The Islay Rum Company - Islay Rum - Geal - Pure Single Rum

Volume: 0.7 litres | Alcohol content: 45% | Chill filtration: Yes | Colouring: No

Special Features:

Geal reveals a different side of Islay: this white Pure Single Rum is left unaged, allowing the character of its fermentation and distillation to come through without cask maturation. It is made from molasses at a single distillery. Rum traditions from Haiti, Jamaica and the French Antilles provide inspiration, but production takes place in Port Ellen, Scotland. Its Gaelic name means white, clear, bright or pure.

Fruity, herbal and mineral impressions sit alongside sweet butterscotch and a subtle hint of malt biscuits. A smoky accent complements this character. Despite its fresh profile, Geal is full-bodied. The rum is bottled at 45% in a bottle containing 0.7 litres. It can be enjoyed neat, while its character also comes through in classic cocktails such as the Daiquiri or in rum and cola.

Tasting Notes:

• Nose: On the nose, butterscotch and green banana peel meet a light citrus note.
• Palate: On the palate, tropical fruit and green banana combine with fresh herbal and mineral notes. A subtle hint of malt biscuits rounds out the profile.
• Finish: The finish feels light and remains fresh and fruity.

Distillery/Bottler:

The Islay Rum Company operates in the former Hastie's soft drinks factory in Port Ellen, between Kilnaughton Bay and Borraichill. After years of disrepair, the Art Deco building was converted into a rum distillery. Scott Hastie carried out the renovation with his local building company; his family had also built the original factory. Behind the project are Brian Crook of The Vintage Malt Whisky Company and distiller Ben Inglis, who were introduced to one another by Jim McEwan. Distillation began in 2021.

Ben Inglis designed the copper pot still with two retorts, which was built by Speyside Copper Works in Scotland. The two retorts downstream of the still allow additional distillation stages within a single run. The distillery ferments molasses with water and yeast; fermentation usually takes five to seven days, depending on the desired profile and conditions. A substantial proportion of the liquid remaining after distillation is reused in the next fermentation. This supports flavour development and saves water and thermal energy. The distillery runs entirely on renewable electricity and uses a closed-loop cooling system to conserve water.

Facts: