Named after an inlet on Islay’s rugged Atlantic coast, Sanaig is a vatting of both sherry and bourbon casks. The high proportion of Oloroso sherry influence adding a balance of dried fruits and spices to classic Kilchoman citrus sweetness and peat smoke character.

ISLAY'S RUGGED ATLANTIC WEST COAST

The west coast of Islay, from Portnahaven to Sanaigmore, is regularly battered by strong Atlantic storms. The high winds and rough seas have carved into the coastline to dramatic effect, creating a rugged beauty mirrored in the whisky after-which it was named.

The Kilchoman whisky distillery has released a new limited edition single malt that has been finished for 9 months in mezcal casks sourced from Oaxaca, Mexico. This Royal Mile Whisky exclusive is the first mezcal cask whisky released by Kilchoman and has garnered attention among whisky enthusiasts. Despite being produced in Oaxaca, mezcal is also made in other regions of Mexico such as Durango, Guerrero, San Luis Potosi, Zacatecas, and Puebla. However, the use of the term "mezcal" is regulated by the Norma Oficial Mexicana (NOM) and certification can be costly, leading some producers to use alternative terms like "agave spirits" or "destilados de agave". While some may perceive these alternative labels as inferior, many of the best examples of mezcal come from small-scale producers who cannot afford certification and who believe that "mezcal" is a way of life and tradition rather than a state-controlled designation.

Its complex nose exhibits preserved lemon, smoked baked apples, green bell peppers, toffee, and honey, while the palate delivers tangy notes of lime, apple, syrupy pineapple, and chilli pepper heat. The finish is medium to long in length with peat smoke and lingering pineapple sweetness. While the whisky loses some of its definition when diluted, it remains a top-notch representation of the unique interplay between mezcal casks and Kilchoman's signature peated Islay whisky.

Loch Gorm is the name given to our annual sherry matured limited edition.  Named after Islay’s largest freshwater loch neighbouring the distillery, the dark murky colour of the loch’s water is reflected in the rich coppery tones of our sherry matured Loch Gorm release.

AWARDS
International Spirits Challenge – Gold

For the 2023 Edition Anthony and Robin selected a total of 22 casks, 8 distilled in 2013, 6 distilled in 2014, and 8 distilled in 2015.

NOSE: Hints of cacao with an essence of leather, black cherry and light smoke.

PALATE: Roasted hazelnuts, dark chocolate and roasted dark fruits give way to light ashy peat smoke.

FINISH: Balanced and long with fresh Islay sea breeze.

OLOROSO SHERRY CASKS

Loch Gorm is exclusively matured in oloroso sherry casks from the renowned bodega, Jose Miguel Martin. It is common for distilleries to use a variety of sherry producers but for our consistent quality and character, it is vital that we source them all from just one bodega. We select a combination of sherry butts and hogsheads from Jose Miguel Martin that provides two separate styles of maturation.

These ex-oloroso sherry casks impart a combination of heavy sherry notes, spicy dark chocolate, rich fruits and burnt sugar. This balances beautifully with the Kilchoman peat smoke and citrus fruits found within our farm crafted spirit.

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillery's founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that." Kilchoman Single Malt Scotch Whisky is made from fresh barley, which is harvested and then malted at the distillery's malthouse (Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley). Once the barley has been malted, it is dried over a peat flame for ten hours. This drying process the barley is peated to approximately 20 phenol parts per million contributes a smoky, iodine-like flavor to the whisky. After the barley has been dried, it is fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchoman's copper-pot stills. Kilchoman Loch Gorm Single Malt Scotch Whisky is aged for five years in casks that were previously used to mature Oloroso sherry. As a result, the whisky is slightly fruity, with an aroma of spices and soft peat. Notes of sweet fruits, bananas and pears dominate the palate, and are balanced by a subtle peaty undertone. The finish is long and clean, with a burst of citrus. 13,500 bottles had only been released.