article, I will share my experiences and insights gained from visiting just some of the renowned Cognac distilleries including Giboin, Curvasieur, and La Chevalierie (Vignoble Pelletant).
Our latest – and first ever – Cognac Cask Matured Kilchoman has been released after a 6 year maturation solely in Cognac casks sourced from Tonnellerie Bossuet. Tonnellerie Bossuet is family ran (father and son), with a legacy that spans over a century. They have established themselves as a leading name in the world of cooperages supplying barrels to distilleries, wineries, and spirits producers around the globe. This cooperage based in Cognac, creates casks from both Tronçais and Limousin Oak. Tronçais creates a softer profile during maturation due to the light tannins in the oak whereas Limousin is more robust as a result of heavier tannins. This proves yet again that the flavours and influence of the oak can vary depending on their provenance and structure.
Staying just 10 minutes drive from Giboin Distillery, it made sense to make it my first stop. Giboin Distillery is a small country house, nestled in the heart of Cognac’s historic region. Giboin has a rich heritage spanning several generations and I met with Pierre-Louis outside the distillery.
While I was in Cognac, it was during the seasonal shut down of distilleries. All distilleries must adhere to the deadline for final distillation on March 31st , complying with the requirement of Cognac AOC guidelines. Unfortunately, this meant that I couldn’t see the process first hand.
After an explanation from Pierre-Louise on Gibion’s production from grape to bottle, we stepped into their cellars where I was instantly captivated by the intoxicating aroma of aging Cognac, but also by the beauty of their Charentais pot stills. Known for their meticulous craftsmanship and dedication to tradition, Giboin expertly combine the mastery of oak maturation with their exquisite eaux-de-vie. Cognac maturation begins in fresh oak casks, typically 350 litres in size, and spends a minimum of 18 months. The eaux-de-vie is then decanted into vieux casks, which are slightly larger at 400L.
After a walk through Giboin’s vineyards, it was time to move to a larger distillery in the heart of Cognac. Another family business that started in 1850 by the Meukow brothers, now run by the Coste family. My interest piqued when we arrived at the vats used for blending after maturation has taken place. These vessels will marry together multiple ages of Cognac. This process is carried out by the Maître de Chai or Master Blender. The Cognac will spend a minimum of 6 months in the oak vats.
My final stop was on my return journey to Limoges. Stopping off in Saint Amant de Nouere, a small village protected by vines and farms, where silently working, Vignoble Pelletant can be found alongside their La Chevalierie domain Cognac.
A noticeably different setting to my other visits on this trip, I met with Domenique, the owner, who kindly showed me around. Domenique explained that the cellars were over 200 years old and contain predominantly their own casks. The majority of their production – around 80% – leaves the site to be bottled under larger brand names. The cellar walls were covered with black fungus (Baudoinia Compniacensis) – which can also be found in whisky warehouses – but this amount was something that I hadn’t before seen. Domenique noted that the thick walls and natural clay flooring allow for a consistent temperature throughout the year. While the stills were getting cleaned, I noticed some similarities between the design of our (Kilchoman) stills and theirs whereas the fermentation tanks in Cognac production are neutral containers with thick, temperature-stabilizing walls which are believed to soften the spirits texture.
I was fortunate enough to taste a variety of samples throughout these visits and each provided a unique tasting. Typically, larger and more commercially available Cognacs gave a sweeter style whereas the smaller producers provided a more distinctive style with spicier and often fresher aromas.
The Cognac maturation has worked incredibly well on our latest limited release. It has added the rich spiciness and buttery texture that we would expect from a high-end Cognac, while allowing a soft Kilchoman peat smoke to remain present. On the finish, dried fruit, marzipan and liquorice wood allow for a complex lasting impression.
Our very first fully matured Cognac Cask Matured release is available in stores across the world, find the list here!
Sante’,
Antea
Introducing our Kilchoman Brand Ambassador, Emma! Many of you may already know Emma as she has been working in the Distillery Visitor Centre for a number of years. From hosting tours of the distillery and guiding whisky tastings to one of her popular social media takeovers, we’re sure her face will be familiar to many of you.
Starting from October, Emma will be stepping into her new role as Brand Ambassador, and she couldn’t be more thrilled to hit the road and bring Kilchoman Single Malt to whisky enthusiasts all around the world.
Emma grew up just across the other side of Loch Gorm and watched the distillery evolve over the years. Her genuine passion for everything Kilchoman, and Islay in general, shines through. She brings with her a wealth of whisky knowledge and distillery stories that she can’t wait to share with you over a dram.
You can follow Emma on her Facebook and Instagram accounts by searching for Emma Kilchoman.
Since our first production run in 2005, Kilchoman spirit has been aged in a variety of cask types but none more than Bourbon barrels. Bourbon maturation and Kilchoman spirit go hand in hand, and it was noticeable early on that the styles when combined, work incredibly well. When Anthony (Wills) decided on the character of spirit Kilchoman was set to produce, though it would pay homage to the classic, Islay heavily-peated profile, the way in which Kilchoman distillery was designed, was to create a newfound flavour characteristic that was balanced – showcasing the citrus and fruit driven spirit style, alongside a rich Islay peat smoke – Bourbon barrel maturation allows for just that.
Bourbon barrels are the most widely used styles of casks within the Single Malt industry and are sourced from America. American whiskies such as Bourbon typically only use casks once. After their single use, they are shipped to Scotland (typically Speyside), broken down, rebuilt, and sold to distilleries for maturation use. Since 2005 to the beginning of 2023, we have sourced our Bourbon barrels solely from Buffalo Trace, Kentucky. Barrel supply has proven to be a challenge, especially for smaller producers and due to certain circumstances, a consistent supply issue occurred earlier this year resulting in having to look elsewhere for a new supplier of Bourbon barrels.
After researching into numerous Bourbon producers, Anthony decided that a good fit and long-term solution for Kilchoman would be Breckenridge Distillery. Breckenridge Distillery was founded in 2008 and is deemed the ‘World’s Highest Distillery’. Interestingly, Breckenridge is located in Colorado, not Kentucky. Breckenridge are most well known for their blended bourbon whisky which is a high-rye mash American-style whiskey. Since opening in 2008, Breckenridge have been awarded many accolades and are considered to be one of the top bourbons in the United States. To date, we (Kilchoman) are the only users of Breckenridge casks for maturing Single Malt on the Island of Islay. This allows another point of difference within our maturation to the other distilleries across the island and it will be one that will add a new dimension to our maturation style moving forward.
“Breckenridge are a small distillery, have won many awards for their whiskies and have a similar philosophy as Kilchoman. It was the perfect fit,” Anthony Wills, Kilchoman Founder and Managing Director.
In March 2023, we received our first batch of Breckenridge bourbon barrels. These barrels are shipped whole, directly from Colorado. This is to ensure no opportunities for flavour loss once we begin using them onsite at the distillery on Islay. This decision, although not cost effective, is purely one driven by a mindset focused on how to get the maximum potential out of our spirit. We intend on working with these casks in the same way as Buffalo Trace in the past, and once filled, these casks will spend their entire life on Islay, at the distillery in our onsite warehouses. A key element which creates an operational difference for us at the distillery is that the barrels have head bungs, rather than the typical side bung. A bung is a small plug or a stopper which sits in the bunghole, the hole which allows for filling and emptying the contents of the cask. The reason that the bung is found on the head of Breckenridge casks is due to the distillery ageing their barrels vertically and this means that we have to top-fill. What difference this will make during maturation will only be told in time however we are confident with the quality of the casks that flavour won’t be affected negatively. Over time, we may experience leaks during storage due to the bung being under more pressure when lying on its side, but this is something that Robin and his team will monitor closely.
We expect that Breckenridge barrels will allow a new flavour profile to be created at Kilchoman, whilst still allowing for the Kilchoman spirit to remain at the forefront. Breckenridge’s core bourbon whiskey is created with 56% corn, 38% rye, and 6% malted barley and aged for a minimum of 3 years in charred American oak barrels. Profiles of honey, butterscotch, candied orange, and brown sugar are to be found. These flavour profiles match well with Kilchoman spirit and will remain a positive addition to our core range Single Malt’s, Machir Bay and Sanaig, and our limited editions released throughout the year. In comparison, Buffalo Trace use between 10-51% rye (depending on the mash bill) for their releases. There is a higher chance that our spirit will obtain an additional level of spice and nuttiness due to the initial use at Breckenridge.
“I’m expecting similar flavour profiles as Buffalo Trace but maybe with a bit more intensity. We’ll have to wait a few years before we get a true picture but I have every confidence they will produce a whisky with all the characteristics we are looking for.’’
Our intended production for 2023 at Kilchoman will see us produce our largest volume of spirit to date with 620,000 LOA produced. Of that figure, an estimated 60-65% will be filled into Bourbon barrels with Sherry casks 40-45% and alternative maturation styles 5-10%. Considering our focus on Bourbon, it was important to secure a long-term, consistent supply of casks, and this partnership is one that we’re looking forward to working on together.
Click here and join our Kilchoman Club to keep up to date with what is going on and to be amongst the first to know about new releases
The latest Gold Award for Sanaig has been awarded at the 2023 International Spirits Challenge. It is always a great pleasure to receive these awards and something that we are all incredibly proud of.
Sanaig was introduced to the Kilchoman core release in 2014 and since launching, it has naturally evolved over the last 9 years. Sanaig sits alongside Machir Bay as one of our two continual releases.
Named after an inlet on Islay’s rugged Atlantic coast, Sanaig is a vatting of both oloroso sherry and bourbon casks. Our Sanaig is created from 50ppm malted barley so classed as a heavily peated Islay Single Malt Scotch Whisky. After distillation, the spirit spends its life maturing independently in our on-site warehouses in both oloroso sherry hogsheads and bourbon barrels. The recipe for Sanaig showcases a marriage of approximately 70% oloroso sherry cask matured with 30% bourbon cask matured. The high proportion of oloroso sherry influence adds a balance of dried fruits and spices to classic Kilchoman citrus sweetness and peat smoke character. It is then bottled as a NAS (non-age-statement) at 46%ABV.
“Sanaig neatly balances the contrasting influences of rich sherry maturation, bourbon barrel finesse and Islay peat smoke,” Anthony Wills, Kilchoman Founder.
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Hurtigruten Expeditions have paved the way for many remarkable voyages over their 130 years of sea-faring exploration. In the month of May, they embarked on a journey with some of their most precious cargo to date – a cask filled with Kilchoman Single Malt Scotch Whisky!
The cask selected by Robin to board the vessel was cask number 1097/2016. The spirit was distilled and filled into a first-fill ex-bourbon barrel back in 2016 and since then it has been maturing for over 7 years in our traditional dunnage warehouses at Kilchoman Distillery.
Robin and the crew from Islay Sea Adventures carefully loaded the precious cargo on board the vessel on 17th May in the bay at Port Ellen. The maturing cask will now travel aboard the Expedition Fleet moving from ship to ship, spending time on all their HRX vessels, and taking the following route: Islay to Longyerbean – Iceland – Greenland – NWP – Alaska – USA – Central America – Antarctica and depending on weather conditions as far 71° 1′ S.
The cask is due to return to Islay on 29th May 2024 for bottling back at the distillery. The remarkable journey will see the cask touch all Hurtigruten’s Expedition vessels, travelling from pole to pole and back. Once bottled, the globe-trotting Kilchoman Single Malt Scotch Whisky will embark the HRX fleet again, to be served by the crew and enjoyed by guests on its final voyage.
We are fascinated to see how the voyage impacts the maturation of this cask. Be sure to stay tuned for exiting updates on this remarkable journey!
The 2023 awards season is well underway and we are extremely pleased to announce that our Machir Bay Single Malt has yet again been presented with a gold medal by The Spirits Business Scotch Whisky Masters (2023) together with our 100% Islay 12th Edition (released September 2022) which has also taken home a gold medal in the same competition. To receive these gold medals is a special moment and one that our team at Kilchoman are proud of.
Machir Bay has been Kilchoman’s core release since 2012 and since launching, has naturally evolved over the last 11 years. Named after the unmistakable beach which can be found a short 5-minute drive from the distillery, our Machir Bay is created from 50ppm malted barley. After distillation, the spirit spends its life maturing independently in our on-site warehouses for a 5-7 year period in both Bourbon casks and Oloroso Sherry hogsheads. The recipe contains a 90% bourbon barrel profile alongside a 10% Oloroso influence. It is then bottled as a NAS (non-age-statement) at 46%ABV. Machir Bay is a whisky that represents Kilchoman’s style; rich citrus fruit, balanced with classic, lingering dry Islay peat smoke.
Our 100% Islay releases represent the revival of traditional farm distilling. 100% Islay editions are created using our own homegrown Islay barley before malting, distilling, maturing, and bottling on-site at the distillery. Kilchoman Distillery is the only Single Farm Single Malt from Islay and each edition is an acknowledgement to the full team both on the farm and at the distillery. The 100% Islay releases are created using 20ppm malted Islay barley. The 12th Edition was matured for a minimum of 8 years in 29 Bourbon barrels and 6 Oloroso Sherry butts, bottled at 50%ABV and a release total of 12,500 bottles. This edition of 100% Islay combines elegant peat smoke, salted caramel, green fruits, and a creamy, malt-driven profile.
We will be releasing our next edition of 100% Islay in Autumn later this year!
Machir Bay is part of our core range and is available across the world. Our 100% Islay editions are released annually and will be available in selected stores and bars around the world. Click here for more information about where you can find our whiskies.
