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Kilchoman was the first new distillery to be established on Islay in over 124 years. The distillery was founded in 2005 by Anthony Wills and is Islay’s only farm distillery. Kilchoman is one of the few whisky distilleries in Scotland to remain independent.

Explore the Distillery

HARVEST

Section 1 DAYS 1-5

The parish of Kilchoman is home to some of Islay’s most fertile ground.  It is here, in the fields surrounding the distillery, where we grow 200 tons of barley each year. Planting in Spring once Islay’s 50,000 geese have migrated, our farm team care for the barley over the summer months before harvesting in early September. Harvest time represents the start of the whisky-making process which sees our Kilchoman grown barley malted, distilled, matured and bottled here at the distillery, eventually becoming Islay’s only Single Farm Single Malt Scotch Whisky over 1130 days later.

Malting

Section 2 DAYS 6-12

Kilchoman is one of Scotland’s handful of distilleries still practicing traditional floor malting, a process which almost all distilleries outsourced with the onset of commercial distilling. The process involves soaking the barley in water before it is laid on a concrete floor and regularly turned by hand. This triggers the barley to germinate, allowing for the conversion of starch to fermentable sugars and alcohol. The labour intensive nature of floor malting is a significant factor in its demise, though it remains at the heart of our 100% Islay philosophy.

Peating

Section 3 DAYS 13-14

Cut from Islay’s many ocean-soaked peat bogs and used to smoke the germinating barley, the unique make-up of Islay peat adds layers of rich, maritime smoky character to the whisky. During the peating process the barley absorbs the distinct Islay peat character, adding layers of complexity to the whisky once distilled and matured. After peating and drying the malted barley is left to rest for a minimum of two weeks ahead of milling and mashing.

Mashing

Section 4 DAY 28

Mashing is one of the first steps in refining the character of the spirit in the still house. Our custom built 1.2 ton mash tun is put to work on a daily basis with a careful balance of water temperature and slowly turning rakes working to extract fermentable sugars from the crushed barley grains. This liquid, worts, is then drained off to form the basis of the Kilchoman spirit, leaving behind the spent grain known as draff which is used to feed our herd of Aberdeen Angus cattle.

Fermenting

Section 5 DAYS 29-33

Once the sweet, malty and slightly smoky worts is drained from the mash tun, distiller’s yeast is added to trigger fermentation and the creation of alcohol. Our fermentation is never rushed, at nearly double the industry standard, our 85 hour fermentation allows for the development of complex esters and the build up of lactic acid which produce creamy, buttery and particularly fruity notes. This long fermentation time is vital in creating the complex and flavourful spirit unique to Kilchoman.

Distilling

Section 6 DAY 34

Our stills, the smallest on Islay, create unmatched purity of spirit. Their distinct size and shape along with our spirit still reflux bulb create unparalleled levels of copper contact, allowing for the marriage of earthy, maritime peat smoke and the light, clean floral citrus which characterises Kilchoman single malt. Like with all of the stages of production at Kilchoman, our stills are charged and carefully controlled by hand, allowing the stillman to adapt to the natural variations of each distillation run.

Maturing

Section 7 DAYS 35 - MINIMUM DAY 1130

Our single malt is matured in a combination of cask types sourced from the finest producers around the world. Each barrel contributes a unique character and colour to balance with Kilchoman’s classic peat smoke and floral sweetness. Our two main cask types, bourbon barrels and sherry butts, are sourced directly from the world renowned Buffalo Trace distillery in USA and Bodega Miguel Martin in Spain. As well as bourbon and sherry casks we also fill a number of speciality casks including Sauternes, Red Wine, Rum, Port, Madeira and Cognac casks as well as various secretive experimental casks.

Bottling

Section 8

Our range of single malts are all bottled on site at the distillery, eventually completing journey from barley to bottle. We are very proud to have every stage of production at Kilchoman, from barley growing in the fields around the distillery to bottling on site. Kilchoman single malts are a distillation of people, passion and place.