Kilchoman Whisky Distillery

In the early 19th century there were as many as 13 farm distilleries on Islay, but the demand for whisky and the tighter regulations brought in by Customs meant that the majority of the smaller ones closed and only the large ones survived

Kilchoman (pronounced kilhoman) is a farm scale distillery and the first to be built on Islay for 124 years. Kilchoman gives everyone the opportunity to see all that is best in the grass-roots traditions of whisky production - from barley to bottling.

Housed in traditional farm buildings at Rockside Farm the distillery is one of the smallest and most traditional in Scotland. Kilchoman is also one of the only distilleries that will be able to claim that every step of the production process is carried out on site - from barley field to filling room.

The distillery went into production in 2006 and plans to bottle in the summer of 2011 at the 5 year mark.

2009 will be a landmark year in Kilchoman's history as the spirit comes of age and the very first single malt is released

A limited run of 3 year old will be bottled for general release from 9th September 2009

Kilchoman Distillery Bottling's

Kilchoman New Spirit

Kilchoman Distillery Experience

Offer the opportunity for individuals to come and work at one of the only distilleries that does the whole process from growing the barley to bottling the malt whisky after maturation.

During your stay you will shadow Malcolm Rennie, the distillery manager and Gavin Douglas, Malcolm’s assistant, and get hands on experience of every facet of malt whisky production –

  * Malting

  * Milling

  * Mashing

  * Distilling

  * Filling

  * Bottling

The course lasts five days, Monday to Friday - and at the end of the week you will be presented with a certificate and a miniature bottle of the new spirit you have helped create

Accommodation is not included However there is plenty of choice on Islay from b&b’s, self catering or hotels.

Published 8 times a year Whisky Magazine is the perfect complement to the dram in your glass. Every issue brings you fascinating articles on the art, science and romance of the 'water of life', plus page after page of tasting notes

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