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The Torabhaig Iona’s First Edition is one of the highly anticipated inaugural releases within the groundbreaking Distiller’s Series from the Isle of Skye. This remarkable single malt whisky was crafted by Iona Macphie, an original member of the production team who has been distilling at the site since operations began in 2017.
Moving away from Torabhaig’s traditional production, Iona drew creative inspiration from her autumn dog walks through the dramatic, mist-shrouded hills surrounding her Skye home. The resulting whisky is a liquid reflection of that rugged, seasonal landscape, capturing the atmospheric transition of a Scottish autumn and bottling it at a magnificent cask strength.
The Recipe: Ex-Talisker tour guide Iona chose to make an unpeated spirit, but introduced a 10% speciality Chocolate Malt to the mash bill.
The Fermentation: During production, Iona chose a long 120-hour warm fermentation, which meant the liquid coming out of the washbacks looked less like whisky wash and more like a pint of black stout or Guinness.
The Maturation & Proof: It was matured in a combination of First-Fill Bourbon Casks and Refill Sherry Casks, and bottled at a powerhouse cask strength of 60.2% ABV.
The Label: Adding a personal touch, the Torabhaig The Distiller’s Series Iona’s First Edition Whisky features abstract label artwork painted by Iona herself.
Every year, the distillery dedicates one full month exclusively to the nine distillers, giving each of them complete creative freedom to produce their own unique whisky.
During this special period, each distiller has full rein over every decision: they select their own barley strain, yeast, recipe, fermentation time, level of peat reek (if any), precise cut points, and cask types for maturation. They take complete charge of the entire production process and remain closely involved with their spirit throughout its ageing.
When the whisky finally reaches perfection and is ready for bottling, it carries the distiller’s own name on the label – a proud milestone that marks the moment they have truly earned their journeyman’s medals. Indeed, the Distiller’s Series was originally known as Journeyman’s Series.
Torabhaig Distillery is one of Skye’s newest distilleries, and remarkably only the second to open on the island in nearly two centuries, the first being Talisker, back in 1830. Founded in 2013 and owned by Mossburn Distillers, the site occupies a lovingly restored 19th-century stone farm steading, with stills finally firing for the first time in 2017 after several years of painstaking renovation.
A removable slate roof gives easy access to the distillery’s two traditional Forsyths of Rothes copper pot stills, while long fermentation in Douglas Fir washbacks and generous copper contact during distillation combine to produce a notably fruit-forward spirit. Drawing on pure island spring water, Torabhaig has the capacity to produce around 1.5 million bottles a year.
Nose: Rich aromas of freshly roasted coffee beans, bitter dark chocolate, and sweet vanilla pod, completely free of smoke.
Palate: Thick and full-bodied. Rich espresso and cacao nibs merge with creamy oak and caramel from the first-fill bourbon casks.
Finish: Long, warming, and robust with a lingering, stout-like roasted creaminess and dark spice.
What makes Torabhaig Iona’s First Edition different from standard Torabhaig?
While Torabhaig is famous for its “well-tempered peat” coastal profile, Iona’s First Edition is entirely unpeated. Instead, it derives its deep, roasted, and robust character from a 10% addition of roasted chocolate malt in the mash bill, resulting in a dark chocolate and espresso-forward profile.
Was the Distiller’s Series previously called the Journeyman’s Series?
Yes. The collection was originally called the Torabhaig Journeyman’s Series to honour the distillery’s core blending and production team. It was later officially branded as The Distiller’s Series for worldwide release.
How should you drink this 60.2% ABV cask-strength whisky?
Given its high proof of 60.2% ABV, we recommend trying a small sip neat to appreciate the raw intensity of the heavily roasted malts. Following that, adding a few drops of pure spring water will beautifully open up the spirit, subduing the alcohol heat and releasing sweet vanilla notes from the first-fill bourbon oak.
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