The malt whisky producing islands of Islay and Skye are nestled amongst the Inner Hebrides on Scotland’s west coast. Rugged, windswept, and barren, the islands generally produce single malt whiskies with strong peaty, maritime aromas that are unmistakably rugged, powerful, and bursting with flavors.

The broad characteristics of an Islay are having a “smoky” flavour profile due to the peat used during the drying of the malt. Other flavours synonymous with Islays are iodine, seaweed, salt and medicinal type notes.

Islay Scotches are typically described as “smokey and medicinal, with notes of sea salt and sea minerals.” At least, that’s how I describe it! All of the location factors: peat, mild temperatures, constant rain contribute to the flavor of the liquid.

To officially be recognized as scotch you must have three components: Must be distilled in Scotland Must be aged for a minimum of 3 years Must be aged in oak barrels. If you meet those requirements you’ve got scotch. But generally speaking, Islay scotch is known for two very distinct characteristics: peat and smoke.