Islay is the island off the south-west coast of Scotland whose whisky tastes of peat smoke, seaweed and salty sea air. Here you will find Islay whisky from Laphroaig, Ardbeg, Bowmore, Caol Ila, Bunnahabhain and Bruichladdich, including Port Charlotte and Octomore, alongside the Big Peat blended malt and a Samaroli bottling of Caol Ila.
What makes a whisky an Islay single malt
Islay is one of the five protected whisky regions named in the Scotch Whisky Regulations 2009, together with the Highlands, Lowlands, Speyside and Campbeltown, and only whisky distilled on the island may carry its name. A single malt is made from malted barley alone, distilled in pot stills at a single distillery and aged for at least three years in oak casks in Scotland. A blended malt such as Big Peat marries single malts from several of the island's distilleries.
Peat smoke and sea air: how Islay whisky tastes
The smoke comes from the peat fires used to dry the malted barley. More peat smoke means more phenols, measured in ppm (parts per million). The classic island style is powerful, smoky and oily, with a hint of salt and seaweed. Laphroaig and Ardbeg on the south-east coast make some of the smokiest malts in Scotland, Caol Ila is also strongly peated, Bowmore sits in the middle, Bunnahabhain is lighter, and Bruichladdich makes both unpeated and extremely peated whisky.
The distilleries behind Islay whisky
Laphroaig
Laphroaig was founded in 1815 by the brothers Donald and Alexander Johnston and still floor-malts part of its own barley. In 1994 it received a Royal Warrant from the Prince of Wales. The 10 Year Old is the benchmark, medicinal and full of seaweed, Quarter Cask and the 10 Year Old Cask Strength turn up the intensity, while Lore and Select Oak show a softer side.
Ardbeg and Bowmore
Ardbeg, founded in 1815, is known for intense smoke balanced by sweet citrus. Wee Beastie is young and fiery, Ardbeg Ten is the backbone of the house and An Oa is rounder. Bowmore, founded in 1779, is the oldest distillery on the island and makes a medium-peated malt. The Sherry Oak Cask series at 12, 15, 18 and 21 years layers dried fruit over the smoke.
Bruichladdich, Port Charlotte and Octomore
Bruichladdich was built in 1881 and reopened as an independent distillery in 2001. It makes three styles: unpeated Bruichladdich such as The Classic Laddie, Bere Barley and Islay Barley, heavily peated Port Charlotte at 40 ppm, and Octomore, which the distillery calls the most heavily peated single malt in the world.
Caol Ila and Bunnahabhain
Caol Ila, founded in 1846, makes a clean, smoky malt; try the Caol Ila 12 Y.O. or the Samaroli bottling from 2007. Bunnahabhain, founded in 1881, is the gentle neighbour, and Stiùireadair shows the softer side of the island.
Food with Islay whisky
A smoky Islay malt is a natural partner for smoked salmon, oysters and smoked eel, and the smoke stands up to blue cheese and dark chocolate. Bowmore and Bunnahabhain are lighter and work well with aged hard cheese. Add a few drops of water to a cask strength bottling to open up the fruit behind the smoke.
Explore our full range of Scotch whisky, the fruity contrast of Speyside whisky, the Laphroaig collection, more from Scotland or all our whisky.
Islay whisky FAQ
Is all Islay whisky peated?
No. Most distilleries use peated malt, but the level varies widely. Laphroaig and Ardbeg are heavily peated, Bowmore is medium, Bunnahabhain is light, and Bruichladdich also makes unpeated whisky.
Which Islay whisky should I start with?
Bowmore 12 Year Old or Bruichladdich The Classic Laddie make a gentle start. For the classic smoke, Laphroaig 10 Year Old and Ardbeg Ten are the obvious choices.
What is the difference between Islay and Speyside whisky?
Islay is known for peat smoke, salt and seaweed, while Speyside mostly makes fruity, unpeated malts with apple, honey and sherry cask notes.
What does ppm mean on a peated whisky?
Ppm measures the phenols in barley dried over peat. A higher number means more smoke, though cask and age soften it over time.