From Ancient Roots to Liquid Gold: The Story of Raasay & Its Distillery

Perched off Skye’s eastern shore, Raasay spans about 14 miles long but hosts just over 160 people - roughly one‑sixth the population of Manhattan, which it matches in size. Its name, from Old Norse, evokes the “Island of the Roe Deer". Settled since the early medieval era as part of the Gaelic kingdom Dál Riata, Raasay fell under Norse control in the 8th century, and was later ruled by the Macleods from the 16th to 19th centuries.

Yet it hasn’t always been tranquil. Following the failed 1745 Jacobite uprising, the island paid a heavy price - homes and livestock were targeted by Hanoverian forces. Add to that the Highland Clearances of the 1840s and 50s, which saw the population fall sharply - from over 1,000 to under 600 - as entire communities were uprooted, with surviving houses like Hallaig and Screapadal left abandoned.

Raasay’s rugged terrain featured a Viking‑era clan stronghold, Brochel Castle, built in the 15th century atop basalt on the north-eastern cliffs. Though now in ruins, it still stands as a silent testament to the island’s feudal past.

In the 20th century, Raasay hosted an iron‑ore mine and even housed a prisoner‑of‑war camp - signs of changing economic tides. But in recent years, a new renaissance has bloomed, largely thanks to one groundbreaking venture…

The Birth of The Isle of Raasay Distillery

Co‑founders Bill Dobbie and Alasdair Day aimed to create "Scotland’s leading artisan distillery" (1) when they founded R&B Distillers in 2014. Drawn to Raasay's unique geology - volcanic rock overlaying Jurassic sandstone—they saw an opportunity to forge a whisky deeply rooted in place.

In 2016, planning permission was secured to convert the Victorian-era Borodale House (built 1877) into a distillery and hotel complex. On September 14, 2017, the distillery opened, becoming the island’s first legal whisky producer.

Whisky Production on The Isle of Raasay

Starting in 2017, Raasay Distillery began trials of barley varieties like Bere - an ancient landrace grain well-suited to the island’s harsh climate. Local barley is malted with Raasay peat, further tying the spirit to its landscape. Initially light on peat, the signature single malt delivers notes of dark berries, subtle smoke, and a salty maritime finish - what co-founder Alasdair Day describes as a modern Hebridean dram.

Water matters at Raasay. The distillery draws from Tobar na Ba Bàine - “The Well of the Pale Cow”—a Celtic Iron Age spring whose waters descend from peak Dùn Cana across mineral-rich volcanic and sandstone soils. That 60‑metre-deep aquifer bears high mineral content, imparting a distinct character to Raasay whisky.

Today, the distillery anchors a vibrant visitor-friendly ecosystem. Borodale House now houses a distillery hotel with six ensuite rooms, a restaurant serving island venison and fresh seafood, a tasting lounge, gift shop, and bar—all with breathtaking views of Skye and the Cuillin range.

Offering up to eight daily tours, whisky tastings, and embedding itself into the Hebridean Whisky Trail, the distillery fuels tourism and provides a lifeline to the local community. Impressively, it employs over 40 people - more than 10% of Raasay’s population - reversing the depopulation of previous generations.

Curious to explore?
Tours run every day, synced with the Skye ferry. Booking is advised.
Sample their gin (launched 2019) alongside the whisky.
Dine at Borodale House Restaurant or stay overnight for an immersive experience.

• Don’t miss the rich island history—visit Hallaig, Brochel Castle, or learn about the Raasay Raiders, local heroes who reclaimed land in 1920 after forced evictions

Be transported to the Isle of Raasay with our Caskshare releases below!