Islay, often referred to as the 'Queen of the Hebrides,' has a rich history of whisky production dating back to the early 18th century. The island's remote location and unique climate have contributed to its distinct whisky-making traditions. Historically, Islay's distilleries were small, family-run operations that utilized local barley and peat, which is abundant on the island. Over time, these distilleries have grown and modernized, but they still maintain a strong connection to their roots, preserving traditional methods and recipes passed down through generations.
Islay is renowned for its heavily peated whiskies, which are characterized by their smoky, maritime flavors. This distinctive style is achieved by drying the malted barley over peat fires, imparting a robust, earthy aroma and taste. The island is home to nine active distilleries, each with its own unique take on the classic Islay profile. Notable distilleries include Laphroaig, Ardbeg, and Lagavulin, which are celebrated for their intense, smoky expressions. Additionally, Islay whiskies often feature notes of seaweed, brine, and medicinal qualities, reflecting the island's coastal environment. This combination of traditional techniques and unique terroir sets Islay whiskies apart from those produced in other regions.