Isle of Raasay Dun Cana Sherry Cask Finish

Inspiration for the Isle of Raasay Single Malt came from some older styles of Hebridean single malts. Styles that had been lost through the ages and are not as prevalent anymore. This became the inspiration for the Isle of Raasay Distillery signature flavour profile: a lightly peated whisky, balanced with rich dark fruit flavours.

Raasays remarkable geology, island shores, the modern Scottish island distillery and unique water source inspired both the creation and presentation of the islands first Scottish gin which was the first legal spirit from Raasay, an island rooted in centuries of illicit distilling.

On 14th September 2017, the Isle of Raasay Distillery opened its doors and spirit was flowing. The islands first legal distillation had finally taken place. After a night of music, fire, song and dance it was time to introduce their Hebridean spirits to the world.

Since its establishment, the Isle of Raasay Distillery has brought job opportunities to the island, worked closely with other local businesses and become embedded in the islands tight-knit community. Part of the distillerys ethos is to produce, mature, bottle and market every drop of spirit directly from the island. This seeks to maximise the influence of the island on the spirit, and the distillery on the island. To quote the inimitable Whisky Writer Dave Broom at our distillery opening: we are not just making alcohol, we are making spirit.

The distillery now employs more than 25 people on the island and the average age of the Raasay workforce is approximately 30 years old. At least one of the employees is about to become a new parent too! An early indicator of creating inter-generational values and making sure this special island of 161 people continues to thrive.

This Dùn Cana Sherry Quarter Cask Release is the third edition. Matured initially in ex American rye casks with a second maturation in Pedro Ximénez and Oloroso sherry quarter casks, bottled at 52% ABV with natural colour and non-chill filtered.

Nose: Dried figs and raisins mingle with treacle tart, nutmeg, and spiced orange peel, backed by sweet smoke and toasted almond. A touch of leather and damp oak emerges with time.

Palate: Rich layers of sherry-soaked fruitcake, dark chocolate, and espresso, balanced by earthy smoke and rye spice from the first maturation. Notes of honeycomb, blackberries, and salted caramel shine through.

Finish: Long and warming, with embers of peat smoke, clove, roasted coffee beans, and a final sweep of Pedro Ximénez sweetness.