Raasay Distillery was founded by Bill Dobbie and Alasdair Day on the small isle of Raasay, 15 miles north of Skye in the Inner Hebrides. Spirit production began in 2017, and since then Raasay has become one of the most sought after new Scottish distilleries.
Rooted in centuries of illicit distilling, Raasay provides the ingredients for the perfect dram. Every drop of spirit is distilled, matured and bottled on the island using water from the Raasay Distillery well, Tobar na Ba Bà ine, ‘Well of the Pale Cow’. Mineral-rich Raasay water and long fermentations of up to 118 hours (5 days) develop sweet blackberry characteristics in our spirit before it even touches the oak of the cask.
‘Na Sia’ means “the six” in Gaelic, and the ‘Na Sia’ series represents a broken down version of the 6 different cask type of malt that Raasay produce for their Signature Malt Recipe (50/50 peated and unpeated malt matured in either ex-virgin Chinkapin oak, ex-Bordeaux red wine and ex-rye casks). Freshly charred and toasted, these custom made Chinkapin, or Quercus Muehlenbergii American white oak casks are a type of oak native to central and eastern North America. Expect sweet toffee and butterscotch on the nose, with vibrant dark fruit flavours and deep, rich colours at a young age.
