Kilchoman
From Farm to Bottle — Islay's Youngest Spirit, Oldest Methods
Anthony Wills spent years in the wine industry before falling in love with Islay. He acquired Rockside Farm on the island's west coast and built a tiny distillery from scratch, funding it through angel investors and sheer determination.
The early years were challenging — Kilchoman's first proper single malt release didn't come until 2009, and stock was painfully limited. But the quality was undeniable. Machir Bay, named after the stunning beach near the distillery, quickly became a cult favourite.
The Story
Founded 2005
Today, Kilchoman has expanded production modestly while maintaining its artisanal character. The distillery grows around 35% of its barley on the farm, malts it in its own kiln, and even has its own bottling line. It's as close to 'estate whisky' as Scotland gets.
The Kilchoman Style
Kilchoman uses malt peated to around 20–50 ppm depending on the expression, but the resulting whisky is more vibrant and fruity than you'd expect from the numbers. Short maturation in a mix of bourbon and sherry casks adds vanilla and dried fruit without masking the youthful energy.
The house character is distinctly Islay — peated and maritime — but with a freshness and vitality that sets it apart from the older, more established distilleries. Think of Kilchoman as Islay's craft brewery equivalent.
Signature Notes
Kilchoman 100% Islay
Made entirely from barley grown on the farm, malted on-site, and bottled at the distillery. It's the most traceable single malt in Scotland — and it's beautifully smoky, citrusy, and alive with character.
Visiting Kilchoman
Kilchoman's farm setting makes it one of the most charming distillery visits on Islay. The café serves excellent food, and Machir Bay beach is a five-minute walk.
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