Kilchoman

Kilchoman Distillery, established in 2005 on Islay's west coast, carries a deep connection to Islay's historical distillation traditions. The site's location in Kilchoman parish is speculated to be where distillation might have initially occurred in Scotland. Founder Anthony Wills chose this spot not only due to historical resonance but also the availability of a spare steading at Rockside Farm. The Wills family's endeavor brought farm distilling back to Islay, with Kilchoman now encompassed by barley fields. The distillery expanded in 2007, constructed new warehouses, and added a malting floor and kiln in 2017. In 2019, a new stillhouse, mash tun, and washbacks were built, doubling production capacity and enabling experimentation with different yeast and barley varieties.

Kilchoman emphasizes seasonality in its production, using both winter and spring Fife barley varieties alongside four bespoke yeast strains that change with the seasons. Short fermentations contribute to fruitiness to balance the phenolics, while a meticulous wood policy incorporates a high percentage of first-fill ex-Bourbon and ex-Sherry casks, resulting in a remarkably matured whisky at a young age.

The distillery operates with a 100% Islay philosophy, cultivating barley on the surrounding acres and practicing traditional floor malting, a labor-intensive method. Islay's distinctive peat bogs are used for smoking barley, imparting a rich, maritime smokiness. Every stage of production, from barley cultivation to bottling, occurs on-site, reflecting Kilchoman's commitment to craftsmanship and tradition.