Torabhaig’s Distiller’s Series is an experimental series that allows the distillery staff to see their inspirations reflected in a single malt, and Iona’s First Edition is an unpeated expression that allowed her to realise her interest in using chocolate malt for the wash, allied with a warm fermentation and a low spirit cut point at distillation. Matured in first fill bourbon and refill sherry butts and bottled at cask strength without chill filtration or added colouring. It opens with cocoa butter and vanilla, before dark chocolate, malt, gentle citrus and fruit notes fill out the nose. Rich and warming on the palate, with spices, toffee and dark fruit, it then leads into a vibrant finish with continued ginger, peppercorn and cinnamon spice leading the way.
Base malt : Concerto
Speciality malt : 10% Chocolate Malt
Yeast : Distillamax MG
Fermentation time : Long (90-120 hrs)
Fermentation temp : Warm (30-34 max temp)
Foreshots run : Long (15-30 minutes)
Spirit run : Long (3hrs30)
Spirit cut point : Low for unpeated (64%)
Spirit phenols : Unpeated
"My thought process behind my Journeyman’s began at Crisp maltings in Portgordon. I tried a variety of speciality malts, one of which was a chocolate malt that had a rich and slightly bitter taste, and it was definitely moreish – I managed to eat a couple of handfuls! When the opportunity came around to create my own whisky, I instantly knew I would be including chocolate malt, but I didn’t expect that my worts would come through almost entirely black and, once fermented for my chosen minimum of 120 hours, look more this Guinness than wash. I was pleasantly surprised with my spirit result, instantly smelling and tasting the chocolate malt after just 15 minutes of foreshots, so I cut onto spirit. I kept my final cut point low to include deep, rich flavours in the final dram."
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