Islay Whisky: Peat and Distillation

Islay is one of the five traditional Scotch Whisky localities and regions protected under United Kingdom law. When these photographs were taken in 2017, eight distilleries were operating on the island. The images document Laphroaig, Ardbeg and Bunnahabhain, together with copper pot stills, wooden washbacks and the cutting of peat.

Single malt Scotch whisky is produced at one distillery from water and malted barley, fermented and batch-distilled in copper pot stills. It must mature in oak casks in Scotland for at least three years. At distilleries using peated malt, peat is burned while germinated barley is dried. Compounds absorbed from the smoke contribute the distinctive smoky character found in many Islay whiskies.

Islay whisky cannot be divided reliably into a simple northern and southern style. Bunnahabhain is known mainly for unpeated whisky, while Bruichladdich produces both unpeated whisky and the heavily peated Port Charlotte and Octomore ranges. Peat level, still design, production decisions and cask maturation all contribute to the character of an individual whisky.

Current Context

Islay’s whisky industry expanded after the photographs were made. Ardnahoe began distilling in 2018, Port Ellen reopened in March 2024, and Laggan Bay filled its first cask in April 2026, becoming the island’s eleventh whisky distillery.