Amsterdam’s Café Zilt transformed into a Hebridean haven the other night, as whisky enthusiasts gathered for a special tasting event hosted by Lucy Ross-Stewart, Global Business Development Executive for Isle of Raasay Distillery, alongside Café Zilt owner Michael. This intimate evening was not just about sipping exceptional whisky but delving into the soul of a small, sustainable distillery making waves in the whisky world.
The Story Behind Isle of Raasay
Raasay, a rugged and remote island in the Scottish Hebrides, is home to a population of just 161 people. Yet its distillery, founded in 2013, has become a beacon of community-driven craftsmanship. Employing 25 locals and embracing sustainable practices, Isle of Raasay Distillery creates whisky that reflects the character of its dramatic surroundings.
Lucy, with her infectious passion, shared stories of the island’s volcanic landscapes, Gaelic heritage, and innovative approach to whisky production. The evening included a taste of Raasay’s new make spirits — one peated, one unpeated — offering a glimpse of their raw foundation. The unpeated spirit, with its fruity sweetness and clean profile, stole the show for me.
The Whiskies We Tasted
We moved into the core lineup and special releases, accompanied by snack and treats that included delicious cheeses, dried fruits and chocolate. This combination showcased Raasay’s creative maturation processes and flavor depth.
Isle of Raasay Single Malt Whisky - This flagship dram balanced subtle peat with rich dark fruit flavors, delivering a smooth, elegant sip. Crafted to evoke older Hebridean styles, it was an instant crowd favorite.
Raasay Special Release - Aged in ex-Four Roses Bourbon barrels and finished in Quercus Humboldtii virgin Colombian oak, this unpeated gem offered notes of crème brûlée, blackberries, and a whisper of heather smoke.
Oak Species Maturation Series - Highlighting the influence of Colombian oak, this whisky brought a complex medley of herbal tobacco, vanilla, and caramel flavors with a beautifully smoky backbone.
Raasay Single Malt – Dùn Cana Sherry - The star of the night, and for good reason. Named after the island’s iconic volcanic peak, this annual release is matured in Pedro Ximénez and Oloroso sherry quarter casks. Layers of dried fruit, salty chocolate, and aromatic wood smoke left a lasting impression.
More Than Just Whisky
Café Zilt’s cozy ambiance, paired with Lucy’s engaging presentation, made the tasting feel like a shared adventure. From the craftsmanship of the whiskies to the warm camaraderie of the attendees, every detail reflected the essence of Raasay itself: intimate, vibrant, and deeply rooted in its surroundings.
A Toast to the Isle of Raasay
This tasting was more than a masterclass in whisky; it was an exploration of a distillery that’s as much about people and place as it is about the product. The team at Café Zilt, led by Michael, created the perfect stage for Raasay’s story, and Lucy brought it to life with passion and expertise.
Slàinte mhath to the Isle of Raasay and to Café Zilt for a night to remember. If you ever have the chance to experience these whiskies—or better yet, visit the island itself—don’t hesitate.
For now, I’ll be savoring the memory of sherry-kissed peat smoke and dreaming of Raasay’s rugged shores.
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