Isle of Raasay Single Malt Whiskey - Dun Cana Sherry Quarter Cask (Second Edition)

Volume: 0.7 litres | Alcohol content: 52% ABV | Chill filtration: No

Special Features:

The second edition of Dùn Cana brings together peated and unpeated Single Malt from the Isle of Raasay Distillery. The whisky first matures in former American rye whiskey casks, then spends nine months in 125-litre Pedro Ximénez and Oloroso sherry Quarter Casks. In smaller casks, the inner wood surface area is greater relative to the volume of liquid. Peppery spice, sultanas and vanilla sit alongside sherry fruit, salted chocolate and a light hint of aromatic wood smoke.

Dùn Cana takes its Gaelic name from the highest hill on Raasay. The second edition is bottled at 52%, retains its natural colour and is not chill-filtered.

Tasting Notes:

• Nose: The nose offers sherry aromas, raisins and other dried fruits, accompanied by sweet spices and delicate smoke. Damp grass and freshly baked croissants appear alongside a nutty note with hints of almond, while gooseberries remain in the background.
• Palate: The whisky is full-bodied on the palate. Dark chocolate, dates and toffee meet oak spice and a light peaty note. Sooty smoke becomes more pronounced, accompanied by citrus fruit, grassy notes and green apple; vanilla remains a subtle hint. With water, the smoke becomes ashier.
• Finish: The long finish is spicy and fruity, leaving salted chocolate and a light trace of aromatic wood smoke.

Distillery/Bottler:

Bill Dobbie and Alasdair Day founded R&B Distillers in 2013. They converted the historic Borodale House for their distillery on Raasay, where the island’s first legal distillation began in September 2017. The Isle of Raasay Distillery distils and bottles its whisky on the island, where it also matures.

Alasdair Day developed a flexible distillation process: cooling for the fermentation vessels and lyne arm, along with a purifier fitted with six copper plates, can be brought into use according to the spirit being made. The distillery uses fermentation times of 70 and 120 hours, also works with Champagne yeast, and produces peated and unpeated spirits that mature separately.

Facts: