Caisteal Chamuis

Caisteal Chamuis takes its name from the medieval ruins of Castle Camus on the Isle of Skye, once a strategic stronghold of the Macleod clan. This blended malt combines heavily peated single malts from Islay, Orkney, and Skye—a palate journey across the Hebrides.

After twelve years maturing in American hogsheads, the whisky undergoes a double cask finish: partly in ex-Oloroso casks of 230 litres and partly in larger 500-litre Spanish Oloroso butts. This approach tempers the intensity of the peat without erasing it.

The nose reveals seawater, salt, and citrus threading through layers of smoke. On the palate, peppery peat arrives first, accented by honey and wood smoke that mingles with slate-like minerals. The finish remains smoky yet dry, with a pleasant bite that lingers.