Torabhaig hs launched The Distillers’ Series, a novel new whisky collection that gives each of its nine distillers total control of the production process, from the choice of malt and yeast through to fermentation, distillation and maturation.
The resulting whiskies will be released twice a year, creating a series that reflects the different approaches and ideas of the people who make Torabhaig.
The series launches with expressions from Iona Macphie and Niall Culbertson. Both use the same Torabhaig stills and are made on Skye, but each takes the whisky in a different direction.
For Macphie, chocolate malt was the starting point. For Culbertson, it was the combination of maritime character, tropical fruit and subtle smoke.
The Luxe Review was invited to an early tasting of both at their London launch.
The series is an interesting extension of Torabhaig’s Smoke with Taste philosophy. The distillery has built its reputation around an elegant style of peat designed to enhance flavour, with the character of Skye playing an important role. This new collection gives its distillers an opportunity to explore what happens when the production parameters are deliberately changed.
This new collection gives its distillers an opportunity to explore what happens when the production parameters are deliberately changed…
Torabhaig Iona’s First Edition tasting notes
Iona Macphie joined Torabhaig at the age of 21 and distilled her expression at 23. Her whisky, Torabhaig Iona’s First Edition, is built around chocolate malt, a speciality grain she first encountered at Crisp Maltings in Portgordon.
The chocolate malt made a particularly strong impression. Iona noticed its character appearing in the spirit after just 15 minutes and adjusted her distillation timings to capture what she describes as the deepest and richest flavours.
The expression uses Concerto as the base malt, with 10% chocolate malt and Distillamax MG yeast. Fermentation runs for 90 to 120 hours at a maximum temperature of 30-34°C. The foreshots run for 15 to 30 minutes, followed by a three-and-a-half-hour spirit run. The spirit is unpeated, with a low cut point of 64%.
Bottled at 60.9% ABV, Iona’s whisky has a soft, inviting nose of vanilla sweetness and creamy cocoa butter, followed by dark chocolate and malted cereal. Citrus and subtle tropical notes add brightness, while a light grassy freshness keeps the aroma lively.
The palate brings clove and peppermint before developing into a richer spice character. Caramel and toffee combine with redcurrant and raisin, while toasted oak provides structure. Ginger gradually emerges and carries through towards the finish.
That finish is long and vibrant, with ginger, peppercorn and cinnamon alongside returning vanilla.
Torabhaig Niall’s First Edition tasting notes
Niall Culbertson took a different route. His expression was inspired by childhood trips to the bay by boat, with the aim of creating a bright, coastal whisky with a distinctly maritime character.
Torabhaig Niall’s First Edition is crafted from 5% brown malt and 5% dark crystal malt alongside the Concerto base malt. The recipe employs Pinnacle MG+ and Safspirit M-1 yeasts, with a 90-120-hour fermentation at a maximum temperature of 28-32°C.
The production process also differs from Iona’s. The foreshots run for five to 10 minutes, while the spirit run extends to up to four hours. The whisky is peated to 12-15ppm, with a higher 66% spirit cut point.
Niall’s expression is bottled at 59.3% ABV. Its nose is bright and vibrant, led by cooked pineapple, guava and pear-drop esters. Vanilla and golden syrup provide sweetness, with soft ember ash and light sweet char adding a suggestion of a beachside campfire. Malty biscuit, gentle earthiness and a subtle medicinal note add further complexity.
On the palate, juicy orange and rich fructose-driven sweetness lead into malty biscuit and soft vanilla. Sea salt and brine introduce the intended coastal character, while a lightly oily texture carries the flavours towards the finish.
The finish is long and warming, with light ashy peat adding depth.
Both expressions are presented without chill filtration and with no added colouring. Each has a global allocation of 5,250 bottles.
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The Luxe Review 
Torabhaig hs launched The Distillers’ Series, a novel new whisky collection that gives each of its nine distillers total control of the production process, from the choice of malt and yeast through to fermentation, distillation and maturation.
The resulting whiskies will be released twice a year, creating a series that reflects the different approaches and ideas of the people who make Torabhaig.
The series launches with expressions from Iona Macphie and Niall Culbertson. Both use the same Torabhaig stills and are made on Skye, but each takes the whisky in a different direction.
For Macphie, chocolate malt was the starting point. For Culbertson, it was the combination of maritime character, tropical fruit and subtle smoke.
The Luxe Review was invited to an early tasting of both at their London launch.
The series is an interesting extension of Torabhaig’s Smoke with Taste philosophy. The distillery has built its reputation around an elegant style of peat designed to enhance flavour, with the character of Skye playing an important role. This new collection gives its distillers an opportunity to explore what happens when the production parameters are deliberately changed.
Torabhaig Iona’s First Edition tasting notes
Iona Macphie joined Torabhaig at the age of 21 and distilled her expression at 23. Her whisky, Torabhaig Iona’s First Edition, is built around chocolate malt, a speciality grain she first encountered at Crisp Maltings in Portgordon.
The chocolate malt made a particularly strong impression. Iona noticed its character appearing in the spirit after just 15 minutes and adjusted her distillation timings to capture what she describes as the deepest and richest flavours.
The expression uses Concerto as the base malt, with 10% chocolate malt and Distillamax MG yeast. Fermentation runs for 90 to 120 hours at a maximum temperature of 30-34°C. The foreshots run for 15 to 30 minutes, followed by a three-and-a-half-hour spirit run. The spirit is unpeated, with a low cut point of 64%.
Bottled at 60.9% ABV, Iona’s whisky has a soft, inviting nose of vanilla sweetness and creamy cocoa butter, followed by dark chocolate and malted cereal. Citrus and subtle tropical notes add brightness, while a light grassy freshness keeps the aroma lively.
The palate brings clove and peppermint before developing into a richer spice character. Caramel and toffee combine with redcurrant and raisin, while toasted oak provides structure. Ginger gradually emerges and carries through towards the finish.
That finish is long and vibrant, with ginger, peppercorn and cinnamon alongside returning vanilla.
Torabhaig Niall’s First Edition tasting notes
Niall Culbertson took a different route. His expression was inspired by childhood trips to the bay by boat, with the aim of creating a bright, coastal whisky with a distinctly maritime character.
Torabhaig Niall’s First Edition is crafted from 5% brown malt and 5% dark crystal malt alongside the Concerto base malt. The recipe employs Pinnacle MG+ and Safspirit M-1 yeasts, with a 90-120-hour fermentation at a maximum temperature of 28-32°C.
The production process also differs from Iona’s. The foreshots run for five to 10 minutes, while the spirit run extends to up to four hours. The whisky is peated to 12-15ppm, with a higher 66% spirit cut point.
Niall’s expression is bottled at 59.3% ABV. Its nose is bright and vibrant, led by cooked pineapple, guava and pear-drop esters. Vanilla and golden syrup provide sweetness, with soft ember ash and light sweet char adding a suggestion of a beachside campfire. Malty biscuit, gentle earthiness and a subtle medicinal note add further complexity.
On the palate, juicy orange and rich fructose-driven sweetness lead into malty biscuit and soft vanilla. Sea salt and brine introduce the intended coastal character, while a lightly oily texture carries the flavours towards the finish.
The finish is long and warming, with light ashy peat adding depth.
Both expressions are presented without chill filtration and with no added colouring. Each has a global allocation of 5,250 bottles.
The Torabhaig Distillers’ Series is priced at £73.25, and is available from The Whisky Exchange.
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