Scotch Whisky Regions: Islay
By: Sarah Chappell
Published: May 16, 2011

This week at Foodista we'll be exploring the five whisky regions in Scotland. To kick it off: the isle of Islay. 
Islay is an island off the west coast of mainland Scotland and is home to eight active whisky distilleries. The whiskies of Islay are known for their full and smoky flavor, which comes from peat. Islay peat is partially decayed marine and vegetable matter that, when dried, burns well and gives off a characteristic smoky smell. Peat fires, such as the one in the image above, are used to dry the barley before distillation, thus imbuing both the barley and the final whisky product with smoky and savory aromas and flavors.
The eight distilleries offer distinct interpretations of the classic Islay style. For a lighter, less peaty Scotch, look to Bunnahabhain and some Bruichladdich whiskies. For a medium peat level and a more floral note, try Bowmore. Heavy peat and medicinal notes show up in the distilleries of the southeastern coast of the island, Laphroaig, Lagavulin, and Ardbeg, as well as Caol Ila on the north of the island. Kilchoman is the newest distillery, having opened in 2005, and their whiskies have classic peat smoke and medicinal notes.
Do you have a favorite Islay whisky? Let us know in the comments!

Comments:
Barnaby
May 16, 2011

I love scotch, but I'm not a fan of the Islay and had a hard time explaining why until someone explained that they have a bit of iodine in them that comes naturally from the "decayed marine matter." The way someone put it that really brought this home was that "the Islay's taste like band-aids."