Torabhaig Distillers Series Iona’s First Edition, 60.9% abv

Expected arrival ~8/14/2025

The Distillers’ Series is Torabhaig’s most ambitious project yet—and arguably one of the most interesting experimental whisky programs in Scotland today.

While the Legacy Series has documented the evolution of Torabhaig’s distinctive “Smoke with Taste” house style, the Distillers’ Series (Journeyman’s Series) shifts the focus from the whisky itself to the people making it.

From the day Torabhaig was conceived, the vision was not only to build a distillery, but to build distillers. Local men and women from different backgrounds were recruited and trained from the ground up in the craft of whisky making. Today, those original distillers are being given the opportunity to tell their own story through whisky.

Each year, one of the distillery’s nine original distillers is handed complete control of production for approximately one month. They are free to make virtually every production decision themselves:

Barley varieties and specialty malts
Yeast strains
Fermentation length and temperature
Peat level (including producing completely unpeated spirit)
Foreshots duration
Spirit run length
Spirit cut points
Cask selection for maturation

The resulting whisky reflects the philosophy of the individual distiller rather than Torabhaig’s standard production profile. Once mature, each whisky is bottled under the distiller’s own name—effectively becoming their Journeyman’s Medal.

As Torabhaig puts it:

“We believe whisky should tell a story of people as much as place.”

These first two releases beautifully illustrate just how dramatically production decisions can shape spirit character, even when the same stills, the same water, and the same island are involved.

🥃 Iona Macphie – First Edition

Distiller since: 2017

“I’ve learned small changes to the process can make a big difference to the spirit.”

Iona joined Torabhaig after working as a tour guide at Talisker, where she fell in love not only with whisky but with the passion of the people throughout the industry. When Torabhaig advertised for new distillers, she immediately applied.

Her inspiration comes from long walks across the hills of Skye with her dog, followed by one of life’s simple pleasures—a dram alongside a bar of dark chocolate. Rather than embracing Torabhaig’s smoky identity, she wanted to discover what the distillery’s stills could produce without peat.

That journey began during a visit to Crisp Maltings, where she became fascinated by Chocolate Malt—a specialty malt more commonly associated with dark beers than Scotch whisky. She enjoyed it so much she admits she ate several handfuls and immediately knew it would become the foundation of her whisky.

Production
Component Choice
Base Malt Concerto
Specialty Malt 10% Chocolate Malt
Yeast Distillamax MG
Fermentation Long (90–120+ hours)
Fermentation Temperature Warm (30–34°C)
Foreshots Long (15–30 minutes)
Spirit Run Approximately 3½ hours
Spirit Cut Low (64%)
Peat None (Unpeated)

The process produced one of the most unusual washes ever seen at Torabhaig.

The wort emerged almost black from the mash tun and, after more than 120 hours of fermentation, reportedly resembled Guinness more than traditional wash.

Iona deliberately retained richer, heavier compounds by extending the foreshots and taking a relatively low spirit cut, allowing more oils and deeper flavors into the final spirit.

Official Tasting Notes

Nose

Soft and inviting with vanilla sweetness, creamy cocoa butter, dark chocolate and malted cereal, lifted by subtle citrus and delicate tropical fruit.

Palate

Clove and cooling peppermint lead into caramel, toffee, toasted oak, redcurrants and raisins, with warming ginger gradually building throughout.

Finish

Long and elegant with ginger, peppercorn and cinnamon before soft vanilla gently rounds everything out.

Overall Impression

This may be the boldest departure Torabhaig has made from its “Smoke with Taste” philosophy.

Instead of peat, expect layers of:

Dark chocolate
Cocoa nibs
Fresh malt
Rich cereal
Coffee-like roasted bitterness
Creamy oils
Baking spices
Deep, oily texture

It also demonstrates something remarkable—that Torabhaig’s spirit possesses enough character to produce an outstanding whisky even without smoke.

🥃 Niall Culbertson – First Edition

Distiller since: 2017

Where Iona stepped away from Torabhaig’s house style, Niall chose to reinterpret it.

Inspired by the sea surrounding Skye, his fisherman father, and a lifelong connection to the water, Niall wanted to create a whisky that reflects coastal life, maritime air and family heritage.

Rather than removing peat altogether, he explored how specialty malts, yeast selection and fermentation could build layers of fruit and sweetness around Torabhaig’s elegant smoke.

Production
Component Choice
Base Malt Concerto
Specialty Malt 5% Brown Malt + 5% Dark Crystal Malt
Yeast Pinnacle MG+ & SafSpirit M-1
Fermentation Long (90–120 hours)
Fermentation Temperature Standard (28–32°C)
Foreshots Short (5–10 minutes)
Spirit Run Up to 4 hours
Spirit Cut High (66%)
Peat 12–15 ppm

Rather than Chocolate Malt, Niall chose two brewing malts that each contribute a different layer of flavor.

Brown Malt brings toasted biscuit, roasted nuts and subtle dry cocoa.
Dark Crystal Malt contributes caramel, toffee, dried fruits and richer sweetness.

The use of two yeast strains alongside an extended fermentation encourages abundant fruity esters, while the relatively high spirit cut captures a lighter, brighter and more fruit-forward spirit.

Official Tasting Notes

Nose

Cooked pineapple, guava and pear drops mingle with vanilla, golden syrup, soft ember ash and gentle sweet char reminiscent of a beachside campfire.

Palate

Juicy orange, malted biscuit and vanilla develop into sea salt and brine, carried by a lightly oily texture that links tropical fruit with warming spice.

Finish

Long and warming with layered spice, gentle ashy peat, tropical sweetness and lingering vanilla.

Overall Impression

Compared with the Legacy Series, Niall’s whisky appears rounder, fruitier and more confectionary while remaining unmistakably Torabhaig.

Expect notes of:

Tropical fruit
Gentle maritime peat
Caramel
Toffee
Toasted biscuit
Dried fruit
Coastal salinity
Sweet smoke

Comparing the Two
Iona Niall
Peat None 12–15 ppm
Specialty Malt 10% Chocolate Malt 5% Brown Malt + 5% Dark Crystal
Yeast Distillamax MG Pinnacle MG+ & SafSpirit M-1
Fermentation Warm, 90–120+ hrs Standard, 90–120 hrs
Spirit Cut 64% 66%
Foreshots Long Short
Style Rich, oily, chocolate-driven Fruity, coastal, caramel-rich
Philosophy Explore Torabhaig without smoke Expand Torabhaig’s smoky identity

Why This Series Matters

Most distilleries experiment constantly, but very few allow those internal trials to reach consumers.

Torabhaig has done something refreshingly different by bottling each distiller’s personal vision, giving whisky enthusiasts the opportunity to experience firsthand how changes in malt, yeast, fermentation, peat level, foreshots, spirit cuts and maturation can transform the character of a spirit produced on exactly the same stills.

For Torabhaig fans, these are far more than limited editions. They document the evolution of the people behind the distillery as much as the whisky itself.

The contrast between Iona’s bold, completely unpeated chocolate-malt whisky and Niall’s fruit-driven maritime expression highlights the extraordinary versatility of Torabhaig’s spirit and offers a fascinating glimpse into what the future of the distillery may hold beyond its celebrated Legacy Series.